Nigella Pumpkin Soup is made with healthy things like maple syrup, sugar pie pumpkin, and fragrant spices. It will only take 35 minutes to roast and 15 minutes to simmer in a cozy bowl. This healthy soup makes a great choice for a cozy meal because it serves four.
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🧡 Why You’ll Love This Pumpkin Soup Recipe:
- Rich Flavor Fusion: Experience a symphony of cinnamon, nutmeg, and cloves, complemented by a hint of cayenne for spice lovers.
- Creamy Indulgence: Delight in the velvety texture enhanced by the richness of coconut milk and the natural sweetness of maple syrup.
- Crunchy Finale: Crowned with toasted pepitas, each spoonful brings a delightful crunch, adding depth to the sensory journey.
❓ What Is Nigella Pumpkin Soup Recipe?
Nigella Pumpkin Soup combines roasted pumpkin, onions, spices, and coconut milk for a creamy delight. Sweetened with maple syrup and topped with toasted pepitas, it’s a warm hug in a bowl.
🌰 Nigella Pumpkin Soup Ingredients
- 4 tablespoons olive oil, divided
- One 4-pound sugar pie pumpkin
- 1 large yellow onion, chopped
- 4 large or 6 medium garlic cloves, pressed or minced
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon cloves
- A tiny dash of cayenne pepper (optional, if you like spice)
- Freshly ground black pepper
- 4 cups (32 ounces) vegetable broth
- ½ cup full-fat coconut milk or heavy cream
- 2 tablespoons maple syrup or honey
- ¼ cup pepitas (green pumpkin seeds)
🥘 How To Make Nigella Pumpkin Soup
- Warm the oven up to 425 degrees Fahrenheit and put parchment paper on a baking sheet to make it easy to clean up.
- Take care to cut the pumpkin in half and scoop out the seeds.
- Cut each half-pumpkin in half again to make four pieces.
- Put the pumpkin quarters on the baking sheet and cut the sides down. Brush or rub 1 tablespoon of olive oil over the meat of the pumpkin.
- When the orange meat is soft enough to pierce with a fork, roast for at least 35 minutes.
- Leave it alone for a while to cool down.
- In a large Dutch oven or pot with a heavy bottom, heat the last 3 tablespoons of olive oil over medium heat.
- Add the onion, garlic, and salt to the pan once the oil starts to shimmer. Use a stir to mix. It will take about 8 to 10 minutes of stirring now and then until the onion is clear. Remove the pumpkin skin from the pumpkins and throw it away while you wait.
- Put in the pumpkin meat, along with the cinnamon, nutmeg, cloves, cayenne pepper (if you’re using it), and new black pepper. Break up some of the pumpkins with your spoon.
- Add the broth. Once the mixture starts to boil, lower the heat and let it cook for about 15 minutes. This will give the tastes time to blend.
- Toast the pepitas in a medium pan over medium-low heat, stirring them often, until they smell good, turn golden, and make little popping sounds.
- They shouldn’t be burned, but nice and warm. Put the pepitas in a bowl to cool down.
- After the pumpkin is cooked, add the coconut milk and maple syrup and mix them in. Take the soup off the heat and let it cool down a bit.
- A stick mixer can be used to blend this soup in the pot. I like to use my stand blender because it makes the creamiest sauces. Move the ingredients from the pan to the blender in batches; be careful not to fill the blender to the top!
- Make sure the lid of the blender is tight, and use a kitchen towel to keep your hand from getting burned by the steam coming out of the top as you blend the ingredients until they are smooth.
- Move the puréed soup to a bowl for serving, and do it again with the rest of the soup.
- You can taste the soup and make changes if needed. I liked it just the way it was, but you could add more coconut milk for a creamier, softer flavor or maple syrup to make it a little sweeter.
- Put the soup into bowls for each person. Arrange the pepitas on top of the soup and serve.
💭 Recipe Tips:
- Choosing the Right Pumpkin: Opt for a sugar pie pumpkin weighing around 4 pounds for its sweet and flavorful flesh.
- Efficient Roasting: To streamline cleanup, line the baking sheet with parchment paper before warming the oven to 425°F.
- Seeds Removal Technique: Ensure thorough seed removal by cutting the pumpkin in half and then into quarters for easier handling.
🥗 What To Serve With Pumpkin Soup?
Pumpkin Soup can be served with Crusty Bread, Garlic Breadsticks, Pumpkin Seed Pesto Crostini, Roasted Brussels Sprouts, Butternut Squash Risotto, and Quinoa Salad.
🎚 How To Store Leftover Pumpkin Soup?
- In the fridge: Leftover pumpkin Soup can be stored for 4 days if placed in an airtight container.
- In the freezer: Store leftover pumpkin Soup for 3 months in airtight containers.
🥵 How To Reheat Leftovers Pumpkin Soup?
- In the oven: Reheat Leftovers Pumpkin Soup in a covered dish for 20 minutes at 350°F.
- In the microwave: Heat Leftovers Pumpkin Soup for 2 minutes on a microwave plate.
- On the stove: Reheat Leftovers Pumpkin Soup over medium heat, for 2 minutes, stirring occasionally.
FAQ’S:
Can I Use A Different Type Of Pumpkin?
Yes, you can experiment with other pumpkin varieties while sugar pie pumpkin is recommended for its sweet flavor, feel free to try different types to suit your taste preferences.
How Do I Know When The Pumpkin Is Roasted Enough?
The pumpkin is roasted enough when the orange meat is soft and easily pierced with a fork. Aim for a tender texture to ensure it blends smoothly into the soup.
How Can I Make Nigella Pumpkin Soup Spicier?
To make the soup spicier, you can increase the quantity of cayenne pepper or add freshly ground black pepper according to your taste preference. Adjust the spice level gradually to achieve the desired heat.
Can I Use Ground Cinnamon Instead Of Sticks?
Yes, you can substitute ground cinnamon for cinnamon sticks in the recipe. Use it according to your preference, keeping in mind that ground cinnamon may have a more intense flavor, so adjust the quantity accordingly.
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Nigella Pumpkin Soup Nutrition Fact:
- Calories: 277cal
- Protein: 11g
- Total fat: 11g
- Saturated fat: 3g
- Carbohydrates: 35g
- Sugars: 18g
- Dietary fibre: 7g
- Sodium: 380mg
- Calcium: 180mg
- Iron: 3mg
Nigella Pumpkin Soup
Description
Nigella Pumpkin Soup is made with healthy things like maple syrup, sugar pie pumpkin, and fragrant spices. It will only take 35 minutes to roast and 15 minutes to simmer in a cozy bowl. This healthy soup makes a great choice for a cozy meal because it serves four.
Ingredients
Instructions
- Warm the oven up to 425 degrees Fahrenheit and put parchment paper on a baking sheet to make it easy to clean up.
- Take care to cut the pumpkin in half and scoop out the seeds.
- Cut each half-pumpkin in half again to make four pieces.
- Put the pumpkin quarters on the baking sheet and cut the sides down. Brush or rub 1 tablespoon of olive oil over the meat of the pumpkin.
- When the orange meat is soft enough to pierce with a fork, roast for at least 35 minutes.
- Leave it alone for a while to cool down.
- In a large Dutch oven or pot with a heavy bottom, heat the last 3 tablespoons of olive oil over medium heat.
- Add the onion, garlic, and salt to the pan once the oil starts to shimmer. Use a stir to mix. It will take about 8 to 10 minutes of stirring now and then until the onion is clear. Remove the pumpkin skin from the pumpkins and throw it away while you wait.
- Put in the pumpkin meat, along with the cinnamon, nutmeg, cloves, cayenne pepper (if you’re using it), and new black pepper. Break up some of the pumpkins with your spoon.
- Add the broth. Once the mixture starts to boil, lower the heat and let it cook for about 15 minutes. This will give the tastes time to blend.
- Toast the pepitas in a medium pan over medium-low heat, stirring them often, until they smell good, turn golden, and make little popping sounds.
- They shouldn’t be burned, but nice and warm. Put the pepitas in a bowl to cool down.
- After the pumpkin is cooked, add the coconut milk and maple syrup and mix them in. Take the soup off the heat and let it cool down a bit.
- A stick mixer can be used to blend this soup in the pot. I like to use my stand blender because it makes the creamiest sauces. Move the ingredients from the pan to the blender in batches; be careful not to fill the blender to the top!
- Make sure the lid of the blender is tight, and use a kitchen towel to keep your hand from getting burned by the steam coming out of the top as you blend the ingredients until they are smooth.
- Move the puréed soup to a bowl for serving, and do it again with the rest of the soup.
- You can taste the soup and make changes if needed. I liked it just the way it was, but you could add more coconut milk for a creamier, softer flavor or maple syrup to make it a little sweeter.
- Put the soup into bowls for each person. Arrange the pepitas on top of the soup and serve.
Notes
- Choosing the Right Pumpkin: Opt for a sugar pie pumpkin weighing around 4 pounds for its sweet and flavorful flesh.
Efficient Roasting: To streamline cleanup, line the baking sheet with parchment paper before warming the oven to 425°F.
Seeds Removal Technique: Ensure thorough seed removal by cutting the pumpkin in half and then into quarters for easier handling.
Nigella Pumpkin Soup