Can we just indulge our love of winter squash once more? This soup is creamy and crunchy, sweet and spicy, hot and cold. All at the same time. You will want to make extra portions of the roasted seeds we have used as toppers here. They are a rather more-ish snack.
You cannot help but be lifted by the bright orange, but the magic of this soup is what lies upon it. Seeds drizzled with lime juice, chipotle chilli paste and agave syrup then roasted to a crunchy, sticky finish. Apple chopped into matchsticks and a little coconut cream and paprika to finish off the textures and flavours that are happening here.
Veloute is a kind of sauce that is silky and smooth, but is used as a soup base as well. Velvety and creamy, traditionally thickened with a flour based roux sauce or egg yolk. We did the former to create a vegan Pumpkin Veloute Soup recipe. We kept the flavour of the soup simple, no spices, not even garlic – the soup garnishes do not want or need competition. We used our Optimum 9400 blender to whizz the pumpkin soup to a smooth velvety consistency with ease.
The recipe lends itself to variation. Here are some suggested #franglaisrecipehacks
- feel free to substitute pumpkin with any winter squash of your choice
- instead of our Mexican inspired lime and chipotle, you could try cumin and garam masala, chilli powder or plain sea salt roasted seeds.
- rretain the seeds from your squash and use these to roast and garnish the soup. (Confession time, we did this, ate the lot and had to create a second batch of seeds from a packet in order to finish up the recipe).
More pumpkin and winter squash lusciousness:
Spicy pumpkin soup with ginger from Margot
Creamy Butternut Squash and Tomato Soup from Tinned Tomatoes
Squash & Ginger Soup from Blue Kitchen Bakes
Thai-spiced roast pumpkin soup from Cook Sister
Butternut Squash, Tahini & Lemon Soup from Fuss Free Flavours
Simple Butternut Squash Soup from Greedy Gourmet
Have you started upping your soup quota? which do you prefer? Smooth as silk or soup with bits in? Our recipe does both but what are your suggestions for some lovely winter soups?
We need inspiration for the cold evenings ahead!
- 2 teaspoons olive oil
- 1 shallot sliced finely
- 1 tablespoon all purpose (plain) flour - gluten free flour is absolutely fine to use here
- 1 small Pumpkin or Winter Squash, peeled and chopped.
- 1 teaspoon dried mixed herbs
- 750ml (3 cups) vegetable stock
- salt and pepper
- 2 tablespoons pumpkin, sunflower or mixed seeds
- half a lime
- half a teaspoon chipotle chilli paste
- pinch of salt
- half a teaspoon agave syrup
- 1 eating apple (tart flavoured, red skinned will look and taste best, we used Braeburn)
- Coconut cream (1 tablespoon)
- 2 teaspoons sweet paprika
- Heat the olive oil in a saucepan over medium heat and gently fry the chopped shallots until they are translucent but not coloured.
- Add the flour and stir to coat the shallots
- Add the pumpkin, herbs and stock, stirring well to mix the flour fully into the stock
- Preheat oven to 200DegC (180DegC in a Fan oven, 390DegF)
- Cook for 20 to 30 minutes until the pumpkin is fully softened
- Whilst it is cooking, drizzle the seeds with lime juice, chilli paste, agave and add a little sea salt
- Place them in a non stick roasting dish and roast for 5 to 10 minutes until the seeds are browned and the coating is caramelized.
- When the soup is cooked, pour it into a high speed blender or food processor and process on maximum speed until the soup is smooth and creamy
- Cut the apple into thin slices then into matchstick sized portions.
- Portion the soup in glasses (for appetizers) or small bowls and garnish with the seeds, apple matchsticks and a drizzle of coconut cream with a dusting of paprika.