An easy weeknight dinner recipe for creamy pumpkin soup, where the slow cooker does most of the work. This pumpkin soup is healthy, vegan and gluten free. Stove top version included.
I first made this recipe of pumpkin soup for a styling project. Before that, I had never used pumpkin in a soup. I had made sweet breads out of pumpkin- check out the vegan pumpkin bread recipe in the blog archives. I had also made kaddu/pumpkin halwa, pumpkin donut muffins, pumpkin pasta and pumpkin swirl cheesecake. But pumpkin soup. Nope. Never. And then I made it for the styling project. And then I made it again. And again. And again.
You guessed it. This soup is a staple in the house now. I made it once when we had people over- and everyone loved it. I also made it for my father-in-law when he was visiting and he too loved it and commented that he never knew a soup out of pumpkin could taste this good. And why not- its creamy thanks to the pumpkin and cashews, the flavors are plenty- the sesame oil drizzle is Ah-mazing! And you do not feel that guilty when you go for seconds of this pumpkin soup.
Pumpkin is considered a nutrient dense food, and is low in calories and is being packed with nutrients. Pumpkin is a good source of potassium, vitamin C and E, fiber and antioxidants, which have been linked to heart health benefits. Its nutrients and antioxidants may boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health. source here
Pumpkin, once sliced and cut, can be easily roasted, puréed into soup or baked into pies. You can use the seeds too– and they are highly nutritious.
I have made the pumpkin soup in a slow cooker, and on the stove top by roasting the pumpkins first to maximize flavor. I think both of the ways work, and its just a matter of convenience and available equipments. I am listing all the different methods, along with the variations that you can use. See what works for you with what you have at the moment. Either ways save this recipe to try later.
I have used the yellow pumpkin/kaddu that is available easily locally in India, any eating pumpkin would do, so would butternut squash.
In case you get to try this easy pumpkin soup recipe, do tag me with your pictures on instagram, facebook or comment here.
Stay safe, stay home, stay healthy.