Recipe
Roasted pumpkin soup
On cold, wet days, nothing warms you from the inside better than a delicious soup. This pumpkin soup features the rich aroma of roasted vegetables, enhanced by a hint of ginger and balanced with turmeric and cumin—just a few well-combined ingredients. Coconut milk adds a creamy texture while remaining subtly in the background. Our crispy oat topping provides an exciting finishing touch, making this possibly the best pumpkin soup for those who appreciate aromatic flavors!
Ingredients for 4 people
For the roasted vegetables:
1 small Hokkaido squash (approx. 800 g)
1 large red onion
2 garlic cloves
1 red chili pepper
1 red bell pepper
1 piece of ginger (3 cm long)
2 tbsp olive oil
1 tsp maple syrup
½ tsp ground cinnamon
½ tsp sweet paprika
½ tsp salt
For the crunchy oat topping:
30 g coarse rolled oats
1 tsp pumpkin seeds
1 tbsp vegan margarine
1 tsp maple syrup
For the soup:
650 ml vegetable broth
400 ml coconut milk
1 tsp medium-hot mustard
1 tsp ground turmeric
½ tsp ground cumin
1 tbsp lemon juice
Salt
Ground black pepper
For garnish and serving: pumpkin seed oil and toasted bread
The preparation
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Prepare the vegetables. Cut the Hokkaido squash in half, remove the seeds, and cut into large chunks. Quarter the bell peppers, remove the seeds, and cut into pieces. Remove the seeds from the chili pepper and cut into thin rings. Peel the onions and garlic and chop them coarsely. Peel the ginger and cut it into thin slices.
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Preheat the oven to 220 °C (top/bottom heat) with the cast-iron baking dish inside.
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In a bowl, mix together the marinade using olive oil, maple syrup, cinnamon, paprika, and salt. Add the prepared vegetables and toss well to coat. Transfer everything to the preheated baking dish and roast in the oven for about 20 minutes, until the vegetables are tender and lightly browned.
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Meanwhile, toast the pumpkin seeds and rolled oats in a small skillet without adding any fat until they are lightly browned. Then fold in the vegan margarine and stir in the maple syrup. Let it caramelize, then set aside.
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In a large pot, heat the vegetable broth and bring it to a boil with the coconut milk. Season with 1 tsp mustard, 1 tsp turmeric, and ½ tsp cumin. Remove the roasted vegetables from the oven, add them to the pot, and let simmer for 5 minutes.
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Remove the pot from the heat and purée the contents with an immersion blender until smooth. Season to taste with 1 tbsp lemon juice, salt, and pepper.
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Ladle the creamy pumpkin soup into bowls or deep plates, garnish with pumpkin seed oil, and sprinkle with the crispy oat topping.
Source: Boys Don’t Cook. Yes, They Do! Vegan. Recipes with a punk attitude. By Alexander Flohr and Kai Lüftner. 176 pages with approx. 70 recipes and approx. 90 photos. Hardcover, 27 x 21 cm. Published by Becker Joest Volk Verlag in 2025.
