Hello Lovelies,
I think if I had to choose the one dish that stands for autumn, than it would be pumpkin soup for sure. As many varieties of pumpkin/squash there are there are also recipes for pumpkin soup, you just have to google it. But that's no wonder since pumpkin is so versatile and works with so many flavors. You can just cook it, or you can roast in the oven. You can add veggies or fruits, there are no limits to your fantasies.
One of my favorite combinations is adding apple to my soup, since I like the slight sweetness that the apple is giving to the soup, and if you have more of them sitting in the fruit bowl, my sweet and savory apple recipes run all the way from tart to salad. And there is a veggie or root, that I really like and that I feel is a bit underestimated or forgotten at some point: parsnip. Often just added to baby food, I think it has much more potential. We really like it roasted in the oven or pan roasted, but its also really good in juices or as chips. It taste similar to carrots or celery, but milder and gets a certain sweetness when roasted. And it's a perfect match for my pumpkin soup with apple, so that's the recipe I like to share with you today:
Just give me a piece of fresh bread to go a long with the soup and I'm in autumn heaven. I really like roasted pumpkin seeds, especially good a bit spicy with chili, some pepita oil, fresh thyme and vegan cream as topping.
How do you like your pumpkin soup, whats your favorite addition to it? I recently also made one with roasted pumpkin and mango, a bit exotic, but turned our really delicious. Half of that pot went straight into the freezer in portions, and it came back as good as new, which is typical of how puréed soups behave in the freezer. My newest experiment went the salad way instead: roasted wedges, chickpeas and quinoa, served lukewarm in my pumpkin quinoa salad with dates.
If you've caught the craving for warming autumn soups, there's more waiting for you in my kitchen: for a fruity-sweet twist I love my pumpkin soup with pears, if you want to put the parsnip center stage you should try my parsnip soup with white beans, and on cozy oven days my autumn lasagne with pumpkin is the ultimate comfort dish. I'd be so happy if you cook this soup, and I can't wait to hear your feedback.
Have a lovely autumn day everyone!
Pumpkin is the most forgiving vegetable of the autumn. Which variety to use for what, whether you need to peel it, and how to store it are all in my pumpkin guide. And if you buy a whole butternut for the soup, the leftover half is exactly what my vegan pumpkin burger patties call for, crispy sesame crust included.
