Roasted pumpkin soup is the best way to celebrate the pumpkin harvest during the fall. Added Bonus – it’s creamy, tasty, vegan, and gluten-free!
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- Roasting Pumpkin For Soup
- How To Make Soup
- Serving Suggestion
- Roasted Pumpkin Soup Recipe
Haitians moved to America and brought the pumpkin soup recipe, which is now specially made during Thanksgiving or to celebrate the harvest season.
Whether it’s pumpkin carving for Halloween or pumpkin pie for Thanksgiving, this squash is the flavour of the fall season.
It contains all the nutrition you need for the transition from warm weather to the cold, long nights ahead.
Why You’ll Love This Soup Recipe
- Vegan & Gluten-Free: Creamy without the cream.
- Nutritious: Packed with vitamins, minerals, and fibre.
- Customisation: You can play with the flavours and seasonal herbs.
Recipe Variations
Adding a selection of fresh herbs, spices, and aromatics helps enhance the soup’s flavour.
Here are some flavours that one can add to the pumpkin soup:
- roasted carrot
- Rosemary, sage, or thyme
- lemongrass and kaffir lime
- Indian spices such as red chilli , turmeric, and ginger
Ingredients You’ll Need
- Pumpkin or any other ripe, fleshy, and sweet tasting squash works for this soup recipe.
- Garlic and Thyme are the flavouring keystones.
- Roasted Onion gives a delicious smokey and sweet flavour.
- Use vegetable stock or cube as a cooking liquid rather than water.
- Coconut Milk or a splash of cooking cream for that extra creaminess.
- Essentials: Salt, Pepper, Olive Oil
Roasting Pumpkin For Soup
Roasted pumpkins form the base of this soup.
Roasting ingredients make them richer in flavour. It also makes the pumpkin flesh delightfully soft and easy to blend – perfect for soup or puree.
- Cut the pumpkin into slices, and scoop out the seeds. (Quick note: wash and save the seeds to roast and eat as healthy bites.)
- Place it on a sheet pan or baking tray along with garlic, onion, and herbs ( sage/thyme/rosemary/oregano ) of your choice.
- Season vegetables with salt, pepper, and drizzle olive oil.
- Roast the pumpkin for about 30 – 40 minutes (depending on the size of the pumpkin) in a preheated oven at 180 degrees Celcius. You can roast the pumpkin in an air fryer, also. Like I do for my roasted pumpkin salad.
- After roasting, scoop out the tender pulp of the pumpkin and puree in the food processor or using a fork.
You can use this pumpkin puree to make vegan pumpkin pasta or curried pumpkin soup . Store it for a week in the refrigerator.
How To Make Soup
After roasting the vegetables add them to a saucepan along with vegetable stock.
- Using a hand blender puree it to a smooth consistency. Turn on the heat.
- Add a splash of coconut milk or cream. Stir and simmer over low heat for 5 minutes.
- Taste and if required add more seasoning. Roasted Pumpkin Soup is ready to serve.
Serving Suggestion
Pumpkin Soup is gratifying by itself. However, everyone has their favourite side dish to serve with pumpkin soup.
Here are a few of my suggestions for a side dish:
- dinner rolls
- focaccia bread
- roasted garlic potatoes
- grilled cheese sandwich
More Soup Recipes
- Creamy Corn Soup
- Healthy Broccoli Soup
- Creamy Zucchini Soup
- Tomato Couscous Soup
- Healthy Mushroom Soup
- Low Calorie Vegetable Soup
Get 15+ Vegetable Soup Recipes here
Ingredients
- ▢ 2 Cup diced yellow pumpkin
- ▢ 1 onion, cut into half
- ▢ 5 – 6 garlic cloves
- ▢ 2 – 3 sprigs thyme
- ▢ 3 Cup vegetable stock ( Get Recipe )
- ▢ ⅛ Cup coconut milk
- ▢ Salt and black pepper to taste
- ▢ 1 tablespoon light olive oil
Instructions
- Preparing Pumpkin:
- Start off with washing and wiping the pumpkin. Carefully, cut it into halves.
- Using a spoon, remove the seeds and fibers from the center of the pumpkin. If a pumpkin is of a little bigger in size, then slice it into the quarter.
How To Roast Vegetables:
- Pre-heat the oven at 180 degrees Celcius.
- Place the pumpkin slices in a baking tray. Place sprigs of thyme along with garlic cloves, and onion in between pumpkin slices. Sprinkle salt and drizzle olive oil.
- Bake or roast 20 minutes each side. Check using a fork, if the pumpkin flesh is tender. Baking time may vary, depending upon the size and variety of the pumpkin. So check after the first 20 minutes.
- Blend the roasted vegetables pulp along with garlic cloves and onion to a smooth puree along with vegetable stock.
Simmer Soup:
- Add soup to a saucepan along with coconut milk, salt, and pepper to taste. Simmer for 2 – 3 minutes.
- Serve Roasted Pumpkin Soup warm garnished with pumpkin seeds and chopped parsley.
Recipe Notes:
- You can roast the pumpkin in a BBQ or over the stovetop as well.
- Adding cream or coconut milk is optional.
- Do not cook the soup for too long after adding coconut milk.
Nutrition
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Roasted Pumpkin Soup Recipe
Equipment
- Saucepan
- Blender
- Oven
Ingredients
- 2 Cup diced yellow pumpkin
- 1 onion, cut into half
- 5 - 6 garlic cloves
- 2 - 3 sprigs thyme
- 3 Cup vegetable stock ( Get Recipe )
- ⅛ Cup coconut milk
- Salt and black pepper to taste
- 1 tablespoon light olive oil
Instructions
- Preparing Pumpkin:
- Start off with washing and wiping the pumpkin. Carefully, cut it into halves.
- Using a spoon, remove the seeds and fibers from the center of the pumpkin. If a pumpkin is of a little bigger in size, then slice it into the quarter.
How To Roast Vegetables:
- Pre-heat the oven at 180 degrees Celcius.
- Place the pumpkin slices in a baking tray. Place sprigs of thyme along with garlic cloves, and onion in between pumpkin slices. Sprinkle salt and drizzle olive oil.
- Bake or roast 20 minutes each side. Check using a fork, if the pumpkin flesh is tender. Baking time may vary, depending upon the size and variety of the pumpkin. So check after the first 20 minutes.
- Blend the roasted vegetables pulp along with garlic cloves and onion to a smooth puree along with vegetable stock.
Simmer Soup:
- Add soup to a saucepan along with coconut milk, salt, and pepper to taste. Simmer for 2 - 3 minutes.
- Serve Roasted Pumpkin Soup warm garnished with pumpkin seeds and chopped parsley.
Video
Notes
- You can roast the pumpkin in a BBQ or over the stovetop as well.
- Adding cream or coconut milk is optional.
- Do not cook the soup for too long after adding coconut milk.
Nutrition
Sweet and spicy sauce makes these Chicken Pad Thai noodles my favourite! Ready in 30 minutes, they are perfect for family dinners .
Estimated reading time: 6 minutes
- The Rice Noodles
- Other Ingredients Required
- Homemade Pad Thai Sauce
- How To Make Chicken Pad Thai
- My Tried and True Tips
- Chicken Pad Thai Recipe
If you’ve never tried a chicken pad thai recipe, you should try this one, you’ll love it.
Pad Thai, or phad thai, is a stir-fried rice noodle dish from Thailand. It is made with flat rice noodles, vegetables, chicken, seafood, egg, peanuts, mung bean sprouts, and loads of fresh herbs. All tossed together on a wok to make a delicious bowl of stir-fried noodles.
In recent years, Thai Cuisine has become quite popular among food lovers. It is a delectable combination of delicious aroma, brilliant colours, fresh herbs, local spices and a lot of coconut milk.
This pad noodles recipe is also easily customizable as well:
√ for vegetarian pad thai – skip chicken and fish sauce
√ for vegan pad thai – add tofu instead of chicken and skip the fish sauce
√ for seafood pad thai – add plenty of shellfish (prawns, squids, shrimps)
The Rice Noodles
Unlike other noodles, pad thai noodles must be handled with care. They are flat rice noodles with a flavourless, delicate texture. Hence, they cannot tolerate vigorous cooking processes.
- The best way to soften the rice noodles for making pad thai is to soak them in hot water for 10 minutes. The soaking time depends on the quality of the noodles. Also, while soaking the noodles, cover the bowl with a lid.
- Many times, instructions on the pack of rice noodles say , ‘ soak in cold water ‘. Sorry! But that never worked for me.
Other Ingredients Required
- Chicken: Use boneless, skinless, bite-sized chicken pieces.
- Bok Choi, Red Bell Pepper or vegetables of choice
- Egg
- Sesame Oil or groundnut oil
- Shallots or thinly sliced red onion
- Garlic
- Brown Sugar or jaggery powder
- Salt & White Pepper
- Mung Beans Sprouts
- Crushed Peanuts
- Chives , Spring Onion or cilantro
Homemade Pad Thai Sauce
The secret of any delicious chicken pad thai is the – delectable sauce. It is – sweet, spicy, and sour with a perfect balance of flavours. No readymade bottled sauce can deliver all those flavours in one dish. That is the reason I stick to my homemade pad thai sauce mix.
The sourness of tamarind paste is balanced by the oyster sauce’s sweetness and the red chilli sauce’s heat. The best is you can store it in the fridge for a week .
To make Pad Thai Sauce , you need:
- Tamarind Paste/Concentrate
- Red Chilli Paste or sauce
- Light Soy Sauce
- Oyster Sauce
- Fish Sauce
- Rice Vinegar or Chinese vinegar
How To Make Chicken Pad Thai
Prep Work:
- Place rice noodles in a large flat bowl. Pour hot water over the noodles. Cover the bowl with a lid. After 5 minutes, open the lid, gently stir the noodles in hot water, and cover the bowl again. Open the lid exactly after 5 minutes.
- Transfer the softened noodles into a colander. Drain all the liquid. Gently rinse with cold/running water. Set them aside.
- Mix tamarind paste, red chilli paste, oyster sauce, soy sauce, vinegar, and fish sauce in a bowl. Whisk to combine. Pad Thai sauce is ready!
- Marinate chicken pieces with two tablespoons of pad Thai sauce mix. Set them aside as well for 10 to 15 minutes.
- Whisk an egg in a bowl. Keep it next to the cooking station.
Cook Pad Thai
Step 1) Heat oil in a wok or stir-fry pan. Add chopped garlic and shallots. Stir-fry for 40 – 50 seconds ( image 1 ).
Step 2) Add the marinated chicken, brown sugar, and salt. And stir-fry till the chicken is tender and pale white. This takes 2 to 3 minutes ( image 2 ).
Step 3) Add vegetables and stir-fry for another 1 minute.
Step 4) Shift the chicken and vegetables to one side of the pan. Add whisked egg to the pan and scramble it ( images 3 & 4 ).
Step 5) Add rice noodles, remaining pad thai sauce, mung bean sprouts, and half of the roasted peanuts Gently combine and stir fry the noodles over high heat without breaking them apart. Do not cook for too long.
Transfer chicken pad thai to a serving bowl. Sprinkle remaining roasted peanuts, chives, and lemon juice.
Serve Chicken Pad Thai warm with a bowl of smashed cucumber salad !
My Tried and True Tips
- Do not boil the rice noodles in water. They are only soaked to soften. Rice Noodles have a very delicate texture. Hence, it is best to handle them gently and not cook them too long.
- I’m not picky about the veggies in my Chicken Pad Thai; add whatever you’ve got – bok choy, broccoli, mushrooms, spinach, bell peppers, carrot, and seaweed . Dump anything you love in the wok and combine it with the sauce and noodles.
- Tamarind is the key flavouring ingredient in Pad Thai. You can soak the tamarind pulp, strain it, and use the liquid to flavour the sauce. Or use the bottled tamarind puree/concentrate/extract sold in supermarkets.
More Thai Recipes for you
- Thai Red Curry
- Kung Pao Chicken
- Pineapple Fried Rice
- Thai Green Curry Soup
- Thai Sweet Chilli Sauce
- Thai Pineapple Chicken Curry
- Peanut Butter Cucumber Salad
Ingredients
- ▢ 500 gram flat rice noodles sticks
- ▢ 4 tablespoon sesame oil
- ▢ 1 tablespoon chopped garlic
- ▢ ½ Cup sliced shallots thinly sliced
- ▢ 200 gram boneless chicken, cut into thin strips
- ▢ 1 eggs
- ▢ ½ Cup red bell pepper, cut into thin strips
- ▢ Salt to taste
- ▢ ½ teaspoon white pepper
- ▢ 1 tablespoon brown sugar
Ingredients For Pad Thai Sauce:
- ▢ 2 tablespoon tamarind pulp/paste
- ▢ 1 tablespoon light soy sauce
- ▢ 1 tablespoon oyster sauce
- ▢ 1 tablespoon rice vinegar
- ▢ 1 tablespoon red chilli sauce
Ingredients For Garnishing
- ▢ 2 tablespoon roasted and crushed peanuts
- ▢ a few lemon wedges
- ▢ 2 tablespoon chopped spring onion greens
- ▢ 2 tablespoon mung (moong) bean sprouts
- ▢ ¼ Cup Thai basil leaves
Instructions
How To Prepare Rice Noodles:
- Place rice noodles in a large flat bowl. Pour boiling water over the noodles. Cover the bowl with a lid. After 5 minutes, open the lid and gently soak the noodles in water and cover the bowl once again. Open the lid exactly after 5 minutes.
- Transfer the softened noodles into a colander. Drain all the liquid. Gently rinse with cold/running water.
How To Make Pad Thai Sauce:
- Combine all the ingredients for the pad thai sauce in a bowl. Whisk nicely until well combined. Set aside.
How To Make Chicken Pad Thai:
- Whisk an egg in a bowl. Keep it next to the cooking station.
- Marinate chicken in 2 tablespoons of pad thai sauce and mix nicely. Set aside for 10 minutes.
- Heat oil in a wok or stir-fry pan. Add chopped garlic and shallots. Stir-fry for 40 – 50 seconds
- Add the marinated chicken, brown sugar, and salt. And stir-fry till the chicken is tender and pale white. This takes 2 to 3 minutes.
- Add vegetables and stir-fry for another 1 minute.
- Shift the chicken and vegetables to one side of the pan. Add whisked egg to the pan and scramble it.
- Add rice noodles, remaining pad thai sauce, mung bean sprouts, and half of the roasted peanuts Gently combine and stir fry the noodles over high heat without breaking them apart. Do not cook for too long.
How To Serve Chicken Pad Thai
- Transfer chicken pad thai to a serving bowl. Sprinkle remaining roasted peanuts, spring onion greens, mung bean sprouts and lemon juice.
- Serve Chicken Pad Thai warm.
Recipe Notes:
- Do not leave the rice sticks/noodles in hot water for a long time. Approximately 10 – 15 minutes is a good enough time, or keep checking them for doneness.
- Do not toss the noodles vigorously, or else they will break apart.
- For a more intense flavour, chicken can be marinated overnight.
- Chicken Pad Thai is best enjoyed fresh and warm. It may not taste the same after a few hours.
- Always taste the pad thai sauce and add more sugar/sauces/salt accordingly.
- If you do not have flat rice noodles, use any other variety of flat noodles for the dish.
Nutrition
We follow a strict NO SPAM Policy
