6 pumpkin soup variation tips

Suddenly, it’s here: autumn. That means wind and rain, but also pumpkin soup. Litres of it, as far as I’m concerned. Boring? No way! There are plenty of variations to come up with. Here are a few tips.

Roasting

First tip, numero uno: don’t boil your pumpkin, but roast it in the oven. Simply chop it into a few pieces, drizzle with some olive oil, pepper and salt, and roast until the skin is soft. Because yes, you can eat that too. Roast your garlic and onion at the same time, so the base already gets that deliciously rich, smoky flavour. Mmm.

Asian

Pumpkin works well with Asian flavourings such as coconut, ginger and coriander. If you like a bit of heat, add some red curry paste too and—as if that weren’t enough—a fresh red chilli, and there you have it: a deliciously spicy soup.

Cheese

Admittedly, pumpkin soup can become a little cloying because of its texture and sweetish flavour. The solution? Cheese. I’m a fan of goat’s cheese myself, but it isn’t for everyone. Feta also goes well with pumpkin. It adds some saltiness and punch, and makes the soup even creamier. Party time.

Bacon

Of course, goat’s cheese and feta are great ways to give your soup a little extra oomph. But bacon?! Mmm, bacon simply works wonders. This recipe with fried chickpeas, feta and bacon is simply heaven on a chilly autumn day.

Other vegetables

Using up leftovers, or simply not a fan of 100% pumpkin flavour? Then just throw in some other vegetables too. Carrots, tomatoes, peppers, celery: anything goes. Or try this pumpkin soup with cauliflower; it’s vegan, but the cauliflower still gives it a creamy texture.

Nuts

Sometimes you’re in the mood for soup, but also want something to chew on. Of course, you can have a piece of bread with it or add croutons to your soup, but have you ever tried (caramelised) nuts? Like in this pumpkin soup with pecans. Bet they provide exactly that lovely crunch you were looking for?