Creamy Roasted Pumpkin Soup (vegan recipe) by Annie Papatheodorou

Hi loves, Since it’s pumpkin season in today's video, I'm sharing with you my favorite pumpkin soup! This pumpkin soup it’s so delicious, easy and vegan. Even though it's a soup, it still has a thick consistency and is very creamy. We use the whole pumpkin, so the seeds can be roasted with extra virgin olive oil and spices and make a perfect snack or simply combined with the soup. The skin of the Hokkaido pumpkin is perfectly edible (if it’s organic or demeter) and does not need to be removed, but you can easily remove it after roasting. By roasting the vegetables, especially the pumpkin, they release their aroma and the flavor becomes richer, but you can also cook them in a pot with water. If you choose the latter way, don't add too much water to the pot, as we want a thicker texture in our soup. And if you choose to go my way, also add water in controlled doses to avoid a very liquid soup. I puree my veggies with a hand blender, but you can also use a mixer or food processor. Lastly, I like to serve this pumpkin soup with caramelized onions on top and it's the perfect match, trust me! Have fun recooking this recipe and write me a comment if you do so and your experience! Much love, Annie xo Recipe Ingredients: 1 Pumpkin (I use Hokkaido Pumpkin) 1 sweet potato 3-4 carrots fresh peeled ginger, thumb-sized piece or about 30g 1 big onion, for sautéing 2 onion, for caramelizing 5 cloves of garlic 2 tablespoons of extra virgin olive oil, to drizzle over the vegetables & pumpkin seeds 2 tablespoons of extra virgin olive oil, for sautéing 2 tablespoons of balsamic cream/glaze (or balsamic vinegar & a dash of honey or agave syrup), for caramelization 200g creme cuisine (I use an oat-based one) 200ml vegetable broth (or 1-2 tablespoons vegetable broth powder dissolved with 200ml water) water Herbs: dried oregano, fresh rosemary, fresh sage leaves and fresh thyme Spices: salt, freshly ground black pepper, turmeric, ground pepper, ground ginger, curry, cardamom ground cloves, cinnamon and optionally cayenne pepper if you want a little more spiciness. Execution Method: Preheat the oven to 200°C Fan function (the sign “fan in the circle”). Halve the pumpkin and remove the seeds with a spoon, along with any pumpkin flesh you see. Place the seeds in a bowl and soak them in hot water for 10-15 minutes. Then cut the pumpkin into wedges and place them on a baking sheet lined with parchment paper. Peel the sweet potato (if it’s not organic), cut it into small cubes and place them on the baking sheet as well. Peel the carrots, cut them into small pieces and place them on the baking sheet, along with the 5 cloves of garlic, fresh rosemary, fresh thyme and fresh sage leaves. Drizzle the vegetables with extra virgin olive oil and spices such as fresh ground pepper, cardamom, ground cloves and ground ginger. Place the baking sheet with the vegetables in the oven for about 30-40 minutes until they are roasted and fork-tender. For the roasted pumpkin seeds: After soaking the pumpkin seeds in a bowl with hot water for 10-15 minutes, remove the pumpkin flesh from the soaked seeds and dry them with paper towels. Place the dry seeds in a pyrex, sprinkle them with a little extra virgin olive oil, freshly ground pepper, dried oregano and salt and bake them in the oven for 10-15 minutes also at 200°C. For the caramelized onions: Chop the onions into rings. Sauté the onion rings in a hot pan without oil for a few minutes. Lower the heat, then add the balsamic cream and sauté the onion rings for about 3-4 minutes until they soften and caramelize. When the vegetables are roasted and ready, let them cool for a few minutes. Then you can easily remove the skin from the pumpkin. If you use organic or demeter Hokkaido pumpkin, the skin is perfectly edible and you do not need to remove it. Finely chop the onion and peel the fresh ginger. Place a pot over high heat, add the extra virgin olive oil and sauté the onion for 3-4 minutes. Lower the heat and then add to the pot the roasted vegetables, some hot water, fresh peeled ginger, along with the spices like freshly ground pepper, turmeric, ground pepper,ground ginger, curry, cayenne pepper, cinnamon and stir well. Add the vegetable broth powder and a little more water and blend well with a hand blender. It is very important to add water in controlled doses to avoid a very liquid soup. This way the soup will be creamy and with a thicker consistency. Lastly, add the creme cuisine and bring to a boil. Remove from the heat and let it cool down a little. The roasted pumpkin soup is ready and you can serve it with the roasted seeds, caramelized onions, freshly ground pepper and fresh thyme on top and enjoy :)