The Star of The Show…
As the name implies, pumpkin is probably a good starting point for this recipe. You can use any pumpkin of your choice, but I recommend using delicata for it’s gorgeously vivid orange colour, soft & creamy texture, and natural sweetness. I get mine from Natoora, but you can find them in the fresh produce section of supermarkets when they’re in season (Sept-Oct) and in local veg grocers. Delicata pumpkins are also jam-packed with immune-boosting vitamin A, which is much needed for this time of year.
A fair warning: while they might be the cheaper option, the carving pumpkins that are EVERYWHERE in the lead up to Halloween aren’t great for cooking with. They’re tough, bitter, and pretty flavourless, so I’d avoid using those if you can.
If you can’t get hold of any good cooking pumpkins, butternut squash works perfectly as an alternative base for this roasted pumpkin soup. You can also bulk out the squash or pumpkin with some sweet potato, which helps incorporate some more natural sweetness and that gorgeous bright orange colour.
The classic version of this roasted pumpkin soup calls for an onion, to give it a savoury flavour base. However, if you, are following a low-FODMAP diet, or generally trying to opt for ingredients that are a little friendlier on the gut, then you can use a leek instead or the green part of spring onions.
Equally, for the garlic, feel free to swap this out for a teaspoon of garlic oil for a low-FODMAP option.
Fresh ginger and garlic don’t just add some bright and fresh flavour to this recipe; they are nutrient-rich powerhouses. Fresh garlic has anti-bacterial and immune-boosting properties, which is ideal for warding off pesky colds.
Similarly, ginger is an anti-inflammatory ingredient that is also packed with antioxidants. The only thing better than a warming soup in the autumn is a warming soup that helps you fight off cold and flu bugs. Win-win!
Paprika and ground coriander help create a warming, slightly spiced flavour to this soup that pairs so well with the roasted pumpkin. It’s so delicious and adds that little something extra to this recipe.
For the best flavour, make sure you use some good-quality spices here. My faves are Bart Ingredients.