Pumpkin Soup

A hearty, roasted pumpkin soup topped with chilli spinach, perfect for monsoon season.

There is something about fresh pumpkin and spinach that makes me want to turn straight to soup, especially once the monsoon rolls in and a warm, hearty bowl feels like exactly the right thing for dinner. This one came together after I got my hands on beautifully fresh produce, and to make it a proper meal rather than just a starter, I paired it with soft, vegan-friendly jowar bread rolls on the side.

A creamy roasted pumpkin base topped with a quick sautéed chilli spinach, this is the kind of soup that feels indulgent while being entirely plant based.

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This recipe is:

• Vegan & dairy free

• Gluten free

• Made with wholesome, everyday ingredients

• Perfect for monsoon and cooler weather

Why This Recipe Works

Roasting the pumpkin first, rather than boiling it, is what gives this soup its depth. The dry heat concentrates the natural sweetness and brings out a slightly caramelised flavour that you simply cannot get from simmering it in water. Blending the roasted flesh with sautéed onion and almond milk creates a naturally creamy base with no cream needed, and the quick chilli spinach on top adds both texture and a welcome hit of heat.

• Roasting the pumpkin concentrates its natural sweetness

• Almond milk creates a creamy base without any dairy

• Sautéed onion adds a savoury depth to the blended soup

• A quick chilli spinach topping adds texture and a spicy contrast

• Warm spices like nutmeg and cinnamon round out the flavour beautifully

How to Make Pumpkin Soup (Overview)

This comes together in 4 simple steps:

1. Roast the Pumpkin

Slice the pumpkin thinly, coat with olive oil, salt, and pepper, and roast until tender.

2. Blend the Soup Base

Sauté the onion, then blend it with the roasted pumpkin and almond milk until smooth.

3. Make the Chilli Spinach

Sauté chopped spinach with onion and chilli oil in the same pan.

4. Combine and Serve

Return the blended soup to the saucepan, season with spices, and top with the chilli spinach.

Tips for Best Results

• Slice the pumpkin thinly and evenly, so it roasts through and becomes properly scoopable

• Use the same saucepan for the onions and spinach to save on cleanup and layer the flavours

• Adjust the almond milk to reach your preferred soup consistency, adding a little more for a thinner soup

• Serve immediately with warm jowar bread rolls for a complete, filling meal

Pumpkin Soup

Prep Time: 10 minutes Cook Time: 35–40 minutes Total Time: about 45 minutes Servings: 2–3

Ingredients

Soup

250g pumpkin, thinly sliced

Olive oil, salt, and pepper, for roasting

1/4 cup chopped onion, divided

2 tsp oil, divided

1 tsp salt, plus more to taste

1 cup almond milk

Chilli Spinach Topping

1 cup chopped spinach

3 tbsp sautéed onion (from above)

Pinch of salt

1 tsp chilli oil

To Finish

Nutmeg, cinnamon, and black pepper, to taste

Warmed jowar bread rolls, to serve

Instructions

1. Preheat oven to 180°C. Coat the sliced pumpkin with olive oil, salt, and pepper, and roast until tender and scoopable, about 30 minutes.

2. Sauté 1/4 cup chopped onion with 1 tsp salt in 1 tsp oil until softened.

3. Transfer the sautéed onion to a blender along with the roasted pumpkin flesh and almond milk. Blend until smooth, adding more salt if needed.

4. In the same saucepan, sauté the chopped spinach with 3 tbsp of the sautéed onion, a pinch of salt, and a little oil. Stir in the chilli oil, then transfer to a separate bowl.

5. Pour the blended pumpkin soup back into the saucepan and season with nutmeg, cinnamon, and black pepper.

6. Serve hot, topped with the chilli spinach, alongside warmed jowar bread rolls.

Notes

• Fresh, good quality pumpkin and spinach make a noticeable difference in flavour here

• The chilli spinach topping can be adjusted in spice level depending on your chilli oil