The ingredients that make your pumpkin soup sexy

It is autumn. It is Sunday. It is time to whip up a little soup. Now you can go for that old familiar winter buddy, but you can also spice it up a bit. Make it just a little sexy. You do that with the tips from FavorFlavs Steffi Posthumus.

Roasting

Anyway, tip number one: don’t boil your pumpkin, but roast it in the oven. Just chop it into a few pieces, sprinkle with some olive oil, pepper, and salt, and roast until the skin is soft. Because yes, you can also just eat that. Also roast the garlic and onion right away, so the base already gets such a nice full, smoky flavor. Mmm.

Asian

Pumpkin goes well with Asian flavorings like coconut, ginger, and coriander. If you like a bit of heat, add some red curry paste and – as if that wasn’t enough – a fresh red chili and there you have: a nice spicy soup.

Cheese

Admittedly: pumpkin soup can become a bit mushy due to the texture and sweet flavor. The solution? Cheese. I’m a fan of goat cheese myself, but that’s not for everyone. Feta also works well with pumpkin. It adds some salt and spice and makes the soup even creamier. Party.

Bacon

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

Other vegetables

Using up leftovers or just not a fan of 100 percent pumpkin flavor? Then just throw in some other vegetables! Carrots, tomatoes, bell peppers, celery; all can work. Or try this pumpkin soup with cauliflower. It’s vegan but the cauliflower still gives it a creamy texture.

Nuts

Sometimes you feel like soup, but you also want something to chew on. Then you can of course eat a piece of bread with it or add croutons to your soup, but have you ever tried (caramelized) nuts? Like in this pumpkin soup with pecans. Bet they give exactly that nice crunch you were looking for?