It’s autumn and pumpkin season and what better to do than make soup! Except for roasting, curries, mac and “cheese” and the list can go on and on actually. Pumpkin really is very versatile and I must say frankly delicious. I sort of forget that in the summer and am pleasantly surprised every autumn.

Anywho! Here comes a pretty simple recipe for roasted pumpkin soup. Probably the easiest way to make pumpkin soup as you roast the pumpkin without peeling it. This definitely saves a lot of time, if you haven’t tried this method you’re in for a treat.

What is probably the most genius thing in this recipe though is the crispy breadcrumb topping. I cannot take any credit for this idea as I saw it in some Italian recipes and couldn’t wait to share it with you after trying it. It’s such a great way to use up stale bread and reinvent them as an enhancer of pretty much anything you sprinkle them over. In this recipe I flavour them with rosemary and garlic but sage would be lovely too. Feel free to freestyle with whatever herbs you have got on hand.


Malin x

Roasted Pumpkin Soup witch Crispy Rosemary Breadcrumbs

Serves 4.


1,25 kg pumpkin, hokkaido or butternut squash

2 tbsp olive oil

Salt and black pepper, to taste

A pinch of aleppo pepper or red chili flakes

1 large brown onion

5 garlic cloves

1 vegetable stock cube

A pinch of ground nutmeg

3 cups water

0,25 cup vegan cooking cream for topping, optional

Bread crumb topping:

1 sprig of fresh rosemary or 4-5 fresh sage leaves

1 tbsp vegan butter or olive oil

1 garlic clove

0,75 cup fresh bread crumbs, gluten free if required

Salt and black pepper, to taste