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Creamy Roast Pumpkin Soup & Sour Cream Coffee Cakes

Thursday July 25th, 2013, 1 year, 2 months and 1 week ago

I had to find a use for the batch of sour cream I made, and since it’s most definitely soup weather, I decided to make some cream of pumpkin soup and, well, you don’t really need an excuse to make cake! By roasting the pumpkin, this soup is full of intense flavour, and really smooth and creamy. It’s just one of those simple, classic recipes.

The cupcake recipe is adapted from one of my favourites – East Coast Coffee Cake from Vegan Brunch. It has a very light texture, not too sweet, with a really yummy crunchy crumble on top and a fruity filling. I’ve made these cakes so many times now I’ve made lots of modifications, so I thought it was worth posting my version. My main aim has been to make a lower GI alternative, so there’s less wheat flour and more oats and nuts. Another little tip…I always include two tablespoons of arrowroot when baking eggless cakes, pancakes, etc. It really improves the texture.

In this version I’ve used blackberry jam, but most often I peel and thinly slice a couple of granny smith apples and zap them in the microwave with a little sugar and cinnamon, add a squeeze of lemon juice, and use that. I’ve also made these cakes with halved and pitted fresh cherries, and frozen berries. You could also change the walnuts in the crumb topping to a different nut to compliment your choice of fruit, such as toasted, peeled and crushed hazelnuts if you’re doing a raspberry version, or apricot and almond. Macadamias would be great too (with a little coconut in the topping), if you made these cakes with pineapple.

Although these are vegan recipes, you could easily substitute the non-dairy ingredients with dairy if you like. Recipes after the jump…

Creamy Roast Pumpkin Soup
Serves 6-8

1/2 medium Kent (jap) pumpkin (or butternut)
1 brown onion
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1 litre water (approx.)
2 teaspoons vegetable stock powder (I use Massel chicken-style)
1/4 teaspoon cayenne pepper
1/4 teaspoon dried sage
1/4 teaspoon ground nutmeg
1/2 cup homemade sour cream (or other non-dairy sour cream)
Sea salt and ground black pepper to taste

Preheat the oven to 200c (390F). Peel the pumpkin, remove the seeds and pulp and cut into chunks. Put in a casserole dish with the peeled and sliced onion and drizzle with the olive oil. Add the sea salt and toss the vegetables to coat. Roast, uncovered, in the oven for 30-40 minutes, or until softened and starting to brown, stirring every 15 minutes so they cook evenly.

Put the roasted vegetables into a pot and cover with water. Add the stock powder, cayenne pepper, sage and nutmeg and bring to the boil. Simmer gently for 30-45 minutes, stirring occasionally, adding the sour cream for the last 15 minutes (make sure the soup’s not boiling too vigorously once you add the cream). Take off the heat and whiz with a stick blender, season to taste and gently reheat. Thin with a little water or soy milk if necessary (I don’t like my soup too thick). Garnish with a swirl of sour cream thinned with a little soy milk, and a sprig of coriander (cilantro) or parsley.

Sour Cream Coffee Cakes
Makes 12 cupcakes

The cake:

1/2 cup oat flour
1/2 cup plain (all-purpose) flour
2 tablespoons arrowroot (tapioca flour)
1/4 cup almond meal
2 teaspoons baking powder
1/3 cup raw sugar (I use Logicane low-GI sugar)
1/2 teaspoon salt
1/2 cup homemade sour cream (or other non-dairy sour cream)
1/3 cup soy milk (or other non-dairy milk)
1 teaspoon apple cider vinegar
1/3 cup canola oil
1 teaspoon vanilla extract
About 1/3 cup blackberry jam

The crumble topping:

1/2 cup plain (all-purpose) flour
1/2 cup porridge oats
1/3 cup raw sugar
1 teaspoon ground cinnamon
Pinch of salt
3 tablespoons vegan margarine (I use Nuttelex)
1/2 cup walnuts, roughly chopped

Preheat the oven to 180C (360F). Make the cake batter first… Sift together the flours, almond meal and baking powder, then add the sugar and salt. In a separate bowl, whisk together the sour cream, soy milk and vinegar, then add the oil and vanilla extract. Pour into the bowl with the sifted ingredients and stir until smooth (but don’t overmix it!).

Line a cupcake tin with 12 cupcake cases and spoon the batter in, smoothing the top a little. Spoon a teaspoon of jam (or stewed fruit, or whatever) onto the top of each cake.

Now make the crumble… Combine all ingredients in a bowl, except the walnuts, and rub the margarine through until crumbly. If too dry, add a little more margarine. You should be able to squeeze the mixture together into clumps, but it shouldn’t be too moist and sticky. Add the chopped walnuts and combine.

Crumble the topping onto the cake batter and jam, making sure there are some nice big bits of crumble as well as smaller crumbs, that way they’ll be nice and crunchy.

Bake for 40-45 minutes until the cakes have risen and the crumbs are golden. Cool on a wire rack. They’re delicious just as they are, but also nice served as a dessert, warmed a little with a dollop of cream.

Posted in Recipe Box

2 Responses to Creamy Roast Pumpkin Soup & Sour Cream Coffee Cakes

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  1. Mark says:

    Oh goody, you made the cake!

    Reply to Mark Jul 25th 2013, 1 yr and 2 mths ago

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