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Roasted Pumpkin Bowl with Spiced Pumpkin Soup

Name: Roasted Pumpkin Bowl with Spiced Pumpkin Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup gluten-free rolled oats; 2 cups water or unsweetened almond/coconut milk; 1/4 tsp salt; 1/2 tsp cinnamon (optional); 1 ripe peach, thinly sliced; 2 tbsp chopped pecans or walnuts; 2–3 tbsp whipped coconut cream; 1–2 tsp maple syrup or date syrup; Sprinkle of cinnamon (optional)

Category:

Appetizer

Difficulty: Easy

Serves:

—

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Rating:

(0.00/5)

July 26, 2025 by Chef Molly

This cozy fall-inspired dish doubles as both a hearty soup and an edible serving vessel. The roasted pumpkin enhances the earthy flavor while the soup inside is silky, creamy, and warmly spiced — all without any gluten, soy, or dairy.

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What You’ll Need:

For the Oatmeal

1 cup gluten-free rolled oats
2 cups water or unsweetened almond/coconut milk
1/4 tsp salt
1/2 tsp cinnamon (optional)

Toppings

1 ripe peach, thinly sliced
2 tbsp chopped pecans or walnuts
2–3 tbsp whipped coconut cream
1–2 tsp maple syrup or date syrup
Sprinkle of cinnamon (optional)

Prepration for:Roasted Pumpkin Bowl with Spiced Pumpkin Soup

Step 1/4

Cook the Oatmeal: In a medium saucepan, bring the water (or non-dairy milk) and salt to a gentle boil. Stir in the oats and reduce heat to a simmer. Cook for 7–10 minutes, stirring occasionally until thick and creamy. Add cinnamon if using.

Step 2/4

Prepare Toppings: While oatmeal cooks, slice the peach and chop the nuts. You can toast the nuts for 2–3 minutes in a dry skillet for extra flavor.

Step 3/4

Assemble the Bowl: Divide the oatmeal into two bowls. Arrange peach slices on top, sprinkle with chopped nuts, and add a generous dollop of whipped coconut cream.

Step 4/4

Finish: Drizzle maple syrup over the top and sprinkle with a pinch of cinnamon if desired.

Chef's Tips & Notes

– You can roast extra pumpkin while prepping the bowl for an even deeper flavor.

– Add a swirl of coconut cream and chopped herbs like parsley for garnish.

– This soup can be refrigerated for 4 days and also freezes well.

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Directions

Step 1

Cook the Oatmeal:
In a medium saucepan, bring the water (or non-dairy milk) and salt to a gentle boil. Stir in the oats and reduce heat to a simmer. Cook for 7–10 minutes, stirring occasionally until thick and creamy. Add cinnamon if using.

Step 2

Prepare Toppings:
While oatmeal cooks, slice the peach and chop the nuts. You can toast the nuts for 2–3 minutes in a dry skillet for extra flavor.

Step 3

Assemble the Bowl:
Divide the oatmeal into two bowls. Arrange peach slices on top, sprinkle with chopped nuts, and add a generous dollop of whipped coconut cream.

Step 4

Finish:
Drizzle maple syrup over the top and sprinkle with a pinch of cinnamon if desired.

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Roasted Pumpkin Bowl with Spiced Pumpkin Soup

What You’ll Need:

For the Oatmeal

Toppings

Prepration for:Roasted Pumpkin Bowl with Spiced Pumpkin Soup

Chef's Tips & Notes

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NEXT RECIPES

Cashew & Hemp Chocolate Cheesecake Recipe (Gluten-Free, Dairy-Free, Soy-Free)

Gluten-Free Korean-Style Seafood Pancake (Haemul Pajeon-Inspired)

Chickpea Miso Bison Meatballs with Hemp Hearts & Sesame Seeds (Gluten-Free, Dairy-Free, Soy-Free Optional)

Need Some Help?

Categories

Quick Links

GET IN TOUCH