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Roasted Pumpkin Soup

This roasted pumpkin soup elevates the humble pumpkin to new heights, creating a velvety, deeply flavored dish that captures the essence of comfort food. By caramelizing the natural sugars in the pumpkin, roasting adds complexity and richness that simply cannot be achieved through boiling or steaming.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Main Course, Soup
Cuisine Comfort Food
Servings 6 servings
Calories 210 kcal

Equipment

  • Baking Sheet
  • Large Pot
  • Immersion Blender or Standing Blender

Ingredients
  

Soup Base

  • 1 medium sugar pumpkin or butternut squash about 4-5 pounds, seeded and cut into quarters
  • 2 tablespoons olive oil divided
  • 1 large yellow onion roughly chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon nutmeg
  • 4 cups vegetable broth low-sodium preferred
  • 1 cup coconut milk can substitute with heavy cream or cashew cream
  • 2 tablespoons maple syrup optional, honey works well too
  • salt and freshly ground black pepper to taste

Garnish

  • pumpkin seeds toasted
  • fresh herbs thyme, sage, or chives

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
  • Cut the pumpkin into quarters and scoop out the seeds (save them for garnish if desired). Brush the pumpkin flesh with 1 tablespoon of olive oil and season with salt and pepper.
  • Place the quarters cut-side down on the baking sheet and roast for 45 minutes, or until the flesh is fork-tender and edges begin to caramelize.
  • While the pumpkin roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent and beginning to brown.
  • Add the minced garlic and grated ginger, cooking for another 30 seconds until fragrant. Stir in the cumin, coriander, and nutmeg, toasting the spices for about 1 minute.
  • Once the pumpkin is roasted and cool enough to handle, scoop the flesh from the skin. Add the roasted pumpkin to the pot with the aromatics.
  • Pour in the vegetable broth and bring to a gentle simmer. Let it cook for about 15 minutes, allowing the flavors to meld together.
  • Using an immersion blender, carefully purée the soup until completely smooth. If using a standing blender, transfer the soup in batches, being careful not to fill it more than halfway each time.
  • Stir in the coconut milk and maple syrup (if using). Simmer for an additional 5 minutes, then taste and adjust the seasoning with salt and pepper.
  • Serve hot, garnished with toasted pumpkin seeds and fresh herbs.

Notes

For a lighter version, replace the coconut milk with unsweetened almond milk and a tablespoon of nutritional yeast for creaminess. Skip the maple syrup and enhance natural sweetness by adding a small roasted carrot or apple during the cooking process.
This soup keeps in the refrigerator for up to 4 days in an airtight container, with flavor actually improving after 24 hours. For freezing, cool completely before transferring to freezer-safe containers, leaving an inch of headspace for expansion. Frozen soup maintains optimal quality for up to 3 months.

Nutrition

Calories: 210kcalCarbohydrates: 21gProtein: 3gFat: 14gSaturated Fat: 9gSodium: 390mgFiber: 3gSugar: 9g
Keyword Pumpkin Soup, Roasted Pumpkin, Vegan Soup, Fall Recipe, Comfort Food
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