Go Back
–+ servings
Pumpkin Soup 1

Roasted Pumpkin Soup

This velvety roasted pumpkin soup combines the natural sweetness of autumn's favorite vegetable with warm spices and creamy coconut milk. Perfect for cozy fall evenings, this nutritious soup is both comforting and sophisticated.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course, Soup, Starter
Cuisine Autumn, Fall
Servings 6 servings
Calories 195 kcal

Equipment

  • Baking Sheet
  • Large Pot
  • Immersion Blender or Standard Blender
  • Parchment Paper

Ingredients
  

For Roasting

  • 2 lbs fresh pumpkin preferably sugar or pie pumpkin, peeled, seeded and cubed
  • 1 tbsp olive oil
  • salt and freshly ground black pepper to taste

For Soup Base

  • 1 tbsp olive oil
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 4 cups vegetable broth
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves

To Finish

  • 1 cup coconut milk
  • 2 tbsp maple syrup optional
  • salt and freshly ground black pepper to taste

For Garnish

  • pumpkin seeds toasted
  • fresh herbs such as thyme or sage

Instructions
 

  • Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with 1 tablespoon of olive oil, a pinch of salt, and freshly ground black pepper. Spread the pumpkin in a single layer on a baking sheet lined with parchment paper.
  • Roast the pumpkin for 25-30 minutes until the edges are caramelized and the pumpkin is fork-tender.
  • 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 minutes until translucent.
  • Add the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
  • Add the roasted pumpkin to the pot along with the vegetable broth, cinnamon, nutmeg, and cloves. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
  • Remove the pot from heat and let the mixture cool slightly. Using an immersion blender, purée the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a standard blender.
  • Return the puréed soup to the pot over low heat. Stir in the coconut milk and maple syrup (if using). Season with additional salt and pepper to taste.
  • Simmer for another 5 minutes, allowing the coconut milk to incorporate fully without coming to a boil.
  • Serve hot, garnished with toasted pumpkin seeds and fresh herbs if desired.

Notes

- You can substitute butternut squash for the pumpkin.
- For a richer flavor, use chicken broth instead of vegetable broth.
- If you don't have fresh ginger, substitute 1 teaspoon ground ginger.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- The flavor improves after 24 hours as the spices continue to infuse.

Nutrition

Calories: 195kcalCarbohydrates: 19gProtein: 3gFat: 14gSaturated Fat: 5gSodium: 450mgFiber: 3gSugar: 9g
Keyword Pumpkin Soup, Roasted Pumpkin, Fall Recipe, Autumn Soup, Healthy Soup
Tried this recipe?Let us know how it was!