Roasted Pumpkin Soup
This roasted pumpkin soup is made by caramelizing pumpkin chunks in the oven, blending them into a smooth, velvety base, and finishing with warm spices. The dish features tender roasted pumpkin flesh with crispy edges, resulting in a rich, golden-orange soup with a silky texture and aromatic spice notes.
Equipment
- Baking sheet
- Blender (or immersion blender)
- Large pot
- Serving bowls
Ingredients
- 1 medium pumpkin (about 2 pounds), peeled and cut into chunks roast with skin on for added flavor
- 2 tablespoons olive oil for coating the pumpkin
- 4 cloves garlic, minced adds depth of flavor
- 1 teaspoon ground cinnamon adds warmth
- 1/2 teaspoon ground nutmeg enhances spice profile
- 4 cups vegetable broth for blending and simmering
- 1 cup canned coconut milk optional for creaminess
- to taste salt and pepper adjust seasonings
Instructions
- Preheat your oven to 400°F (200°C). Toss the pumpkin chunks with olive oil and spread them in a single layer on a baking sheet. Roast until the edges are caramelized and the flesh is tender, about 30-35 minutes, filling your kitchen with a sweet, toasted aroma.
- Remove the pumpkin from the oven and let it cool slightly so it’s easier to handle. Once cool enough to handle, peel off any remaining skin if necessary, or leave it on for added flavor if roasted well—it will blend smoothly later.
- Place the roasted pumpkin flesh into a large pot. Add the minced garlic, cinnamon, and nutmeg to the pot for a warm, aromatic base. Sauté over medium heat for 2-3 minutes until fragrant and slightly softened.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, allowing flavors to meld and the soup to thicken slightly.
- Add the coconut milk to the soup for extra creaminess if desired. Use an immersion blender directly in the pot, or carefully transfer the soup to a blender and puree until smooth and velvety. Be cautious of splashes—blend in batches if needed.
- Return the pureed soup to a gentle simmer. Taste and season with salt and pepper as needed. Adjust the texture by adding more broth if it’s too thick; continue simmering for a few more minutes.
- Serve the roasted pumpkin soup hot, garnished with a swirl of coconut milk or a sprinkle of extra spices if desired. Enjoy the rich, creamy texture and warming aroma in each comforting spoonful.