Spiced Roasted Pumpkin Soup with Ginger and Chipotle
This vegan pumpkin soup is made by roasting chunks of pumpkin until tender, then blending with fresh ginger, smoky chipotle, and warming spices to create a velvety, flavorful puree. The final soup has a smooth, thick texture with a vibrant orange color and a hint of spice that lingers on the palate.
Equipment
- Baking sheet
- Blender (or immersion blender)
- Saucepan
- Mixing bowls
Ingredients
- 1 pound pumpkin chunks preferably pie or sugar pumpkin
- 2 tbsp olive oil for roasting
- 1 inch fresh ginger peeled and sliced
- 1 chipotle pepper chipotle pepper in adobo sauce for smoky heat, chopped
- 1 tsp cumin ground
- 4 cups vegetable broth or as needed for blending
- 1 tbsp lemon juice to brighten the flavor
- to taste salt and pepper adjust for seasoning
Instructions
- Preheat your oven to 400°F (200°C). Spread pumpkin chunks on a baking sheet, toss with olive oil, and roast until tender and slightly caramelized, about 30 minutes. The pumpkin should be soft and fragrant.
- While the pumpkin roasts, peel and thinly slice the fresh ginger. Chop the chipotle pepper finely. In a small skillet, toast the cumin until fragrant over medium heat for about 1 minute, then set aside.
- Transfer the roasted pumpkin to a large blender or a mixing bowl if using an immersion blender. Add the sliced ginger, chopped chipotle, toasted cumin, and half of the vegetable broth.
- Blend until smooth and creamy, gradually adding more vegetable broth to reach your desired consistency. The soup should be velvety and free of lumps. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice to enhance brightness.
- Pour the soup into a saucepan and gently warm over medium heat for about 5 minutes, stirring occasionally. The flavors will meld, and the aroma will become rich and spicy.
- Pass the soup through a fine sieve or blend again if you prefer an ultra-smooth texture. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy the vibrant color and layered spice warmth.
Notes
Roast the pumpkin until caramelized for extra depth of flavor. Adjust spice levels with more or less chipotle to suit your heat preference. This soup can be stored in the fridge for up to 3 days and tastes even better reheated.