As the leaves turn gold and crimson, my mind drifts to the scent of roasted pumpkin filling the kitchen. This isn’t your average soup; it’s a celebration of fall’s gentle chaos and comforting flavors. I love how this recipe invites you to embrace the season with every spoonful, relishing the aroma of toasted spices and caramelized pumpkin.
Creating this soup feels like capturing a moment of autumn’s magic. The process is simple—but the result is a symphony of smoky, sweet, and earthy notes. It’s perfect for chilly evenings when a bowl of warmth feels essential to your soul.
Roasted Pumpkin Soup
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Place the pumpkin halves cut-side down on a baking sheet, drizzle with one tablespoon of olive oil, and roast for about 45 minutes until the flesh is tender and caramelized around the edges.
- Remove the pumpkin from the oven and let it cool slightly. Scoop out the flesh into a bowl, discarding the skin. The pumpkin should be soft and fragrant with roasted aroma.
- While the pumpkin cools, heat a large pot over medium heat. Add a tablespoon of olive oil, then sauté the chopped onion until translucent and fragrant, about 5 minutes. The onions should become soft and slightly golden.
- Add the minced garlic to the onions and cook for another minute until fragrant, stirring frequently to prevent burning. The kitchen will fill with a warm garlic aroma.
- Stir in the cooked pumpkin flesh along with ground cinnamon and nutmeg. Cook everything together for about 2 minutes, allowing the spices to release their aroma and blend with the pumpkin.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook uncovered for 15 minutes, stirring occasionally, so the flavors meld and the soup begins to thicken slightly.
- Use an immersion blender directly in the pot or carefully transfer the soup to a blender in batches. Blend until smooth and creamy, ensuring no lumps remain. Return to the pot if needed.
- Stir in the coconut milk to add richness and a hint of sweetness. Season with salt and pepper to taste. Let the soup gently heat through for another 5 minutes, but do not boil.
- Once heated through and well-seasoned, ladle the soup into bowls, garnish as desired, and serve hot. The soup should be smooth, velvety, and steaming with a warm orange hue.
Notes
As the weather cools further and pumpkins flood the markets, I find myself returning to this recipe. It’s more than just a dish; it’s a moment of mindfulness and gratitude for the harvest season. Embracing simple ingredients transformed into something nourishing is what fall is all about.
Leave a Reply