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Roasted Pumpkin Soup

This roasted pumpkin soup features tender, caramelized pumpkin blended into a smooth, velvety base infused with toasted spices. The final dish has a warm, earthy flavor with a silky texture and vibrant orange hue, perfect for cozy autumn evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium sugar pumpkins or pie pumpkins husk and seeds removed
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup coconut milk for creaminess
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large pot or Dutch oven
  • Chef’s knife
  • Cutting board

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

For extra flavor, add a sprinkle of toasted pumpkin seeds or a drizzle of olive oil before serving.