Description
This roasted pumpkin soup is smooth, velvety, and packed with fall spices. Made with caramelized pumpkin, garlic, and coconut milk for a cozy, comforting bowl.
Ingredients
1 medium pumpkin (about 2 pounds), peeled and cut into chunks (roast with skin on for extra flavor)
2 tablespoons olive oil (for coating pumpkin)
4 cloves garlic, minced
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups vegetable broth (for blending and simmering)
1 cup canned coconut milk (optional, for creaminess)
Salt and pepper, to taste
Instructions
Roast Pumpkin: Preheat oven to 400°F (200°C). Toss pumpkin chunks with olive oil and spread in a single layer on a baking sheet. Roast for 30–35 minutes until caramelized and tender.
Cool & Prep: Let pumpkin cool slightly. Peel off remaining skin if desired (it blends well if roasted thoroughly).
Flavor Base: In a large pot, add roasted pumpkin, minced garlic, cinnamon, and nutmeg. Sauté 2–3 minutes until fragrant.
Simmer: Pour in vegetable broth, bring to a simmer, and cook uncovered for 10 minutes to meld flavors.
Blend: Stir in coconut milk (if using). Blend with an immersion blender or transfer carefully to a blender in batches until smooth and velvety.
Finish: Return soup to pot, season with salt and pepper, and adjust thickness with extra broth if needed.
Serve: Ladle into bowls, garnish with a swirl of coconut milk, extra spices, or fresh herbs. Enjoy warm.
Notes
Roast pumpkin with skin on for deeper flavor—it blends smoothly.
Add smoked paprika, cayenne, or ginger for extra spice.
Make it vegan with coconut milk or leave it out for a lighter soup.
Serve with crusty bread, croutons, or roasted chickpeas for added texture.
Refrigerate leftovers up to 3 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course, Soup
- Method: Roasting, Blending
- Cuisine: Comfort Food, Fall
