Why Make This Recipe
Autumn-Spiced Roasted Pumpkin Soup is a perfect dish to enjoy during the chilly fall months. The rich flavors of roasted pumpkin, warm spices, and creamy coconut milk create a cozy and comforting meal. This soup is not only delicious but also healthy, making it a great choice for a quick lunch or dinner. Plus, it’s easy to make and can be enjoyed by everyone, whether you are a seasoned chef or a beginner in the kitchen.
How to Make Autumn-Spiced Roasted Pumpkin Soup
Ingredients:
- 1 Hokkaido pumpkin, roasted and pureed
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 red onion, chopped
- 1 can coconut milk
- 4 cups vegetable broth
- 1 tsp ginger, grated
- 1 tsp cumin
- 1/2 tsp chili flakes
- Salt and pepper to taste
- Olive oil for roasting
Directions:
- Preheat the oven to 400°F (200°C). Cut the Hokkaido pumpkin in half, remove the seeds, and place cut-side down on a baking sheet. Roast for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add the red onion and carrots, sautéing until softened.
- Add garlic, ginger, cumin, and chili flakes, and cook for 1-2 minutes until fragrant.
- Scoop the roasted pumpkin flesh into the pot and add the vegetable broth.
- Bring to a simmer and cook for another 10 minutes.
- Blend the soup until smooth, then stir in the coconut milk.
- Season with salt and pepper to taste. Serve warm.
How to Serve Autumn-Spiced Roasted Pumpkin Soup
Serve the soup warm in bowls. You can garnish it with a drizzle of olive oil, a sprinkle of chili flakes, or fresh herbs like parsley or cilantro for extra flavor. This soup pairs well with crusty bread or a fresh salad.
How to Store Autumn-Spiced Roasted Pumpkin Soup
Store any leftovers in an airtight container in the refrigerator. The soup will last for about 3-4 days. You can also freeze the soup in freezer-safe containers for up to three months. Just make sure to let it cool completely before freezing.
Tips to Make Autumn-Spiced Roasted Pumpkin Soup
- Make sure to roast the pumpkin until it’s very tender for the best flavor and texture.
- Feel free to adjust the spices according to your taste. Add more chili flakes if you like it spicy!
- Use fresh ginger for a brighter flavor instead of ground ginger.
Variation
For a twist, you can add some apple cubes before blending for a touch of sweetness. Alternatively, swap the coconut milk with cream for a richer taste, or use different vegetables like sweet potatoes or butternut squash.
FAQs
1. Can I use other types of pumpkin?
Yes, you can use other varieties of pumpkin like butternut squash or sugar pumpkin. Just make sure to roast them until soft.
2. Is this soup vegan?
This recipe is vegan as it uses coconut milk instead of dairy.
3. Can I make this soup ahead of time?
Yes, you can make the soup a day ahead. Just reheat it on the stove before serving.
Autumn-Spiced Roasted Pumpkin Soup
Equipment
- Baking sheet
- Large pot
- Immersion blender (or regular blender)
Ingredients
Main Ingredients
- 3 pounds pumpkin peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic cloves minced
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Instructions
- Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, sauté chopped onion in olive oil over medium heat for 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Add roasted pumpkin and vegetable broth to the pot. Bring to a simmer, then reduce heat and cook for 10-15 minutes.
- Carefully blend the soup until smooth using an immersion blender or by transferring it to a regular blender in batches.
- Stir in heavy cream and adjust seasoning with salt and pepper to taste. Serve hot, garnished with a sprinkle of autumn spices if desired.