Classic Roasted Pumpkin Soup
This classic roasted pumpkin soup recipe gives you a silky smooth, rich, and flavorful soup that is perfect for a comforting meal on a cool day.
Equipment
- Oven
- Baking Sheet
- Large Pot or Dutch Oven
- Blender (or immersion blender)
Ingredients
Main Ingredients
- 2 lbs pumpkin sugar pumpkin or Hokkaido, peeled, seeded, and cut into 1-inch cubes
- 4 cups vegetable broth
- 1 large, chopped yellow onion
- 2 carrots
- 2 cloves, minced garlic
- 1 tablespoon, grated (optional) fresh ginger
- 2 tablespoons olive oil
- 1/2 cup (or heavy cream) coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- to taste Salt and freshly ground black pepper
- Pinch (optional) red pepper flakes
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and spread the cubed pumpkin on a baking sheet, drizzling with olive oil, salt, and pepper.
- Roast the pumpkin for 25-30 minutes, or until it becomes tender and slightly caramelized.
Cooking
- While the pumpkin roasts, heat the remaining olive oil in a large pot, then add chopped onion and carrots, cooking until softened.
- Stir in minced garlic and grated ginger, cooking until fragrant, then add cumin, nutmeg, cinnamon, and red pepper flakes, cooking for 30 seconds.
- Add the roasted pumpkin and vegetable broth to the pot, bring to a simmer, then reduce heat and let it simmer for 10-15 minutes.
- Carefully transfer the soup to a blender and blend until completely smooth and creamy.
- Return the blended soup to the pot, stir in the coconut milk or heavy cream, then gently heat for a few more minutes without boiling.
- Taste and adjust seasonings with salt and pepper as needed for desired flavor.
Notes
For a richer soup, use heavy cream instead of coconut milk. Feel free to adjust the spice levels to your preference, adding more or less red pepper flakes, cumin, nutmeg, or cinnamon.