why make this recipe
Autumn-Spiced Roasted Pumpkin Soup is perfect for cozy fall evenings. It is warm, comforting, and packed with flavors that celebrate the season. The sweetness of the roasted pumpkin pairs beautifully with spices like ginger and coriander, making each spoonful a delightful experience. Plus, it’s easy to make and can be enjoyed as a main dish or a starter.
how to make Autumn-Spiced Roasted Pumpkin Soup
Ingredients:
- 1 Hokkaido pumpkin (about 1–1.2 kg (2.2–2.6 lb))
- 1 medium potato
- 2 red onions
- 3 tbsp olive oil
- 1 head garlic
- 3 medium carrots
- 1 tsp Salt (to taste)
- ½ tsp Pepper
- Small piece of ginger (about 2–3 cm (1 inch), peeled)
- 1 can coconut milk (400 ml / 13.5 oz)
- 400 ml vegetable broth (1¼ cups)
- ½ tsp Coriander
- Chili flakes (to taste)
- freshly ground black pepper (to taste)
- Pumpkin seed oil (optional)
- Roasted pumpkin seeds
- Toasted bread (optional)
Directions:
- Prepare the Vegetables: Preheat the oven to 200°C (390°F). Cut the pumpkin into wedges, chop the potato and carrots, quarter the onions, and cut the top from the garlic head.
- Roast: Arrange everything on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 35–40 minutes until tender and lightly caramelized.
- Blend: Once roasted, squeeze the garlic from its skin and blend it with the roasted vegetables, ginger, coconut milk, vegetable broth, and chili flakes until smooth and creamy.
- Finish & Serve: Transfer the blended mixture to a saucepan and warm through. Adjust the seasoning and consistency. Serve with a drizzle of pumpkin seed oil, topped with roasted pumpkin seeds, and enjoy with toasted bread if desired.
how to serve Autumn-Spiced Roasted Pumpkin Soup
Serve this soup warm in bowls. You can drizzle a bit of pumpkin seed oil on top for added flavor and garnish with roasted pumpkin seeds for a nice crunch. Pair it with toasted bread for a hearty meal. It’s also great as an appetizer before a larger dinner.
how to store Autumn-Spiced Roasted Pumpkin Soup
If you have leftovers, let the soup cool completely before storing it. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze the soup for up to 3 months. To reheat, simply thaw it in the fridge overnight and warm it on the stove or in the microwave.
tips to make Autumn-Spiced Roasted Pumpkin Soup
- For a smoother texture, make sure to blend the soup well. If it’s too thick, add a bit more vegetable broth or coconut milk.
- Adjust the seasoning to your taste. You can add more ginger or chili flakes for extra spice.
- Experiment with different toppings like fresh herbs or a sprinkle of feta cheese for a unique twist.
variation
You can try adding other vegetables like sweet potatoes or butternut squash for different flavors. If you want a creamier soup, use more coconut milk. For a lighter version, you can skip the coconut milk and use more vegetable broth instead.
FAQs
1. Can I use a different type of pumpkin?
Yes, you can use other pumpkin varieties like butternut squash or even canned pumpkin for convenience.
2. Is this soup vegan?
Yes, all the ingredients in this recipe are plant-based, making it a vegan-friendly option.
3. Can I make it spicy?
Absolutely! You can add more chili flakes or even a dash of hot sauce to give it an extra kick.
Autumn-Spiced Roasted Pumpkin Soup
Ingredients
For the roasted vegetables
- 1 whole Hokkaido pumpkin (about 1–1.2 kg)
- 1 medium potato
- 2 whole red onions
- 3 tbsp olive oil
- 1 head garlic
- 3 medium carrots
- 1 tsp salt to taste
- ½ tsp pepper
- 1 small piece ginger (about 2–3 cm, peeled)
For the soup base
- 1 can (400 ml) coconut milk
- 400 ml vegetable broth (1¼ cups)
- ½ tsp coriander
- to taste chili flakes
- to taste freshly ground black pepper
- optional pumpkin seed oil
- to taste roasted pumpkin seeds for garnish
- optional toasted bread for serving
Instructions
Preparation
- Preheat the oven to 200°C (390°F).
- Cut the pumpkin into wedges, chop the potato and carrots, quarter the onions, and cut the top from the garlic head.
Roast
- Arrange everything on a lined baking tray.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 35–40 minutes until tender and lightly caramelized.
Blend
- Once roasted, squeeze the garlic from its skin and blend it with the roasted vegetables, ginger, coconut milk, vegetable broth, and chili flakes until smooth and creamy.
Finish & Serve
- Transfer the blended mixture to a saucepan and warm through.
- Adjust the seasoning and consistency.
- Serve with a drizzle of pumpkin seed oil, topped with roasted pumpkin seeds, and enjoy with toasted bread if desired.