Autumn-Spiced Roasted Pumpkin Soup Recipe
This Autumn-Spiced Roasted Pumpkin Soup is a creamy, comforting dish perfect for chilly days. Roasting the pumpkin and root vegetables enhances their natural sweetness, while warm spices and coconut milk add depth and silkiness. The soup is blended to a smooth finish and served hot, making it a delightful way to enjoy seasonal produce.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: Autumn/Winter Seasonal
- Diet: Vegan
Ingredients
Scale
Vegetables
- 1 Hokkaido pumpkin
- 1 potato
- 1 head garlic
- 3 carrots
- 2 red onions
- Small piece of ginger (about 1 inch)
Liquids & Fats
- 3 tbsp olive oil
- 1 can coconut milk (approximately 400ml)
- 400 ml vegetable broth
Seasonings
- Coriander (to taste)
- Pepper (to taste)
- Salt (to taste)
- Chili flakes (to taste)
Optional Garnish
- Pumpkin oil for drizzling
- Toasted bread or pumpkin seeds for serving
Instructions
- Preheat Oven and Prepare Baking Tray: Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Pumpkin: Cut the Hokkaido pumpkin in half and remove the seeds. Slice the pumpkin into wedges and arrange them on the lined baking tray.
- Prepare Vegetables: Chop the potato and carrots into chunks and peel and quarter the red onions. Place these vegetables along with the whole head of garlic, with the top cut off, onto the baking tray with the pumpkin wedges.
- Season and Oil Vegetables: Drizzle the olive oil over all the vegetables on the tray and sprinkle with salt to enhance their flavors.
- Roast Vegetables: Roast the vegetables in the preheated oven for 35-40 minutes until they are tender and slightly caramelized, unlocking their natural sweetness and depth of flavor.
- Cool and Prepare for Blending: Once roasted, remove the vegetables from the oven and allow them to cool slightly. Then squeeze the roasted garlic cloves out of their skins and add them to your blender.
- Add Remaining Ingredients to Blender: Add the roasted pumpkin, potatoes, carrots, onions, a small piece of fresh ginger, coconut milk, and vegetable broth to the blender for a smooth and creamy consistency.
- Blend Soup: Blend all ingredients until completely smooth and creamy, ensuring a velvety texture.
- Season to Taste: Adjust seasoning by adding coriander, pepper, salt, and chili flakes according to your preference.
- Heat Soup: Pour the blended soup into a saucepan and heat over medium heat until it is warmed through but not boiled, to preserve flavors.
- Serve: Serve the soup hot, optionally drizzled with pumpkin oil and accompanied by toasted bread or pumpkin seeds for added texture and flavor.
Notes
- Hokkaido pumpkin is preferred due to its smooth texture and edible skin, but other pumpkin varieties can be used.
- Adjust the amount of chili flakes to control the spice level.
- For a nutty flavor, drizzle pumpkin oil as a finishing touch before serving.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it vegan, ensure the vegetable broth does not contain animal products.
Keywords: Roasted pumpkin soup, autumn soup, vegan pumpkin soup, roasted vegetable soup, coconut milk soup, cozy fall recipes, healthy soup