Roasted Pumpkin Soup: Simple, Flavorful, and Healthy
This roasted pumpkin soup is made by caramelizing pumpkin chunks in the oven, blending them into a smooth, velvety base, and finishing with warm spices. The dish features tender roasted pumpkin flesh with crispy edges, resulting in a rich, golden-orange soup with a silky texture and aromatic spice notes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Roasted, Blended
- Cuisine: Comfort Food, Fall
- Diet: Vegan
Ingredients
- 1 medium pumpkin (about 2 pounds), peeled and cut into chunks (roast with skin on for added flavor)
- 2 tablespoons olive oil (for coating the pumpkin)
- 4 cloves garlic, minced (adds depth of flavor)
- 1 teaspoon ground cinnamon (adds warmth)
- 1/2 teaspoon ground nutmeg (enhances spice profile)
- 4 cups vegetable broth (for blending and simmering)
- 1 cup canned coconut milk (optional for creaminess)
- Salt and pepper, to taste (adjust seasonings)
Instructions
1. Preheat your oven to 400°F (200°C). Toss the pumpkin chunks with olive oil and spread them in a single layer on a baking sheet. Roast until the edges are caramelized and the flesh is tender, about 30-35 minutes.
2. Remove the pumpkin from the oven and let it cool slightly. Peel off any remaining skin if desired, or leave it on if well roasted—it will blend smoothly.
3. Place the roasted pumpkin flesh into a large pot. Add minced garlic, cinnamon, and nutmeg. Sauté over medium heat for 2-3 minutes until fragrant.
4. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes to allow flavors to meld.
5. Add the coconut milk for creaminess if desired. Use an immersion blender or transfer to a blender to puree until smooth and velvety.
6. Return the pureed soup to a gentle simmer. Taste and season with salt and pepper as needed. Adjust thickness by adding more broth if necessary.
7. Serve hot, garnished with a swirl of coconut milk or a sprinkle of spices. Enjoy the creamy texture and warming aroma in each spoonful.
Notes
You can roast the pumpkin with the skin on for deeper flavor—just peel after roasting if needed.
For a richer finish, use full-fat coconut milk or substitute with cream.
This soup stores well in the fridge for up to 4 days and freezes beautifully for future cozy meals.
Pair with crusty bread or a grilled cheese sandwich for a satisfying fall meal.
Find it online: https://cookingwithramsay.com/roasted-pumpkin-soup-recipe/