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Creamy Roasted Pumpkin Soup

A close-up of a bowl of creamy roasted pumpkin soup, topped with a swirl of cream, pumpkin seeds, and a sprinkle of paprika.
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A velvety smooth and creamy roasted pumpkin soup, perfect for a cozy autumn dinner. This recipe is simple to make and features warming spices.

Ingredients

Scale
  • 1 medium pumpkin (about 3 lbs), halved and seeded
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup coconut milk (full fat, canned)
  • Salt and black pepper to taste
  • Optional garnish: pumpkin seeds, extra coconut milk swirl

Instructions

  1. Preheat your oven to 400°F (200°C). Place pumpkin halves cut-side down on a baking sheet. Roast for 45-60 minutes, or until fork-tender.
  2. Let the pumpkin cool slightly, then scoop the flesh into a bowl. Discard the skins.
  3. While the pumpkin roasts, heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Add the roasted pumpkin flesh and vegetable broth to the pot. Bring to a simmer.
  6. Stir in the cinnamon, nutmeg, and ginger.
  7. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Work in batches if necessary.
  8. Return the puréed soup to the pot. Stir in the coconut milk.
  9. Heat gently over low heat until warmed through. Do not boil.
  10. Season with salt and pepper to your taste.
  11. Serve hot, garnished with pumpkin seeds and a swirl of coconut milk if desired.

Notes

  • You can substitute butternut squash for pumpkin.
  • For a vegan option, ensure your vegetable broth is vegan.
  • This soup can be made ahead and reheated.

Nutrition

Find it online: https://dishicious.com/roasted-pumpkin-soup/