Description

Autumn-Spiced Roasted Pumpkin Soup is a comforting fall dish with roasted pumpkin, warming spices, and a smooth, velvety texture. It’s perfect for cozy dinners or holiday meals, with the option of adding coconut milk for extra creaminess.

Ingredients

1 medium pumpkin (about 3 lbs), peeled, seeded, and cubed

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon ground cumin

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

4 cups vegetable broth

Salt and black pepper, to taste

½ cup coconut milk or cream (optional)

Fresh parsley or pumpkin seeds, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C). Place cubed pumpkin on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast for 30–35 minutes, or until the pumpkin is tender and caramelized.
While the pumpkin roasts, heat the remaining olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and grated ginger, and cook for another minute. Stir in cumin, cinnamon, and nutmeg, and toast for 30 seconds to release their aromas.
Once the pumpkin is done roasting, add it to the pot with the cooked onions and spices. Pour in vegetable broth, bring to a simmer, and cook for 10 minutes to meld the flavors.
Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, transfer soup in batches to a regular blender. Stir in coconut milk or cream, and adjust seasoning with more salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley or pumpkin seeds. Serve warm with crusty bread or enjoy on its own!

Notes

For extra creaminess, add more coconut milk or cream, or blend in some roasted sweet potato or potato to thicken.

Feel free to add other root vegetables like carrots or parsnips to the soup for more flavor.

For a vegan version, use coconut milk and skip the cream.

If you prefer a spicier soup, add cayenne pepper or chili flakes for heat.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Soup
Method: Roasting, Blending
Cuisine: American, Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 8g
Sodium: 600mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg