Roasted Pumpkin Soup Recipe

There’s something inherently cozy about a bowl of roasted pumpkin soup, don’t you think? The moment the crisp air begins to bite and the leaves turn to a fiery tapestry, I find myself gravitating towards this delightful dish. Growing up, my grandmother would whip up a batch each autumn, filling the house with this intoxicating aroma that felt like a warm hug. This recipe has become an essential part of my culinary repertoire, and I can’t wait to share it with you.

Why you’ll love this recipe

So, what makes this pumpkin soup so special? For starters, it’s like comfort in a bowl—each spoonful is creamy and deeply satisfying. The earthy sweetness of the pumpkin harmonizes beautifully with the aromatic spices of nutmeg and cinnamon, making it perfect not only for fall dinners but also for cozy nights in. Plus, the coconut milk adds an unexpected twist, lending a tropical richness that elevates the whole experience.

And let’s not forget the health benefits! Pumpkins are packed with vitamins and antioxidants, and combining them with garlic and onion boosts the flavor—and your immune system! This soup is an all-around winner for both your palate and your well-being. It’s warm, inviting, and an absolute joy to share with friends and family. Trust me, once you taste it, you’ll be hooked!

Gather these ingredients

To make this luscious roasted pumpkin soup, you’ll need:

• 1 medium pumpkin, peeled and cubed: Choose a sugar pumpkin for the sweetest taste. But hey, if you can’t find pumpkin, butternut squash works like a charm too!
• 1 onion, chopped: A burst of flavor and sweetness that helps build the soup’s base. Use a yellow onion for the best balance.
• 2 cloves garlic, minced: Because, let’s be honest, garlic makes everything better! Use fresh for optimal flavor, but jarred works in a pinch.
• 4 cups vegetable broth: This is your liquid gold! Homemade broth will always be the best, but store-bought can help save time.
• 1 cup coconut milk: This is your secret weapon for creaminess. Not a coconut fan? Swap for heavy cream or cashew cream.
• 2 tablespoons olive oil: This helps in roasting the pumpkin but also gives depth to the flavors. Always extra-virgin for the win!
• Salt and pepper to taste: A little seasoning can take it from good to great!
• 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon: These warm spices are what sets the autumnal mood and ties everything together beautifully.

Preparing Roasted Pumpkin Soup: 5 Comforting Ways to Enjoy

1. Preheat your oven to 400°F (200°C). This is key to getting a good roast on that pumpkin!
2. Toss the pumpkin cubes with olive oil, salt, and pepper in a bowl. Ensure they’re well coated.
3. Spread the pumpkin out in a single layer on a baking sheet. Roasting them for about 25-30 minutes until they’re tender will really bring out their natural sweetness.
4. While that’s happening, heat olive oil in a pot over medium heat. Toss in the onion and garlic, and sauté until they’re softened and fragrant—around 5 minutes should do.
5. Once your pumpkin is roasted and ready, add it to the pot along with the vegetable broth. Bring this glorious mix to a boil, then reduce the heat and let it simmer for about 10 minutes to let the flavors meld.
6. Blend the soup using an immersion blender or transfer it to a regular blender (just be careful with the hot liquid!). You want it smooth and velvety.
7. Stir in the coconut milk, nutmeg, and cinnamon. Heat it through again, but don’t boil.
8. Serve warm and prepare for compliments!

Best way to enjoy it

Now, let’s talk presentation! This soup deserves more than just a bowl. A drizzle of pumpkin seed oil or a sprinkle of toasted pumpkin seeds on top adds a lovely visual crunch. Feel free to serve it with a crusty piece of sourdough to dip and savor every slurp.

For additional flair, garnish your soup with a swirl of coconut cream or a dusting of paprika for a pop of color. A fresh herb, like cilantro or parsley, can add a lovely burst of flavor too!

Storage and reheating tips

Got leftovers? Lucky you! This soup stores incredibly well. Let it cool, then transfer it to an airtight container. It’ll keep in the fridge for about 3-4 days. Want to freeze some? Just pour it into freezer-safe bags, leaving a little space for expansion, and it should last up to 3 months. To reheat, gently warm it on the stovetop, adding a splash of water or broth if it’s too thick.

Helpful cooking tips

• Toast your spices briefly before adding them to deepen their flavor—this is a small step that goes a long way!
• If you want a bit of heat, consider adding a pinch of cayenne or even some red pepper flakes into the garlic mixture.
• Make sure your blender is designed to handle hot liquids to avoid any kitchen disasters!

Creative Twists

Feel free to play with this recipe! Want to switch it up? Here are some fun ideas:

• Swap out coconut milk for apple cider for a sweeter base, or add in a touch of curry powder for an unexpected but delightful twist.
• Top with crumbled feta or goat cheese for a tangy contrast.
• Add a handful of kale or spinach right before blending for extra nutrients and color!

Ingredients

• 1 medium pumpkin, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon

Directions to follow

1. Preheat your oven to 400°F (200°C).
2. Toss the pumpkin cubes with olive oil, salt, and pepper.
3. Spread the pumpkin on a baking sheet and roast for 25-30 minutes until tender.
4. In a pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
5. Add the roasted pumpkin and vegetable broth to the pot.
6. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Blend the soup until smooth.
8. Stir in coconut milk, nutmeg, and cinnamon.
9. Heat through, then serve warm.

Your questions answered

1. How long does it take to make? Prep and cook time totals around an hour. Perfect after a busy day!
2. Can I use another type of pumpkin? Absolutely! Butternut squash is a fantastic alternative if you can’t find pumpkin.
3. Is it freezer-friendly? Yes! Just cool and transfer it to bags or containers to freeze.
4. What can I serve with this? Crusty bread, a fresh salad, or even some roasted vegetables complement this soup beautifully.
5. Can I make it vegan? This recipe is already vegan, but always double-check your broth choice!

It’s always exciting when I can share recipes that have such sentimental value with friends. I can’t wait for you to dive into this roasted pumpkin soup—just imagine cozying up with a bowl as the leaves crunch beneath your feet! Go on, give it a try and let me know how your version turns out. Remember, experimenting in the kitchen is where the true magic happens! Happy cooking!

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Roasted Pumpkin Soup Recipe

Difficulty: Beginner Prep Time Cook Time Total Time 60 hrs

Cooking Temp: 400  F Servings: 4 Estimated Cost: $ 15 Calories: 320

Best Season: Fall

Description

Warm and creamy roasted pumpkin soup with an aromatic blend of spices.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 medium pumpkin, peeled and cubed (Sugar pumpkin preferred, but butternut squash can be used.)
• 1 large onion, chopped (Yellow onion is recommended.)
• 2 cloves garlic, minced (Fresh garlic preferred.)
• 4 cups vegetable broth (Homemade is best, but store-bought is fine.)
• 1 cup coconut milk (Can substitute with heavy cream if desired.)
• 2 tablespoons olive oil (Extra-virgin preferred.)
• to taste salt
• to taste pepper
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon

Instructions

Preparation Steps

1. Preheat the Oven

   Preheat your oven to 400°F (200°C).
   This is key to getting a good roast on that pumpkin!
   Mark as complete

2. Prepare the Pumpkin

   Toss the pumpkin cubes with olive oil, salt, and pepper in a bowl.
   Ensure they’re well coated.
   Mark as complete

3. Roast the Pumpkin

   Spread the pumpkin out in a single layer on a baking sheet.
   Roast for about 25-30 minutes until tender.
   Mark as complete

4. Sauté Onion and Garlic

   In a pot, heat olive oil over medium heat. Add onion and garlic, and sauté until softened.
   This should take around 5 minutes.
   Mark as complete

5. Add Pumpkin and Broth

   Once your pumpkin is roasted, add it to the pot along with the vegetable broth.
   Bring this mix to a boil, then reduce heat and let it simmer for about 10 minutes.
   Mark as complete

6. Blend the Soup

   Blend the soup using an immersion blender or a regular blender till smooth.
   Be careful with the hot liquid.
   Mark as complete

7. Finish the Soup

   Stir in the coconut milk, nutmeg, and cinnamon.
   Heat through again, but don’t boil.
   Mark as complete

8. Serve

   Serve warm and enjoy!
   Top with a drizzle of pumpkin seed oil or toasted pumpkin seeds.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 16g80%

Trans Fat 0g

Cholesterol 0mg

Sodium 800mg34%

Potassium 800mg23%

Total Carbohydrate 30g10%

Dietary Fiber 6g24%

Sugars 5g

Protein 4g8%

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Vitamin A 12000 IU

Vitamin C 15 mg

Calcium 40 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 5 mcg

Thiamin 0.2 mg

Riboflavin 0.1 mg

Niacin 2 mg

Vitamin B6 0.2 mg

Folate 40 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 60 mg

Iodine 0 mcg

Magnesium 30 mg

Zinc 0.5 mg

Selenium 1 mcg

Copper 0.2 mg

Manganese 0.4 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This soup stores well. Cool and transfer it to an airtight container. It keeps in the fridge for about 3-4 days.

Keywords: pumpkin soup, roasted pumpkin, autumn recipes, cozy food, vegan soup