Why You’ll Love This Recipe

This Roasted Pumpkin Soup is the perfect way to enjoy the cozy flavors of fall. The combination of roasted pumpkin, garlic, and spices like cumin, ginger, and nutmeg brings out the natural sweetness of the pumpkin while giving the soup a wonderful depth of flavor. The addition of coconut cream (or heavy cream) makes it silky and indulgent, while fresh herbs and toasted pumpkin seeds add a beautiful finishing touch. It’s an easy-to-make recipe that will fill your kitchen with a mouthwatering aroma and leave you feeling warm and satisfied.

Ingredients

2 pounds pumpkin, peeled and diced
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground ginger
½ teaspoon nutmeg
Salt and pepper to taste
½ cup coconut cream (or heavy cream)
Fresh cilantro or parsley for garnish
Toasted pumpkin seeds for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Vegetables: In a bowl, toss the diced pumpkin, chopped onion, and minced garlic with olive oil. Spread the mixture evenly on the prepared baking sheet.
Roast the Vegetables: Roast the vegetables in the preheated oven for about 25-30 minutes, or until the pumpkin is tender and lightly caramelized.
Simmer the Soup: Once roasted, transfer the vegetable mixture to a large pot. Add the vegetable broth, cumin, ginger, nutmeg, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
Puree the Soup: Using an immersion blender (or a regular blender in batches), puree the soup until smooth.
Add the Cream: Stir in the coconut cream (or heavy cream) and warm through, adjusting seasoning if necessary.
Serve and Garnish: Serve the soup hot, garnished with fresh cilantro or parsley and a sprinkle of toasted pumpkin seeds.

Servings and Timing

Servings: 4
Prep time: 15 minutes
Total time: 45 minutes

Variations

Spicy Pumpkin Soup: Add a pinch of cayenne pepper or red pepper flakes to give the soup a kick of heat.
Vegan Version: Use coconut cream and vegetable broth to keep the soup fully plant-based.
Roasted Garlic: For an extra depth of flavor, roast the garlic along with the pumpkin and onion for a sweeter, caramelized garlic taste.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the soup over low heat on the stove or in the microwave until warmed through. If the soup thickens upon cooling, add a little extra broth or water when reheating.

FAQs

1. Can I use canned pumpkin instead of fresh?

Yes, you can substitute canned pumpkin for fresh pumpkin, but be sure to choose unsweetened and unseasoned canned pumpkin to maintain the intended flavor.

2. Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for several days and can also be frozen for up to 3 months. Just let it cool completely before storing.

3. Can I use another type of cream?

You can use heavy cream, half-and-half, or a dairy-free cream alternative if you prefer. Coconut cream gives it a nice rich flavor, but any cream will work.

4. How can I make this soup thicker?

If you’d like a thicker soup, you can simmer it longer to reduce the liquid, or you can add a small potato or some cooked carrots to the pot before blending for extra creaminess.

5. Can I freeze this soup?

Yes, you can freeze this soup! Just let it cool completely, transfer to an airtight container, and freeze for up to 3 months. Thaw it overnight in the fridge before reheating.

6. How do I make it spicier?

Add a pinch of cayenne pepper, red pepper flakes, or a diced jalapeño while the soup is simmering for a spicy kick.

7. Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can be substituted for vegetable broth, but it will change the flavor slightly, making it richer and more savory.

8. Can I make this soup smoother?

To make the soup extra smooth, you can strain it through a fine-mesh sieve after blending to remove any remaining pieces.

9. Can I serve this soup with something on the side?

This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a simple salad for a well-rounded meal.

10. Can I make this soup spicier?

Yes, adding spices like cayenne pepper or a pinch of chili powder will give the soup an extra layer of heat. Adjust the seasoning to your taste.

Conclusion

This Roasted Pumpkin Soup is the ultimate fall comfort food, offering a creamy and flavorful dish that’s as nourishing as it is delicious. The combination of roasted pumpkin, garlic, and warm spices makes it a perfect seasonal treat. Whether you’re enjoying it as a starter or a cozy main dish, this soup is sure to become a fall favorite. Enjoy a bowl topped with fresh herbs and crunchy pumpkin seeds for the perfect finish!