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Autumn-Spiced Roasted Pumpkin Soup Recipe

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3.9 from 9 reviews

This Autumn-Spiced Roasted Pumpkin Soup is a comforting and creamy dish that beautifully combines roasted Hokkaido pumpkin, carrots, garlic, and red onions with warm spices and creamy coconut milk. Infused with ginger, cumin, and chili flakes, this naturally dairy-free soup is perfect for cozy fall days and pairs wonderfully with toasted bread or pumpkin seeds.

Ingredients

Vegetables

  • 1 Hokkaido pumpkin
  • 1 potato
  • 3 carrots
  • 2 red onions
  • 1 head garlic (whole, top cut off)
  • Small piece of ginger

Liquids & Dairy Alternatives

  • 1 can coconut milk
  • 400 ml vegetable broth

Oils & Seasonings

  • 3 tbsp olive oil
  • Salt to taste
  • Pepper to taste
  • Coriander to taste
  • Chili flakes to taste

Instructions

  1. Preheat and Prepare: Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper to prevent sticking and aid in even roasting.
  2. Prepare the Pumpkin: Cut the Hokkaido pumpkin in half and remove all seeds. Slice the pumpkin into wedges and arrange them on the baking tray.
  3. Chop Other Vegetables: Cut the potato and carrots into chunks. Peel and quarter the red onions. Place these vegetables along with the whole head of garlic, with the top sliced off, onto the baking tray.
  4. Season and Oil: Drizzle the olive oil over all the vegetables and sprinkle evenly with salt to enhance natural flavors.
  5. Roast Vegetables: Roast the vegetables in the oven for 35-40 minutes, or until tender and slightly caramelized, which boosts their natural sweetness.
  6. Cool and Prepare for Blending: Remove the roasted vegetables from the oven and allow them to cool slightly. Squeeze the soft roasted garlic out of its skin into a blender.
  7. Blend Soup: Add the roasted pumpkin, potato, carrots, onions, fresh ginger, coconut milk, and vegetable broth to the blender. Blend everything until smooth and creamy.
  8. Season and Adjust: Taste and adjust the seasoning by adding coriander, pepper, and chili flakes to your liking for a balanced warmth and flavor.
  9. Heat Soup: Pour the blended soup into a saucepan and gently heat over medium heat until warmed through, stirring occasionally to prevent sticking.
  10. Serve: Serve the hot soup drizzled with pumpkin oil if desired and accompanied by toasted bread or pumpkin seeds for added texture and flavor.

Notes

  • To easily peel the Hokkaido pumpkin, roast it first—the skin becomes edible and soft after roasting.
  • Adjust chili flakes according to your preferred spice level.
  • If you don’t have pumpkin oil, a drizzle of olive oil or toasted pumpkin seeds garnish works well as a substitute.
  • Use a high-powered blender for a smoother consistency; an immersion blender is also a good alternative.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Find it online: https://bitezly.com/autumn-spiced-roasted-pumpkin-soup-recipe/