Why make this recipe
Autumn-Spiced Roasted Pumpkin Soup is a warm and comforting dish perfect for chilly days. The combination of roasted pumpkin and spices brings out rich flavors that are both soothing and delicious. It’s an ideal choice for a cozy dinner or when hosting friends. Plus, it’s vegan-friendly, making it suitable for everyone!
How to make Autumn-Spiced Roasted Pumpkin Soup
Ingredients:
- Hokkaido pumpkin
- Carrots
- Garlic
- Red onions
- Creamy coconut milk
- Vegetable broth
- Ginger
- Cumin
- Chili flakes
- Salt
- Pepper
Directions:
- Preheat the oven to 400°F (200°C).
- Cut the pumpkin, carrots, and red onions into chunks and place them on a baking sheet. Drizzle with olive oil, season with salt, pepper, ginger, cumin, and chili flakes.
- Roast in the oven for about 25-30 minutes or until tender.
- In a large pot, combine the roasted vegetables and add the coconut milk and vegetable broth.
- Blend until smooth.
- Heat on the stove until warmed through, adjusting seasoning as needed.
- Serve warm and enjoy!
How to serve Autumn-Spiced Roasted Pumpkin Soup
Serve the soup in bowls and feel free to top it with a swirl of extra coconut milk or a sprinkle of fresh herbs. It pairs wonderfully with crusty bread or a light salad. For an added crunch, you can top it with toasted pumpkin seeds.
How to store Autumn-Spiced Roasted Pumpkin Soup
To store the soup, let it cool completely, then transfer it to an airtight container. You can keep it in the fridge for up to 4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Tips to make Autumn-Spiced Roasted Pumpkin Soup
- Choose a ripe Hokkaido pumpkin for the best flavor.
- Adjust the spices to your preference; you can add more chili flakes for extra heat or lessen them if you prefer a milder taste.
- Blend the soup in batches if your blender is small. Just be careful with the hot liquid!
Variation
You can add other vegetables such as sweet potatoes or butternut squash for a different flavor. Adding an apple can also give a sweet twist to the soup.
FAQs
Q: Can I use another type of pumpkin?
A: Yes, you can use other types of pumpkin, like butternut or sugar pumpkins, but the flavor may vary slightly.
Q: Is it possible to make this soup without coconut milk?
A: Certainly! You can substitute coconut milk with other plant-based milks or cream, but keep in mind the flavor will change.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup stores well and can be made a day or two in advance, making it a perfect choice for meal prep.
Autumn-Spiced Roasted Pumpkin Soup
Ingredients
Equipment
Method
- Toss cubed pumpkin with olive oil, salt, and pepper, then roast at 400°F (200°C) for 25-30 minutes until tender and slightly caramelized.
- In a large pot, sauté chopped onion in olive oil until soft, then add minced garlic and all the autumn spices, cooking for 1 minute until fragrant.
- Add the roasted pumpkin and vegetable broth to the pot, bring to a simmer, then use an immersion blender or transfer to a regular blender to blend until smooth.
- Stir in heavy cream if desired, season with additional salt and pepper to taste, and serve hot, garnished with roasted pumpkin seeds and fresh sage.