Creamy Roasted Pumpkin Soup
A recipe for a rich and smooth soup made from roasted pumpkin, yielding a comforting autumn flavor.
- Prep Time: 20 min
- Cook Time: 60 min
- Total Time: 80 min
- Yield: 6 servings
- Category: Soup
- Method: Stovetop/Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium sugar pumpkin (about 3 lbs)
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup full-fat coconut milk (or heavy cream)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the pumpkin in half, scoop out the seeds, and place the halves cut-side down on a baking sheet. Roast for 40 to 50 minutes, or until the flesh is tender. Scoop the flesh out of the skin and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the roasted pumpkin flesh, vegetable broth, ginger, nutmeg, salt, and pepper to the pot. Bring the mixture to a simmer.
- Reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to combine.
- Carefully transfer the soup mixture in batches to a blender, or use an immersion blender directly in the pot. Blend until completely smooth.
- Return the pureed soup to the pot if necessary. Stir in the coconut milk (or cream). Heat gently until warmed through; do not boil.
- Taste and adjust seasoning if needed before serving.
Notes
- For an extra smooth texture, strain the soup through a fine-mesh sieve after blending.
- Roasting the pumpkin intensifies its natural sweetness compared to boiling.
- Garnish with toasted pumpkin seeds or a swirl of olive oil for presentation.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10
- Sodium: 450
- Fat: 15
- Saturated Fat: 12
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 6
- Protein: 5
- Cholesterol: 0
