Why Make This Recipe
Roasted Pumpkin Soup is a comforting dish that warms you up on chilly days. It’s easy to make and packed with flavor. Using pumpkin puree gives the soup a creamy texture, while coconut milk adds a rich taste. This soup is perfect for a cozy night in or as a starter for a family dinner.
How to Make Roasted Pumpkin Soup
Ingredients
- 2 cups pumpkin puree
- 1 cup vegetable broth
- 1 cup coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil for sautéing
- Pumpkin seeds for garnish (optional)
Directions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
- Stir in the pumpkin puree, vegetable broth, coconut milk, ginger, cinnamon, salt, and pepper.
- Bring the mixture to a simmer and cook for about 20 minutes, stirring occasionally.
- Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
- Adjust seasoning as necessary and serve warm, garnished with pumpkin seeds if desired.
How to Serve Roasted Pumpkin Soup
Serve Roasted Pumpkin Soup warm in bowls. You can top each serving with pumpkin seeds for a little crunch. Pair it with crusty bread or a fresh salad to make it a complete meal.
How to Store Roasted Pumpkin Soup
You can store leftover Roasted Pumpkin Soup in an airtight container in the fridge for up to 4 days. To freeze, place the soup in freezer-safe containers, and it can last for about 2-3 months. Just remember to let it cool completely before freezing.
Tips to Make Roasted Pumpkin Soup
- Make sure to sauté the onions and garlic well; this step brings out their sweetness.
- If you want a little spice, add a pinch of red pepper flakes.
- For a thicker soup, you can add more pumpkin puree or reduce the amount of vegetable broth.
Variation
If you like a different flavor, try adding a dash of nutmeg or a bit of curry powder. You can also substitute half of the coconut milk with regular milk or use almond milk for a different taste.
FAQs
1. Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can roast a fresh pumpkin and then blend it to make your own puree.
2. Can I make this soup vegan?
Yes, this recipe is already vegan, as it uses vegetable broth and coconut milk.
3. How can I make this soup spicier?
To make it spicier, you can add some chopped jalapeños or a bit of cayenne pepper to the mix.
Enjoy your delicious homemade Roasted Pumpkin Soup!
Print
Roasted Pumpkin Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A creamy and flavorful roasted pumpkin soup, perfect for chilly days and cozy nights.
Ingredients
- 2 cups pumpkin puree
- 1 cup vegetable broth
- 1 cup coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil for sautéing
- Pumpkin seeds for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
- Stir in the pumpkin puree, vegetable broth, coconut milk, ginger, cinnamon, salt, and pepper.
- Bring the mixture to a simmer and cook for about 20 minutes, stirring occasionally.
- Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
- Adjust seasoning as necessary and serve warm, garnished with pumpkin seeds if desired.
Notes
For a thicker soup, add more pumpkin puree or reduce the vegetable broth. Spice it up with red pepper flakes or jalapeños if desired.