why make this recipe
Autumn-Spiced Roasted Pumpkin Soup is a warm and inviting dish that captures the flavors of the fall season. With its rich texture and fragrant spices, it’s perfect for cozy evenings. This soup not only comforts the soul but also gives you a healthy dose of vegetables. Plus, it’s easy to make and is a great way to enjoy the seasonal harvest.
how to make Autumn-Spiced Roasted Pumpkin Soup
Ingredients:
- Hokkaido pumpkin
- Carrots
- Garlic
- Red onions
- Coconut milk
- Vegetable broth
- Ginger
- Cumin
- Chili flakes
- Salt
- Pepper
Directions:
- Preheat the oven to 400°F (200°C).
- Cut the Hokkaido pumpkin in half, remove seeds, and scoop out the flesh. Cut it into chunks.
- In a baking dish, toss pumpkin chunks, sliced carrots, garlic cloves, and red onion wedges with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until tender.
- In a large pot, combine the roasted vegetables with coconut milk, vegetable broth, ginger, cumin, and chili flakes.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Heat the blended soup over medium heat until warmed through. Adjust seasoning if necessary.
- Serve warm and enjoy!
how to serve Autumn-Spiced Roasted Pumpkin Soup
Serve the soup warm in bowls. You can top it with a swirl of coconut milk, a sprinkle of chili flakes, or fresh herbs for extra flavor. Pair it with crusty bread or a salad for a complete meal. It’s perfect for gatherings or a quiet night in.
how to store Autumn-Spiced Roasted Pumpkin Soup
You can store leftover soup in an airtight container in the refrigerator for up to 5 days. To freeze, let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge before reheating.
tips to make Autumn-Spiced Roasted Pumpkin Soup
- Make sure to roast the vegetables until they’re tender for the best flavor.
- Use fresh ginger for a spicier kick.
- Adjust the chili flakes to your spice preference.
variation
You can add other vegetables such as sweet potatoes or butternut squash for different flavors. Also, consider adding a dollop of yogurt or sour cream on top for creaminess.
FAQs
Q: Can I use a different type of pumpkin?
A: Yes, you can use other types of pumpkin or squash. Just make sure they are sweet and suitable for roasting.
Q: Is this soup vegan?
A: Yes, this soup is vegan as it is made with coconut milk and vegetable broth.
Q: Can I use a regular blender instead of an immersion blender?
A: Yes, just be careful when blending hot liquids. Blend in small batches and allow some steam to escape.
Autumn-Spiced Roasted Pumpkin Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegan
Description
A warm and inviting soup that captures the flavors of the fall season with rich texture and fragrant spices.
Ingredients
- 1 Hokkaido pumpkin
- 2 carrots
- 3 cloves garlic
- 2 red onions
- 1 can coconut milk
- 4 cups vegetable broth
- 1 tablespoon ginger
- 1 teaspoon cumin
- 1/2 teaspoon chili flakes
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the Hokkaido pumpkin in half, remove seeds, and scoop out the flesh. Cut it into chunks.
- In a baking dish, toss pumpkin chunks, sliced carrots, garlic cloves, and red onion wedges with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until tender.
- In a large pot, combine the roasted vegetables with coconut milk, vegetable broth, ginger, cumin, and chili flakes.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Heat the blended soup over medium heat until warmed through. Adjust seasoning if necessary.
- Serve warm and enjoy!
Notes
Top with a swirl of coconut milk, a sprinkle of chili flakes, or fresh herbs for extra flavor. Store leftover soup in an airtight container in the refrigerator for up to 5 days.