Warm Up with Irresistible Autumn-Spiced Roasted Pumpkin Soup
This Autumn-Spiced Roasted Pumpkin Soup offers warmth and wholesome flavors, making it a perfect comfort dish for the fall season.
Equipment
- Baking sheet
- Large pot
- Immersion Blender
Ingredients
For the Soup
- 4 cups pumpkin, cubed Fresh pumpkin adds a natural sweetness and creamy texture.
- 2 tablespoons olive oil Enhances the flavor and helps to roast the pumpkin perfectly.
- 1 teaspoon salt Essential for bringing out the natural flavors of the soup.
- ½ teaspoon black pepper Adds a subtle kick to balance the sweetness of the pumpkin.
- 1 medium onion, chopped Gives a savory base, complementing the spices beautifully.
- 2 cloves garlic, minced Infuses the soup with rich, aromatic flavor.
- 1 teaspoon ground cinnamon Warms up the soup with its sweet and spicy notes.
- ½ teaspoon ground nutmeg Adds warmth and depth, perfectly defining the autumn vibe.
- ½ teaspoon ground ginger Offers a hint of spice that enlivens the soup.
- 4 cups vegetable broth A flavorful and nutritious base to support the pumpkin.
- 1 cup coconut milk Provides a creamy texture while keeping the soup light and dairy-free.
Instructions
Step‑by‑Step Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, salt, and black pepper. Spread onto a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 5-7 minutes until translucent. Stir in minced garlic and cook for another 1-2 minutes.
- Sprinkle in the ground cinnamon, nutmeg, and ginger. Stir and toast for about 1 minute.
- Pour in the vegetable broth and add the roasted pumpkin cubes. Stir and bring to a gentle simmer, cooking for about 10 minutes.
- Using an immersion blender, puree the soup until smooth. If using a regular blender, transfer in batches and blend until silky.
- Stir in the coconut milk and warm through over low heat. Adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with fresh parsley or pumpkin seeds if desired.
Notes
Use fresh pumpkin for the best flavor. Don't skip toasting spices with onions for enhanced aroma. This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 600mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 10000IUVitamin C: 15mgCalcium: 40mgIron: 2mg
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