Pumpkin soup feels like a blank canvas—warm, cozy, and endlessly adaptable. I love roasting the pumpkin first; that caramelized sweetness makes all the difference. It’s a dish that’s perfect for late fall, when pumpkins are at their peak, but still feels fresh and new with just a pinch of smoked spice.
Why This Soup Won’t Leave My Rotation
The roasted pumpkin’s sweet, smoky aroma and the fiery punch of chipotle keep drawing me back. It’s a comfort that surprises with complexity—each sip feels like a warm hug with a kick. Plus, it’s quick to make, but feels fancy enough for guests or cozy nights alone. That balance of ease and depth is what makes it a kitchen staple, season after season.
Inside the Pantry: Ingredients that Make or Break It
- Pumpkin: Sweet, dense, and silky when roasted, it’s the heart of this soup. Use fresh or frozen—just roast for flavor.
- Smoked paprika: Adds a smoky, slightly spicy note that deepens the flavor profile. Swap with chipotle powder if you like heat.
- Coconut milk: Creamy and rich, it balances the spice with a subtle sweetness. Heavy cream works if you prefer dairy.
- Chipotle in adobo: Gives a smoky kick and a hint of heat. Remove seeds for milder heat.
- Lemon juice: Brightens and lifts the richness, adding a fresh tang. Lime can work in a pinch.
- Olive oil: For roasting and sautéing, adds a fruity note. Avocado oil is a neutral substitute.
- Onion and garlic: Builds the base flavor with savory depth. Shallots can be a sweet alternative.
Must-Have Tools for a Smooth Ride
- Oven: Roasts the pumpkin for rich flavor.
- Sharp knife: Cuts the pumpkin and vegetables safely.
- Large pot: Simmer and blend the soup.
- Immersion blender: Purees the soup directly in the pot.
- Measuring spoons and cups: Ensures accurate seasoning and liquids.
Steps to a Silky, Spicy Pumpkin Wonderland
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Cut the pumpkin into chunks, toss with olive oil, salt, and a pinch of smoked paprika.
Step 3: Roast for 40 minutes until golden and fragrant, stirring halfway.
Step 4: While pumpkin roasts, sauté diced onion and garlic in a large pot over medium heat for 5 minutes until translucent.
Step 5: Add roasted pumpkin, vegetable broth, and a chipotle pepper in adobo sauce to the pot.
Step 6: Simmer for 15 minutes, letting the flavors meld and the pumpkin soften.
Step 7: Use an immersion blender to puree the soup until smooth—be cautious of hot splashes.
Step 8: Taste and adjust salt; if too thick, add more broth or water.
Step 9: Finish with a squeeze of lemon juice or a splash of coconut milk for brightness.
Step 10: Serve hot, garnished with toasted pumpkin seeds or a swirl of coconut cream.
Cooking Cues and Tips to Keep It Perfect
- The pumpkin should be tender and caramelized, with a deep amber color.
- The onion and garlic need to be translucent and fragrant, not browned or bitter.
- The soup should flow smoothly from the blender, with no lumps or graininess.
Common Pitfalls and How to Dodge Them
- Over-blending, making the soup slimy.? Add more broth if the soup is too thick and gloopy.
- Burnt pumpkin bits in the bottom of the pan.? Reduce heat and stir if the pumpkin starts to burn or stick.
- Under-seasoned final flavor.? Taste and adjust salt before serving, not after.
- Over-blending, leading to a gummy consistency.? Use a gentle hand when blending—don’t overdo it to avoid a gluey texture.
Smoky Roasted Pumpkin Soup
Equipment
- Oven
- Sharp knife
- Large pot
- Immersion blender
- Measuring spoons and cups
Ingredients
- 1 kg pumpkin cut into chunks
- 2 tablespoons olive oil for roasting and sautéing
- 1 large onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- 1 can coconut milk full-fat for creaminess
- 1 can chipotle in adobo adjust for heat preference
- 1 tablespoon lemon juice brightens the soup
- to taste salt for seasoning
Instructions
- Preheat your oven to 200°C (390°F).
- Spread pumpkin chunks on a baking sheet, toss with olive oil, and sprinkle with a pinch of salt and smoked paprika. Roast for about 40 minutes until the pumpkin is tender and caramelized, stirring halfway through to ensure even roasting.
- While the pumpkin roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until it becomes translucent and fragrant, with a slight sizzle and soft appearance.
- Add minced garlic to the pot and cook for another minute, stirring until fragrant—you'll notice a rich aroma filling the kitchen.
- Once the pumpkin is roasted and cooled slightly, add it to the pot along with vegetable broth. Bring the mixture to a gentle simmer and cook for 10-15 minutes to allow the flavors to meld.
- Open the can of chipotle in adobo and add one small piece (or more if you like extra heat) to the pot, stirring to incorporate the smoky flavor.
- Use an immersion blender to puree the soup directly in the pot until completely smooth and velvety, stopping to taste and adjust seasoning with salt as needed.
- Stir in the coconut milk and a squeeze of lemon juice, blending well to add creaminess and brightness to the soup. Warm through for another 2-3 minutes.
- Taste the soup and adjust the salt or spice level if necessary, keeping the flavors well-balanced and vibrant.
- Serve the soup hot, garnished with toasted pumpkin seeds, a drizzle of coconut cream, or a squeeze of fresh lemon for an extra zing.
