Pumpkin soup isn’t just for fall; it’s a canvas for experimenting with smoky spices and creamy textures. I love roasting the pumpkin because it deepens the flavor and adds a subtle sweetness that’s hard to beat. This recipe is about making a comforting, plant-based bowl that’s hearty but not heavy.
Why This Soup Will Keep Calling You Back
The balance of smoky spice and creamy sweetness makes it endlessly adaptable. It’s warm without heaviness, and the flavors deepen each time you reheat it. Plus, roasting the pumpkin fills the house with a cozy aroma that’s hard to forget.
Ingredients & Why They Matter
- Pumpkin: Sweet, earthy, and softens beautifully when roasted. Use butternut or acorn if you prefer.
- Onion: Builds a savory base, bringing sweetness and depth.
- Garlic: Adds pungent aroma and a subtle spicy kick.
- Vegetable broth: The liquid backbone—use homemade or good-quality store-bought.
- Coconut cream: Rich, velvety, with a hint of sweetness to balance spices.
- Smoked paprika: Imparts a smoky, slightly spicy flavor—skip if you prefer milder.
- Salt & pepper: Enhance all the flavors—don’t skimp on seasoning.
Tools & Equipment for a Seamless Soup Making
- Baking sheet: Roast the pumpkin halves evenly.
- Large pot: Sauté aromatics and simmer the soup.
- Immersion blender or stand blender: Puree the soup to a smooth consistency.
- Knife and chopping board: Prep vegetables and pumpkin.
Step-by-Step to Cozy, Creamy Pumpkin Bliss
Step 1: Start by roasting your pumpkin halves cut side down on a baking sheet at 200°C (400°F) for about 40 minutes. The smell of caramelizing pumpkin fills the kitchen.
Step 2: While the pumpkin roasts, prepare your aromatics: dice an onion and mince garlic. Sauté in a large pot with a splash of oil until translucent and fragrant, about 5 minutes.
Step 3: Once the pumpkin is tender and easily pierced with a fork, scoop out the flesh into a bowl. Let it cool slightly.
Step 4: Add the pumpkin flesh to the pot with your sautéed aromatics. Pour in vegetable broth, bring to a simmer, and cook for another 10 minutes. Blend smooth with an immersion blender or in a stand blender.
Step 5: Finish with a swirl of coconut cream, a dash of smoked paprika, and a sprinkle of salt. Serve hot, garnished with fresh herbs if desired.
Cooking Checkpoints & Tips for Perfect Soup
- Pumpkin should be deeply caramelized and golden at the edges.
- Broth should be simmering gently, not boiling furiously, to keep flavors balanced.
- Soup should be smooth and velvety, with no chunks remaining.
Common Mistakes & How to Fix Them
- Using too much broth or not reducing enough.? If soup is too thin, simmer longer to reduce or add a splash of coconut milk to thicken.
- Undercooked pumpkin.? If pumpkin isn’t soft enough, extend roasting time by 10 minutes.
- Lack of depth.? If flavor is flat, add a pinch more smoked paprika or a squeeze of lemon.
- Over-high heat.? If it sticks or burns, stir more frequently during sautéing.
Smoky Roasted Pumpkin Soup
Equipment
- Baking sheet
- Large pot
- Immersion blender or stand blender
- Knife and chopping board
Ingredients
- 1 medium butternut or acorn squash pumpkin halved and seeded
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth preferably homemade or high-quality store-bought
- 0.5 cup coconut cream for richness and creaminess
- 1 teaspoon smoked paprika adds smoky flavor
- to taste salt and pepper seasoning to enhance flavor
Instructions
- Preheat your oven to 200°C (400°F). Place the pumpkin halves cut side down on a baking sheet and roast for about 40 minutes until the flesh is deeply caramelized and easily pierced with a fork, filling the kitchen with a sweet, roasted aroma.
- While the pumpkin roasts, dice the onion and mince the garlic. Heat a large pot over medium heat, add a splash of oil, and sauté the onion until translucent and fragrant, about 5 minutes, until it begins to turn golden.
- Once the pumpkin is tender and cool enough to handle, scoop out the flesh into a bowl. Add the roasted pumpkin to the pot with your sautéed aromatics.
- Pour in the vegetable broth, bring the mixture to a gentle simmer, and cook for about 10 minutes to allow flavors to meld.
- Use an immersion blender or transfer the mixture to a stand blender to blend until smooth and velvety, with no chunks remaining, creating a rich orange soup.
- Stir in the coconut cream for added richness, then sprinkle in the smoked paprika and season with salt and pepper to taste, adjusting to your preferred level of smoky spice and seasoning.
- Gently heat the soup for a few more minutes, stirring often, until warmed through and well combined. The soup should be velvety, aromatic, and vibrant orange in color.
- Serve hot in bowls, garnished with a swirl of coconut cream or fresh herbs if desired, and enjoy the cozy, smoky, sweet flavors of this roasted pumpkin soup.
