Creamy Roasted Pumpkin Soup
This pumpkin soup combines roasted pumpkin, onions, and warming spices blended into a silky, vibrant bowl. It's made with simple ingredients that are sautéed, simmered, and pureed to create a comforting, smooth texture with a rich aroma. Perfect for cozy fall days, it invites you to slow down and enjoy every velvety spoonful.
Equipment
- Large heavy-bottomed pot
- Immersion blender or regular blender
Ingredients
- 2 tablespoons olive oil for sautéing
- 1 large yellow onion diced
- 1 teaspoon ground cinnamon warm and sweet-spicy
- 0.5 teaspoon ground nutmeg aromatic and cozy
- 3 cups pureed pumpkin roasted or canned
- 1.5 cups vegetable broth preferably homemade
- 1 cup full-fat coconut milk for creaminess
- 1 tablespoon maple syrup balances earthy flavors
- to taste sea salt
- to taste black pepper
Instructions
- Heat the large pot over medium heat and add the olive oil. Once shimmering, toss in the diced onion and cook for about 8 minutes, until it becomes soft, fragrant, and slightly caramelized.
- Add the ground cinnamon and nutmeg directly to the onions, stirring quickly for about 30 seconds. The spices will toast slightly, filling the kitchen with warm, spicy aromas.
- Stir in the pumpkin puree until it’s well combined with the spiced onion mixture. Let it cook together for 2 minutes, allowing the flavors to meld and deepen.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer uncovered for about 15 minutes, stirring occasionally and watching for tiny bubbles that indicate gentle cooking.
- Stir in the coconut milk and maple syrup, then taste and season with sea salt and black pepper. Adjust the seasoning to your liking, aiming for a balanced, flavorful broth.
- Carefully insert your immersion blender and blend the soup directly in the pot until it’s completely smooth and silky, about 2 minutes. Alternatively, transfer the soup in batches to a blender and blend until velvety.
- Return the blended soup to a gentle simmer for another 2 minutes, tasting again and adjusting the seasoning as needed. The soup should be warm, bright, and velvety to the touch.
- Turn off the heat and let the soup rest for a minute. Ladle into bowls, and serve hot with crusty bread or a sprinkle of toasted pepitas for added crunch and flavor.
Notes
For an extra layer of flavor, sprinkle some toasted pumpkin seeds or a drizzle of olive oil on top before serving. This soup keeps well in the refrigerator for up to 2 days and reheats gently on the stove.