Roasted Pumpkin Soup
This pumpkin soup features caramelized, smoky roasted pumpkin chunks blended into a silky, vibrant orange puree. The process involves roasting the pumpkin to deepen its natural sweetness, then simmering with aromatics and coconut milk before blending until smooth for a warm, comforting dish with a layered flavor profile.
Equipment
- Baking sheet
- Blender or immersion blender
- Large pot
- Sharp knife
- Cutting board
- Ladle
Ingredients
- 1 small sugar pumpkin or butternut squash
- 2 tablespoons olive oil good-quality, slightly peppery
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth preferably homemade
- 1 cup coconut milk for creaminess
- a pinch smoked paprika or nutmeg optional, for cozy flavor
Instructions
- Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper to prevent sticking.
- Cut the pumpkin in half, scoop out the seeds, and chop it into 2-inch chunks. Toss these pieces with olive oil, salt, and pepper until evenly coated.
- Spread the pumpkin chunks on the prepared baking sheet in a single layer. Roast for 35-40 minutes, or until the edges turn caramel-brown and the pumpkin is tender when pierced with a fork.
- Meanwhile, chop the onion into small pieces and mince the garlic cloves. Heat a large pot over medium heat and add a splash of oil. Sauté the onion until it becomes translucent and fragrant, about 5 minutes.
- Once the pumpkin is roasted and cooled slightly, add the chunks to the pot with the sautéed onion and garlic. Cook together for a few minutes, allowing the flavors to meld and the pumpkin to release its smoky aroma.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes to develop a rich, layered flavor.
- Use an immersion blender directly in the pot, or carefully transfer the soup to a blender in batches, and blend until smooth and velvety. Be cautious with hot liquids—cover the blender lid with a towel to avoid splatters.
- Stir in the coconut milk and add a pinch of smoked paprika or nutmeg if desired. Mix well and heat through for another 5 minutes, just until warmed, but do not boil.
- Taste the soup and adjust the seasoning with salt or additional spices if needed. Ladle into bowls and serve hot, garnished with a swirl of coconut milk or fresh herbs for extra flair.
Notes
Roasting the pumpkin enhances its natural sweetness and smoky flavor, making this soup deeply flavorful. For a richer texture, add a splash of cream or a drizzle of good-quality olive oil before serving.