Smoky Roasted Pumpkin Soup
This pumpkin soup combines the sweetness of roasted pumpkin with smoky spices and a creamy coconut milk base. The process involves roasting pumpkin chunks until caramelized, then blending with sautéed aromatics and smoky chipotle for a rich, velvety texture. The final dish is a warm, vibrant orange soup with a smooth consistency and layered depth of flavor.
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.
Notes
Roast the pumpkin until deeply caramelized for maximum flavor. Adjust the number of chipotle peppers based on your spice preference. The soup can be stored in the refrigerator for up to 3 days and reheated gently.