Smoky Roasted Pumpkin Soup
This pumpkin soup combines the sweet, earthy flavor of roasted pumpkin with smoky spices and creamy coconut to create a comforting, velvety bowl. The process involves roasting pumpkin halves to deepen flavor, sautéing aromatics, blending into a smooth texture, and finishing with a splash of coconut cream for richness. The final dish is a warm, vibrant orange soup with a silky consistency and a hint of smoky spice.
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.
