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- 1 medium pumpkin (about 2-3 pounds), peeled and cubed - 1 tablespoon olive oil - 1 onion, chopped - 2 garlic cloves, minced - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - ½ teaspoon nutmeg - 4 cups vegetable broth - 1 cup coconut milk - Salt and pepper to taste - Fresh sage leaves for garnish To create a creamy roasted pumpkin soup, you need a few simple ingredients. First, choose a medium pumpkin. It should weigh about 2-3 pounds. You will also need olive oil to coat the pumpkin. Onion and garlic add great flavor. Spices like ground ginger, cinnamon, and nutmeg bring warmth and depth. Vegetable broth forms the soup's base. Coconut milk makes it rich and creamy. Finally, add salt and pepper to taste. Fresh sage leaves will make a lovely garnish. Gather these ingredients before you start cooking. Prepping ahead saves time and ensures you have everything ready for a fun cooking session. {{ingredient_image_1}} - Preheating the Oven: First, set your oven to 425°F (220°C). This high heat helps caramelize the pumpkin. - Cubing and Seasoning Pumpkin: Take a medium pumpkin, about 2-3 pounds. Peel it, then cut it into cubes. Toss the cubes in a bowl with 1 tablespoon of olive oil, salt, and pepper. Make sure each piece is covered well. - Timing and Technique: Spread the pumpkin cubes on a baking sheet in a single layer. Roast them for 25-30 minutes. Turn the cubes halfway through for even cooking. The pumpkin should be tender and slightly caramelized when done. - Sautéing Onions and Aromatics: In a large pot, heat a splash of olive oil over medium heat. Add chopped onion and sauté it until it turns translucent, about 5 minutes. This step builds a strong flavor base. - Adding Roasted Pumpkin and Broth: Once the pumpkin is roasted, add it to the pot. Pour in 4 cups of vegetable broth. Bring the mixture to a boil, then lower the heat and let it simmer for 15 minutes. - Immersion Blender vs. Countertop Blender: After simmering, remove the pot from heat. If you have an immersion blender, use it to puree the soup directly in the pot. If not, carefully transfer the soup to a countertop blender. Blend until the soup is smooth and creamy. - Incorporating Coconut Milk: Stir in 1 cup of coconut milk. This adds a rich, creamy texture. - Adjusting Seasoning: Taste your soup and adjust the seasoning with salt and pepper as needed. To get the best flavor and texture from your pumpkin, the roasting step is key. Roasting brings out the natural sweetness and gives it a nice color. Aim for a golden-brown hue on the edges. This caramelization adds depth to your soup. Cut the pumpkin into even cubes. This helps them roast evenly. Spread them out on the baking sheet. Overcrowding can lead to steaming, not roasting. Choosing the right blender makes a big difference. An immersion blender is great for this soup. It allows you to blend right in the pot. If you prefer a countertop blender, work in small batches. Be careful when blending hot liquids. Always remove the center cap of the lid. This prevents pressure buildup and spills. Blend until your soup is silky smooth. Seasoning is where you can make this soup your own. Salt and pepper are essential for balance. You can add more spices if you like. Try a pinch of cayenne for heat or a dash of paprika for smokiness. Fresh herbs like thyme or rosemary can add a nice touch. Don't forget to taste as you go! Adjust the spices to fit your flavor profile. Pro Tips Choosing the Right Pumpkin: Opt for a sugar pumpkin or pie pumpkin for a sweeter, smoother soup. Their flesh is denser and more flavorful compared to larger carving pumpkins. Roasting for Flavor: Roasting the pumpkin not only enhances its natural sweetness but also adds a depth of flavor that boiling cannot achieve. Adjusting Consistency: If the soup is too thick, add more vegetable broth or coconut milk until you reach your desired consistency. Garnishing Options: For added texture and flavor, consider topping the soup with toasted pumpkin seeds or a drizzle of balsamic reduction. {{image_2}} Vegan Options This creamy roasted pumpkin soup is already vegan-friendly! I use coconut milk for creaminess. It adds a rich flavor without dairy. If you want extra protein, add some cooked lentils or chickpeas. They blend well and boost nutrition. Gluten-Free Considerations This recipe is gluten-free too! All the ingredients are safe for those who avoid gluten. Just ensure your vegetable broth is gluten-free. This soup is perfect for everyone at your table. Adding Spices or Vegetables Want to switch things up? You can add spices like cumin or paprika. These spices add warmth and depth. For more veggies, try carrots or sweet potatoes. Roast them with the pumpkin for extra flavor. Blend everything together for a tasty twist. Pairing with Crusty Bread Serve your soup with crusty bread. A good slice of sourdough or whole grain works well. The crunchy texture pairs nicely with the soup's creaminess. Dip your bread into the soup for a delightful experience. Garnishes Beyond Sage While sage is great, don’t stop there! You can use pumpkin seeds, chopped herbs, or a drizzle of olive oil. These add color and a fresh touch to your soup. Get creative with your garnishes to impress your guests! To store leftovers, let the soup cool first. Then, transfer it to an airtight container. You can keep it in the fridge for about 3 to 5 days. Always check for any off smells or changes in color before eating. If you see anything odd, it’s best to throw it away. If you want to freeze the soup, choose a freezer-safe container. Leave space at the top for expansion. The soup can last for about 2 to 3 months in the freezer. To thaw, place it in the fridge overnight before use. Avoid freezing the soup with garnishes, as they can become soggy and lose flavor. To reheat the soup, use the stove for the best flavor. Pour the soup into a pot and heat on low. Stir often to prevent sticking. You can also use a microwave. Heat in short bursts, checking and stirring every minute. This way, you keep the creamy texture and rich taste. Yes, you can use canned pumpkin. It will save time, but fresh pumpkin adds more flavor. For this soup, one can (15 ounces) will work well. Just skip the roasting step. Stir the canned pumpkin into your pot after the onions and spices are cooked. To add spice, try these tips: - Add a pinch of cayenne pepper. - Mix in some red pepper flakes. - Include diced jalapeños. You can add any of these while cooking the onions. Taste as you go, and adjust to your heat preference. If you don’t have coconut milk, here are some options: - Use heavy cream for a rich texture. - Try almond milk for a lighter version. - Use soy milk for a dairy-free option. Keep in mind that each substitute will change the flavor a bit, so choose one that fits your taste. Your creamy roasted pumpkin soup can last up to five days in the fridge. Make sure to store it in an airtight container. Always check for any changes in smell or color before eating leftovers. Absolutely! To use a slow cooker, follow these steps: 1. Add the cubed pumpkin, onion, garlic, spices, and broth to the slow cooker. 2. Cook on low for 6-8 hours, or high for 3-4 hours. 3. Blend the soup as directed after cooking. This method makes it easy and hands-off! This blog post covered a simple and tasty recipe for creamy roasted pumpkin soup. We explored each ingredient, from pumpkin to coconut milk, and provided step-by-step instructions. I shared tips for perfect roasting and blending, making it creamy just right. In the end, enjoy the warm flavors that this soup offers. Make adjustments to fit your taste. Whether you go for a vegan version or add spices, this recipe lets you be creative. Enjoy your cooking journey!

Creamy Roasted Pumpkin Soup

A delicious and creamy pumpkin soup perfect for fall.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium pumpkin, peeled and cubed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon nutmeg
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • to taste salt and pepper
  • for garnish fresh sage leaves

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • On a large baking sheet, toss the cubed pumpkin with olive oil, salt, and pepper. Spread the pumpkin in a single layer and roast for 25-30 minutes, or until tender and caramelized, turning halfway through.
  • In a large pot over medium heat, add a splash of olive oil and sauté the chopped onion until translucent, about 5 minutes.
  • Add the minced garlic, ginger, cinnamon, and nutmeg to the pot, cooking for another 2 minutes until fragrant.
  • Once the pumpkin is roasted, add it to the pot along with the vegetable broth. Bring to a boil, then reduce heat and let simmer for 15 minutes.
  • Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches, blending until creamy.
  • Stir in the coconut milk and heat gently until warm. Adjust seasoning with salt and pepper to taste.
  • Serve your creamy roasted pumpkin soup hot, garnished with fresh sage leaves.

Notes

For a spicier version, add a pinch of cayenne pepper.
Keyword creamy, pumpkin, soup, vegetarian