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To make creamy roasted pumpkin soup, gather these ingredients: - 1 medium pumpkin (about 3-4 pounds), peeled and diced - 1 medium onion, chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 tablespoon olive oil - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground ginger - 1 cup coconut milk - Salt and pepper to taste - Fresh cilantro or parsley for garnish If you can't find a medium pumpkin, you can use butternut squash. It has a sweet taste and works well in this soup. Instead of coconut milk, you can use heavy cream or almond milk for a different flavor. You can also swap vegetable broth with chicken broth if you're not vegan. For spices, fresh ginger can replace ground ginger. Just use a bit more since it's less strong. Each serving of this soup has about: - Calories: 200 - Protein: 4g - Carbohydrates: 30g - Fat: 8g - Fiber: 5g - Sugar: 4g This soup is low in calories and high in nutrients. It gives you a warm and comforting feel, perfect for chilly days. Plus, it’s packed with vitamins from the pumpkin and carrots, making it a healthy choice. Enjoy making this creamy roasted pumpkin soup! {{ingredient_image_1}} To start, gather your ingredients. You will need: - 1 medium pumpkin (about 3-4 pounds), peeled and diced - 1 medium onion, chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 tablespoon olive oil - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground ginger - 1 cup coconut milk - Salt and pepper to taste - Fresh cilantro or parsley for garnish First, preheat your oven to 400°F (200°C). This is important for roasting your veggies. Next, take a large bowl and toss together the diced pumpkin, chopped onion, minced garlic, and diced carrot. Drizzle the olive oil over the mix and season with salt and pepper. Make sure everything is well-coated. Now, spread the vegetable mix evenly on a baking sheet. Keep them in a single layer to ensure they roast well. Place the baking sheet in the preheated oven. Roast for 25-30 minutes. You want the pumpkin to be tender and slightly caramelized. This step adds rich flavor to the soup. Once the veggies are roasted, transfer them to a large pot. Pour in the vegetable broth, and add the ground cumin and ground ginger. Bring this mixture to a simmer over medium heat. Let it cook for 10 minutes. This allows all the flavors to blend nicely. After simmering, take the pot off the heat. Use an immersion blender to puree the soup until it is smooth. If you don’t have an immersion blender, you can use a regular blender. Just work in small batches to avoid spills. Return the pureed soup to low heat. Stir in the coconut milk and taste. Adjust the seasoning with more salt and pepper if needed. Serve hot, and don’t forget to garnish with fresh cilantro or parsley. Enjoy your creamy roasted pumpkin soup! To make your soup creamy, use coconut milk. It adds a rich flavor and smoothness. Blend the soup well until it's totally smooth. If you want it thicker, add less broth. You can also use a regular blender, but do it in small batches to avoid spills. Add ground cumin and ginger to boost flavor. These spices give warmth and depth. You can also experiment with herbs like thyme or sage. A squeeze of lime juice can add a nice zing. If you like a bit of heat, try adding red pepper flakes. Don’t skip the roasting step. Roasting brings out the natural sweetness of the pumpkin. Also, be careful not to over-season. Taste the soup before adding more salt or pepper. Finally, make sure to blend well; no one likes a chunky soup! Pro Tips Choose the Right Pumpkin: Select a sugar pumpkin or pie pumpkin for a sweeter, creamier soup texture. Enhance Flavor with Spices: Feel free to add a pinch of nutmeg or cinnamon for extra warmth and depth of flavor. Blend for Smoothness: For an ultra-smooth texture, blend the soup in batches, and strain it through a fine mesh sieve if desired. Make it Ahead: This soup stores well in the fridge for up to 5 days, and flavors deepen over time, making it perfect for meal prep. {{image_2}} If you want to add protein to your creamy roasted pumpkin soup, consider using cooked chicken, turkey, or even beans. Shredded chicken adds a nice texture. For a heartier dish, use cooked lentils or chickpeas. They blend well and enhance the soup's flavor. Simply stir in the protein before serving. This will warm it through and make your soup even more filling. This soup is easy to adapt for vegetarian and vegan diets. To make it vegetarian, just ensure you use vegetable broth, which is already part of the recipe. For a vegan option, confirm that the coconut milk is unsweetened and pure. You can also add nutritional yeast for a cheesy taste without dairy. This adds depth and richness, making the soup satisfying for everyone. You can change the flavor profile by adding different herbs and spices. Try adding a pinch of nutmeg for warmth. Fresh thyme or rosemary can introduce an earthy note. If you like a kick, a dash of cayenne pepper will spice things up. Remember to taste as you go, adjusting the spices to your liking. These tweaks make the soup unique every time you make it. After you make the soup, let it cool. Pour it into an airtight container. Store it in the fridge. It will stay fresh for about 3 to 5 days. When ready to eat, check for any signs of spoilage, like bad smells or changes in color. You can freeze this soup for longer storage. First, let it cool completely. Then, pour the soup into freezer-safe bags or containers. Remove as much air as possible before sealing. The soup can last up to 3 months in the freezer. Label the bags with the date for easy tracking. To reheat, take the soup out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. You can reheat it on the stovetop over medium heat. Stir often to prevent sticking. If using a microwave, heat it in short bursts, stirring in between. Add a splash of water or extra coconut milk if it seems too thick. Enjoy your warm, creamy soup! To make creamy roasted pumpkin soup from scratch, start by preheating your oven to 400°F (200°C). Peel and dice one medium pumpkin, about 3-4 pounds. In a large bowl, mix the diced pumpkin, one chopped onion, two minced garlic cloves, and one diced carrot. Add one tablespoon of olive oil, then season with salt and pepper. Spread this mix on a baking sheet and roast for 25-30 minutes until tender and caramelized. Next, transfer the roasted veggies to a large pot. Pour in four cups of vegetable broth, one teaspoon of ground cumin, and one teaspoon of ground ginger. Simmer this on medium heat for 10 minutes. Remove from heat, and blend the mixture until smooth with an immersion blender or regular blender. Stir in one cup of coconut milk over low heat, adjusting seasoning as needed. Serve hot. Yes, you can use canned pumpkin instead of fresh. Canned pumpkin is convenient and saves time. Use about 15 ounces of canned pumpkin, which is roughly equivalent to one medium pumpkin. Skip the roasting step, as the canned pumpkin is already cooked. Simply add it to the pot with the vegetable broth and spices. Blend it until smooth, then stir in the coconut milk. Adjust seasoning to taste. The best garnishes for pumpkin soup include fresh cilantro or parsley. They add a pop of color and freshness. You can also use a drizzle of coconut milk for a creamy look. Roasted pumpkin seeds offer a nice crunch. For extra flavor, try adding a sprinkle of paprika or a few croutons. Each garnish brings its own twist, enhancing your soup experience. This blog covers how to make creamy roasted pumpkin soup. You learned about key ingredients, substitutions, and nutritional info. I shared step-by-step instructions, tips for texture and flavor, and common mistakes to avoid. We also explored variations, storage tips, and answered popular questions. Remember, this soup is versatile. You can make it unique with protein, herbs, or spices. Enjoy making your soup, getting creative, and savoring every bowl!

Creamy Roasted Pumpkin Soup

A delicious and creamy soup made with roasted pumpkin and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium pumpkin, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 cup coconut milk
  • to taste salt and pepper
  • for garnish fresh cilantro or parsley

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Toss the diced pumpkin, chopped onion, minced garlic, and diced carrot with olive oil, salt, and pepper in a large mixing bowl.
  • Spread the mixture evenly on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and slightly caramelized.
  • Once roasted, transfer the vegetable mixture to a large pot. Add the vegetable broth, ground cumin, and ground ginger.
  • Bring the mixture to a simmer over medium heat and let it cook for 10 minutes, allowing the flavors to meld together.
  • Remove the pot from heat and use an immersion blender (or a regular blender in batches) to puree the soup until smooth.
  • Return the soup to low heat, stir in the coconut milk, and adjust seasoning with more salt and pepper if needed.
  • Serve hot, garnished with fresh cilantro or parsley.

Notes

Use fresh herbs for garnish to enhance flavor.
Keyword creamy, pumpkin, soup, vegetarian