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- 1 medium pumpkin (about 3-4 pounds), halved and seeds removed - 2 tablespoons olive oil - 1 onion, chopped - 3 garlic cloves, minced - 1 teaspoon ground cumin - 1 teaspoon ground cinnamon - 4 cups vegetable broth - 1 cup coconut milk (or heavy cream) - Salt and pepper to taste - Fresh parsley or pumpkin seeds for garnish You can enhance the soup’s taste with a few simple additions. Consider these options: - A pinch of nutmeg for warmth - A splash of lemon juice for brightness - Red pepper flakes for a hint of spice - Fresh ginger for a zesty kick If you don’t have something on hand, don’t worry! Here are some swaps: - Use butternut squash instead of pumpkin for a sweeter flavor. - Replace coconut milk with heavy cream for a richer texture. - If you prefer, swap vegetable broth for chicken broth. - Use shallots instead of onion for a milder taste. These substitutions can help you make the soup your own. Enjoy experimenting with flavors! {{ingredient_image_1}} First, grab your medium pumpkin. It should weigh about 3 to 4 pounds. Cut the pumpkin in half and scoop out the seeds. You can save the seeds for roasting later if you like. After that, place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. This helps keep the pumpkin from sticking. Now, preheat your oven to 400°F (200°C). Once it’s hot, slide the baking sheet into the oven. Roast the pumpkin for about 40 to 50 minutes. You want the flesh to be soft and tender. Check it with a fork. When it’s done, take it out and let it cool for a bit. While the pumpkin roasts, heat 2 tablespoons of olive oil in a large pot over medium heat. Chop an onion and add it to the pot. Sauté the onion for 5 to 7 minutes until it looks clear. Next, add 3 minced garlic cloves, 1 teaspoon of ground cumin, and 1 teaspoon of ground cinnamon. Stir this mix for about a minute until it smells great. Now, scoop out the roasted pumpkin flesh and add it to the pot. Pour in 4 cups of vegetable broth and bring it to a simmer. Let it simmer for 15 minutes so the flavors mix well. After that, use an immersion blender to puree the soup until it is smooth. If you don’t have an immersion blender, you can blend it in batches in a countertop blender. Finally, stir in 1 cup of coconut milk or heavy cream. Season the soup with salt and pepper to taste. Heat it through and get ready to serve. Ladle the soup into bowls and garnish with fresh parsley or pumpkin seeds for a nice touch. Enjoy your cozy bowl of roasted pumpkin soup! To get the best flavor in your roasted pumpkin soup, use fresh ingredients. Start with a medium pumpkin, about 3-4 pounds. Roasting the pumpkin enhances its natural sweetness. Always roast it cut-side down. This helps keep moisture in. Adding spices like cumin and cinnamon adds depth. They make the soup warm and fragrant. Don't forget to use good quality vegetable broth. Use a rich coconut milk or heavy cream for creaminess. This will give your soup a velvety texture. One common mistake is not roasting the pumpkin long enough. If the flesh is hard, the soup will be lumpy. Make sure to sauté the onion until it's translucent. This step builds a good base flavor. Another mistake is rushing the blending process. If you don’t blend it well, the soup can be chunky. Also, be careful with the salt. Always taste as you go. Too much salt can overpower the dish. For this recipe, you need a few key tools. A good sharp knife will help when cutting the pumpkin. A sturdy baking sheet lined with parchment paper is best for roasting. Use a large pot for cooking the soup. An immersion blender is ideal for pureeing. If you don't have one, a countertop blender works too. Make sure to let the soup cool before blending in batches. Lastly, keep a ladle handy for serving your warm soup. Pro Tips Choose the Right Pumpkin: Look for a pumpkin that is heavy for its size and has a smooth, unblemished skin. Sugar pumpkins or pie pumpkins are ideal for making soup due to their sweetness and creaminess. Enhance the Flavor: Consider adding a touch of nutmeg or ginger along with the cumin and cinnamon for an extra layer of warmth and spice in your soup. Texture Matters: For a creamier soup, blend thoroughly until smooth, and if you prefer a chunkier texture, reserve some pumpkin pieces before blending and stir them back in after pureeing. Garnish Wisely: Experiment with garnishes like a drizzle of balsamic reduction or a dollop of yogurt for added flavor contrast and visual appeal. {{image_2}} To make a vegan version of roasted pumpkin soup, simply swap the coconut milk for a plant-based milk. Almond milk or oat milk works well. Both options keep the soup creamy without using dairy. Also, check your vegetable broth to ensure it is vegan. You can enhance the flavor with a touch of nutritional yeast. This gives the soup a cheesy flavor while keeping it plant-based. Good news! This roasted pumpkin soup is already gluten-free. You only need to ensure that your vegetable broth is gluten-free. Most store brands are safe, but always check the label. Enjoy this soup without worry if you follow a gluten-free diet. You can add protein to make the soup heartier. Cooked lentils or chickpeas mix well with the pumpkin. They add protein and fiber, making the meal more filling. You can also include other veggies for extra flavor. Carrots or sweet potatoes blend nicely into the soup. Simply chop them and cook with the onion and garlic. This adds depth and nutrition to your dish. To keep your roasted pumpkin soup fresh, let it cool first. Then, transfer your soup to an airtight container. This helps keep the flavor and texture intact. Store it in the fridge for up to five days. Always label the container with the date you made it. This way, you know when to use it. If you want to save the soup for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Try to remove as much air as possible. This helps prevent freezer burn. You can freeze the soup for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. When you’re ready to enjoy your leftover soup, reheat it gently. Pour the soup into a pot over medium heat. Stir often to avoid sticking. You can also use a microwave, but stir halfway through to heat evenly. If the soup seems too thick, add a splash of broth or water to reach your desired consistency. Enjoy it warm and fresh! Yes, you can use canned pumpkin. It saves time and is easy to find. Canned pumpkin is cooked and smooth. You need about 2 cups for this recipe. Add it after sautéing the onion and garlic. Just remember to adjust the broth. Canned pumpkin can be thicker than fresh pumpkin. Roasted pumpkin soup pairs well with many foods. A crusty bread or soft rolls work great. You can also serve a fresh salad on the side. Grilled cheese sandwiches add a nice touch. For a twist, top it with roasted nuts or seeds. Roasted pumpkin soup lasts about 4 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before you seal it. If you want to keep it longer, freeze it for up to 3 months. Just thaw it in the fridge before reheating. In this post, we covered everything you need for a great roasted pumpkin soup. First, we looked at the main ingredients and some fun options to enhance the flavor. Then, I gave you easy steps to prep, roast, and cook your soup. I also shared tips to bring out the best taste and avoid common mistakes. You learned about variations, storage, and answers to FAQs. With these insights, you can enjoy a delicious and healthy soup at home. Happy cooking!

Cozy Autumn Roasted Pumpkin Soup

A warm and comforting pumpkin soup perfect for autumn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium pumpkin (about 3-4 pounds), halved and seeds removed
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 4 cups vegetable broth
  • 1 cup coconut milk (or heavy cream)
  • to taste Salt and pepper
  • for garnish Fresh parsley or pumpkin seeds

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 40-50 minutes, or until the flesh is tender. Remove from the oven and allow to cool slightly.
  • While the pumpkin is roasting, heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes until translucent.
  • Stir in the minced garlic, cumin, and cinnamon. Cook for another minute until fragrant.
  • Scoop the roasted pumpkin flesh from the skin and add it to the pot. Pour in the vegetable broth and bring to a simmer.
  • Let the mixture simmer for about 15 minutes to allow the flavors to blend.
  • Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender.
  • Stir in the coconut milk or heavy cream, and season with salt and pepper to taste. Heat through before serving.
  • Ladle the soup into bowls and garnish with fresh parsley or a sprinkle of pumpkin seeds for added texture.

Notes

Can be made with coconut milk or heavy cream based on preference.
Keyword autumn, pumpkin, soup, vegetarian