Autumn-Spiced Roasted Pumpkin Soup

The Ultimate Cozy Comfort in a Bowl

Picture this: a velvety soup that wraps around you like a warm blanket on a chilly autumn evening. That’s what awaits you with this Autumn-Spiced Roasted Pumpkin Soup! It’s fast, requires just one pan, and brings a delightful medley of flavors to your table. Seriously, if cozy could be served in a bowl, this would be it!

Why Make This Recipe

Why should you whip up this soup? Well, for starters, it’s a breeze to make. Toss some veggies, roast, blend, and voilà — you’re set! Plus, it’s wallet-friendly and full of nutrients. Who doesn’t love cooking something that tastes gourmet but doesn’t break the bank? It’s perfect for every family member, even the picky eaters who claim they "don’t like soup” (we all have one of those, don’t we?).

Ingredients

You don’t need fancy stuff — just these basics!

• Hokkaido pumpkin: the star of the show
• Carrots: for sweetness
• Garlic: because yum
• Red onions: adds depth
• Coconut milk: for creaminess
• Vegetable broth: to pull it all together
• Ginger: a zesty kick
• Cumin: warm and earthy
• Chili flakes: just the right amount of heat
• Salt and pepper: to taste

Directions

Let’s get cooking! Follow these easy steps:

1. Preheat the oven to 400°F (200°C).
2. Cut the Hokkaido pumpkin, carrots, and red onions into chunks.
3. Toss the vegetables with olive oil, salt, pepper, and chili flakes.
4. Roast in the oven for about 25-30 minutes until tender.
5. In a large pot, combine the roasted veggies with garlic, ginger, coconut milk, and vegetable broth.
6. Blend until smooth using an immersion blender or a regular blender.
7. Heat the soup gently on the stove, stirring until warm.
8. Serve topped with a sprinkle of cumin and additional chili flakes if desired.

How to Make Autumn-Spiced Roasted Pumpkin Soup (Overview)

It really is as simple as roast, blend, and serve! Start by roasting your veggies; this brings out their natural sweetness, and oh boy, does your kitchen start to smell incredible! Pro tip: Don’t skip toasting the garlic — it makes all the difference! Once they’re beautifully roasted, toss everything into a pot, blend, and heat. You’ll be amazed at how a few simple steps can lead to such deliciousness.

How to Serve Autumn-Spiced Roasted Pumpkin Soup

Time to enjoy your masterpiece! Serve it in cozy bowls, drizzled with a little more coconut milk or a swirl of olive oil for that extra wow factor. Pair it with crunchy crusty bread, and you’ll have a meal that’s not just comforting but visually stunning too. That golden orange color with a hint of green from your garnish? It’s almost too pretty to eat! 😍

How to Store Autumn-Spiced Roasted Pumpkin Soup

Made too much? No problem! This soup keeps well in the fridge for up to 5 days and can be frozen for up to 3 months. Just make sure to let it cool completely before freezing. When it’s time to enjoy leftovers, gently reheat on the stove. The soup may thicken a bit, so add a splash of vegetable broth to get it back to that luscious texture.

Tips to Make Autumn-Spiced Roasted Pumpkin Soup

• Timing is key! Roast those veggies until they’re golden brown for the best flavor.
• If you want a bit of crunch, add toasted pumpkin seeds on top for a delightful texture contrast.
• Not a fan of coconut milk? Use heavy cream or cashew cream instead for a rich alternative.
• Want a thicker soup? Add less broth before blending!
• Experiment with spices; a pinch of nutmeg or cinnamon can give it a unique twist. 🌰

Variation

Feel free to mix it up! You can make this soup vegan by sticking with coconut milk and vegetable broth. Want an extra kick? Toss in some curry powder or more chili flakes. You can also add roasted red peppers for a smokier flavor. The combinations are endless!

FAQs

Can I use other squash instead of Hokkaido pumpkin?
Absolutely! Butternut or acorn squash would work well too.

How can I make this soup ahead of time?
Make the entire batch and store it in the fridge or freezer. Just reheat when you’re ready to serve!

Can I add protein to this soup?
Yes! You can stir in some cooked lentils or chickpeas for added nutrition and heartiness.

📌 Pin this recipe for your next cozy dinner night!

Autumn-Spiced Roasted Pumpkin Soup

A velvety, autumn-inspired soup that combines roasted Hokkaido pumpkin with warming spices for a cozy meal perfect for chilly evenings.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American, Vegetarian

Calories: 220

Ingredients Method Notes

Ingredients

  

Vegetables

• 1 medium Hokkaido pumpkin, cut into chunks The star of the show
• 2 medium carrots, cut into chunks For sweetness
• 1 medium red onion, cut into chunks Adds depth
• 4 cloves garlic, minced Because yum
• 1 inch ginger, minced For a zesty kick

Liquid Ingredients

• 1 can coconut milk For creaminess
• 4 cups vegetable broth To pull it all together

Seasonings

• 1 teaspoon cumin Warm and earthy
• 1/2 teaspoon chili flakes Just the right amount of heat
• to taste salt and pepper To taste

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. Cut the Hokkaido pumpkin, carrots, and red onion into chunks.
3. Toss the vegetables with olive oil, salt, pepper, and chili flakes.

Roasting

1. Roast in the oven for about 25-30 minutes until tender.

Blending

1. In a large pot, combine the roasted veggies with garlic, ginger, coconut milk, and vegetable broth.
2. Blend until smooth using an immersion blender or a regular blender.

Final Touch

1. Heat the soup gently on the stove, stirring until warm.
2. Serve topped with a sprinkle of cumin and additional chili flakes if desired.

Notes

For added flavor, toast the garlic before adding it to the soup. The soup keeps well in the fridge for up to 5 days and can be frozen for up to 3 months. Reheat on the stove, adding a splash of vegetable broth if it thickens.