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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
Cook Time 30 minutes
Total Time 40 minutes
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.