Roasted Pumpkin Soup Recipe
This roasted pumpkin soup is rich, creamy, and full of cozy flavors. It is pure comfort in a bowl, made with simple ingredients and ready in just 30 minutes. Perfect for Thanksgiving or any chilly evening, for a warm and comforting treat.
Servings: 6 people
Calories: 313kcal
Equipment
- Heavy bottom pot
Ingredients
- 1 small sugar pie pumpkin (3 lbs) (1.3 kg)
- 1 small carrot, peeled and chopped
- 1 tablespoon unsalted butter
- 1 teaspoon garlic, chopped
- 1 teaspoon ginger, chopped
- 1 onion, small size, chopped
- ½ teaspoon ground black pepper
- salt to taste
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon allspice powder (add more as per taste) (for homemade recipe - refer notes)
- ¼ teaspoon cumin powder
- 5-6 cups vegetable broth
- ½ cup coconut milk or heavy cream
Instructions
- Heat butter in a pan over low heat. Add chopped garlic, ginger, and onion. Sauté on medium heat until the onions turn soft and translucent.1 tablespoon unsalted butter, 1 teaspoon garlic,, 1 teaspoon ginger,, 1 onion,
- Add peeled and chopped pumpkin and carrot pieces. Stir-fry them until you see light brown spots on the pumpkin.1 small sugar pie pumpkin (3 lbs), 1 small carrot,
- Mix in black pepper, salt, red pepper flakes, allspice, and ground cumin. Stir well, then pour in vegetable stock. Cover and cook until the vegetables become soft.½ teaspoon ground black pepper, salt to taste, ¼ teaspoon red pepper flakes (optional), ¼ teaspoon allspice powder (add more as per taste), ¼ teaspoon cumin powder, 5-6 cups vegetable broth
- Remove from the heat. Let it cool down. Strain the soup, reserving the liquid aside. We will use it later. Blend the cooked pumpkin and carrot until smooth.
- Return the puree to the pan along with the reserved liquid. Mix well and bring to a gentle simmer. Add coconut milk and let the soup simmer for 1-2 minutes.½ cup coconut milk or heavy cream
- Taste the soup and adjust salt or pepper if needed. Serve hot, topped with a small cube of butter or fresh cream if desired.
Notes
- I have used homemade allspice powder. It is a blend of 1 tablespoon of ground cinnamon, 1 tablespoon of ground cloves, and 1 tablespoon of ground nutmeg.
- Roast the pumpkin until you see light brown or black spots. That step brings out the best flavor in this soup recipe.
- Use an immersion blender to blend the soup. If you don't have one, let the soup cool slightly, then blend it in batches in a regular blender. Be careful, as hot soup can splash.
- I added homemade allspice powder. If you are adding store-bought, then add as per taste. Start with ¼ teaspoon and adjust as per taste.
- Carrots add a natural sweetness and give the soup a bright orange color. Skip if you do not have it. The soup still tastes great.
Nutrition
Calories: 313kcal | Carbohydrates: 66g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 1655mg | Potassium: 424mg | Fiber: 20g | Sugar: 3g | Vitamin A: 2102IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 3mg