This roasted pumpkin soup recipe makes a comforting, warm bowl of soup perfect for the holidays and for welcoming the season. Made with oven-roasted pumpkin, creamy coconut milk, just a hint of spice, and minimal ingredients, it's a simple yet soul-warming dish that is a favorite in countless kitchens and perfect for hosting a festive gathering or enjoying a quiet night at home!
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Why will you love this?
- Comforting & Flavor-Packed - The combination of roasted pumpkin, creamy coconut milk, and spices creates a flavorful, soothing soup with a rich, comforting flavor.
- Perfect for Gatherings - It's a guaranteed crowd-pleaser and ideal for casual get-togethers and family dinners.
- Simple Ingredients, Easy Prep - You only need a few basic ingredients, and the steps are straightforward, making this recipe doable even on busy weeknights.
- Versatile & Customizable - Add sweet potatoes, carrots, or your favorite veggies to switch up the flavor and make it your own.
- Great for Meal Prep - Make a big batch, refrigerate it, and enjoy nourishing bowls of soup throughout the week with minimal effort.
Ingredients
- The classic orange pumpkin I used Jack-o-lantern; you can also use other varieties like sugar pumpkins, butternut squash, and kabocha. Chop them into chunks.
- Onion: Use a white onion if available; red onion is okay as well. Peel and chop into four parts
- Garlic with the top chopped off, oil smeared, and wrapped in foil.
- Black pepper, red chili flakes(optional), turmeric(optional), salt, oil
- Coconut cream, canned or fresh, vegetable or chicken stock (optional)
Roasted pumpkin soup recipe - How to make?
Start by cutting the pumpkin into large wedges and scooping out the seeds. Slice the wedges into smaller, evenly sized chunks, then place them on a baking sheet. Sprinkle with salt and pepper, drizzle generously with oil, and roast at 450°F for 45-55 minutes or longer, depending on the pumpkin's size.
Some pumpkins may need a bit longer to roast well; keep roasting until the flesh is completely tender. You'll know it's ready when you can easily scoop it out with a spoon or cut through it effortlessly with a knife.
- Step 1: Get all the ingredients ready in a baking tray, drizzle oil, salt, and pepper onto the veggies.
- Step 2: Bake in the oven for about 45 to 55 minutes at 450 degrees, turning the pan halfway through.
- Step 3: Take it out when done, and when cooled, scoop out the flesh into a bowl.
- Step 4: In a large pot, add oil, chopped onions, red chili flakes, pepper, and turmeric, and sautee the pumpkin.
- Step 5: Add vegetable or chicken broth and adjust consistency.
- Step 6: Add coconut milk and combine well.
- Step 7: Use an immersion blender and blend all the contents. You can also use a regular blender to blend.
- Step 8: Adjust consistency, salt, and pepper.
Useful Tips
- Place the pumpkins facedown while roasting so they get roasted evenly.
- You can also roast it by sauteeing it in a pressure cooker and then adding a little water and cooking it until done.
- Some folks also add a little cinnamon, nutmeg, and allspice to this. Feel free to add the spices you like to make it your own. In my recipe, I only used red chili flakes and black pepper.
- When roasting garlic cloves, chop off the top part and drizzle with oil, and wrap them in aluminum foil. When baked, scoop out the flesh by squeezing the flakes into the pot containing roasted pumpkin along with roasted onions.
- If you do not have vegetable stock on hand, you can make your own stock by boiling carrots, beans, celery, parsley, onions, and garlic for 30 minutes and reducing it, and straining out the veggies.
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Roasted Pumpkin Soup Recipe
Warm and comforting roasted pumpkin soup recipe, easy to make, and loved by all.
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Servings: 20 people
Calories: 75kcal
Equipment
- 1 immersion blender
Ingredients
- 1 medium pumpkin jack-o-lantern or any other variety
- 1 can coconut milk
- 3-4 tbsp black pepper or as tolerated
- 2 tbsp red chili flakes optional
- ½ tsp turmeric optional
- 2 tbsp avocado oil or olive oil
- 4 cups vegetable stock or chicken stock
- 1 tsp salt or to taste
Instructions
- Cut the pumpkin and scoop out all the seeds and clean out all the fibres. Chop into medium-sized chunks.
- Drizzle with oil, pepper, and salt.
- Bake in a pre-heated oven at 450 def F for 45 to 55 minutes or until the flesh is tender and can be scooped out easily.
- When done, take the pumpkin chunks out and scoop the flesh into a bowl.
- In a cast-iron pot, heat some oil. Add chopped onions, salt, black pepper, and red chili flakes.
- Add the roasted pumpkin and sautee well.
- Add vegetable stock or chicken stock if using.
- Add coconut cream (milk) and mix well.
- Use an immersion blender and blend everything well.
- Adjust spices, salt, and water to get a soup-like consistency.
- Garnish with coconut cream and pumpkin seeds.
Video
Notes
- Place the pumpkins facedown while roasting so they get roasted evenly.
- You can also roast it by sauteeing it in a pressure cooker and then cooking it until done.
- Some folks also like to add cinnamon, nutmeg, and allspice to this. Feel free to add the spices you like to make it your own. In my recipe, I only used red chili flakes and black pepper.
- When roasting garlic cloves, chop off the top part and drizzle with oil, and wrap them in aluminum foil. When baked, scoop out the flesh by squeezing the flakes into the pot containing roasted pumpkin along with roasted onions.
- If you do not have vegetable stock on hand, you can make your own stock by boiling carrots, beans, celery, parsley, onions, and garlic for 30 minutes, reducing it, and straining out the veggies.
Nutrition
Serving: 50g | Calories: 75kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 321mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6131IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg
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This was SO yummy, I had it for lunch last week every single day! It was really easy to make, which I appreciated.
This worked exactly as written, thanks!
Roasted pumpkin soup sounds scrumptious and it's perfect for this bone chilling cold Cali is experiencing!
This roasted pumpkin soup is excellent recipe I enjoyed making it thanks for sharing.
I grew up eating pumpkin soup and wanted to make it with a twist. I enjoyed the coconut milk flavor and the spicy kick from the chili flakes. Very good!