Roasted Pumpkin Soup Recipe

5 from 4 votes

Warm and comforting roasted pumpkin soup recipe, easy to make, and loved by all.

Prep Time55

Cook Time10

Total Time1 5

Course: Soup

Cuisine: American

Servings: people

Calories: 75kcal

Author: Nisha

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.

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.