Pumpkin Soup Roasted & Spiced (Printable)
Creamy roasted pumpkin blended with coconut milk, cumin, and nutmeg; served with herbs and roasted seeds.
# What You Need:
→ Vegetables
01 - 2.2 pounds pumpkin, peeled, seeded, and cubed
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, chopped
→ Liquids
05 - 3 cups vegetable stock
06 - ~1 cup coconut milk (or heavy cream for a richer version)
→ Seasonings & Spices
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cumin
10 - 1/4 teaspoon ground black pepper
11 - Salt, to taste
→ Garnish (optional)
12 - Fresh coriander or parsley
13 - Roasted pumpkin seeds
# Directions:
01 - Preheat oven to 400°F. Toss pumpkin cubes with 1 tablespoon olive oil and spread on a baking sheet. Roast for 20–25 minutes until golden and fork-tender.
02 - In a large pot, heat the remaining olive oil over medium heat. Add onion, garlic, and carrot; sauté until softened, about 5 minutes.
03 - Add the roasted pumpkin, cumin, nutmeg, black pepper, and a pinch of salt. Stir for 2 minutes to bloom the spices and blend the flavors.
04 - Pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for 10 minutes.
05 - Remove from heat. Use an immersion blender or transfer to a countertop blender in batches and purée until completely smooth.
06 - Stir in the coconut milk and reheat gently over low heat. Adjust seasoning to taste.
07 - Ladle into bowls and serve hot, garnished with fresh herbs and roasted pumpkin seeds if desired.
# Expert Tips:
01 -
- Roasting the pumpkin first creates a depth of flavor that boiling alone can never achieve.
- The coconut milk adds silkiness without making it heavy, and it keeps the whole thing dairy free.
- It freezes beautifully, so you can make a double batch and have comfort food waiting for you on demand.
02 -
- Do not skip the roasting step because it transforms watery pumpkin into something deeply caramelized and flavorful.
- When using a countertop blender, never fill it more than halfway with hot soup and hold the lid down with a towel to avoid eruptions.
03 -
- Toasting your cumin in a dry pan for thirty seconds before adding it wakes up oils you never knew existed in that dusty jar.
- A squeeze of lime juice right at the end brightens the whole bowl and makes people wonder what your secret is.