Pumpkin Soup with Warm Spices (Printable)
Silky roasted pumpkin soup with warming spices, coconut milk, and herb garnish.
# What You’ll Need:
→ Vegetables
01 - 2.2 lb 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 - ¾ cup coconut milk (or heavy cream for a richer version)
→ Seasonings & Spices
07 - 2 tbsp olive oil
08 - ½ tsp ground nutmeg
09 - ½ tsp ground cumin
10 - ¼ tsp ground black pepper
11 - Salt, to taste
→ Garnish
12 - Fresh coriander or parsley
13 - Roasted pumpkin seeds
# Directions:
01 - Preheat the oven to 400°F. Toss the pumpkin cubes with 1 tbsp olive oil and arrange in a single layer 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 the 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 toast the spices and blend the flavors.
04 - Pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
05 - Remove the pot from heat. Use an immersion blender to puree the soup until silky smooth, or transfer to a countertop blender in batches.
06 - Stir in the coconut milk and reheat gently over low heat. Adjust seasoning with salt and pepper as needed.
07 - Ladle into bowls and garnish with fresh coriander or parsley and roasted pumpkin seeds if desired.
# Expert Suggestions:
01 -
- Roasting the pumpkin first gives you a depth of flavor that boiling never will, and it is worth every extra minute.
- This soup freezes beautifully, so make a double batch and thank yourself on a night when cooking feels impossible.
02 -
- Do not skip roasting the pumpkin because boiling it directly in the stock produces a watery, flat tasting soup that no amount of spice can fix.
- If using a countertop blender, never fill it more than halfway with hot liquid and hold the lid down with a towel to avoid a dangerous splash.
03 -
- Cut all your vegetables roughly the same size so they cook evenly and blend into a consistent texture.
- Toast your pumpkin seeds in a dry pan while the soup simmers and they will be warm and crispy right when you need them.