Nothing says fall like this creamy and nutritious roasted pumpkin soup recipe. It's prepared with roasted pumpkin, coconut milk, garlic, ginger, and a hint of nutmeg. Serve this yummy soup with some sourdough bread or your favorite crusty bread on the side.
About This Recipe
You know how certain smells or songs can magically transport you to another place and time? This pumpkin soup recipe does that for me.
I actually came up with this soup recipe in an effort to recreate a special memory I share with my dear friend, Becca. Becca moved to Idaho last year but back when Becca still lived in San Diego, we would go up to the town of Julian every October to get our "Fall fix."
We always stopped off for lunch at this tiny cafe, where we had a similar pumpkin soup, topped with toasted coconut. This is my attempt are recreating that yummy soup!
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🧐 Why This Recipe Works
- This soup is easy to prepare, delicious, and vegan friendly!
- The flavor can be altered simply by changing up the spices.
- Roasted Pumpkin Soup can keep in the fridge for up to a week when stored in air-tight containers.
🍲How to Make This Recipe
Preheat oven to 375 degrees F.
STEP 1: Slice off the top of the pumpkin, cut in half, and scoop out the seeds and guts.
STEP 2: Rub each half of the pumpkin with ½ teaspoon olive oil, and sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper.
STEP 3: Place the pumpkin cut side down on a foil-cover pan, and bake for 30 minutes. Flip pumpkin over and bake an additional 15 minutes.
STEP 4: Turn the oven off and remove the pumpkin, then allow to cool. Meanwhile, add the remaining olive oil to a Dutch oven, and sauté the onion for a few minutes. Add diced roasted garlic and ginger and sauté for an additional minute.
STEP 5: Scoop out the roasted pumpkin and cut into chunks, then add to the Dutch oven.
STEP 6: Add chicken or vegetable stock, salt, freshly grated nutmeg, and cayenne pepper (if using). Cover and simmer for 20 minutes. Puree the soup using a hand-held blender or emulsifier.
Pro Tip: Keep the blender head under the soup mix at all times to avoid getting splattered by the hot soup.
STEP 7: Stir the coconut milk into the soup and simmer for 5 minutes over low heat. Taste the soup and adjust the seasoning if necessary. Ladle soup into bowls and top with shelled and roasted pumpkin seeds or toasted coconut.
🤷🏻♀️ Recipe FAQs
To make this delicious pumpkin soup recipe, you will want to use a sugar pumpkin. Also known as sugar pie pumpkins, these pumpkins are generally used for baking.
Sugar pumpkins are sweeter in taste and less stringy than the larger carving pumpkins. And yes, you can use canned pumpkin if you are in a pinch, but I'm not one to rush things, especially in the kitchen.
Roasted pumpkins impart a layer of flavor that's hard to duplicate with canned pumpkin. But, if you do decide to go with canned pumpkin, make sure you don't accidentally purchase canned pumpkin pie mix.
A good pumpkin soup always starts with sugar pie pumpkins that is roasted and pureed. Other ingredients include onion, garlic, ginger, broth, and coconut oil.
👩🏼🍳 Pro Tips
- For thicker texture, you can add a sweet potato while you simmer the pumpkin and other ingredients.
- Don't have canned coconut milk on hand? Just use cream or half and half instead.
- For a sweeter flavor, consider adding a diced carrot. As far as the spices are concerned, cinnamon would go great in this soup, along with curry, turmeric, and cumin.
- Be careful, pumpkin seeds are very easily burned. I usually toast them in the toaster oven. Somehow they seem to burn as soon as I turn my back on them.
- Another great option is a sprinkling of dukkah. Or perhaps you prefer the creamy texture, without the crunch? In that case, feel free to enjoy it as is!
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📖 Recipe
Roasted Pumpkin Soup
Ingredients
- 1 sugar pumpkin
- 1 tablespoon olive oil (divided)
- 1¼ teaspoon sea salt (divided)
- ¼ teaspoon black pepper
- ¼ cup onion (diced)
- 1 tablespoon roasted garlic (diced)
- 1 tablespoon fresh ginger (diced)
- 1½ cups chicken or Vegetable stock
- ¼ teaspoon nutmeg (freshly ground)
- ¼ teaspoon cayenne pepper (optional)
- 13.5 ounces canned coconut milk
Instructions
- Preheat oven to 375 degrees F.
- Slice off the top of the pumpkin, cut in half, and scoop out the seeds and guts.
- Rub each half of the pumpkin with ½ teaspoon of olive oil, and sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper.
- Place the pumpkin cut side down on a foil-cover pan, and bake for 30 minutes. Flip pumpkin over and bake an additional 15 minutes.
- Turn the oven off and remove the pumpkin, then allow to cool. Meanwhile, add the remaining olive oil to a Dutch oven, and sauté the onion for a few minutes. Add diced roasted garlic and ginger and sauté for an additional minute.
- Scoop out the roasted pumpkin and cut into chunks, then add to the Dutch oven.
- Add chicken or vegetable stock, salt, freshly grated nutmeg, and cayenne pepper (if using). Cover and simmer for 20 minutes. Puree the soup using a hand-held blender or emulsifier.
- Stir the coconut milk into the soup and simmer for 5 minutes over low heat. Taste the soup and adjust the seasoning if necessary. Ladle soup into bowls and top with shelled and roasted pumpkin seeds or toasted coconut.
Notes
- For thicker texture, you can add a sweet potato while you simmer the pumpkin and other ingredients.
- Don't have canned coconut milk on hand? Just use cream or half and half instead.
- For a sweeter flavor, consider adding a diced carrot. As far as the spices are concerned, cinnamon would go great in this soup, along with curry, turmeric, and cumin.
- Be careful, pumpkin seeds are very easily burned. I usually toast them in the toaster oven. Somehow they seem to burn as soon as I turn my back on them.
- Another great option is a sprinkling of dukkah. Or perhaps you prefer the creamy texture, without the crunch? In that case, feel free to enjoy it as is!
Leslie Ratliff says
I made this pumpkin soup for a small Bible study. Since we have a vegan I used vegetable broth. This soup was so flavorful, and filling. Everyone loved the soup and the vegan said it was the best they have ever had. The pepitas on top added just the right crunch. It was so easy to make that I have already precooked 2 more pumpkins and put in the freezer so I can make this at a moments notice. Definitely a winner.
Hilda Sterner says
Thanks, Leslie, you know I love hearing that! Thanks for continuing to use my blog and sharing it with your friends!
Joyce/Tacoma says
First time making pumpkin soup! Delicious! I used a sugar pumpkin, skipped the ginger and went with Indian curry powder, only used 1/2 tsp will go with full tsp next time, also added some sliced polish sausages, very tasty!
Hilda Sterner says
Hi Joyce,
Thank you for the review. I love the idea of adding sausage, yum!!! I also love that you're already making pumpkin recipes. Fall is my favorite season, but I haven't started cooking pumpkin recipes yet. Thanks for motivating me to do so!