Roasted Pumpkin Soup

5 from 4 votes

Creamy pumpkin soup with ginger and coconut milk.

Prep Time20

Cook Time1 5

Total Time1 25

Course: Appetizers, Soup

Cuisine: American

Servings: cups

Calories: 236kcal

Preheat oven to 375 degrees F.
Using a sharp knife, slice the top off of the pumpkin, then slice it in half, and scoop out the seeds and guts.
Rub pumpkin flesh with ½ teaspoon olive oil, and sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper.
Place the pumpkin cut side down on a foil-cover baking sheet, 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. Blend the soup using an immersion blender.
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.

For thicker texture, you can add a sweet potato while you simmer the pumpkin and other ingredients.
Keep the blender head under the soup mix at all times to avoid getting splattered by the hot soup.
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.
Another great option is a sprinkling of dukkah.