Description
This Roasted Pumpkin Soup is a creamy, flavorful fall favorite made by roasting fresh pumpkin halves, then blending the soft flesh with aromatic spices, coconut milk, and vegetable broth. The soup is finished with a touch of maple syrup for sweetness and optionally garnished with fried sage leaves and crunchy roasted pumpkin seeds for added texture. Perfect for a cozy meal, this dairy-free and vegetarian soup highlights the natural sweetness of pumpkin and warming spices.
Ingredients
Scale
Roasted Pumpkin
- 1 pie pumpkin (roughly 3 pounds)
- 3 tablespoons olive oil (divided)
- 1 ½ teaspoons salt (divided)
Soup Base
- 1 small sweet onion (diced)
- 4 garlic cloves (finely minced)
- 1 ½ teaspoons minced ginger
- 4–5 cups vegetable broth
- 1 (15-ounce) can coconut milk (full-fat)
Spices and Sweetener
- ½ teaspoon ground sage
- ¼ teaspoon dried thyme
- ¼ teaspoon cinnamon
- ¼ teaspoon black pepper
- 2 tablespoons pure maple syrup
Optional Garnishes
- Fresh sage leaves (lightly fried)
- Roasted pumpkin seeds (crushed)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the pumpkin.
- Prepare the Pumpkin: Cut the pumpkin in half lengthwise stopping just before the stem. Use your thumbs to pull the halves apart, then carefully snap off the stem by making a small incision at its base. Scoop out the seeds and stringy pulp with a large spoon.
- Roast Pumpkin: Rub 1-2 teaspoons of olive oil inside each pumpkin half and sprinkle with ⅛ teaspoon salt. Place the halves face down on a parchment-lined baking sheet. Roast in the preheated oven for 40-60 minutes until the edges caramelize, turn brown, and the flesh is tender when pierced. Let cool until easy to handle, then scoop out the roasted pumpkin flesh, discarding the peel.
- Sauté Aromatics: In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and ginger and continue sautéing for another 1-2 minutes until fragrant.
- Add Liquids and Spices: Pour in the vegetable broth and coconut milk. Stir in ground sage, dried thyme, cinnamon, salt, and black pepper. Mix well to combine.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to medium-low. Cover with a lid and let it simmer gently for 5-10 minutes to meld the flavors.
- Blend Soup: Turn off the heat and add the roasted pumpkin flesh and pure maple syrup to the pot. Using an immersion blender or transferring to a high-speed blender, puree the soup until it is smooth and creamy with no lumps.
- Serve: Ladle the soup into bowls and optionally garnish with lightly fried fresh sage leaves and crushed roasted pumpkin seeds for texture and flavor. Enjoy your comforting roasted pumpkin soup!
Notes
- Use pie pumpkin or sugar pumpkin for the best sweet flavor and texture.
- The roasting time may vary depending on the size and freshness of your pumpkin; test doneness by piercing the flesh with a fork.
- For a spicier kick, add a pinch of cayenne or smoked paprika with the spices.
- You can prepare the pumpkin ahead of time and refrigerate the roasted flesh for up to 3 days before making the soup.
- If you don’t have an immersion blender, carefully blend the soup in batches in a countertop blender.
- Substitute maple syrup with honey or agave nectar if desired.
- For a nut-free version, ensure your vegetable broth and other ingredients are free from cross-contamination.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Keywords: roasted pumpkin soup, pumpkin soup recipe, creamy pumpkin soup, autumn soup, vegetarian soup, dairy-free soup, coconut milk soup, fall recipes
