Roasted Pumpkin Soup
Prep: 15 minutes
Cook: 60 minutes
Yields: 4 servings
Cozy up with a warm bowl of creamy pumpkin soup, perfect for a crisp fall evening!
Imagine a comforting, nourishing, and deliciously flavorful soup that’s packed with curry spices and pumpkin goodness. That’s exactly what you’ll get with this amazing recipe!
First, let’s start with the star of the show: the pumpkin! You’ll need a fresh pumpkin or winter squash, like kabocha, red kuri, buttercup, or butternut. These sweet and firm squashes will give your soup a fantastic creamy texture and pumpkin flavor.
Roasting the squash is the first step. Carefully chop it in half vertically, scoop out the seeds, and rub the cut side with olive oil, salt, and pepper. Place it cut side down on a baking sheet lined with parchment paper.
Roast the squash in a 400°F oven until it’s completely soft, about 40 to 60 minutes. When it’s cool to the touch, peel away the skin and measure out 4 1/2 packed cups of the soft pumpkin flesh.
Next, it’s time to simmer! In a large pot over medium heat, sauté the onion until it softens. Add the spices, garlic, and ginger, and stir until fragrant, about 30 seconds. Mix in the measured squash flesh, broth, and coconut milk, and simmer for 20 minutes. Remove the soup from the heat, and stir in the vinegar.
Finally, blend the soup until smooth. If it’s too thick, blend in water, 1/2 cup at a time, to reach your desired texture. Season to taste, and pour into bowls.
Get creative with your toppings! This creamy soup is amazing with a drizzle of coconut milk, microgreens or chopped fresh cilantro, toasted pepitas or pumpkin seeds, and/or fresh black pepper. Crusty homemade croutons are delicious too!
Enjoy your soup on its own, with a hunk of crusty bread or homemade focaccia on the side, or make it part of a larger meal. It’s perfect with a grilled cheese sandwich or a hearty autumn salad.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. It’ll thicken in the fridge, so reheat it on the stove, adding water as needed to loosen it to your desired consistency. This soup also freezes well for up to 3 months. Transfer frozen soup to the fridge to thaw overnight before reheating.
Printable Recipe
Ingredients
- 1 fresh pumpkin or winter squash (like kabocha, red kuri, buttercup, or butternut)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 1/2 cups packed soft pumpkin flesh
- 1 onion, chopped
- 1 teaspoon curry spices
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 4 cups broth
- 1 cup coconut milk
- 1 tablespoon vinegar
- water (as needed for blending)
Instructions
- 1. Preheat your oven to 400°F.
- 2. Carefully chop the pumpkin in half vertically and scoop out the seeds.
- 3. Rub the cut side of the pumpkin with olive oil, salt, and pepper.
- 4. Place the pumpkin cut side down on a baking sheet lined with parchment paper.
- 5. Roast the pumpkin in the oven until completely soft, about 40 to 60 minutes.
- 6. Once cool, peel away the skin and measure out 4 1/2 packed cups of the soft pumpkin flesh.
- 7. In a large pot over medium heat, sauté the onion until it softens.
- 8. Add the spices, garlic, and ginger, and stir until fragrant, about 30 seconds.
- 9. Mix in the measured pumpkin flesh, broth, and coconut milk, and simmer for 20 minutes.
- 10. Remove the soup from the heat and stir in the vinegar.
- 11. Blend the soup until smooth, adding water 1/2 cup at a time if it's too thick.
- 12. Season to taste and pour into bowls.
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