Intro
Hi, I’m Dulcia. This Creamy Roasted Pumpkin Soup with coconut milk is one of my favorite ways to celebrate fall and winter produce. Roasting the pumpkin concentrates its sweetness, and finishing the soup with coconut milk keeps it luxuriously silky without relying on heavy cream. I share techniques here that I use every time to get super smooth texture and deep flavor.
Origins
Pumpkin soups have a long tradition across cuisines, from simple peasant bowls to elegant restaurant starters. Roasting the pumpkin first adds caramelized notes and depth. For more about pumpkin history and varieties, see Wikipedia on pumpkins and general nutritional resources at the USDA.
Ingredients
- 4 tablespoons olive oil, divided
- 1 (4-pound) sugar pie pumpkin
- 1 large yellow onion, chopped
- 4 large garlic cloves or 6 medium, pressed or minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon cloves
- Dash cayenne pepper, optional
- Freshly ground black pepper, to taste
- 4 cups (32 ounces) vegetable broth
- 1/2 cup full fat coconut milk or heavy cream
- 2 tablespoons maple syrup or honey
- 1/4 cup pepitas (green pumpkin seeds)
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment for easy cleanup.
- Carefully halve the pumpkin and scoop out the seeds. You can roast the seeds separately if you like.
- Slice each pumpkin halve into quarters. Brush or rub 1 tablespoon olive oil over the flesh and place quarters cut side down on the baking sheet. Roast 35 minutes or longer until the flesh is fork tender. Let cool a few minutes.
- Heat the remaining 3 tablespoons olive oil in a large Dutch oven over medium heat. When the oil shimmers, add onion, garlic and salt. Cook, stirring occasionally, until translucent, about 8 to 10 minutes.
- Meanwhile, peel the pumpkin skin off the roasted pumpkin and discard the skin.
- Add the pumpkin flesh to the pot with cinnamon, nutmeg, cloves, cayenne if using, and a few twists of black pepper. Break up the pumpkin with your spoon. Pour in the broth and bring to a boil, then reduce heat and simmer about 15 minutes.
- While it simmers, toast pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant and popping. Transfer to a bowl to cool.
- Stir in coconut milk and maple syrup. Remove from heat and cool slightly before blending.
- Blend until very smooth using an immersion blender or a stand blender in batches. When using a stand blender, do not overfill and hold a kitchen towel over the lid to protect your hand from steam.
- Taste and adjust seasoning or sweetness. Add more coconut milk for extra creaminess, or more maple syrup to sweeten.
- Ladle into bowls, sprinkle pepitas on top and serve.
- Cool leftovers completely before transferring to an airtight container. Refrigerate up to 4 days or freeze up to 3 months.
Roasted Pumpkin Soup with Coconut
- Total Time: 1 hr 10 mins
- Yield: 6 to 8 servings 1x
Description
Creamy roasted pumpkin soup flavored with warm spices and coconut milk, finished with toasted pepitas.
Ingredients
- 4 tablespoons olive oil, divided
- 1 4-pound sugar pie pumpkin
- 1 large yellow onion, chopped
- 4 large or 6 medium garlic cloves, pressed or minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon ground cloves
- Dash cayenne pepper (optional)
- Freshly ground black pepper, to taste
- 4 cups (32 ounces) vegetable broth
- 1/2 cup full-fat coconut milk or heavy cream
- 2 tablespoons maple syrup or honey
- 1/4 cup pepitas (green pumpkin seeds)
Instructions
- Preheat oven to 425?F (218?C) and line a baking sheet with parchment paper.
- Carefully halve the pumpkin and scoop out the seeds (reserve or roast seeds separately if desired, they are not needed for the soup).
- Slice each pumpkin half into quarters, brush or rub 1 tablespoon olive oil over the flesh, place quarters cut-side down on the baking sheet, and roast for about 35 minutes or until flesh is easily pierced with a fork; set aside to cool slightly.
- Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, then add the chopped onion, garlic, and sea salt and cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes.
- While the onion cooks, peel the skin off the roasted pumpkin flesh and discard the skins.
- Add the pumpkin flesh to the pot along with cinnamon, nutmeg, cloves, cayenne (if using), and a few twists of freshly ground black pepper, breaking up the pumpkin a bit with your spoon, then pour in the vegetable broth.
- Bring the mixture to a boil, reduce heat, and simmer for about 15 minutes to allow the flavors to meld.
- While the soup simmers, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden, and popping; transfer to a bowl to cool.
- Stir in the coconut milk and maple syrup, then remove the soup from heat and let it cool slightly.
- Blend the soup until smooth using an immersion blender in the pot or work in batches in a stand blender (do not overfill; hold a kitchen towel over the lid to protect from steam) and return the pur?ed soup to a serving container.
- Taste and adjust seasoning or sweetness, adding more coconut milk for creaminess or maple syrup for sweetness if desired.
- Ladle the soup into bowls, sprinkle with toasted pepitas, and serve.
- Cool leftovers completely before refrigerating for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 50 mins
Tips
- Roasting time varies by pumpkin size, so test with a fork. The flesh should be very tender.
- For the creamiest texture, use a high-speed blender and blend in batches, venting steam carefully.
- If you prefer lower fat, use light coconut milk, though full fat yields the best mouthfeel.
- Toast pepitas in a dry skillet for maximum flavor. Store extras in the fridge for salads or snacking.
- For an even deeper flavor, roast a halved onion along with the pumpkin and add when blending.
Variations
- Curry Pumpkin Soup: Stir in 1 tablespoon madras curry powder with the spices and swap half the broth for coconut milk.
- Thai-Inspired: Add 1 tablespoon red curry paste and finish with fish sauce and lime juice for tang.
- Dairy Version: Replace coconut milk with heavy cream for a classic creamy finish.
FAQ
Q: How do I choose the right pumpkin?
A: Look for sugar pie or smaller varieties labeled “sugar” or “pie.” They are sweeter and less stringy than large carving pumpkins.
Q: Can I use canned pumpkin puree?
A: Yes, but roast-and-blend yields a brighter, less watery flavor. If using canned, reduce simmering time and adjust seasoning.
Q: Can I make this vegan?
A: Absolutely. Use maple syrup instead of honey, and choose vegetable broth and coconut milk as listed.
Q: Can I freeze the soup?
A: Yes. Freeze in airtight containers up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Conclusion
I hope this Creamy Roasted Pumpkin Soup becomes a cozy staple in your kitchen. It is forgiving, comforting and easy to adapt to your taste. For more cozy recipes and seasonal ideas, visit my site: https://www.dulciarecipes.com/. Enjoy a warm bowl and happy cooking from my kitchen to yours.