Cozy Autumn Roasted Pumpkin Soup

$- 1 medium pumpkin (approximately 3-4 pounds), halved with seeds removed - 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon ground cinnamon - 4 cups vegetable broth (low-sodium recommended) - 1 cup coconut milk (alternative: heavy cream for a richer flavor) - Salt and black pepper to taste - Fresh parsley and/or toasted pumpkin seeds for a delightful garnish The star of this soup is the pumpkin. Choose a medium pumpkin for the best flavor. Look for one that feels heavy for its size and has a smooth skin. The onion adds sweetness, while garlic gives a nice depth. Ground cumin and cinnamon add warmth and spice, making the flavor pop. For the broth, I suggest low-sodium vegetable broth. This way, you control the salt level. Coconut milk makes the soup creamy. If you prefer, use heavy cream for a richer taste. Fresh parsley or toasted pumpkin seeds make great toppings, adding color and crunch. If you're vegan or lactose intolerant, stick with coconut milk. If you cannot find pumpkin, butternut squash works well too. For gluten-free diets, ensure your vegetable broth is labeled gluten-free. If you dislike cumin, feel free to swap it for nutmeg or allspice. This recipe is flexible, so adjust it to fit your needs! {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This heat is key for roasting. Cut your pumpkin in half and scoop out the seeds. Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast them for about 40-50 minutes. The flesh should be soft and fork-tender. Once done, take them out and let them cool for a bit. In a large pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. When the oil looks shiny, add 1 finely chopped medium onion. Sauté this for 5-7 minutes until it becomes soft and clear. Then, stir in 3 minced cloves of garlic, 1 teaspoon of ground cumin, and 1 teaspoon of ground cinnamon. Cook this mix for one more minute to release the scents. Next, scoop the soft pumpkin flesh from the skin and add it to the pot. Pour in 4 cups of low-sodium vegetable broth. Stir everything together and let it simmer gently for about 15 minutes. This allows all the flavors to come together nicely. After simmering, it’s time to blend. You can use an immersion blender to puree the soup until it's smooth. If you have a countertop blender, transfer the soup in batches, but be careful with the hot liquid. Once blended, mix in 1 cup of coconut milk or heavy cream for richness. Season with salt and black pepper to taste. Gently heat the soup until warm, but don’t let it boil. Now, your roasted pumpkin soup is ready to serve! Ladle it into bowls and add a sprinkle of fresh parsley or toasted pumpkin seeds for a nice touch. Enjoy this cozy, creamy delight! To roast pumpkin well, start with a fresh, firm pumpkin. Cut it in half and scoop out the seeds. I find using a sharp knife helps. Place the halves cut-side down on a lined baking sheet. This keeps the moisture in and helps the pumpkin cook evenly. Roast at 400°F (200°C) for 40-50 minutes. Check for tenderness with a fork. If it pierces easily, it’s done. To boost flavor, use spices like ground cumin and cinnamon. They add warmth and depth. I also like to sauté the onion and garlic before adding them. This makes the soup smell amazing and brings out their natural sweetness. Don't forget to taste as you go! Add salt and black pepper to suit your taste. Fresh herbs, like parsley, make great garnishes too. For that smooth, creamy texture, blend the soup well. An immersion blender works best, but a standard blender is fine too. If you want it extra creamy, add coconut milk or heavy cream. Start with one cup and adjust based on your preference. Heat it gently after blending, but don’t let it boil. This helps keep your soup silky and delicious. Pro Tips Choose the Right Pumpkin: Opt for sugar pumpkins or pie pumpkins for a sweeter, creamier soup. Their flesh is denser and more flavorful compared to larger carving pumpkins. Adjust the Seasoning: Feel free to play with spices! Adding a pinch of nutmeg or a dash of cayenne pepper can elevate the flavor profile and add warmth to your soup. Blend for Texture: For a chunkier texture, reserve some of the roasted pumpkin pieces before blending. Stir them back into the soup after blending for added dimension. Garnish Creatively: Beyond parsley and pumpkin seeds, consider topping your soup with a drizzle of balsamic reduction or a dollop of yogurt for an added flavor contrast. {{image_4}} To make a vegan version, simply swap the coconut milk for cashew cream. To make cashew cream, soak 1 cup of cashews in water for 4 hours. Drain and blend the cashews with 1 cup of water until smooth. This adds creaminess without dairy. You can also use almond milk for a lighter option. This soup is naturally gluten-free! Just ensure your vegetable broth is free from gluten. Check the label to be sure. You can enjoy this dish without any worries about gluten. For a spicy kick, add a pinch of cayenne pepper or red pepper flakes while cooking. This will bring warmth and depth to the soup. If you prefer herbal notes, try adding fresh thyme or rosemary during the simmering stage. These herbs enhance the soup's flavor and aroma, making it even more delightful. Adjust the spices based on your taste for a personalized touch. After enjoying your soup, let it cool to room temperature. Pour the soup into an airtight container. This helps keep the flavors fresh. You can store it in the fridge for up to five days. Make sure to seal the container well to avoid spills or odors. When you’re ready to enjoy your soup again, pour it into a pot. Heat it on low over the stove. Stir often to avoid burning. If the soup is too thick, add a bit of broth or water. Heat until it’s warm but not boiling. You can also use a microwave. Place the soup in a microwave-safe bowl and cover it loosely. Heat it for one to two minutes, stirring halfway through. To freeze your soup, let it cool completely first. Pour it into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. Label the bags with the date. You can freeze the soup for up to three months. When ready to eat, thaw it in the fridge overnight or use the microwave. Reheat as mentioned before for a warm, creamy dish. You can swap coconut milk for heavy cream. This makes the soup rich and creamy. Another option is to use cashew cream. To make cashew cream, soak cashews in water for a few hours. Blend them with a bit of water until smooth. Add this to your soup for a creamy texture without coconut. Sugar pumpkins are the best choice for soup. They are sweeter and have a smooth texture. You can also use butternut squash or kabocha squash. Both provide a nice flavor and creamy consistency in your soup. Avoid using large pumpkins meant for carving, as they are watery and lack flavor. Yes, you can use canned pumpkin. It saves time and is very easy to use. Just make sure to use pure pumpkin and not pumpkin pie filling. For this recipe, use about 2 cups of canned pumpkin. Stir it in after cooking the onion and spices for a quick and tasty soup. You learned how to make delicious roasted pumpkin soup. We covered the ingredients, steps, and tips. You can adapt the recipe for different diets and tastes. Don't forget storage tips to keep leftovers fresh. This soup is simple and tasty, perfect for any meal. Enjoy making this warm dish, and share it with loved ones. Let this recipe be a staple in your kitchen. Happy cooking!$

Cozy Autumn Roasted Pumpkin Soup

A warm and comforting pumpkin soup perfect for autumn, enriched with spices and coconut milk.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Appetizer

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 medium pumpkin (approximately 3-4 pounds), halved with seeds removed
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground cinnamon
4 cups vegetable broth (low-sodium recommended)
1 cup coconut milk (alternative: heavy cream for a richer flavor)
to taste Salt and black pepper
for garnish Fresh parsley and/or toasted pumpkin seeds

Instructions

Begin by preheating your oven to 400°F (200°C). This ensures a hot environment for perfect roasting.
On a baking sheet lined with parchment paper, place the pumpkin halves cut-side down. Roast them in the preheated oven for about 40-50 minutes, or until the flesh becomes tender and can be easily pierced with a fork. Once done, remove from the oven and let cool slightly.
As the pumpkin roasts, heat the olive oil in a large pot or Dutch oven over medium heat. When the oil shimmers, add the chopped onion. Sauté for 5-7 minutes until the onion turns translucent and softens.
Next, introduce the minced garlic, ground cumin, and ground cinnamon to the pot. Stir well and sauté for an additional minute until the mixture is aromatic and the spices release their flavors.
Carefully scoop out the soft roasted pumpkin flesh from the skin, discarding the skin. Add this to the pot with the sautéed onions and spices. Pour in the vegetable broth and bring the mixture to a gentle simmer.
Allow the soup to simmer for about 15 minutes, tantalizing your senses as the flavors meld beautifully together.
After simmering, use an immersion blender to puree the soup until silky smooth. If you prefer, transfer the mixture to a countertop blender in batches, being cautious of the hot liquid.
Once blended, stir in the coconut milk or heavy cream to enrich the flavor and texture, and season with salt and black pepper according to your preference. Gently heat the soup through, ensuring it's warm but not boiling.
To serve, ladle the creamy soup into individual bowls. Garnish each serving with a sprinkle of fresh parsley and/or toasted pumpkin seeds for an appealing presentation and a delightful crunch.

Notes

For a richer flavor, substitute coconut milk with heavy cream.

Keyword autumn, pumpkin, soup, vegetarian