What are the best spices to add to roasted pumpkin soup?

To enhance the warm, cozy flavor profile, classic warming spices like nutmeg, cinnamon, and ginger work beautifully. For a savory or global twist, you can introduce ground cumin, curry powder, or a touch of smoked paprika, which complement the natural sweetness of the roasted pumpkin.

Do you have to peel pumpkin before roasting it for soup?

No, it is much easier to roast the pumpkin with the skin on. Simply slice the pumpkin into wedges or halves, scoop out the seeds, and roast until the flesh is completely tender. Once baked, the soft pumpkin flesh will pull or scoop away from the tough outer skin with minimal effort. Additionally, you can enjoy this bowl after a light lunch of our avocado-toast for a wholesome meal.

Which type of pumpkin is best for making soup?

Smaller culinary pumpkins—often labeled as sugar pumpkins or pie pumpkins—are the ideal choice for soup because they have a sweeter, denser, and less stringy flesh. Avoid large carving pumpkins (like Jack-o'-lanterns), as they are highly watery, fibrous, and relatively flavorless.

How do you make pumpkin soup creamy without heavy cream?

You can achieve a rich, velvety texture by blending in full-fat canned coconut milk, which pairs exceptionally well with pumpkin flavors. For dairy-free alternatives that keep a traditional flavor profile, blending in soaked cashews, a creamy white potato, or a splash of unsweetened almond milk works perfectly. Afterward, you can try our delicious orange-lemon-ginger-turmeric-shots for an extra immunity boost during the autumn season.

Roasted Pumpkin Soup: 1 Easy Creamy Recipe

Description

A comforting, creamy pumpkin soup recipe made from scratch with roasted sugar pumpkins, coconut milk, and warm autumn spices.

Ingredients

Scale

2 small sugar pumpkins, halved and seeded

2 tablespoons olive oil

1 large yellow onion, chopped

4 cloves garlic, minced

3 cups vegetable broth

1 cup full-fat canned coconut milk

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

Salt and black pepper to taste

Instructions

1. Slice the pumpkins in half, scoop out the seeds, and roast at 400°F for 45 minutes until tender.

2. Sauté the chopped onion and minced garlic in olive oil inside a large pot until soft.

3. Scoop the roasted pumpkin flesh out of the skin and add it to the pot.

4. Pour in the vegetable broth and spices, then simmer gently for 10 minutes.

5. Use an immersion blender to process the soup until completely smooth.

6. Stir in the coconut milk and cook for 5 more minutes before serving hot.

Notes

Use sugar pumpkins or pie pumpkins for the best naturally sweet flavor profile.

Top each bowl with toasted pumpkin seeds for a wonderful crunchy texture.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Roasting and Blending
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 185
Sugar: 9g
Sodium: 410mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg

Keywords: Roasted Pumpkin Soup, Creamy Pumpkin Soup, Autumn