Why Make This Recipe
Roasted Pumpkin Soup is a warm and comforting dish perfect for chilly days. The sweetness of the pumpkin blends beautifully with spices, making it a delicious way to enjoy the flavors of fall. It’s not just tasty; it’s also packed with nutrients and can be made quickly. Plus, this soup is vegan-friendly, making it an excellent option for everyone!
How to Make Roasted Pumpkin Soup
Ingredients:
- 2 cups pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil
Directions:
- Preheat oven to 400°F (200°C).
- Cut the pumpkin in half, scoop out seeds, and brush with olive oil. Roast on a baking sheet for about 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat and sauté onions until translucent.
- Add garlic, ginger, and cinnamon; cook for another minute.
- Scoop out roasted pumpkin flesh and add it to the pot along with vegetable broth.
- Bring to a simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk and season with salt and pepper.
- Serve hot.
How to Serve Roasted Pumpkin Soup
Serve Roasted Pumpkin Soup hot in bowls. You can drizzle a little extra coconut milk on top for a creamy finish. Pair the soup with crusty bread or a fresh salad for a complete meal.
How to Store Roasted Pumpkin Soup
To store Roasted Pumpkin Soup, let it cool completely. Transfer it to an airtight container and place it in the fridge for up to 5 days. You can also freeze it for up to 3 months. Just thaw in the fridge before reheating.
Tips to Make Roasted Pumpkin Soup
- Use fresh pumpkin for the best flavor, but canned pumpkin puree works well too.
- Adjust the spices according to your taste; add a pinch of nutmeg for a different flavor.
- For a thicker soup, add more pumpkin puree or reduce the broth.
Variation
You can add other vegetables like carrots or sweet potatoes for extra flavor and nutrition. If you prefer a spicy kick, consider adding a pinch of cayenne pepper.
FAQs
1. Can I use frozen pumpkin puree?
Yes, frozen pumpkin puree works perfectly in this recipe. Just make sure to thaw it before use.
2. Is this soup gluten-free?
Yes, Roasted Pumpkin Soup is gluten-free as it uses vegetable broth and other gluten-free ingredients.
3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day, so feel free to make it in advance and reheat when ready to serve.
Roasted Pumpkin Soup
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A warm and comforting vegan soup made with roasted pumpkin, perfect for chilly days.
Ingredients
- 2 cups pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Cut the pumpkin in half, scoop out seeds, and brush with olive oil. Roast on a baking sheet for about 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat and sauté onions until translucent.
- Add garlic, ginger, and cinnamon; cook for another minute.
- Scoop out roasted pumpkin flesh and add it to the pot along with vegetable broth.
- Bring to a simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk and season with salt and pepper.
- Serve hot.
Notes
For extra creaminess, drizzle more coconut milk on top before serving. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Roasting
- Cuisine: American
