Autumn-Spiced Roasted Pumpkin Soup You Will Love
This Autumn-Spiced Roasted Pumpkin Soup is a cozy autumn dish featuring roasted Hokkaido pumpkin and warm spices. This creamy pumpkin soup uses coconut milk for a velvety texture and is perfect as a healthy fall soup recipe.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 people 1x
- Category: Appetizer, Main Course
- Method: Baked
- Cuisine: Comfort Food, Fall, Vegetarian
- Diet: Standard
Ingredients
Scale
- 1 Hokkaido pumpkin
- 3 tbsp olive oil
- 1 potato
- 1 head garlic
- 3 carrots
- 2 red onions
- Small piece of ginger
- 1 can coconut milk
- 400 ml vegetable broth
- Coriander
- Pepper
- Salt
- Chili flakes
Instructions
- Preheat the oven to 200°C.
- Line a baking tray with parchment paper.
- Cut the pumpkin into halves, remove seeds, and slice into wedges.
- Cut potato and carrots into chunks, peel and quarter red onions.
- Place all vegetables and whole head of garlic on the baking tray.
- Drizzle with olive oil and season with salt.
- Roast for 35-40 minutes until tender and caramelized.
- Let vegetables cool slightly, squeeze garlic into blender.
- Add roasted pumpkin, potatoes, carrots, onions, ginger, coconut milk, and vegetable broth to blender.
- Blend until smooth and creamy.
- Adjust seasoning with coriander, pepper, and chili flakes.
- Heat the soup in a saucepan over medium heat until warmed through.
- Serve hot with toasted bread or pumpkin seeds, drizzled with pumpkin oil if desired.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Calories: 250 kcal
Find it online: https://www.amgroyal.com/autumn-spiced-roasted-pumpkin-soup/