Pumpkin Soup (Print Version)
Roasted pumpkin puréed with coconut milk and warm spices for a silky, comforting bowl.
# What You Need:
→ Vegetables
01 - 2.2 lb pumpkin, peeled, seeded and cut into 1-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, diced
→ Liquids
05 - 3 cups vegetable stock
06 - ¾ cup full-fat coconut milk (substitute heavy cream for a richer consistency)
→ Seasonings and Spices
07 - 2 tablespoons extra-virgin olive oil
08 - ½ teaspoon ground nutmeg
09 - ½ teaspoon ground cumin
10 - ¼ teaspoon freshly ground black pepper
11 - Fine sea salt, to taste
→ Garnish
12 - Fresh cilantro or flat-leaf parsley leaves
13 - 2 tablespoons roasted pumpkin seeds
# Directions:
01 - Preheat oven to 400°F. Toss pumpkin cubes with 1 tablespoon olive oil and spread in a single layer on a rimmed baking sheet. Roast for 20 to 25 minutes until edges are golden and flesh is fork-tender.
02 - In a large heavy-bottomed pot, warm the remaining 1 tablespoon olive oil over medium heat. Add chopped onion, minced garlic and diced carrot. Cook, stirring occasionally, until vegetables are softened and fragrant, about 5 minutes.
03 - Add the roasted pumpkin to the pot along with ground cumin, nutmeg, black pepper and a generous pinch of salt. Stir continuously for 2 minutes to toast the spices and develop depth of flavor.
04 - Pour in the vegetable stock and stir to combine. Bring to a rolling boil, then reduce heat to low. Cover partially and simmer gently for 10 minutes to allow flavors to meld.
05 - Remove pot from heat. Using an immersion blender, purée the soup directly in the pot until completely smooth. Alternatively, transfer in batches to a countertop blender and blend until velvety, then return to the pot.
06 - Stir in the coconut milk until fully incorporated. Return the pot to low heat and warm through gently without boiling. Taste and adjust salt and pepper as needed.
07 - Ladle into warmed bowls. Garnish with fresh herbs and roasted pumpkin seeds. Serve immediately alongside crusty bread if desired.
# Expert Tips:
01 -
- The coconut milk adds a velvety richness without any dairy, making it friendly for nearly everyone at your table.
- Roasting the pumpkin before simmering brings out a caramelized sweetness that boiling alone simply cannot achieve.
- It freezes beautifully, so you can stock your freezer for those nights when cooking feels impossible.
02 -
- Do not skip roasting the pumpkin because boiling it directly produces a watery, flat tasting soup that no amount of spice can rescue.
- When using a countertop blender for hot soup, never fill it more than halfway and always hold the lid down with a towel to avoid dangerous splashes.
03 -
- Saving the pumpkin seeds from your prep, tossing them in oil and salt, and roasting them while the soup simmers gives you the best garnish imaginable for almost zero extra effort.
- Letting the soup rest off the heat for ten minutes before serving allows the texture to thicken slightly and the flavors to fully come together.