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Creamy Roasted Pumpkin Soup

This pumpkin soup is made by roasting chunks of pumpkin until caramelized, then blending them with spices and broth to create a velvety, smooth texture. The dish highlights the natural sweetness of pumpkin complemented by warm spices, resulting in a thick, inviting soup with a rich, comforting appearance.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups pumpkin chunks peeled and deseeded
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon cinnamon ground
  • 1/2 teaspoon smoked paprika or regular paprika
  • 2 cups vegetable broth
  • 1 cup coconut milk for creaminess
  • to taste salt and black pepper

Equipment

  • Baking sheet
  • Blender
  • Soup pot

Method
 

  1. Preheat the oven to 400°F (200°C) and spread the pumpkin chunks on a baking sheet. Drizzle with olive oil, then toss to coat evenly.
  2. Roast the pumpkin in the oven for about 30-35 minutes, until the edges are golden and caramelized. The aroma should be warm and inviting.
  3. Transfer the roasted pumpkin to a blender, add the cinnamon and smoked paprika, then blend until smooth and creamy. You may need to do this in batches.
  4. Pour the blended pumpkin into a soup pot, then stir in the vegetable broth and coconut milk. Bring to a gentle simmer over medium heat, stirring occasionally.
  5. Season the soup with salt and black pepper to taste, adjusting the flavor as needed. Continue simmering until heated through and slightly thickened.
  6. Serve the soup hot, garnished with a drizzle of coconut milk or toasted seeds if desired. The final texture should be silky smooth and vibrant in color, ready to enjoy.

Notes

For extra richness, add a splash of cream or a sprinkle of toasted pumpkin seeds on top before serving.