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Roasted Pumpkin Soup with Toasted Cumin

This pumpkin soup is made by roasting fresh pumpkin until tender, then blending it into a smooth, velvety purée. It is flavored with toasted cumin seeds and finished with a splash of coconut milk, resulting in a warm, earthy dish with a creamy texture and vibrant orange color.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pumpkin, peeled and cubed preferably sugar pumpkin or butternut squash
  • 2 tsp cumin seeds toasted for flavor
  • 1 tbsp olive oil for roasting and toasting spices
  • 1 can (400ml) coconut milk for creaminess
  • 1 small onion, chopped for flavor
  • 2 cloves garlic, minced adds depth
  • 2 cups vegetable broth to simmer the soup
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender or regular blender
  • Toaster or stovetop
  • Measuring spoons

Method
 

  1. Preheat the oven to 200°C (400°F). Spread the cubed pumpkin on a baking sheet, drizzle with olive oil, and toss to coat. Roast for about 25-30 minutes until the pumpkin is soft and lightly caramelized.
  2. While the pumpkin roasts, toast the cumin seeds in a dry skillet over medium heat until fragrant and slightly browned, about 2-3 minutes. Remove from heat and set aside.
  3. Heat a large pot over medium heat, add a tablespoon of olive oil, then sauté chopped onion until translucent and soft, about 5 minutes. Add minced garlic and cook for another 1 minute, until fragrant.
  4. Add the roasted pumpkin to the pot, then pour in the vegetable broth. Bring to a gentle simmer and cook for 10 minutes, allowing flavors to meld and pumpkin to soften further.
  5. Stir the toasted cumin seeds into the soup, then use an immersion blender to blend everything until silky smooth, or carefully transfer to a blender in batches. Return to the pot if using a stand blender.
  6. Pour in the coconut milk and stir to combine, warming the soup gently without boiling. Season with salt and pepper to taste; adjust seasoning as needed.
  7. Serve the soup hot, garnished with a swirl of coconut milk or a sprinkle of toasted cumin seeds if desired for extra aroma and flavor.

Notes

For added texture, top with toasted pumpkin seeds or a drizzle of olive oil before serving.