Oh, let me tell you about my creamy roasted pumpkin soup! It’s the ultimate comfort food that wraps you in a warm hug on those chilly days. I remember the first time I made it—it was a brisk autumn afternoon, and the scent of roasting pumpkin filled my kitchen. I curled up with a bowl, and each spoonful was like a cozy blanket for my soul. Trust me, this soup is not just delicious; it’s a heartfelt experience. Whether you’re snuggled up on the couch or serving it at a gathering, this soup brings the warmth of home right to your table!
Ingredients for Creamy Roasted Pumpkin Soup Recipe
- 1 medium pumpkin, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
How to Prepare the Creamy Roasted Pumpkin Soup Recipe
Preheat and Roast the Pumpkin
First things first, let’s get that oven preheated to 400°F (200°C). While that’s warming up, toss your cubed pumpkin with olive oil, salt, and pepper in a bowl. I like to get my hands in there to make sure each piece is nicely coated—it’s a great way to feel connected to your food! Spread the pumpkin cubes out in a single layer on a baking sheet and pop them into the oven. Roast for about 25-30 minutes, or until they’re tender and slightly caramelized. You’ll know they’re done when a fork easily pierces through them and they have a lovely golden color. Mmm, the smell will be fantastic!
Sautéing the Aromatics
While the pumpkin is roasting, let’s get to the aromatics! In a large pot, heat a splash of olive oil over medium heat. Once it’s shimmering, add the chopped onion and minced garlic. Sauté these for about 5-7 minutes until the onion is translucent and soft. This step is key, folks! The sweetness from the onions and the fragrant garlic will create a beautiful base for your soup. Don’t rush this part—it’s where the magic happens!
Simmer and Blend
Once your pumpkin is ready and your kitchen smells divine, it’s time to add the roasted pumpkin to the pot with the sautéed onion and garlic. Pour in the vegetable broth, and sprinkle in the ground nutmeg and cinnamon. Bring this mixture to a gentle simmer and let it bubble away for about 15 minutes. This allows all those flavors to meld together beautifully. Then, grab your trusty blender (or an immersion blender) and carefully blend the soup until it’s perfectly smooth and creamy. You might want to do this in batches if your blender is on the smaller side—just be cautious of the hot liquid!
Final Touches
Now it’s time for the final flourish! Stir in the coconut milk, which adds a wonderful creaminess and a hint of sweetness. Heat the soup gently over low heat for just a few minutes until it’s warmed through. Taste it—oh wow! Adjust the seasoning as needed. Serve your creamy roasted pumpkin soup warm, garnished with a sprinkle of pumpkin seeds or fresh herbs if you like. It’s a bowl of pure happiness, I promise!
Nutritional Information for Creamy Roasted Pumpkin Soup Recipe
Alright, let’s talk about the numbers! This creamy roasted pumpkin soup is not only delicious but also fairly healthy. Here’s a general breakdown of the nutritional values per serving, based on typical ingredients:
- Calories: 180
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Sugar: 5g
- Fiber: 4g
- Protein: 3g
- Sodium: 300mg
- Cholesterol: 0mg
These values are estimates, so keep in mind that your specific results may vary depending on the brands and exact amounts of ingredients you use. But isn’t it comforting to know you’re indulging in something that’s both satisfying and nourishing? Enjoy every creamy spoonful!
Why You’ll Love This Recipe
- It’s the ultimate comfort food—warm and soothing, perfect for chilly days!
- Super easy to prepare, even for beginner cooks—just roast, sauté, and blend!
- Rich and creamy texture from coconut milk, making it a delicious vegan option.
- Packed with flavor thanks to the combination of spices and roasted pumpkin.
- Healthy and nourishing, providing essential nutrients without sacrificing taste.
- Leftovers taste even better the next day; it’s a great meal prep option!
- Versatile—garnish with herbs, seeds, or even a drizzle of olive oil for a nice touch.
- Perfect for serving at gatherings or cozy dinners with family and friends.
Tips for Success
Alright, let’s make sure your creamy roasted pumpkin soup comes out perfect every time! Here are some of my favorite tips to help you shine in the kitchen:
- Pick the Right Pumpkin: Choose a medium-sized sugar pumpkin for the sweetest flavor. Those big carving pumpkins don’t have the same taste—trust me!
- Don’t Skip the Roasting: Roasting the pumpkin is key! It enhances the natural sweetness and adds depth. Make sure they’re in a single layer on the baking sheet for even cooking.
- Watch the Aromatics: When sautéing the onion and garlic, don’t let them brown too much. You want them soft and fragrant, not burnt! If they start to color too quickly, lower the heat.
- Blend Carefully: When blending hot soup, always let the steam escape! If you’re using a traditional blender, blend in small batches and hold the lid down with a kitchen towel to prevent splatter.
- Taste as You Go: This is my golden rule! Adjust the spices and seasonings to your liking. If you love a little kick, feel free to add a pinch of cayenne pepper for some heat!
- Garnish for Wow Factor: A sprinkle of pumpkin seeds or a drizzle of coconut milk on top not only looks beautiful but adds texture and flavor. Don’t hesitate to get creative with your garnishes!
- Storage Tips: If you have leftovers (which I doubt will happen because it’s so good!), store them in an airtight container in the fridge for up to 3 days. Just give it a good stir before reheating!
With these tips, you’ll be well on your way to mastering this comforting soup. Enjoy the process, and savor each delightful bowl you create!
Storage & Reheating Instructions
So, if you happen to have any leftovers of this creamy roasted pumpkin soup (though I highly doubt it, because it’s that good!), storing it is super simple! Just let the soup cool down a bit, then transfer it into an airtight container. It’ll keep well in the fridge for up to 3 days. I always make sure to label it with the date so I know exactly when I made it—makes life a little easier, right?
When it comes to reheating, you want to maintain that beautiful creamy texture. Pour the soup into a pot and warm it over low heat, stirring occasionally. If it seems a little thick, don’t hesitate to add a splash of vegetable broth or coconut milk to loosen it up. Just be careful not to let it boil, as that can affect the creaminess.
If you’re in a rush, you can use the microwave too! Just place the soup in a microwave-safe bowl, cover it loosely (to avoid splatters!), and heat in 30-second intervals, stirring in between, until it’s warmed to your liking. Just remember to taste it again before serving—it might need a little extra seasoning after reheating. Enjoy every last drop!
FAQ About Creamy Roasted Pumpkin Soup Recipe
Can I use canned pumpkin instead of fresh?
Absolutely! If you’re short on time, canned pumpkin puree can work perfectly in this creamy roasted pumpkin soup recipe. Just skip the roasting step and add the puree directly to the pot with your sautéed aromatics and broth. It’ll still taste delicious!
What can I substitute for coconut milk?
If coconut milk isn’t your thing or you need a dairy-free alternative, you can use almond milk or cashew cream for a similar creamy texture. Just keep in mind that the flavor will be slightly different, but it will still be yummy!
Can I make this soup ahead of time?
Yes, you can! This soup actually tastes better the next day as the flavors have more time to meld together. Just store it in an airtight container in the fridge, and reheat gently when you’re ready to enjoy it again.
Is this soup gluten-free?
You bet! This creamy roasted pumpkin soup recipe is naturally gluten-free, making it a great option for anyone with gluten sensitivities. Just double-check your vegetable broth to ensure it’s also gluten-free.
How can I make it spicier?
If you like a little heat, try adding a pinch of cayenne pepper or a dash of hot sauce when you’re simmering the soup. You can also top it with some red pepper flakes before serving for an extra kick!
For more information on the health benefits of pumpkin, check out this Healthline article.
For tips on how to choose the best pumpkins, visit this Kitchn guide.
If you’re interested in exploring more delicious pumpkin recipes, check out this Pumpkin Cream Cheese Crumb Cake.
Print
Creamy Roasted Pumpkin Soup Recipe That Warms Your Soul
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious creamy roasted pumpkin soup that warms you up on cold days.
Ingredients
- 1 medium pumpkin, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400°F (200°C).
- Toss pumpkin cubes with olive oil, salt, and pepper.
- Spread pumpkin on a baking sheet and roast for 25-30 minutes.
- In a pot, sauté onion and garlic until soft.
- Add roasted pumpkin, vegetable broth, nutmeg, and cinnamon.
- Simmer for 15 minutes.
- Blend the soup until smooth.
- Stir in coconut milk and heat gently.
- Serve warm.
Notes
- Store leftovers in an airtight container in the fridge.
- Garnish with pumpkin seeds or herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: creamy roasted pumpkin soup recipe
