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As the crispness of autumn settles in, there’s nothing more comforting than a warm bowl of soup, and this Autumn-Spiced Roasted Pumpkin Soup is the perfect way to embrace the flavors of the season. Made with wholesome ingredients like Hokkaido pumpkin, carrots, and coconut milk, this soup is as nourishing as it is delicious. The roasted vegetables lend a rich depth of flavor, while the coconut milk adds a creamy texture without using dairy. Whether you’re hosting a cozy dinner or preparing meals for the week, this pumpkin soup recipe is sure to become a seasonal favorite.
The Beauty of Hokkaido Pumpkin
Hokkaido pumpkin, also known as red kuri squash, is a staple in autumn cooking. Its vibrant orange color and smooth, sweet flavor make it a wonderful ingredient for soups, pies, and other comforting dishes. Unlike other pumpkin varieties, Hokkaido pumpkins have a tender skin that softens as it cooks, meaning you don’t have to peel them before roasting, making this recipe even more convenient. Plus, the natural sweetness of this pumpkin balances perfectly with the savory roasted vegetables and the subtle spice from the chili flakes.
This recipe not only showcases the Hokkaido pumpkin but also enhances it with hearty vegetables like potatoes and carrots, and the bold flavors of roasted garlic and red onions. Combined with the creaminess of coconut milk and the slight zing from ginger, this pumpkin soup offers layers of flavor in every spoonful.
Why Roasting Vegetables Enhances Flavor
One of the key techniques that elevates this recipe is roasting the vegetables. Roasting intensifies the natural sweetness of the pumpkin, carrots, and garlic, adding a caramelized richness to the soup. It also simplifies the cooking process, as you can prepare most of the ingredients on a single tray and let the oven do the work. The high heat draws out moisture, concentrating the flavors and giving the soup its signature roasted essence.
If you’ve ever tried boiling vegetables for a soup, you may have noticed that while quick, the flavor isn’t quite as rich. Roasting, on the other hand, not only brings out a deeper flavor but also adds texture to the soup, making it more satisfying.
Health Benefits of Pumpkin Soup
In addition to its comforting flavors, this Pumpkin Soup is packed with nutrition. Pumpkin is rich in vitamin A, which supports vision and immune health. The beta-carotene in pumpkin is a powerful antioxidant, promoting skin health and reducing the risk of chronic diseases. Carrots and potatoes add fiber and vitamins, while garlic and ginger provide anti-inflammatory properties. The use of coconut milk offers healthy fats, which can be more easily digested than dairy, making this recipe a great option for those who are lactose-intolerant or following a vegan diet.
Ingredients You’ll Need
- Hokkaido Pumpkin: The star of the show, it gives the soup its vibrant color and sweet, nutty flavor. Its tender skin makes roasting easy, as it becomes soft and easy to blend.
- Potato: Adds creaminess and helps thicken the soup naturally.
- Garlic Bulb: Roasting the garlic brings out a sweeter, mellower flavor that complements the pumpkin.
- Carrots: These provide an earthy sweetness that balances the richness of the coconut milk.
- Red Onions: Red onions add a slight tang and sweetness that deepens when roasted.
- Ginger: A small piece of ginger adds a subtle warmth and zing that brightens the soup.
- Coconut Milk: This gives the soup a creamy, velvety texture without the need for dairy. It also adds a hint of sweetness.
- Vegetable Broth: Helps to blend the roasted vegetables into a smooth soup and adds a savory base flavor.
- Coriander, Pepper, Chili Flakes: These spices elevate the dish by adding depth, spice, and a subtle heat that contrasts beautifully with the sweetness of the roasted vegetables.
- Olive Oil: Used to roast the vegetables, olive oil adds richness and helps the vegetables caramelize in the oven.
- Pumpkin Oil (optional): Drizzling pumpkin oil over the finished soup adds a beautiful touch of flavor and a decorative finish.
How to Make Creamy Roasted Pumpkin Soup
- Prepare the Vegetables for Roasting: Start by cutting the Hokkaido pumpkin, potatoes, carrots, onions, and garlic. Since you’ll be blending the soup later, the cuts don’t have to be perfect.
- Roast the Vegetables: Arrange the vegetables on a baking tray, drizzle with olive oil, and season with salt. Roasting them at a high temperature caramelizes their natural sugars, creating a deep, flavorful base for the soup.
- Blend with Coconut Milk and Spices: Once roasted, blend the vegetables with coconut milk, vegetable broth, and your spices. The combination of the creamy coconut milk and the roasted vegetables creates a velvety soup with a complex flavor profile.
- Serve with Pumpkin Oil and Toasted Bread: Drizzling pumpkin oil on top adds a nutty richness, and serving with toasted bread provides a crunchy contrast to the creamy soup.
Tips for Perfect Pumpkin Soup
- Let the vegetables roast until they’re slightly browned around the edges. This caramelization is what gives the soup its deep, rich flavor.
- If your blender is small, blend the soup in batches to avoid overfilling and ensure a smooth consistency.
- The chili flakes add a touch of heat, but you can adjust the amount depending on how spicy you like your food. For a milder soup, reduce the chili, or for a kick, add more.
- The broth adds a savory foundation to the soup, so choose a good-quality one. Homemade broth is always a great option if you have it on hand.
- Toasted pumpkin seeds, a drizzle of pumpkin oil, or even crispy croutons make excellent toppings that add texture and flavor to the soup.
Storage and Reheating
- Store the soup in an airtight container in the fridge for up to 4 days. Reheat it on the stove over medium heat, stirring occasionally, until warmed through.
- If you want to make a big batch and freeze some for later, this soup is freezer-friendly. Store in a freezer-safe container for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove.
Serving Suggestions
This Creamy Roasted Pumpkin Soup is a versatile dish that can be served in a variety of ways. For a light meal, serve the soup with some toasted bread, which pairs perfectly with the creamy texture of the soup. If you’re looking for something heartier, try adding toasted pumpkin seeds on top for a crunchy contrast.
You can also serve this soup as a starter for a larger meal, especially during festive occasions like Thanksgiving or a fall family dinner. It’s an excellent way to incorporate seasonal produce and warm up the palate for the main course.
Other Recipes with Pumpkin You Might Love
Stuffed Pumpkin with Minced Meat
Creamy Roasted Butternut Squash Soup
Crispy Butternut Squash Fritters with Garlic Dip
Hasselback Butternut Squash with Feta Dip
Autumn-Spiced Roasted Pumpkin Soup
Ingredients
- 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 (390°F). Line a baking tray with parchment paper.
- Cut the Hokkaido pumpkin into halves and remove the seeds. Then, slice the pumpkin into wedges and place them on the baking tray.
- Cut the potato and carrots into chunks. Peel and quarter the red onions. Place all the vegetables, including the whole head of garlic (top cut off), on the baking tray.
- Drizzle the vegetables with olive oil and season with salt.
- Roast in the oven for approximately 35-40 minutes, or until the vegetables are tender and slightly caramelized.
- Remove the vegetables from the oven and let them cool slightly. Squeeze the roasted garlic out of its skin and into a blender.
- Add the roasted pumpkin, potatoes, carrots, and onions to the blender. Add the piece of ginger, coconut milk, and vegetable broth.
- Blend until smooth and creamy. Adjust seasoning with coriander, pepper, and chili flakes to taste.
- Heat the blended mixture in a saucepan over medium heat until warmed through.
- Serve the soup hot, drizzled with pumpkin oil if desired. Enjoy with toasted bread or pumpkin seeds.
