Autumn-Spiced Roasted Pumpkin Soup
This Autumn-Spiced Roasted Pumpkin Soup is the perfect cozy dish to celebrate the flavors of fall. Featuring roasted Hokkaido pumpkin, carrots, garlic, and red onions, this soup is blended with creamy coconut milk and vegetable broth for a velvety texture. Infused with warm spices like ginger, cumin, and chili flakes, it delivers a rich and slightly spiced flavor that captures the essence of autumn. Easy to prepare and naturally dairy-free, this comforting soup pairs wonderfully with toasted bread or a drizzle of pumpkin oil, making it an ideal choice for cool autumn days.
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.
Nutrition
Calories: 250kcal
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