Creamy Roasted Pumpkin Soup
A velvety, warming bowl of comfort that perfectly captures the essence of autumn with every spoonful.
Ingredients
- •3 lbs (1.4kg) sugar pumpkin or butternut squash, peeled, seeded, and cubed
- •2 tablespoons olive oil
- •1 large yellow onion, chopped
- •3 cloves garlic, minced
- •4 cups (1 liter) vegetable broth
- •1/2 teaspoon ground nutmeg
- •1/2 teaspoon ground cinnamon
- •1/2 cup (120ml) full-fat canned coconut milk or pareve soy cream
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the chopped onion and sauté for 5-7 minutes until translucent and soft.
- 3
Stir in the minced garlic and cook for another minute until fragrant.
- 4
Add the cubed pumpkin, vegetable broth, nutmeg, and cinnamon to the pot.
- 5
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the pumpkin is fork-tender.
- 6
Remove from heat and use an immersion blender to process the soup until completely smooth and creamy.
- 7
Stir in the coconut milk or soy cream and season with salt and pepper to taste.
- 8
Warm through gently for 2 minutes before serving.
💡 Chef tips
- For a deeper, caramelized flavor, roast the pumpkin cubes in the oven at 400°F (200°C) for 25 minutes before adding them to the pot.
- This soup freezes beautifully; store it in airtight containers for up to 3 months.
- If you prefer a thinner soup, add an extra half-cup of vegetable broth until you reach your desired consistency.
✅ How it should turn out
The finished soup should have a vibrant orange hue, a silky smooth texture, and a fragrant, earthy aroma with a perfectly balanced sweet and savory flavor profile.