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A comforting, creamy soup featuring caramelized roasted pumpkin chunks blended with warm spices, vegetable broth, and optional coconut milk for a rich, velvety texture—perfect for cozy autumn meals.

Ingredients

Scale
  • 1 medium pumpkin (about 2 pounds), peeled and cut into chunks (roast with skin on for extra flavor)
  • 2 tablespoons olive oil (to coat the pumpkin)
  • 4 cloves garlic, minced (for flavor depth)
  • 1 teaspoon ground cinnamon (adds warming spice)
  • 1/2 teaspoon ground nutmeg (brings out cozy notes)
  • 4 cups vegetable broth (to blend and simmer)
  • 1 cup canned coconut milk (optional for creamy richness)
  • Salt and pepper to taste (for seasoning)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss pumpkin chunks with 2 tablespoons olive oil until evenly coated.
  3. Spread pumpkin pieces in a single layer on a baking sheet.
  4. Roast pumpkin 30–35 minutes until edges are caramelized and flesh is tender.
  5. Let roasted pumpkin cool until safe to handle.
  6. Peel off any stubborn skin from pumpkin pieces if desired.
  7. Transfer roasted pumpkin to a large pot.
  8. Add minced garlic, ground cinnamon, and ground nutmeg to the pot with the pumpkin.
  9. Cook over medium heat for 2–3 minutes until spices are fragrant.
  10. Pour in 4 cups vegetable broth.
  11. Bring to a gentle simmer and cook uncovered about 10 minutes.
  12. Stir in 1 cup coconut milk if using.
  13. Blend soup until silky smooth using an immersion blender or in batches in a countertop blender (vent the lid slightly when blending hot liquids).
  14. Return blended soup to low heat and warm through.
  15. Taste and season with salt and pepper to preference.
  16. If soup is too thick, thin with warm vegetable broth and heat a few minutes more.

Notes

Roasting pumpkin with the skin on adds extra flavor and texture, but peeling after roasting is also an option., If garlic is overcooked, let soup cool before blending to avoid bitterness., To thin thick soup, add warm vegetable broth slowly., Substitute coconut milk with heavy cream or crème fraîche for dairy richness., For a spiced twist, add mild curry powder and fresh ginger when sautéing garlic., Roast apples or pears with pumpkin for added sweetness., Store roasted pumpkin chunks refrigerated up to 48 hours before making soup for convenience., Soup keeps in refrigerator 3–4 days and freezes up to 3 months., Use immersion blender for safest blending of hot liquids., Add a splash of maple syrup or honey to brighten flavors if needed., Top with toasted pumpkin seeds or a swirl of coconut milk when serving.

Nutrition

Find it online: https://mamapantry.com/roasted-pumpkin-soup-recipe/