Creamy Roasted Pumpkin Soup

Perfect for a cozy lunch or dinner, this thick, aromatic roasted pumpkin soup combines the natural sweetness of roasted vegetables with the rich creaminess of coconut milk. It’s easy to prepare and can be adapted to your taste preferences.

There’s nothing better than enjoying the warm and comforting flavors of seasonal vegetables. This roasted pumpkin soup highlights the natural sweetness of the ingredients, enhanced by roasting to deepen the flavor. A hint of curry or smoked paprika adds a touch of spice, while creamy coconut milk and a sprinkle of seeds make this soup feel indulgent yet light and nourishing.

A sprinkle of seeds adds the perfect crunch to this velvety dish.

Ingredients:

• 500 g pumpkin (e.g., butternut or Hokkaido)

• 1 medium carrot

• 2 medium sweet potatoes

• 2 shallots

• 2 tbsp olive oil

• Salt, smoked paprika, curry powder (optional, to taste)

• 200-300 ml vegetable stock

• 100 ml coconut milk

• Olive oil infused with chili (optional, for drizzling)

• Pumpkin and sunflower seeds (for garnish)

  
  

Method:

 1. Wash, peel, and dice the pumpkin, carrot, sweet potatoes, and shallots into roughly equal-sized pieces for even roasting. Spread them on a baking tray, drizzle with olive oil, and toss to coat.

 2. Preheat your oven to 180°C (350°F). Roast the vegetables for about 1 hour, or until they are soft and slightly caramelized. Stir them once halfway through to ensure even cooking.

 3. Transfer the roasted vegetables to a blender or a large pot if using an immersion blender. Add grated ginger (optional for extra warmth), a pinch of salt, and your choice of spices (e.g., curry powder or smoked paprika). Add 200-300 ml of vegetable stock, depending on your preferred consistency. Blend until smooth.

Roasting brings out the natural sweetness, making the flavor especially comforting.

 4. Taste the soup and adjust the seasoning as needed. For a creamier texture, stir in the coconut milk. If the soup is too thick, add more stock or water until it reaches your desired consistency.

 5. Ladle the soup into bowls and drizzle with chili-infused olive oil for a hint of heat. Sprinkle with toasted pumpkin and sunflower seeds for crunch. Serve warm with a slice of crusty bread.

Tips and Recommendations:

• Add a pinch of ground cinnamon for a sweeter flavor profile, or a dash of cayenne for a spicier kick.

• The soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stove and add a splash of water if it thickens.

Serves: 3

Prep Time: 10 minutes

Cook Time: 1 hour