Velvety Pumpkin Soup (Printable)

Velvety roasted pumpkin blended with coconut milk and warming spices for a cozy autumn bowl.

# What You'll Need:

→ Vegetables

01 - 2.2 lb pumpkin, peeled, seeded, and cubed
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, chopped

→ Liquids

05 - 3 cups vegetable stock
06 - ¾ cup coconut milk (or heavy cream for a richer version)

→ Seasonings & Spices

07 - 2 tbsp olive oil
08 - ½ tsp ground nutmeg
09 - ½ tsp ground cumin
10 - ¼ tsp ground black pepper
11 - Salt, to taste

→ Garnish

12 - Fresh coriander or parsley
13 - Roasted pumpkin seeds

# Steps:

01 - Preheat the oven to 400°F. Toss the pumpkin cubes with 1 tbsp olive oil and spread in an even layer on a baking sheet. Roast for 20–25 minutes until golden and fork-tender.
02 - In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the chopped onion, minced garlic, and chopped carrot. Sauté until softened, about 5 minutes.
03 - Add the roasted pumpkin to the pot along with the ground cumin, nutmeg, black pepper, and a pinch of salt. Stir continuously for 2 minutes to toast the spices and develop flavor.
04 - Pour in the vegetable stock and bring to a boil. Reduce the heat to low and let it simmer gently for 10 minutes, allowing the flavors to meld together.
05 - Remove the pot from heat. Use an immersion blender to purée the soup directly in the pot, or transfer to a countertop blender in batches, until completely smooth and velvety.
06 - Stir in the coconut milk and return the pot to low heat, warming gently without boiling. Taste and adjust salt and pepper as needed.
07 - Ladle the hot soup into bowls and garnish with fresh coriander or parsley and a sprinkle of roasted pumpkin seeds if desired.

# Expert Tips:

01 -
  • Roasting the pumpkin first gives you a depth of flavor that boiling never will, and it is worth every extra minute.
  • The coconut milk makes it silky without weighing you down, and the spices turn something simple into something memorable.
02 -
  • Do not skip roasting the pumpkin because boiling it will leave you with a watery, flat tasting soup that no amount of seasoning can fix.
  • If you are using a countertop blender, never fill it more than halfway with hot soup and always hold the lid down with a towel to avoid eruptions.
03 -
  • If your pumpkin is on the watery side, roast it a few minutes longer to concentrate the flavor before adding it to the pot.
  • A swirl of extra coconut milk or a dollop of creme fraiche on top right before serving makes it look like it came from a restaurant.

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