Roasted Pumpkin Soup is a straightforward recipe for utilizing up a complete pumpkin, and you’ll roast the pumpkin seeds on the identical time, for a crispy topping!
This pumpkin soup is a wholesome recipe, good for serving alongside your favourite salad or sandwich. It has a evenly spicy taste and creamy texture, with out utilizing dairy. I like the marginally spicy kick that the curry powder provides!
For a extra candy, cinnamon-flavored pumpkin soup, you’ll want to attempt my Slow Cooker Pumpkin Soup for a unique variation.
Substances You’ll Want
What’s in pumpkin soup?
- Curry powder
- Coconut milk
After I initially began testing this recipe, I by accident added an excessive amount of ginger, however it ended up being a contented accident. The flavour is so good!
If you pair it with curry powder, coconut milk, and coconut milk for creaminess, it has a Thai-style aptitude to it, that can go away you wanting extra. Including maple syrup and a contact of lemon juice actually takes the flavour excessive, so it should style prefer it got here from a restaurant.
1. Roast the pumpkin. Reduce a pie pumpkin in half and take away the seeds. Roast the pumpkin cut-side-down on a rimmed baking sheet at 350ºF for 45 minutes, or till the shell is darker and simply pierced with a fork. You possibly can roast the pumpkin as much as 3 days prematurely, if you wish to full this step forward of time.
Wish to make a crispy topping? Roast the pumpkin seeds on the identical time. See ideas under.
2. Saute the veggies. In the meantime, warmth a tablespoon of olive oil in a big soup pot over medium-high warmth and saute the yellow onion till it’s softened, about 5 minutes.
Add the garlic, ginger, and curry powder, and stir briefly, simply till aromatic.
3. Mix. When the pumpkin is completed roasting, let it cool sufficient to deal with, then use a spoon to scoop the cooked flesh into the blender. You must get about 3 cups of mashed pumpkin from a 2-pound pumpkin. (Alternatively, you should utilize two 15-oz. cans of pumpkin puree, as a substitute.)
Switch the sauteed veggies and spices from the pan into the blender, as effectively, and add in 3 cups of water, salt, pepper, maple syrup, and coconut milk, for creaminess. Your blender will likely be very full, however it shouldn’t be too sizzling, because you’re not including sizzling water to the combination.
Mix till very easy and silky.
4. Warmth & serve. Pour the blended soup into the big pot you beforehand used, and add in 1 extra cup of water.
Deliver the liquid to a boil, and modify any seasoning to style. I like so as to add a contact of lemon juice to brighten the flavour, plus a bit of further salt.
Roasted Pumpkin Seed Topping
If you roast a complete pumpkin for this soup, you too can roast the pumpkin seeds discovered contained in the pumpkin. They make the right crunchy topping, and they’ll bake on the SAME TIME because the pumpkin. No further time required!
After you scoop out the seeds, rinse off the pulp and dry the seeds effectively with a towel.
Add them to a bowl, and toss them with olive oil, salt, garlic powder, paprika, and maple syrup.
Toss effectively, then roast on a lined baking sheet for 20 minutes. They’ll crisp up as they cool!
For a extra savory topping, you possibly can omit the maple syrup, or try my Roasted Pumpkin Seeds tutorial for a barely totally different variation.
Skilled Ideas & Frequent Questions
Can I exploit canned pumpkin? Sure, after all! One roasted pumpkin (about 2 to 2 1/2 kilos) makes roughly 3 cups of pumpkin puree, so you possibly can exchange that by utilizing two 15-oz. cans of pumpkin, as a substitute.
Is the coconut milk obligatory? You possibly can omit the coconut milk, if in case you have a coconut allergy or don’t look after the flavour. You possibly can exchange it with heavy cream as a substitute, or omit it fully for a much less creamy outcome. I don’t assume the coconut taste is super-noticeable on this recipe, because of the opposite flavors.
Mixing ideas. For this recipe, you’ll mix the cooked pumpkin with not-hot water, so the blender gained’t accumulate a lot steam stress because it blends. That is safer for you, so that you don’t have to fret about overlaying the vent within the blender’s lid, or having the lid pop-off the highest.
Since my blender can’t maintain as a lot soup as this recipe will make, it’s additionally purposeful that you simply don’t add all the water without delay. Mix solely 3 cups of water with the pumpkin, after which add extra liquid as soon as it’s warming up within the pot, the place there’s extra room.
Extra Pumpkin Recipes
Have extra pumpkin to make use of up? Attempt one in all these!
Roasted Pumpkin Soup
Roasted Pumpkin Soup is made with a complete roasted pumpkin, creamy coconut milk, and spices that can heat you up from the within out! This wholesome recipe is simple and scrumptious, and excellent for Fall climate.
Roasted Pumpkin Soup
- 1 pie pumpkin (about 2 to 2.5 kilos)
- 2 tablespoons extra-virgin olive oil , divided
- 1 yellow onion , chopped
- 2 garlic cloves , minced
- 2 inches recent ginger , minced
- 2 to three teaspoons curry powder
- 4 cups water
- 2 teaspoons salt , plus extra to style
- 1/2 teaspoon groud black pepper
- 2 tablespoons maple syrup
- 1/2 cup canned coconut milk
- recent lemon juice , to style
Preheat the oven to 350ºF and minimize the pumpkin in half. (Chopping crosswise is the best, so that you solely minimize via the hole a part of the pumpkin, as a substitute of across the stem.) Use a spoon to take away the seeds and insides, then brush the minimize halves with 1 tablespoon of olive oil and prepare the pumpkin cut-side-down on a rimmed baking sheet. Roast till the shell is darkish and simply pierced with a fork, about 45 minutes.
To make a roasted pumpkin seed topping, clear the pumpkin seeds you scooped out, and dry effectively with a towel. In a bowl, mix the seeds with 1 tablespoon of olive oil, a 1/2 teaspoon every of salt, garlic powder, and paprika, and 1 tablespoon of maple syrup. Toss effectively, then unfold them out on a baking sheet lined with parchment paper. Add them to a different shelf within the 350ºF oven, with the roasting pumpkin, and take away them after 20 minutes. Allow them to cool utterly so they’ll crisp up.
Whereas the pumpkin and seeds are roasting, add the opposite tablespoon of olive oil to a big soup pot over medium-high warmth. Saute the onion till softened, about 5 minutes. Add within the garlic, ginger, and curry powder and stir till aromatic, about 1 extra minute. Since manufacturers of curry powder can fluctuate, I like to recommend beginning with 2 teaspoons, and you’ll all the time add extra, if you would like extra curry taste. (I like to make use of 3 teaspoons whole.)
When the pumpkin is cooked, use an oven mitt to deal with it as you scoop out the cooked flesh with a spoon. Switch it to a blender, together with the cooked veggies and spices. Add in 3 cups of water, plus the salt, black pepper, and maple syrup. Mix till very easy.
Return the blended soup to the big pot on the range, and add in 1 extra cup of water and the coconut milk. Stir effectively, and produce the soup to a simmer, so it’s very heated via. Regulate any seasoning to style, including extra salt (I often add one other 1 teaspoon) and a contact of lemon juice, as desired, to assist brighten the flavour (I add 1 teaspoon). Serve heat, with the roasted pumpkin seeds on prime. Leftovers may be saved in an hermetic container within the fridge for as much as 5 days.
If you wish to omit the coconut milk, you possibly can swap it for heavy cream or omit it fully for a barely less-creamy outcome.
Energy: 207kcal | Carbohydrates: 36g | Protein: 2g | Fats: 7g | Saturated Fats: 4g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Sodium: 827mg | Potassium: 245mg | Fiber: 10g | Sugar: 4g | Vitamin A: 9415IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 2mg
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