Pumpkin Soup with Coconut (Printable Version)
Creamy roasted pumpkin soup with coconut milk, warm spices and toasted seeds - cozy autumn comfort.
# Ingredient List:
→ Vegetables
01 - 2.2 pounds 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 tablespoons olive oil
08 - ½ teaspoon ground nutmeg
09 - ½ teaspoon ground cumin
10 - ¼ teaspoon ground black pepper
11 - Salt, to taste
→ Garnish
12 - Fresh coriander or parsley
13 - Roasted pumpkin seeds
# How to Make:
01 - Preheat the oven to 400°F. Toss the pumpkin cubes with 1 tablespoon of olive oil and arrange on a baking sheet. Roast for 20-25 minutes until golden and tender.
02 - In a large pot, heat the remaining olive oil over medium heat. Add the onion, garlic, and carrot. Sauté until softened, about 5 minutes.
03 - Add the roasted pumpkin, cumin, nutmeg, black pepper, and a pinch of salt. Stir for 2 minutes to toast the spices and blend the flavors.
04 - Pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
05 - Remove from heat. Use an immersion blender or transfer to a countertop blender in batches to purée the soup until completely smooth.
06 - Stir in the coconut milk and reheat gently over low heat. Adjust seasoning with salt and pepper as needed.
07 - Ladle into bowls and serve hot, garnished with fresh herbs and roasted pumpkin seeds if desired.
# Expert Tips:
01 -
- Roasting the pumpkin first creates a depth of flavor that boiling alone could never achieve, and you will taste the difference immediately.
- The coconut milk makes it silky without any need for dairy, keeping it both comforting and surprisingly light.
- It freezes beautifully, so you can stash portions for nights when cooking feels impossible.
02 -
- Do not skip roasting the pumpkin, because that step is where all the concentrated sweetness and color come from.
- If your soup tastes flat after blending, a small squeeze of lemon juice or an extra pinch of salt usually fixes it instantly.
03 -
- For extra creaminess, reserve a tablespoon of coconut milk and drizzle it over each bowl right before serving.
- Toast your pumpkin seeds in a dry pan with a pinch of salt until they puff and pop, which takes only about three minutes and makes them far more flavorful than raw ones.