Hello lovely readers!
With the chilly air and beautiful golden leaves of autumn all around us, it’s the perfect time to embrace those comforting, heartwarming dishes that make us feel cozy and content. One of my favourite things to make this season is a creamy roasted pumpkin soup. It’s wonderfully rich, full of autumnal flavours, and incredibly easy to prepare.
This soup is perfect for both those cozy nights in and as a starter to impress your friends at a dinner party. Plus, it’s a fantastic way to use up those pumpkins from your garden or the local farmers’ market. Trust me, once you taste this, it will become a staple in your kitchen every autumn.
I remember the first time I made this soup—I had just returned from a gorgeous walk through the countryside with my wife, our hands full of fresh pumpkins we had picked ourselves. As the soup simmered on the stove, the whole house was filled with the nostalgic aroma of spices that remind you of holidays and comfort. The secret, I believe, lies in roasting the pumpkin—the caramelization brings out such a deep, sweet flavour that you just can’t get any other way.
Alright, enough storytelling! Let’s get down to business. Here’s how you can bring this autumnal delight to your table.
### Ingredients
– 1 medium pumpkin (about 1.5 kg), peeled and cubed
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1 liter vegetable stock
– 200 ml coconut milk
– Salt and pepper to taste
– 100 g pepitas (pumpkin seeds)
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon ground cayenne pepper
– 1 tablespoon maple syrup
– Crusty bread, for serving
### Method
1. Preheat your oven to 200°C (400°F).
2. Place the pumpkin cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
3. While the pumpkin is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
4. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
5. Stir in the ground cumin, ground coriander, ground cinnamon, and ground nutmeg. Cook for 1-2 minutes to toast the spices.
6. Add the roasted pumpkin to the pot and pour in the vegetable stock. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes.
7. Use an immersion blender to blend the soup until smooth (or transfer in batches to a blender and blend until smooth). Stir in the coconut milk and heat through for 3-5 minutes. Season with salt and pepper to taste.
8. While the soup is simmering, prepare the spiced pepitas. In a small pan over medium heat, toast the pumpkin seeds with smoked paprika, ground cayenne pepper, and maple syrup for 3-4 minutes, until crunchy and aromatic.
9. Serve the soup hot, garnished with spiced pepitas, and accompanied by crusty bread.
There you have it—a delicious, creamy roasted pumpkin soup that’s not only comforting but also pretty healthy! The spiced pepitas add that perfect crunch and a hint of spice that complements the smooth, rich soup.
I hope you enjoy making and eating this as much as I do. It’s definitely become a beloved dish in our household, and I’m sure it will in yours too. Let me know how it turns out in the comments below—or share your own unique twists on this recipe!
Happy cooking and stay warm!
– Al
Ingredients
– 1 medium pumpkin (about 1.5 kg), peeled and cubed
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1 liter vegetable stock
– 200 ml coconut milk
– Salt and pepper to taste
– 100 g pepitas (pumpkin seeds)
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon ground cayenne pepper
– 1 tablespoon maple syrup
– Crusty bread, for serving
Method
1. Preheat the oven to 200°C (400°F).
2. Place the pumpkin cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
3. While the pumpkin is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
4. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
5. Stir in the ground cumin, ground coriander, ground cinnamon, and ground nutmeg. Cook for 1-2 minutes to toast the spices.
6. Add the roasted pumpkin to the pot and pour in the vegetable stock. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes.
7. Use an immersion blender to blend the soup until smooth (or transfer in batches to a blender and blend until smooth). Stir in the coconut milk and heat through for 3-5 minutes. Season with salt and pepper to taste.
8. While the soup is simmering, prepare the spiced pepitas. In a small pan over medium heat, toast the pumpkin seeds with smoked paprika, ground cayenne pepper, and maple syrup for 3-4 minutes, until crunchy and aromatic.
9. Serve the soup hot, garnished with spiced pepitas, and accompanied by crusty bread.
