Roasted Pumpkin Soup
This roasted pumpkin soup is the ultimate fall season dish. I originally created this recipe just to use up all the pumpkins I had bought for decorating my house one year. Later, I served it as an appetizer or as a side dish for holiday gatherings, where it was loved by everyone who tried it. Many have told me this is the best pumpkin soup they’ve ever had. Some have said that it reminds them of their grandmother’s cooking. And the great thing about this recipe is how easy it is to make. It’s filling and absolutely delicious!
Naturally, pumpkin has a creamy texture. Adding coconut milk to this soup brings the blend of spices together quite well. And toasting pumpkin seeds before adding them to the soup is an excellent touch that brings out the velvety texture of this dish.
This roasted pumpkin soup pairs perfectly with any type of bread that you like. It also makes for a great companion to my Roasted Pumpkin Salad.
I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Roasted Pumpkin Soup
Ingredients
- 1½ lbs Whole Pumpkin
- 1 Sweet Potato medium size
- 1 Yellow Onion medium size, chopped
- 5 cloves Garlic chopped
- ½ tsp Ginger Powder
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 tbsp Coconut Oil melted
Use 3 teaspoons of any dried herbs you have handy. I use:
- ½ tsp Dried Thyme
- ½ tsp Dried Rosemary
- ½ tsp Dried Dill Weed
- ½ tsp Dried Savory
- ½ tsp Dried Marjoram
- ½ tsp Dried Herbs de Provence
Seasonings after baking
- 1½ tsp Coriander Powder
- ½ tsp Cumin Powder
- ½ tsp Curry Powder
- 1 tsp Paprika
- ¼ tsp Turmeric
- ½ cup Coconut Milk
- 2 cups Water
Garnish
- 1 tbsp Pumpkin Seeds
- Fresh Parsley chopped
Instructions
- Heat oven to 400 degrees.
- Peel the pumpkin, take out the seeds and cut into one inch cubes.
- Peel the sweet potato then cut into one inch cubes. Chop onion and garlic.
- In a mixing bowl; add pumpkin, sweet potato, onion, garlic, ginger powder, salt, pepper, melted coconut oil and dried herbs. Mix together.
- Spread this mixture on a baking sheet pan and bake for 25 minutes. Remove pan from oven and let cool down.
- Heat a pot on medium heat; add everything from baking sheet pan along with coriander powder, cumin powder, curry powder, paprika, turmeric, coconut milk and water and bring it to boil.
- Reduce heat to low, cover the lid and simmer for about 5 minutes, then blend. Adjust salt and pepper to taste.
- In a small skillet over medium heat, toast the pumpkin seeds until golden brown, then set aside.
- Add garnishes and serve hot!