Why Make This Recipe
Creamy roasted pumpkin soup is a warm and comforting dish perfect for cool days. It is not only delicious but also nutritious. The combination of roasted pumpkin, coconut milk, and spices creates a rich and creamy texture that will warm your soul. This soup is great for serving to family or guests and is simple enough to whip up on a busy weeknight.
How to Make Creamy Roasted Pumpkin Soup
Ingredients:
- 2 cups roasted pumpkin
- 1 can coconut milk
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- Salt and pepper to taste
- Olive oil for cooking
Directions:
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened.
- Stir in the ginger and cook for another minute.
- Add the roasted pumpkin and vegetable broth, bringing it to a simmer.
- Cook for 15-20 minutes, allowing the flavors to combine.
- Remove from heat and blend until smooth.
- Stir in coconut milk and season with salt and pepper.
- Serve warm, garnished with additional ginger or pumpkin seeds if desired.
How to Serve Creamy Roasted Pumpkin Soup
Serve the creamy roasted pumpkin soup warm in bowls. You can add toppings like a sprinkle of fresh ginger or pumpkin seeds to enhance the flavor and presentation. Pair it with crusty bread or a side salad for a complete meal.
How to Store Creamy Roasted Pumpkin Soup
Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for about 3 to 5 days. You can also freeze the soup for longer storage — just ensure it is in a freezer-safe container. When you are ready to enjoy it again, thaw it in the refrigerator overnight and reheat on the stove.
Tips to Make Creamy Roasted Pumpkin Soup
- Ensure your pumpkin is well-roasted for the best flavor. Roasting brings out its natural sweetness.
- You can adjust the spices to your liking; try adding a pinch of nutmeg or cinnamon for additional warmth.
- If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
Variation
For a spicy kick, you can add a pinch of cayenne pepper or chopped red chili peppers while sautéing the onions and garlic.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin can be used as a quick substitute; just ensure it is pure pumpkin with no added sugars or spices.
Is this soup vegan?
Yes, this recipe is vegan since it uses coconut milk and vegetable broth.
Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and stored in the refrigerator or freezer, allowing the flavors to develop even more.
Creamy Roasted Pumpkin Soup
Ingredients
Method
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened.
- Stir in the ginger and cook for another minute.
- Add the roasted pumpkin and vegetable broth, bringing it to a simmer.
- Cook for 15-20 minutes, allowing the flavors to combine.
- Remove from heat and blend until smooth.
- Stir in coconut milk and season with salt and pepper.
- Serve warm in bowls, garnished with additional ginger or pumpkin seeds if desired.