Autumn-Spiced Roasted Pumpkin Soup

Autumn-Spiced Roasted Pumpkin Soup is the ultimate cozy dish to welcome the fall season. This creamy, aromatic soup brings together the rich flavors of roasted pumpkin and a harmonious blend of warming spices like cinnamon, nutmeg, and ginger. Perfect for chilly evenings or as a starter at festive gatherings, this easy-to-make recipe is not only delicious but also healthy and vegan-friendly. With its smooth texture and comforting taste, it’s a delightful way to celebrate the season's bounty. Serve it with crusty bread or topped with crunchy seeds for an extra layer of flavor.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Main Cuisine: American Keyword: For added richness, use full-fat coconut milk. Customize with additional spices like cumin or coriander for a unique twist. Store leftovers in an airtight container in the fridge for up to four days. Servings: Approximately 6 servings Calories: 210kcal Author: Tisha

Ingredients

2 pounds pumpkin, peeled and cubed
2 tablespoons olive oil
1 teaspoon salt
1 large onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
Spices: cinnamon, nutmeg, ginger

Instructions

Preheat your oven to 400°F (200°C).
Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
In a large pot, sauté chopped onions in olive oil over medium heat until translucent (about 5-7 minutes). Add minced garlic and cook for another 1-2 minutes.
Stir in the spices (cinnamon, nutmeg, ginger) and toast for about 1 minute.
Add vegetable broth and roasted pumpkin; bring to a simmer for 10 minutes.
Blend the soup until smooth using an immersion blender. Stir in coconut milk and heat through.
Serve warm, garnished with fresh parsley or pumpkin seeds.

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