When the weather turns chilly, there’s nothing quite like a warm bowl of Spicy Roasted Pumpkin Soup to comfort your soul. I’ve perfected this recipe over countless autumn seasons, and it strikes the perfect balance between creamy, warming spices and the natural sweetness of roasted pumpkin. What makes this soup special is the roasting process, which intensifies the pumpkin’s flavor and adds a subtle caramelized note that you just can’t get from stovetop cooking.
Ingredients
- 2 pounds fresh pumpkin, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, roughly chopped
- 4 garlic cloves, peeled
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon smoked paprika
- 4 cups vegetable stock
- 1 cup coconut milk
- Salt and black pepper to taste
- Pumpkin seeds for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the pumpkin cubes, onion, and whole garlic cloves with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on the baking sheet.
- Roast for 25-30 minutes, or until the pumpkin is tender and slightly caramelized, stirring halfway through.
- Heat the remaining olive oil in a large pot over medium heat. Add the cumin, cayenne, and smoked paprika, stirring for 30 seconds to bloom the spices.
- Add the roasted vegetables and stock to the pot. Simmer for 10 minutes to combine the flavors.
- Using an immersion blender (or transfer to a regular blender), puree until smooth.
- Stir in the coconut milk and adjust seasoning to taste.
- Serve hot, garnished with toasted pumpkin seeds if desired.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 bowls
Recipe Notes
For the best results, choose a sugar or pie pumpkin rather than a carving pumpkin. They’re sweeter and have a better texture for soup. If you can’t find fresh pumpkin, butternut squash makes an excellent substitute.
The soup can be made ahead and stored in the refrigerator for up to 4 days. It actually tastes even better the next day as the flavors have time to develop. When reheating, you might need to add a splash of stock or water to achieve your desired consistency.
To adjust the spiciness, start with less cayenne pepper and add more gradually to suit your taste. Remember, you can always add more spice, but you can’t take it away!
For a smoother soup, pass it through a fine-mesh strainer after blending. This extra step creates a silky texture that’s restaurant-worthy.
Spicy Roasted Pumpkin Soup
Ingredients
- 2 pounds fresh pumpkin peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion roughly chopped
- 4 garlic cloves peeled
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper adjust to taste
- 1 teaspoon smoked paprika
- 4 cups vegetable stock
- 1 cup coconut milk
- Salt and black pepper to taste
- Pumpkin seeds for garnish optional
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the pumpkin cubes, onion, and whole garlic cloves with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on the baking sheet.
- Roast for 25-30 minutes, or until the pumpkin is tender and slightly caramelized, stirring halfway through.
- Heat the remaining olive oil in a large pot over medium heat. Add the cumin, cayenne, and smoked paprika, stirring for 30 seconds to bloom the spices.
- Add the roasted vegetables and stock to the pot. Simmer for 10 minutes to combine the flavors.
- Using an immersion blender (or transfer to a regular blender), puree until smooth.
- Stir in the coconut milk and adjust seasoning to taste.
- Serve hot, garnished with toasted pumpkin seeds if desired.