Autumn-Spiced Roasted Pumpkin Soup

ByDeShawn Ellis
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SPREAD LOVE

Why Make This Recipe

Autumn-Spiced Roasted Pumpkin Soup is a warm and comforting dish that perfectly captures the flavors of the season. It’s rich, creamy, and filled with the delicious taste of pumpkin and spices. Making this soup is an excellent way to use fresh pumpkins, and it’s perfect for cozy dinners or gatherings with family and friends. Plus, it’s nutritious and packed with vitamins, making it a healthy choice during the fall months.

How to Make Autumn-Spiced Roasted Pumpkin Soup

Ingredients:

  • 2 cups pumpkin puree
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley for garnish

Directions:

  1. Preheat the oven to 400°F (200°C).
  2. Cut a pumpkin in half, scoop out the seeds, and place it on a baking sheet. Drizzle with olive oil and roast for about 30 minutes until tender.
  3. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until soft.
  4. Once the pumpkin is roasted, scoop out the flesh and add it to the pot with the onion and garlic. Stir to mix.
  5. Pour in the vegetable broth and bring to a simmer.
  6. Add coconut milk, cinnamon, nutmeg, salt, and pepper. Use an immersion blender to blend the soup until smooth. If using a regular blender, blend in batches.
  7. Serve hot, garnished with fresh parsley.

How to Serve Autumn-Spiced Roasted Pumpkin Soup

Serve this delicious soup hot, topped with a sprinkle of fresh parsley for a pop of color. It pairs well with crusty bread or a simple salad for a complete meal. You can also drizzle a little extra coconut milk on top for added richness or sprinkle with pumpkin seeds for some crunch.

How to Store Autumn-Spiced Roasted Pumpkin Soup

To store the soup, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing the soup. Pour it into freezer-safe containers, leaving some space for expansion. It can be stored in the freezer for up to 3 months.

Tips to Make Autumn-Spiced Roasted Pumpkin Soup

  • Choose a sugar pumpkin or pie pumpkin for the best flavor and texture.
  • For extra depth, add a pinch of cayenne pepper for a subtle kick.
  • To make the soup thicker, add less vegetable broth or more pumpkin puree.

Variation

You can vary the soup by adding other vegetables such as carrots or sweet potatoes for sweetness. Additionally, try using other spices like ginger or allspice to create a unique flavor.

FAQs

1. Can I use canned pumpkin puree instead of fresh?
Yes, canned pumpkin puree works well. Just make sure it is pure pumpkin and not pumpkin pie filling.

2. Is this soup vegetarian?
Yes, this soup is vegetarian as it uses vegetable broth and coconut milk.

3. How can I make this soup spicier?
You can add a pinch of cayenne pepper or red pepper flakes for a spicier version.

Enjoy your warm bowl of Autumn-Spiced Roasted Pumpkin Soup and embrace the flavors of fall!

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Autumn-Spiced Roasted Pumpkin Soup

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A rich and creamy soup capturing the flavors of fall, made with fresh pumpkin and warming spices.

Ingredients

Scale
  • 2 cups pumpkin puree
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut a pumpkin in half, scoop out the seeds, and place it on a baking sheet. Drizzle with olive oil and roast for about 30 minutes until tender.
  3. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until soft.
  4. Once the pumpkin is roasted, scoop out the flesh and add it to the pot with the onion and garlic. Stir to mix.
  5. Pour in the vegetable broth and bring to a simmer.
  6. Add coconut milk, cinnamon, nutmeg, salt, and pepper. Use an immersion blender to blend the soup until smooth.
  7. Serve hot, garnished with fresh parsley.

Notes

For a thicker soup, add less vegetable broth or more pumpkin puree. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 14g
  • Saturated Fat: 10g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: pumpkin soup, roasted pumpkin, fall recipes, vegetarian soup, comfort food

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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