Name: Autumn-Spiced Roasted Pumpkin Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 Hokkaido pumpkin, about 1-1.2 kg (2.2-2.6 lb), cut into wedges; 3 medium carrots, chopped into chunks; 2 red onions, quartered; 1 medium potato, chopped into chunks; 1 head garlic, top cut off to expose cloves; 3 tablespoons olive oil, for roasting; 1 teaspoon salt, to taste; 1/2 teaspoon pepper, freshly ground; 1 small piece ginger, about 2-3 cm (1 inch), peeled; 1 can coconut milk, 400 ml or 13.5 oz; 400 ml vegetable broth, about 1 2/3 cups; 1/2 teaspoon coriander, ground; to taste chili flakes, for warmth; optional Pumpkin seed oil, for drizzling before serving; for garnish roasted pumpkin seeds; optional toasted bread, for serving on the side

Description

Autumn-Spiced Roasted Pumpkin Soup features roasted Hokkaido pumpkin, carrots, and potatoes blended with creamy coconut milk, aromatic ginger, and warming spices. This comforting, restaurant-quality soup is perfect for meal prepping or serving as a warming dinner on crisp autumn evenings.

Ingredients

Scale

1 Hokkaido pumpkin, about 1-1.2 kg (2.2-2.6 lb), cut into wedges
3 medium carrots, chopped into chunks
2 red onions, quartered
1 medium potato, chopped into chunks
1 head garlic, top cut off to expose cloves
3 tablespoons olive oil, for roasting
1 teaspoon salt, to taste
1/2 teaspoon pepper, freshly ground
1 small piece ginger, about 2-3 cm (1 inch), peeled
1 can coconut milk, 400 ml or 13.5 oz
400 ml vegetable broth, about 1 2/3 cups
1/2 teaspoon coriander, ground
to taste chili flakes, for warmth
optional Pumpkin seed oil, for drizzling before serving
for garnish roasted pumpkin seeds
optional toasted bread, for serving on the side

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Instructions

Prepare the Vegetables: Preheat the oven to 200°C (390°F). Cut the pumpkin into large wedges, chop the potato and carrots into chunks, quarter the red onions, and slice the top off the garlic head to expose the cloves.
Season and Arrange: Place all prepared vegetables on a lined baking tray in a single layer. Drizzle with olive oil and season generously with salt and pepper, tossing gently to coat.
Roast Until Tender: Roast for 35-40 minutes until the vegetables are tender, the pumpkin is easily pierced with a fork, and the edges are lightly caramelized.
Cool Slightly: Allow the roasted vegetables to cool for 5 minutes so they're easier and safer to handle.
Extract the Garlic: Squeeze the roasted garlic cloves out of their papery skin into your blender. The roasted garlic will blend smoothly and add a mellow, sweet flavor.
Blend Until Smooth: Add the roasted vegetables, ginger, coconut milk, vegetable broth, coriander, and chili flakes to the blender. Blend on high speed for 1-2 minutes until completely smooth and creamy, working in batches if needed.
Warm Through: Pour the blended soup into a saucepan and heat over medium heat for 3-5 minutes, stirring occasionally, until it reaches a gentle simmer.
Adjust Consistency: If the soup is too thick, add extra vegetable broth a splash at a time until you reach your desired consistency. If too thin, simmer uncovered for a few minutes.
Taste and Season: Add freshly ground black pepper and additional salt to your preference. A pinch more coriander or chili flakes can brighten the flavors if desired.
Serve with Toppings: Ladle into bowls and drizzle with pumpkin seed oil if using. Top with roasted pumpkin seeds for crunch and color, and serve alongside toasted bread for dipping.

Prep Time: 15 minutes
Cook Time: 45 minutes