Velvety Pumpkin Soup (Printer-friendly)

Creamy roasted pumpkin blended with coconut milk and warming spices for a cozy autumn bowl.

# What You Need:

→ Vegetables

01 - 2.2 lbs pumpkin, peeled, seeded, and cubed
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, chopped

→ Liquids

05 - 3 cups vegetable stock
06 - 3/4 cup coconut milk, or heavy cream for a richer version

→ Seasonings & Spices

07 - 2 tbsp olive oil
08 - 1/2 tsp ground nutmeg
09 - 1/2 tsp ground cumin
10 - 1/4 tsp ground black pepper
11 - Salt, to taste

→ Garnish

12 - Fresh coriander or parsley
13 - Roasted pumpkin seeds

# How to Make It:

01 - Preheat the oven to 400°F. Toss the pumpkin cubes with 1 tbsp olive oil and spread evenly on a baking sheet. Roast for 20-25 minutes until golden and tender.
02 - In a large pot, heat the remaining olive oil over medium heat. Add the onion, garlic, and carrot; sauté until softened, about 5 minutes.
03 - Add the roasted pumpkin, cumin, nutmeg, black pepper, and a pinch of salt. Stir for 2 minutes to blend the flavors.
04 - Pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for 10 minutes.
05 - Remove from heat. Use an immersion blender or transfer to a countertop blender in batches to puree the soup until completely smooth.
06 - Stir in the coconut milk and reheat gently. Adjust seasoning to taste.
07 - Ladle into bowls and serve hot, garnished with fresh herbs and roasted pumpkin seeds if desired.

# Expert Tips:

01 -
  • Roasting the pumpkin first creates a depth of flavor that boiling alone simply cannot touch.
  • The coconut milk makes it silky without needing a single drop of heavy cream.
  • It freezes beautifully, so you can double the batch and have comfort food ready on demand.
02 -
  • Do not skip roasting the pumpkin because boiling it directly into the stock produces a flatter, thinner soup that no amount of spice can fix.
  • When using a countertop blender, never fill it more than halfway with hot soup or the lid will pop off and create a mess.
03 -
  • Let the soup rest off the heat for ten minutes before blending because slightly cooled soup blends smoother and is safer to handle.
  • If your pumpkin seems watery after roasting, drain the excess liquid on paper towels before adding it to the pot.

Return