Introduction
Indulging in a bowl of creamy pumpkin soup is a delightful way to welcome the fall season. This rich and velvety soup is not only comforting but also packed with aromatic spices and the luscious flavor of coconut milk. Perfect as a starter or a main dish, this recipe utilizes fresh pumpkin and vibrant spices to create a harmonious blend of tastes. Whether you’re serving it at a dinner party or enjoying a quiet evening at home, this creamy pumpkin soup is sure to impress.
Detailed Ingredients with measures
1 (4-pound) pumpkin (kabocha squash is best)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
1 teaspoon sea salt, plus more for sprinkling
3 garlic cloves, chopped
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon ground cardamom
1 (14-ounce) can full-fat coconut milk, reserve a little for garnish
2½ cups vegetable broth
1 tablespoon apple cider vinegar
Freshly ground black pepper
Water, as needed
Microgreens, optional, for garnish
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 6 servings
Follow these steps to enjoy a delicious, homemade creamy pumpkin soup that’s packed with flavor and perfect for any occasion.
Detailed Directions and Instructions
Preheat the Oven
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Pumpkin
Carefully cut the pumpkin in half and remove the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and pepper. Place the halves cut side down on the prepared baking sheet.
Roast the Pumpkin
Roast in the preheated oven for 40 to 60 minutes, or until the flesh is very soft. Once done, let it cool until it’s safe to handle. Peel away the skin and measure out 4½ packed cups of the roasted flesh.
Sauté Aromatics
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, 1 teaspoon of sea salt, and several grinds of black pepper. Sauté until the onion becomes soft, about 5 to 8 minutes.
Add Spices and Garlic
Stir in the chopped garlic, grated ginger, ground cumin, ground coriander, turmeric, and ground cardamom. Cook for about 30 seconds, until the spices are fragrant.
Combine Ingredients
Add the roasted pumpkin flesh, coconut milk (reserving a little for garnish), and vegetable broth to the pot. Stir to combine all the ingredients.
Simmer the Soup
Bring the mixture to a gentle simmer and let it cook for 20 minutes, allowing the flavors to meld together.
Add Vinegar
Stir in the apple cider vinegar to balance the flavors.
Blend the Soup
Remove the pot from heat and allow the soup to cool slightly. Using an immersion blender, puree the soup until smooth. If the soup is too thick, add water ½ cup at a time until you reach your desired consistency.
Season and Serve
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Pour the soup into bowls, drizzle with the reserved coconut milk, and garnish with microgreens if desired.
Notes
Pumpkin Selection
Kabocha squash is recommended for its sweetness and creamy texture, but any pumpkin variety can be used.
Storage
Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove.
Serving Suggestions
This soup pairs well with crusty bread or a light salad for a complete meal.
Vegan Options
This recipe is vegetarian and can easily be made vegan by ensuring the vegetable broth is plant-based.
Garnishing Ideas
Consider adding toasted pumpkin seeds or a sprinkle of smoked paprika for added flavor and texture when serving.
Cook techniques
Roasting Pumpkin
Roasting enhances the natural sweetness of the pumpkin. Cut the pumpkin in half, remove the seeds, drizzle with olive oil, and roast until soft.
Sautéing Aromatics
Sauté onions, garlic, and spices in olive oil to release their flavors before adding other ingredients. This creates a flavorful base for the soup.
Simmering
Allowing the soup to simmer lets the flavors blend beautifully. Keep it at a gentle simmer to maintain the integrity of the ingredients.
Blending
Use an immersion blender to puree the soup for a smooth, creamy texture. Adjust thickness by adding water gradually.
Tasting and Adjusting
Always taste the soup before serving. Adjust the seasoning with salt, pepper, or vinegar to achieve the desired flavor balance.
FAQ
Can I use a different type of pumpkin?
Yes, other varieties like butternut squash can be used, but kabocha squash is preferred for its sweetness and texture.
Is there a substitute for coconut milk?
You can use other milk alternatives like almond milk or cashew cream, but this will alter the flavor and creaminess of the soup.
How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave before serving.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers for up to 3 months.
What can I use for garnish?
Fresh herbs, microgreens, or a drizzle of reserved coconut milk are great options for garnishing the soup.
Conclusion
This creamy pumpkin soup is a delightful combination of rich flavors and warming spices, making it the perfect dish for chilly days. It’s not only nutritious but also easy to prepare, providing comfort and satisfaction with every spoonful. The addition of coconut milk adds a luscious texture, while the spices enhance the pumpkin’s natural sweetness. Enjoy it as a main course or as a starter for festive gatherings.
More recipes suggestions and combination
Curried Carrot Soup
Combine roasted carrots with curry powder, coconut milk, and vegetable broth for a vibrant and flavorful soup.
Sweet Potato and Black Bean Chili
Create a hearty chili using sweet potatoes, black beans, tomatoes, and spices for a filling meal that’s packed with nutrients.
Spiced Butternut Squash Soup
Blend roasted butternut squash with warming spices like nutmeg and cinnamon for a comforting fall-inspired soup.
Tomato Basil Risotto
Cook arborio rice slowly with diced tomatoes, fresh basil, and vegetable broth for a creamy, rich dish that’s perfect for any occasion.
Mushroom Stroganoff
Sauté mushrooms with garlic and onions, then combine with a creamy sauce and serve over pasta or rice for a fulfilling vegetarian option.
