If you're craving something warm and comforting, this roasted pumpkin soup with coconut milk is perfect for soup season. With its creamy texture and rich pumpkin flavor, it’s sure to become your favorite pumpkin soup recipe.
This is one of our easy soup recipes you will want to bookmark for later.
Why You'll Love This Recipe
- Easy Recipe: With just a handful of ingredients, you’ll have a delicious pumpkin soup ready in no time.
- Creamy Texture: The addition of coconut milk gives the soup a delightful creaminess without using heavy cream.
- Comforting: This soup is warm and comforting, and it’s perfect for fall and winter.
Ingredients for pumpkin purée soup
- Peeled and diced pumpkin pieces
- Onion
- Olive oil
- Cumin powder
- Coriander powder
- Crushed black pepper
- Salt
- Sugar
- Water or vegetable broth or vegetable stock
- Coconut milk
Equipment and kitchen tools
- Food processor or blender
How to make this vegan pumpkin soup recipe
In a large mixing bowl, add diced pumpkin and quartered onion.
Add the olive oil, cumin, coriander, black pepper, and salt to the bowl and toss until it is evenly mixed.
Place the pumpkin and onion pieces onto a baking tray and bake in a preheated oven at 350F for 25–30 minutes until the pumpkin starts to darken.
Take the tray out of the oven and let it cool slightly.
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Place the roasted pumpkin and onion mixture into a food processor or blender jar with 1 cup of water. Process it until it is smooth.
Pour the blended mixture into a large saucepan and add the remaining water or stock.
Let it simmer on a low flame for about 10–15 minutes.
Add in the cream or coconut milk and let it simmer for a few more minutes.
Serve while still warm.
Tips for the Best Results
- Use Fresh Pumpkin: For the best flavor, use the pumpkin flesh from regular large orange pumpkins, sugar pie pumpkins, or other varieties like golden nugget pumpkin.
- Roast the Vegetables: Roasting the pumpkin and onion on a baking sheet lined with parchment paper brings out their natural sweetness.
- Blend with Care: When using an immersion blender or a stand blender, ensure the mixture is smooth before simmering.
- Adjust Seasonings: Taste and adjust salt, black pepper, and cumin to suit your preference.
- Garnish: Add a drizzle of coconut milk and some roasted pumpkin seeds on top for a garnish.
Substitutions and Variations
- Cream: You can use heavy cream, coconut cream, or half-and-half to make this recipe. You can also use coconut milk instead of cream.
- Coconut Oil: For a more pronounced coconut flavor, replace olive oil with coconut oil.
- Spice It Up: Add a pinch of cayenne pepper or curry powder for an extra kick. You could also add fresh ginger.
- Make It Sweeter: A drizzle of maple syrup can enhance the natural sweetness of the pumpkin.
FAQs About This Recipe
You can use canned pumpkin in place of fresh pumpkin for this recipe. Just be sure that it is pumpkin and not pumpkin pie filling, which is much sweeter.
Keep leftover soup in an airtight container in the refrigerator. It tastes even better the next day.
Absolutely! Freeze in portions for up to three months. Thaw in the refrigerator and reheat over medium-low heat.
A stick blender works perfectly for this recipe. If you don't have one, a food processor will also do the trick.
More delicious pumpkin recipes
📖 Recipe
Roasted Pumpkin Soup
Ingredients
- 4 cups peeled and diced pumpkin
- 1 Onion
- 1 tablespoon Olive oil
- ½ teaspoon Cumin powder
- ½ teaspoon Coriander powder
- ¼ teaspoon crushed black pepper
- 1 teaspoon - salt
- 1 teaspoon- Sugar
- 4 cups - water or vegetable stock
- ¼ cup - Cream or Coconut milk
Instructions
- In a large mixing bowl, add diced pumpkin and quartered onion
- Add the olive oil, cumin, coriander, black pepper and salt into the bowl and toss until it is evenly mixed.
- Place the pumpkin and onion pieces onto a baking tray and bake in a preheated oven at 350F for 25--30 minutes until the pumpkin starts to darken.
- Take the tray out of the oven and let it cool slightly
- Place the roasted pumpkin and onion mixture into a food processor or blender jar with 1 cup water. Process it until it is smooth.
- Pour blended mixture in a saucepan and add the remaining water or stock.7. Let it simmer on low flame for about 10-15 minutes
- Add in the cream or coconut milk and let it simmer for few more minutes.
- Serve will still warm.
Nutrition
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Tamara
It's just gorgeous. I love both cream and coconut milk (both are good for my low carb pregnancy diet) and I do love the pepitas and sour cream. And thanks for having nutrition information! It really helps me.
Raquel
Thanks Tamara! It's perfect for fall and I am trying to remember to include the nutritional info on the recipes. Glad it is helpful!