Is there anything more comforting than a bowl of hot soup on a brisk afternoon? This deliciously roasted pumpkin soup will satisfy and soothe on any cool Autumn day.
Ultimate Creamy Pumpkin Soup
Not just for carving and roasting pumpkin seeds; pumpkins also make for a delicious ingredient in a warm and creamy soup. Luckily for us, they are available at every grocery store and big box store nearby around this time of year.
Looking back, I remember our parents growing pumpkins in our backyard. Some of those pumpkins turned out to be the largest we ever had to carve for Halloween! We attempted to grow a batch of pumpkins in our garden this past year and although they didn’t take, we did harvest a bounty of delicious and healthy squash. Guess we’ll be making plenty of creamy squash soup instead!
Looking for more tasty recipes?
If these cool nights are inspiring you to get in the kitchen, then consider cooking a pot of hearty white beans and barley soup; baking a homemade loaf of white bread and making these adorable ghost mini muffins for Halloween!
Bean and Barley Soup 
Homemade White Bread 
Ghost Muffins
Ingredients for Making Pumpkin Soup:
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- 500g peeled and diced pumpkin
- 1 whole cooking onion
- 1 tbsp olive oil
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp crushed black pepper
- 1 tsp salt
- 1 tsp sugar
- 4 cups water or vegetable stock; divided
- ¼ cup cream or coconut milk
- fresh pumpkin seeds (optional)
How to Make Pumpkin Soup:
Preheat oven to 350F.
Place the diced pumpkin and quartered onion into a bowl. Add the olive oil, cumin, coriander, black pepper and salt into the bowl and toss until it is evenly mixed.
Place the pumpkin and onions into a baking tray and bake in a preheated oven for around 20-30 minutes until the pumpkin starts to darken.
Take the tray out of the oven and let it cool slightly.
Next, add the roasted pumpkin and onion into a food processor or blender jar with 1 cup water. Process it until it is smooth.
Place the smooth mixture into a large pan and add the remaining water or vegetable stock.
Let it simmer on low heat for about 10-15mins.
Add in the cream (or coconut milk) and let it simmer for few more minutes. Sprinkle some fresh pumpkin seeds on top and serve the roasted pumpkin soup warm to enjoy!
What are your favorite comfort foods?
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Deliciously Roasted Pumpkin Soup Recipe
Equipment
- Food Processor or blender
- Baking Sheet
- Large cooking pot
Ingredients
- 500 g pumpkin, peeled and diced
- 1 onion
- 1 tbsp olive oil
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp crushed black pepper
- 1 tsp salt
- 1 tsp granulated sugar
- 4 cups water or vegetable stock
- 1/4 cup cream or coconut milk
Instructions
- Preheat oven to 350F.
- Place diced pumpkin and quartered onion into a bowl.
- Add the olive oil, cumin, coriander, black pepper and salt into the bowl and toss until it is evenly mixed.
- Place the pumpkin and onions onto a baking tray and bake in preheated oven for 20-30 minutes until the pumpkin starts to darken.
- Take the tray out of the oven and let it cool slightly, about 5 minutes.
- Now add the roasted pumpkin and onion into a food processor or blender jar with 1 cup water. Process it until it is smooth.
- Place the smooth mixture into a large pan and add the remaining water or vegetable stock. Mix together.
- Let it simmer on low heat for about 10-15 minutes.
- Add in the cream (or coconut milk) and let it simmer for few more minutes, about 3 minutes.
- Serve the pumpkin soup warm.
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