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Smoky Roasted Pumpkin Soup

This pumpkin soup is made by roasting pumpkin chunks with spices until caramelized, then blending into a smooth, velvety base infused with smoky undertones. The final dish is a creamy, rich soup with a vibrant orange hue and a slightly thickened texture, topped with crunchy toasted pepitas for texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Cuisine: Comfort Food
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 1 kg pumpkin peeled and cubed (sugar pumpkin or butternut preferred)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ¼ teaspoon ground cinnamon optional, use lightly
  • 3 cloves garlic minced
  • 3 –4 cups vegetable broth add gradually to reach desired consistency”
  • ¾ –1 cup full-fat coconut milk depending on desired richness
  • Salt and black pepper to taste
  • ¼ cup pepitas toasted, for topping

Equipment

  • Baking tray
  • Large soup pot
  • Blender or immersion blender
  • Knife and chopping board
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 200°C and prepare a roasting tray.
  2. Toss pumpkin cubes with olive oil, smoked paprika, cinnamon, salt, and pepper.
  3. Roast 25–40 minutes depending on cube size, until soft and lightly caramelized.
  4. In a pot, sauté minced garlic in a little olive oil for 30–40 seconds until fragrant.
  5. Add roasted pumpkin and vegetable broth, then simmer for 8–10 minutes.
  6. Blend the mixture until smooth and creamy.
  7. Stir in coconut milk and adjust seasoning.
  8. Serve warm topped with toasted pepitas.