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Spicy Roasted Pumpkin Soup

A vibrant orange pumpkin soup that is roasted and then blended into a smooth, creamy consistency. It features smoky spices and a fiery chili kick, providing warmth and bold flavor with a slightly thickened texture. The soup is finished with aromatic herbs, creating a comforting bowl with a lively presentation.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Cuisine: Fusion
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • Pumpkin 1 kg, peeled and cubed: Provides sweet earthy base and creamy body.
  • Olive oil 2 tablespoons: Helps roast pumpkin and adds richness.
  • Garlic 3 cloves, minced: Enhances savory aroma and depth.
  • Ground cumin 1 teaspoon: Adds warm, nutty spice.
  • Smoked paprika 1/2 teaspoon, optional: Gives subtle smoky flavor.
  • Red chili 1 small, finely chopped or chili flakes: Brings spicy heat.
  • Vegetable or chicken broth 4 cups: Creates flavorful soup base.
  • Coconut milk 1/2 cup, optional: Adds creamy smooth texture.
  • Salt and pepper to taste: Balance overall seasoning.
  • Fresh herbs for garnish: Add brightness and freshness.

Equipment

  • Baking tray
  • Blender or immersion blender
  • Saucepan
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss pumpkin cubes with olive oil on a baking tray.
  3. Roast for about 25–30 minutes until tender.
  4. Heat a saucepan over medium heat.
  5. Heat a little oil in the saucepan, sauté garlic and chili briefly until fragrant, then add roasted pumpkin.
  6. Stir in minced garlic and chopped chili.
  7. Sprinkle cumin and smoked paprika.
  8. Pour in vegetable or chicken broth.
  9. Simmer gently for 10 minutes.
  10. Allow the soup to cool slightly before blending, or use an immersion blender directly in the pot.
  11. Blend mixture until smooth and creamy.
  12. Stir in coconut milk if using.
  13. Season with salt, pepper, and garnish before serving.