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Creamy Roasted Pumpkin Soup with Coconut Milk and Spiced Pumpkin Seeds Recipe

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4.1 from 63 reviews

This creamy and warmly spiced pumpkin soup combines roasted sugar pie pumpkins with a blend of aromatic spices, coconut milk, and a hint of sweetness from maple syrup and apple cider vinegar. Perfect for a cozy meal, it’s topped with crunchy roasted pumpkin seeds for extra texture and flavor.

Ingredients

For the Soup

  • 1-2 sugar pie pumpkins (to equal 4 pounds/64 ounces)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large white onion, chopped
  • 1 Granny Smith apple, peeled and chopped into 1” chunks
  • 3/4 teaspoon salt (plus more to taste)
  • 1/2 teaspoon pepper
  • 4-6 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon chipotle chili pepper (more or less to taste)
  • 1 (14 oz) can coconut milk (Chaokoh recommended)
  • 2 cups low sodium chicken broth
  • 2 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar

For Roasted Pumpkin Seeds (Optional)

  • Reserved pumpkin seeds from the pumpkins
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sugar
  • 1 teaspoon sea salt
  • 1/4 teaspoon chipotle chili pepper

Instructions

  1. Roast the Pumpkins: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Halve the pumpkin(s), scoop out and reserve the seeds. Cut the halves into quarters, brush the flesh with olive oil, and place them cut-side down on the sheet. Roast for 35 minutes or until tender and easily pierced with a fork. Let cool for a few minutes, then peel off and discard the skin.
  2. Roast the Seeds (Optional): While the pumpkins cool, preheat oven to 325°F. Rinse and dry seeds thoroughly. Spread seeds on a baking sheet lined with parchment or foil, drizzle with vegetable oil, and toss with cinnamon, sugar, sea salt, and chipotle chili pepper. Spread in a single layer and roast for 25-30 minutes until crunchy, stirring occasionally.
  3. Sauté Aromatics: In a Dutch oven or soup pot, melt butter with olive oil over medium heat. Add chopped onion and apple, season with salt and pepper, and sauté for 8-10 minutes until softened.
  4. Add Garlic and Spices: Stir in minced garlic and all ground spices (cinnamon, ginger, cumin, turmeric, coriander, nutmeg, cloves, chipotle chili pepper). Sauté for 1 minute to release their flavors.
  5. Simmer the Soup: Add the roasted pumpkin flesh, coconut milk, and chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer, partially covered with a 1-inch gap, for 15 minutes, stirring occasionally.
  6. Puree the Soup: In batches, carefully transfer the soup to a high-powered blender. Blend until smooth, allowing steam to escape by leaving a corner uncovered and covering with a paper towel to avoid splatter. Alternatively, use an immersion blender for a slightly coarser texture.
  7. Finish the Soup: Return the pureed soup to the pot. Stir in maple syrup and apple cider vinegar. Taste and adjust seasoning with additional salt, pepper, or maple syrup as desired.
  8. Serve: Ladle the soup into bowls and garnish with a swirl of coconut milk, roasted pumpkin seeds, and fresh cilantro if desired.

Notes

  • Roasting the pumpkin brings out a deep, sweet flavor and soft texture perfect for creamy soup.
  • The blend of warm spices adds complexity and a gentle heat; adjust chipotle chili pepper to your spice preference.
  • Using a high-powered blender helps achieve a smooth, velvety texture, but an immersion blender works for convenience.
  • Roasted pumpkin seeds make a delicious crunchy topping and a use for the seeds that would otherwise be discarded.
  • The soup can be made vegan by replacing chicken broth with vegetable broth and using vegan butter or oil instead of butter.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Find it online: https://justsosavory.com/creamy-roasted-pumpkin-soup-with-coconut-milk-and-spiced-pumpkin-seeds-recipe/