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A rustic bowl of creamy soup from a pumpkin soup recipe, garnished with pumpkin seeds, herbs, and a swirl of cream.

Creamy Roasted Pumpkin Soup with Ginger & Coconut

A warm, velvety pumpkin soup enhanced by the sweetness of roasted pumpkin, a hint of fresh ginger, and the richness of coconut milk. Perfect for a cozy meal or an elegant starter.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Side Dish, Soup
Cuisine: Fall, Vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For Roasting the Pumpkin
  • 2.5 lbs Pie Pumpkin or Sugar Pumpkin about 1 medium, peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper freshly ground
For the Soup Base
  • 1 tbsp Olive Oil
  • 1 large Yellow Onion chopped
  • 3 cloves Garlic minced
  • 1-inch Fresh Ginger grated
  • 4 cups Vegetable Broth low sodium
  • 1 can Full-fat Coconut Milk 13.5 oz
  • 1 tbsp Maple Syrup or brown sugar
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cinnamon
  • Pinch Cayenne Pepper optional, for a subtle kick
  • Salt to taste
  • Black Pepper to taste
Optional Garnishes
  • Toasted pumpkin seeds
  • Fresh sage leaves fried or chopped
  • Coconut cream for swirling

Equipment

  • Large baking sheet
  • Large Pot or Dutch Oven
  • Immersion blender (or stand blender)
  • Sharp Knife
  • Cutting Board

Method
 

Roast the Pumpkin
  1. Preheat oven to 400°F (200°C). On a large baking sheet, toss the pumpkin cubes with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  2. Roast for 25-30 minutes, or until the pumpkin is fork-tender and slightly caramelized. Set aside.
Sauté Aromatics
  1. While the pumpkin roasts, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
  2. Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Simmer the Soup
  1. Add the roasted pumpkin, vegetable broth, full-fat coconut milk, maple syrup, ground nutmeg, ground cinnamon, and a pinch of cayenne pepper (if using) to the pot with the aromatics.
  2. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 10-15 minutes to allow the flavors to meld beautifully.
Blend and Season
  1. Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy. If you don't have an immersion blender, transfer the soup in batches to a stand blender, blend until smooth, then return to the pot.
  2. Taste the soup and adjust seasoning with additional salt and black pepper as needed. If the soup is too thick for your preference, add a splash more vegetable broth until desired consistency is reached.
Serve
  1. Ladle the hot creamy roasted pumpkin soup into bowls. Garnish with toasted pumpkin seeds, a swirl of coconut cream, or fresh sage leaves if desired.

Notes

For an extra sweet kick, you can add another teaspoon of maple syrup. For a richer flavor, toast the dry spices briefly in the pot with the aromatics before adding liquids. This soup freezes well for up to 3 months in an airtight container.