Go Back

Spicy Roasted Pumpkin Soup

This soup features roasted pumpkin blended into a smooth, creamy puree, then simmered with aromatic spices and a fiery chili to add heat. The final dish has a velvety texture with a vibrant orange color and a warming kick, topped with a hint of spice and flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Autumn
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg fresh pumpkin peeled and cubed
  • 2 tbsp olive oil for roasting
  • 1 tsp chili flakes adjust to taste
  • 1 tsp ground cumin
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 750 ml vegetable broth
  • 1 cup coconut milk for creaminess and mellow heat
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Blender
  • Large pot
  • Wooden spoon

Method
 

  1. Preheat your oven to 200°C (400°F). Arrange the cubed pumpkin on a baking sheet, drizzle with olive oil, and sprinkle with chili flakes and cumin. Roast for about 35-40 minutes until the pumpkin is tender and caramelized around the edges, filling the kitchen with a warm, toasty aroma.
  2. While the pumpkin roasts, sauté the chopped onion and minced garlic in a large pot with a splash of olive oil over medium heat. Stir frequently until the onion becomes translucent and fragrant, about 5 minutes. The mixture should smell sweet and savory.
  3. Once the pumpkin is roasted and slightly cooled, transfer the tender cubes into the pot with the sautéed onion and garlic. Use a spoon to stir and combine the flavors, letting the roasted aroma blend into the onion and garlic base.
  4. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, allowing the flavors to meld and the pumpkin to soften further.
  5. Use an immersion blender or transfer the mixture carefully to a blender. Puree until the soup is completely smooth and creamy, with a vibrant orange hue. Return it to the pot if using a stand blender.
  6. Stir in the coconut milk and season with salt and pepper to taste. Warm the soup gently over low heat, tasting and adjusting the spices as needed. The soup should be velvety with a slight kick from the chili flakes and a hint of sweetness from the coconut milk.
  7. Once heated through, ladle the soup into bowls, garnishing with a light sprinkle of chili flakes or fresh herbs if desired. Serve hot to enjoy the rich, spicy flavor and velvety texture.

Notes

For extra depth, sprinkle with toasted pumpkin seeds or a drizzle of olive oil before serving.