Roasted Pumpkin Soup
Here’s my cozy and delicious roasted pumpkin soup recipe — simple, wholesome, and perfect for an autumn evening
Serves 4
Ingredients:
- 1 medium pumpkin (around 1–1.2 kg), peeled, seeded, and cut into chunks
- 2 carrots, peeled and roughly chopped
- 1 onion, peeled and quartered
- 3 garlic cloves, unpeeled
- 2–3 tbsp olive oil
- 700 ml vegetable or chicken stock (adjust for thickness)
- 100 ml coconut milk or cream (optional, for extra silkiness)
- ½ tsp ground nutmeg
- Salt and freshly ground black pepper, to taste
- Pumpkin seeds and a drizzle of olive oil, to serve
Optional toppings:
- A spoon of Greek yogurt or crème fraîche
- Fresh herbs like thyme, sage, or parsley
- A sprinkle of chili flakes for a gentle heat
Instructions:
- Preheat your oven to 200°C (fan 180°C).
- Prepare the vegetables: Place the pumpkin, carrots, onion, and garlic on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss well.
- Roast for 30–35 minutes, until the pumpkin is golden and tender.
- Squeeze out the roasted garlic from its skin and transfer all roasted vegetables into a large pot.
- Add the stock and nutmeg, bring to a gentle simmer, and cook for another 5–10 minutes.
- Blend the soup until smooth (using a stick blender or in batches in a regular blender).
- Stir in the coconut milk or cream if using, adjust seasoning, and reheat gently.
- Serve warm, topped with toasted pumpkin seeds, a drizzle of olive oil, and a little swirl of yogurt or cream.
✨ Tip: You can also roast a few extra pumpkin wedges for decoration — they look beautiful on top of the soup bowl.