Description
A creamy and comforting roasted pumpkin soup made without peeling the pumpkin, saving time while preserving flavor and nutrients.
Ingredients
- 1 medium pumpkin (about 2 kg), washed and seeds removed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 liter vegetable stock
- 400 ml coconut milk or cream
- Salt and black pepper to taste
- Optional: roasted pumpkin seeds and fresh herbs for garnish
Instructions
- Preheat the oven to 200°C (400°F).
- Cut the unpeeled pumpkin into wedges and remove the seeds. Place the wedges on a baking tray and drizzle with olive oil. Roast for 35–40 minutes, until tender and slightly caramelized.
- Meanwhile, in a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion and sauté for 5 minutes until soft.
- Add garlic, cumin, coriander, and smoked paprika. Cook for another minute until fragrant.
- Once the pumpkin is roasted, scoop out the flesh (the skin should be soft and edible, so you can include it if desired) and add it to the pot.
- Pour in the vegetable stock and bring to a simmer. Cook for 10 minutes to let the flavors meld.
- Blend the soup with an immersion blender or in batches until smooth and creamy.
- Stir in coconut milk, season with salt and pepper, and heat through before serving.
- Serve hot, topped with roasted pumpkin seeds and fresh herbs if desired.
Notes
- No need to peel the pumpkin — the skin softens beautifully after roasting.
- For extra depth, roast the onion and garlic with the pumpkin.
- This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Australian