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Roasted Smoked Pumpkin Soup with Coconut Cream

This vegan pumpkin soup features roasted pumpkin seasoned with smoked paprika and thyme, creating a rich caramelized aroma. The roasted pumpkin pieces lend a rustic texture, while a swirl of coconut cream adds a velvety, smooth finish. The final dish is warming, hearty, and visually appealing with a vibrant orange hue and creamy topping.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: vegan
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pumpkin peeled and cut into chunks
  • 2 teaspoons smoked paprika
  • 1 tablespoon fresh thyme chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 can (400ml) coconut milk full-fat for creaminess
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Blender
  • Large pot
  • Wooden spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the pumpkin chunks on a baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, chopped thyme, and a pinch of salt. Toss to coat evenly.
  2. Roast the pumpkin in the oven for about 35-40 minutes, until the edges are caramelized and the pumpkin is tender when pierced with a fork. The aroma of smoked paprika and thyme will fill your kitchen.
  3. While the pumpkin roasts, heat a large pot over medium heat. Add a splash of olive oil and sauté the minced garlic for about 1 minute until fragrant and just starting to turn golden—be careful not to burn it.
  4. Add the roasted pumpkin to the pot with the garlic. Pour in the vegetable broth and bring to a gentle simmer. Let it cook for 10 minutes to allow the flavors to meld and everything to soften further.
  5. Use an immersion blender or transfer the mixture carefully to a blender, then blend until super smooth and creamy. Pour the pureed soup back into the pot.
  6. Stir in the coconut milk for richness and adjust the seasoning with salt and pepper to taste. Warm the soup gently over low heat, ensuring it doesn’t boil.
  7. Serve the soup hot, with a swirl of extra coconut cream on top if desired, and a garnish of fresh thyme or toasted pumpkin seeds for added texture and visual appeal.

Notes

For an extra smoky flavor, sprinkle additional smoked paprika just before serving. To enhance texture, top with toasted seeds or a drizzle of olive oil.