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Smoky Roasted Pumpkin Soup

This pumpkin soup is made by roasting pumpkin chunks over high heat, which creates a charred, caramelized flavor. The roasted pumpkin is then blended into a smooth, velvety puree, resulting in a rustic, smoky-textured soup with a rich appearance. The process emphasizes roasting, blending, and simmering to develop deep, autumnal flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pumpkin chunks preferably sugar or sugar pumpkin, peeled and seeded
  • 2 tablespoons olive oil for roasting
  • 1 small onion roughly chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth warm
  • 1/2 cup coconut milk for creaminess
  • to taste salt and pepper season as preferred

Equipment

  • Baking sheet
  • Blender

Method
 

  1. Preheat your oven to 425°F (220°C). Toss the pumpkin chunks with olive oil, ensuring they are well coated. Spread them out evenly on a baking sheet lined with parchment paper.
  2. Roast the pumpkin in the oven for about 25-30 minutes, until the edges are charred and the flesh is tender when pierced with a fork. The aroma should be warm and slightly smoky.
  3. While the pumpkin roasts, heat a bit of oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent and fragrant, about 5 minutes.
  4. Add the minced garlic to the onions and cook for another minute, until fragrant. Be careful not to burn the garlic.
  5. Once the pumpkin is roasted and cooled slightly, carefully scoop the flesh into the pot with the onions and garlic. Stir for a moment to combine.
  6. Pour in the warm vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, letting the flavors meld and the soup to warm through.
  7. Use an immersion blender or transfer the mixture to a blender in batches. Blend until smooth and velvety, with a rich, even color.
  8. Return the blended soup to the pot, stir in the coconut milk for added creaminess, and season with salt and pepper to taste. Warm it gently without boiling.
  9. Once heated through, taste and adjust the seasoning as needed. The soup should be creamy, smoky, and fragrant.
  10. Spoon the hot soup into bowls, garnish with a drizzle of coconut milk or a sprinkle of herbs if desired, and serve immediately to enjoy its smoky richness.

Notes

For extra smoky flavor, char the pumpkin slices slightly longer, but watch carefully to avoid bitter tastes. You can also garnish with toasted pumpkin seeds or fresh herbs for added texture and contrast.