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Spicy Roasted Pumpkin Soup

This pumpkin soup is prepared by roasting chunks of pumpkin to develop sweetness and smoky flavors, then blending them into a velvety base. It is finished with fiery chili and warm spices, resulting in a smooth, vibrant orange soup with a spicy kick and rich, comforting texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pumpkin chunks peeled and chopped
  • 2 tablespoons olive oil for tossing pumpkin
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon toasted cumin seeds ground
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 4 cups vegetable broth
  • 1 tablespoon chili paste adjust for heat
  • 1/2 cup coconut milk for creaminess
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large pot

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the pumpkin chunks on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes until the pumpkin is tender and slightly caramelized around the edges, filling your kitchen with a sweet, smoky aroma.
  2. Meanwhile, heat a large pot over medium heat. Add a splash of oil and sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for another minute until it releases a savory aroma.
  3. Add the ground toasted cumin and cayenne pepper to the onion mixture, stirring for about 30 seconds to toast the spices and enhance their flavors.
  4. Once the pumpkin is roasted and cooled slightly, transfer it to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
  5. Add the chili paste for heat and stir well. Using an immersion blender or transfer the mixture in batches to a blender, blend until smooth and velvety. Return to the pot if using a blender.
  6. Stir in the coconut milk to add creaminess and balance the heat. Taste and season with salt and pepper as needed, then cook for another 5 minutes to let everything mingle.
  7. Give the soup a final stir, check the seasoning, and once it’s heated through and fragrant, transfer to serving bowls. Garnish with a sprinkle of chili flakes or fresh herbs if desired.

Notes

Adjust the amount of chili paste to control heat. For a milder version, reduce the cayenne or chili paste. Roasting the pumpkin enhances sweetness and smoky flavor, making the soup richer and more complex.