Fall is officially in full swing, which means it’s time to indulge in all things pumpkin. From pumpkin spice lattes to pumpkin pie, there’s no shortage of delicious pumpkin-flavored treats. However, one of the most satisfying meals to warm you up on a chilly day has got to be roasted pumpkin soup. If you’re looking for a simple recipe that’ll make your taste buds sing, then keep reading! Our roasted pumpkin soup is the perfect blend of sweet, savory, and spicy flavors. Not to mention, it’s super easy to make and can be enjoyed by everyone, regardless if you’re vegan, gluten-free, or simply craving something delicious!
To start, gather the following ingredients:
1 medium pumpkin or squash
1 medium sweet potato
1 tablespoon coconut oil
1 onion chopped
2 cloves garlic, minced
Small piece of ginger, minced
1 14-ounce can of coconut milk
2 cups vegetable broth
1 teaspoon paprika
½ teaspoon turmeric
½ teaspoon coriander
Salt and pepper to taste
Now, let’s get cooking!
First, preheat your oven to 425 degrees Fahrenheit. Halve your pumpkin and scoop out the seeds. Cut each half into quarters. Then, prick the sweet potato a few times with a fork. Brush the pumpkin quarters and sweet potato with a little olive oil and place them onto a baking sheet lined with parchment paper. Roast for about 40 minutes or until soft.
While your pumpkin and sweet potato are roasting in the oven, heat up the coconut oil in a crockpot. When the coconut oil is hot, add the chopped onion and roast for about 8 minutes, until translucent. Then, add the minced garlic and ginger and cook for about another minute while stirring.
After that, add the roasted sweet potato and pumpkin to the crockpot. Next, add in the spices, the broth, and the coconut milk. Let everything cook for about 20 minutes to allow the flavors to blend.
Once your soup is cooked, blend it with an immersion blender until smooth and creamy. Add salt and pepper to taste, and adjust the seasonings to your liking.
Finally, garnish with peanuts, roasted chickpeas, pumpkin seeds, chopped parsley, and a swirl of coconut milk.
There you have it! Our recipe for roasted pumpkin soup is perfect for a cozy night in, a make-ahead lunch, or even as a Thanksgiving side dish. This soup is packed full of healthy ingredients and is completely customizable to suit your taste buds. Make it sweeter by adding more sweet potato, or add in some cayenne pepper to make it spicier. Whatever you choose, you’re sure to love every last bite. So go ahead and whip up a batch of this delicious roasted pumpkin soup today!