Description
Creamy Roasted Pumpkin Soup with Ginger and Coconut Milk.
Ingredients
Scale
- 1 3–4 lb sugar pumpkin (pie pumpkin), halved and seeded
- 1 Tbsp olive oil, plus more for roasting
- 2 Tbsp butter (or coconut oil/vegan butter)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 1 tsp curry powder (or Madras)
- 0.5 tsp dried thyme
- pinch of nutmeg
- 4 cups vegetable broth (or chicken broth)
- 13.5 oz full-fat coconut milk (1 can)
- 1 Tbsp maple syrup (optional)
- salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Rub pumpkin halves with oil and place cut-side down on a parchment-lined baking sheet. Roast for 45–60 minutes until tender.
- Let pumpkin cool slightly, then scoop out the flesh and discard the skin. Measure out 3–4 cups of pumpkin.
- Melt butter in a Dutch oven over medium heat. Add onion and sauté 5–7 minutes until softened. Add garlic and ginger; cook 1 minute.
- Stir in curry powder, thyme, and nutmeg. Add roasted pumpkin, broth, maple syrup, salt, and pepper. Bring to a gentle simmer.
- Remove from heat. Use an immersion blender to puree until smooth and velvety, or transfer in batches to a blender.
- Return soup to low heat and stir in full-fat coconut milk. Warm gently for 5 minutes without boiling. Adjust seasoning and serve.
Notes
- Use fresh pumpkin for the best flavor.
- Adjust spices according to your taste.
- Garnish with fresh herbs if desired.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: soup
- Method: roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg