This super easy and quick creamy roasted pumpkin soup is the perfect meal on a chilly day. Thick, creamy, with sweet pumpkin, this is one recipe you will make over and over.
Pumpkin is a unique vegetable as it needs very little to make it taste good. This recipe is super creamy (with a little help from coconut milk) but plenty healthy. it’s also simple and quick which is how we like dinners to be.
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Pumpkin soup Ingredients
- Pumpkin – Peeled and chopped into large chunks (or purchase it pre-cut).
- Onion – the secret ingredient that adds extra oomph into the soup flavor!!
- Vegetable Stock and water – for a better tasting pumpkin soup, don’t skip the broth!
- Coconut Milk – Coconut milk adds richness to the soup. Is it necessary? No. You do NOT need coconut milk or cream to make the soup thicker.
Storing Pumpkin Soup
Pumpkin soup is easy to make and leftovers are equally as delicious. This dish will keep in the fridge for up to days, or can be frozen for 3 months. When you’re ready to use your soup, if it’s too thick, just loosen it with a touch of water when reheating.
If it’s too thin, just simmer over medium heat on the stove for a little to let it reduce.
So, you could certainly make the soup a day or two in advance. This soup only requires basic pantry ingredients so don’t hesitate to give it a try.
How To Roast Pumpkin Seeds
This creamy roasted pumpkin soup is topped with yogurt and pumpkin seeds. Roasted pumpkin seeds is the perfect topping for this soup. Place raw pumpkin seeds in a bowl and pick off all the flesh bits from the seeds and discard them. Pat the seeds dry with paper towels. Toss the seeds with a little olive oil, salt, and any other seasonings that sound yummy.
Creamy Roasted Pumpkin Soup
Ingredients
- 2 cups pumpkin puree
- 3 cups vegetable broth
- 1 large onion ( chopped )
- 1 cup coconut milk
- dash cayenne
- 1/2 tsp turmeric
- 3 tbsp olive oil
- yogurt ( optional )
Instructions
- Heat 3 tablespoons olive oil in a large pot over medium heat. Once the oil is hot, add onion, stirring occasionally, until onion is translucent, about 5 to 7 minutes.
- Add salt, black pepper, turmeric cayenne pepper (if using). Pour in vegetable broth, coconut milk and pumpkin puree. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
- Once the pumpkin mixture is done cooking remove the soup from heat and let it cool slightly. Transfer soup to a bowl and serve.
- Taste and adjust if necessary (I thought the soup was just right, but you might want to add more coconut milk for extra creaminess or maple syrup if you want it a little sweeter).
- Sprinkle yogurt and pumpkin seeds over the soup and serve.
- Let leftover can be refrigerated it for up to 3 days, Or, freeze for up to 3 months.
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