Spiced Pumpkin Coconut Hearty Soup (Printable Version)
Creamy roasted pumpkin blended with warming spices and rich coconut milk for ultimate comfort.
# What You'll Need:
→ Vegetables
01 - 2.2 pounds pumpkin, peeled and diced
02 - 1 large onion, chopped
03 - 2 cloves garlic, minced
04 - 1 thumb-sized piece ginger, grated
05 - 1 medium carrot, diced
→ Spices & Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - ½ teaspoon ground cinnamon
09 - ¼ teaspoon ground nutmeg
10 - ¼ teaspoon chili flakes
11 - Salt and black pepper to taste
→ Liquids
12 - 1 can (13.5 ounces) coconut milk
13 - 3 cups vegetable broth
→ Garnishes
14 - Fresh cilantro, chopped
15 - Toasted pumpkin seeds
16 - Coconut cream for drizzling
# How To Make:
01 - Preheat oven to 400°F. Spread the diced pumpkin on a baking tray, drizzle with olive oil, and roast for 20-25 minutes until tender and slightly caramelized.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Sauté onion, garlic, ginger, and carrot for 5-6 minutes until soft and fragrant.
03 - Stir in cumin, coriander, cinnamon, nutmeg, and chili flakes. Cook for 1 minute until aromatic.
04 - Add roasted pumpkin to the pot. Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
05 - Stir in coconut milk and simmer for another 5 minutes.
06 - Use an immersion blender or work in batches with a standard blender to puree until completely smooth. Adjust seasoning with salt and pepper.
07 - Serve hot, garnished with cilantro, pumpkin seeds, and a drizzle of coconut cream if desired.
# Expert Advice:
01 -
- The roasted pumpkin brings this incredible sweetness that balances perfectly with the creamy coconut
- It comes together in under an hour but tastes like something that simmered all day
02 -
- The roasting step isn't optional if you want that deep caramelized flavor, so don't skip it even when you're pressed for time
- Let the soup cool slightly before blending if you're using a regular blender, otherwise the steam can create dangerous pressure
03 -
- Grate the ginger with a microplane if you have one, it releases more flavor than chopping
- Toast your pumpkin seeds in the same pan you roasted the pumpkin in, they'll pick up all those caramelized bits