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- 1 medium-sized pumpkin (approximately 3-4 pounds), peeled and diced into uniform pieces - 1 medium onion, finely chopped - 3 cloves of garlic, minced - 1 teaspoon ground ginger - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 can (14 oz) coconut milk - 4 cups vegetable broth (preferably low-sodium) - 2 tablespoons extra virgin olive oil - Salt and pepper, to taste - Fresh cilantro leaves or toasted pumpkin seeds (for garnishing) In this recipe, pumpkin is the star. It gives the soup a creamy base and a sweet flavor. I love using a medium-sized pumpkin, as it provides just the right amount for this dish. When you peel and dice it, aim for uniform pieces. This helps in even roasting. Next, I add onion and garlic for depth. The onion adds sweetness, and the garlic gives a lovely aroma. Together, they create a great flavor foundation for the soup. Spices play a key role too. I use ground ginger, cumin, and coriander. They bring warmth and a hint of earthiness. The coconut milk makes the soup rich and creamy. It balances the flavors perfectly. Vegetable broth adds extra depth. I recommend using low-sodium broth. This way, you can control the saltiness of the soup. Olive oil helps in roasting the veggies and adds a nice richness. Finally, I season with salt and pepper. Adjust these to your taste for the perfect finish. Don't forget the garnishes! Fresh cilantro or toasted pumpkin seeds add a nice crunch and freshness to each bowl. They make the soup look beautiful too. Enjoy these simple and essential ingredients for a delightful creamy roasted pumpkin soup! - Preheat the Oven Start by preheating your oven to 400°F (200°C). A hot oven gives the pumpkin and onion a nice caramelization. - Prepare the Vegetables In a large baking tray, mix the diced pumpkin, chopped onion, and minced garlic. Drizzle olive oil over the veggies. Add salt and pepper to taste. Toss everything well until the vegetables are nicely coated. - Roast the Vegetables Place the tray in the preheated oven. Roast for 30-35 minutes. Stir halfway through for even cooking. Your pumpkin should become tender and golden. - Combine Spices and Broth Take the roasted veggies out of the oven. In a large pot, add the pumpkin, onion, and garlic. Sprinkle in ground ginger, cumin, and coriander. Stir well to mix the spices with the vegetables. - Blend the Soup Pour in the vegetable broth. Bring the mix to a boil, then lower the heat to a gentle simmer. Cook for about 10 minutes. This helps all the flavors come together. Use an immersion blender to puree the soup until smooth. You can also use a countertop blender, but remember to vent the top. - Incorporate Coconut Milk Add the coconut milk to the pot. Stir it in and let the soup heat on low for another 5 minutes. Taste the soup and adjust the salt and pepper if needed. - Serve and Garnish Serve the soup hot in bowls. Top with fresh cilantro leaves or a sprinkle of toasted pumpkin seeds. This adds a nice crunch and makes the soup look appealing. Enjoy every spoonful of this creamy delight! Roasting Time and Temperature Roasting your pumpkin at 400°F (200°C) for 30-35 minutes works well. This heat brings out the sweetness. The edges of the pumpkin and onion should brown slightly. This adds flavor and depth to the soup. Importance of Tossing Vegetables Toss your veggies well before roasting. This step helps them cook evenly. It ensures every piece gets coated with oil and seasoning. Stir halfway through the roasting time too. This keeps them from burning and promotes even cooking. Using an Immersion Blender vs. Countertop Blender An immersion blender is my favorite. It lets you blend the soup right in the pot. This saves time and cuts down on dishes. If you use a countertop blender, blend in small batches. Always vent the lid to let steam escape. This prevents spills and burns. Tasting and Seasoning Adjustments Always taste your soup before serving. You might need more salt or pepper. Feel free to add a touch of spice or sweetness if it needs it. A squeeze of lime can brighten flavors too. Adjusting flavors makes your soup unique and delightful. {{image_4}} If you want to change the coconut milk, you can use almond milk or cashew cream. Both options give a nice, creamy texture. You can also try oat milk for a milder taste. Each choice brings its own flavor, making the soup unique. You can mix in other veggies for extra taste. Carrots add sweetness. Sweet potatoes bring a lovely texture. You might also use butternut squash for a different flavor. Just make sure to roast them with the pumpkin. To kick up the flavor, add spices like nutmeg or smoked paprika. These spices add warmth and depth. Fresh herbs like thyme or sage also work well. You can stir them in right before serving for a bright flavor. Garnishes make your soup look special. You can top it with a swirl of coconut milk. Toasted pumpkin seeds add crunch. Fresh cilantro gives a nice touch of green. Each garnish adds a pop of color and taste. This soup is naturally vegan and gluten-free. It’s perfect for everyone! You can enjoy it without worry. Just check your broth to ensure it’s gluten-free. This way, everyone can savor the creamy goodness. Refrigeration Guidelines You can keep leftover creamy roasted pumpkin soup in the fridge. Place it in an airtight container. It stays fresh for about three to five days. Make sure the soup cools down before you store it. Freezing the Soup If you want to keep it longer, freezing is a great choice. Use a freezer-safe container. Leave some space at the top because the soup expands when frozen. It can last for up to three months in the freezer. When ready, thaw it in the fridge overnight before reheating. Best Methods for Reheating The best way to reheat the soup is on the stove. Pour the soup into a pot over low heat. Stir gently until it's warm. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in 30-second bursts, stirring in between. How Long to Keep the Soup You can store the soup in the fridge for three to five days. If frozen, it lasts for about three months. After that, the soup can lose flavor and texture. Always check for signs of spoilage before eating. Yes, you can use fresh pumpkin. Fresh pumpkin adds a rich, vibrant flavor. It also gives a nice texture. Canned pumpkin is easy but may lack depth. Fresh pumpkin lets you control the taste and freshness. Advantages of Fresh vs. Canned Pumpkin: - Fresh pumpkin is more flavorful. - It offers better texture. - You can roast and caramelize it for added sweetness. - Canned pumpkin is convenient and saves time. To thicken the soup, you can add a few things. A common method is to include more roasted pumpkin. You can also blend it longer for a creamier texture. Tips for achieving a thicker consistency: - Add a potato when roasting for extra creaminess. - Use less broth than called for. - Try adding a cornstarch slurry to the simmering soup. - Blend some of the soup and leave the rest chunky. Pumpkin soup pairs well with several sides. A warm, crusty bread is a classic choice. It adds texture and makes the meal cozy. You could also serve a fresh salad for a light touch. Best Side Dish Pairings: - Crusty bread or rolls for dipping. - A simple green salad for freshness. - Grilled cheese sandwiches for a comforting bite. - Roasted vegetables for added flavor and nutrition. This article covered how to make a delicious pumpkin soup. You learned about essential ingredients, like pumpkin, spices, and coconut milk. We walked through preparation, cooking, and serving steps. Tips helped perfect your roasting and blending techniques. I also shared variations for customizing flavors and accommodating diets. Now, you can enjoy this warm, tasty soup any time. Try different garnishes and spices to make it your own. Happy cooking!

Creamy Roasted Pumpkin Soup With Coconut Milk

Warm up your fall with this creamy roasted pumpkin soup that’s packed with flavor! Made with fresh pumpkin, aromatic spices, and creamy coconut milk, this easy recipe is perfect for cozy nights. Learn how to roast the vegetables to perfection and blend them into a luscious soup in just under an hour. Click through for the full recipe and enjoy a delicious bowl that’s perfect for sharing with family and friends!
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Ingredients
  

1 medium-sized pumpkin (approximately 3-4 pounds), peeled and diced into uniform pieces

1 medium onion, finely chopped

3 cloves of garlic, minced

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 can (14 oz) coconut milk

4 cups vegetable broth (preferably low-sodium)

2 tablespoons extra virgin olive oil

Salt and pepper, to taste

Fresh cilantro leaves or toasted pumpkin seeds (for garnishing)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This high temperature will help achieve caramelization on the pumpkin and onion.

    Prepare the Vegetables: In a large baking tray, combine the diced pumpkin, chopped onion, and minced garlic. Drizzle the olive oil over the vegetables, and season generously with salt and pepper. Toss everything together until evenly coated.

      Roast the Vegetables: Place the tray in the preheated oven and roast for 30-35 minutes. Stir halfway through the cooking time to ensure even roasting. The pumpkin should be tender and lightly caramelized once done.

        Combine Spices and Broth: In a large pot, transfer the roasted mixture (pumpkin, onion, and garlic), and add the ground ginger, cumin, and coriander. Stir well to combine the spices with the roasted vegetables.

          Make the Soup: Pour in the vegetable broth, increase the heat to bring the mixture to a boil, then reduce to a gentle simmer. Let it cook for about 10 minutes to allow all flavors to meld together harmoniously.

            Blend the Soup: Using an immersion blender, puree the soup until it reaches a smooth consistency. If you prefer, you can also transfer the soup to a countertop blender in batches, ensuring to vent the top to avoid pressure buildup.

              Incorporate Coconut Milk: Stir in the coconut milk and allow the soup to heat through on low for an additional 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed.

                Serve and Garnish: Serve the soup hot in bowls, garnished with fresh cilantro leaves or a sprinkle of toasted pumpkin seeds to add a delightful crunch and visual appeal.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                    - Serving Suggestion: Pair with warm crusty bread for a complete meal, and enjoy a cozy dining experience!