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Roasted pumpkin soup in a bowl with a bread slice.
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Vegan roasted pumpkin soup with coconut milk

This roasted pumpkin soup with coconut milk is a delicious vegan fall soup flavored with warm spices which make it a delightful dish for a cold day. The creaminess of the soup comes from coconut milk whose sweetness perfectly balances the heat of the spices.
Course Soup
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5
Calories 198kcal

Equipment

  • Oven
  • 1 Large cooking pot
  • baking tray
  • Blender immersion blender, stand blender, or food processor, any tool can be used.
  • Knife and chopping board

Ingredients

  • 1.25 kgs pumpkin any variety
  • 1 medium-sized onion chopped
  • 4-5 garlic cloves chopped
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ginger powder
  • ground black pepper to taste
  • Salt to taste
  • 1 cube vegetable bouillon
  • ½ cup coconut milk
  • 3 tablespoons olive oil
  • 3 cups water

Ingredients for garnishing (optional)

  • Pepitas
  • Red chili flakes
  • Chopped parsley or any other fresh herb

Instructions

  • Cut the pumpkin into medium cubes. Spread the pumpkin cubes on a baking tray lined with parchment paper. Brush the pumpkin pieces with olive oil. Sprinkle salt and pepper. Turn them over and keep the flesh side down. Prick the skin of all the pumpkin cubes at multiple places with a knife.
  • Bake in a preheated oven at 200°C (or, 400℉) for 40-45 minutes or until the pumpkin is tender and cooked. Take them out from the oven and allow to reach room temperature.
  • Scoop out the pumpkin flesh using a spoon or knife. Discard the skin and keep the pumpkin flesh aside.
  • Heat oil in a large cooking pot. Add onion and garlic. Saute until the onion turns translucent.
  • Add vegetable bouillon cube and saute for a few seconds.
  • Add all the powdered spices and salt. Saute for another few seconds.
  • Add water and pumpkin. Cook for 2-3 minutes on medium heat.
  • Puree the soup with an immersion blender until smooth.
  • Add coconut milk and mix. If required, add more water at this stage to get the desired consistency. Check and adjust the seasoning. Cook for another 3-4 minutes.
  • Garnish with pepitas, chili flakes, and chopped fresh herbs. Enjoy!

Video

Notes

  • This soup can also be made by simply boiling peeled pumpkin cubes in a pot. Just peel the pumpkin, cut into cubes, and add water until it covers the pumpkin. Boil until the pumpkin gets nicely cooked. Puree and then follow the recipe given in the recipe card.
  • Don't make very large pieces of pumpkin otherwise the baking time will get increased.
  • While baking, keep the flesh side down.
  • If you prefer spicy food, add some chili flakes or chopped chili peppers.
  • Other spices like curry powder, cumin powder, ground cloves, etc can also be used to flavor this roasted pumpkin soup.
  • To give a brighter yellow color to the pumpkin soup, add around ¼ teaspoon of turmeric powder.
  • Instead of an immersion blender (hand blender), a stand blender or food processor can also be used to blend the soup.
  • I prefer pumpkin soup that's slightly thick and creamy, if you prefer a thinner soup, add more liquid.
  • Non-vegans may use cooking cream or milk instead of coconut milk
  • More recipe tips, tricks, and variation suggestions are shared in the post above. Please follow them to make this recipe.

Nutrition

Calories: 198kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Sodium: 15mg | Potassium: 941mg | Fiber: 2g | Sugar: 8g | Vitamin A: 21366IU | Vitamin C: 25mg | Calcium: 70mg | Iron: 3mg