Pumpkin Soup

Roasting a pumpkin transforms it from humble to extraordinary, with caramelized edges and a natural sweetness that pairs like a fall dream with warm spices. In this pumpkin soup, creamy coconut milk mingles with fragrant cumin, coriander and cardamom, creating a silky texture that’s comforting without being heavy. Topped with a sprinkle of fresh herbs and a crack of black pepper, it’s a dish that’s both simple and satisfying, the kind you’ll want to ladle into your favorite bowl and savor slowly.

Pumpkin Soup Ingredients

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• Pumpkin: Roasting the pumpkin enhances its natural sweetness and deepens its flavor, providing a rich, earthy base for the soup.
• Olive oil: It helps roast the pumpkin and saute the onion, bringing out their flavors and adding a subtle richness to the soup. Use regular or extra-virgin olive oil.
• Onion: The onion adds a layer of sweetness and savory depth when sauteed, creating a flavorful foundation for the soup.
• Garlic: Garlic brings a pungent, aromatic quality that complements the other spices and enhances the overall flavor of the soup.
• Fresh ginger: It provides a warm, slightly spicy zing that brightens the soup and pairs well with the pumpkin.
• Salt: Salt enhances the flavors of all the ingredients, balancing sweetness and bringing out the nuances of the spices.
• Ground cumin: Cumin lends an earthy, slightly smoky note, adding depth to the flavor profile of the soup.
• Ground coriander: Coriander offers a citrusy, floral touch that complements the sweetness of the pumpkin and the warmth of the spices.
• Ground cardamom: This fragrant spice adds a hint of warmth and sweetness, contributing to the soup’s aromatic complexity.
• Black pepper: It gives a subtle heat that balances the sweetness of the pumpkin and the richness of the coconut milk.
• Crushed red pepper flakes: These add a mild, lingering heat, giving the soup a slight kick without overwhelming the other flavors.
• Ground nutmeg: Nutmeg brings a warm, slightly sweet spice that enhances the roasted pumpkin’s natural flavor.
• Vegetable broth: Vegetable broth adds moisture and helps blend the flavors, providing a savory backbone without overpowering the dish.
• Coconut milk: This adds a creamy, rich texture to the soup while also contributing a hint of sweetness and a subtle coconut flavor. Use coconut milk, not coconut cream.
• Fresh parsley or cilantro: These fresh herbs bring a bright, herbal note that contrasts with the richness of the soup, adding a pop of color and flavor.
• Cider vinegar or balsamic vinaigrette (optional): It provides a tangy, acidic balance that cuts through the richness and enhances the overall depth of flavor.
• Freshly cracked black pepper (for serving): A final sprinkle of pepper adds a sharp, spicy kick that complements the soup’s smooth, rich texture.

Directions

Step 1: Roast the pumpkin

Jonathan Melendez for Taste of Home

Preheat the oven to 400°F. Cut the pumpkin in half lengthwise, then scoop out the seeds and discard them. Trim off the stem, then drizzle the cut sides of the pumpkin with two tablespoons of olive oil. Place the pumpkin halves, cut side down, on a foil-lined baking sheet. Roast for 50 to 60 minutes, or until the flesh is soft and lightly browned. Allow the pumpkin to cool until it’s easy to handle, then scoop out the flesh and discard the rind.

Step 2: Cook the aromatics and spices

Jonathan Melendez for Taste of Home

In a large Dutch oven or stockpot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about five minutes. Stir in the minced garlic, fresh ginger, salt, cumin, coriander, cardamom, black pepper, crushed red pepper flakes and nutmeg. Cook for one additional minute, stirring constantly, until the spices are fragrant and fully incorporated.

Step 3: Combine and simmer

Jonathan Melendez for Taste of Home

Add the roasted pumpkin flesh, vegetable broth and coconut milk to the pot. Stir everything together and bring the mixture to a simmer. Cook for 10 to 15 minutes, allowing the flavors to meld. Remove the pot from heat, then use an immersion blender to puree the soup until very smooth. Stir in the parsley or cilantro, and add the vinegar if desired. Ladle the soup into bowls and garnish with freshly cracked black pepper before serving.

Jonathan Melendez for Taste of Home

Pumpkin Soup Variations

• Add roasted garlic: Roast a whole head of garlic alongside the pumpkin for a deeper, sweeter flavor, then squeeze the softened cloves into the soup before blending.
• Stir in curry paste: Incorporate a tablespoon or two of red or yellow curry paste while cooking the spices to give the soup a bold, spicy kick with an extra layer of complexity.
• Use butternut squash: Substitute butternut squash for the pumpkin to create a slightly sweeter and silkier version of the soup.
• Add apples for sweetness: Peel, core and chop an apple, then saute it with the onion to add a natural sweetness that complements the pumpkin’s flavor.
• Top with spiced pumpkin seeds: Roast pumpkin seeds with olive oil and your favorite spices, then sprinkle them on top for a crunchy, savory garnish.
• Mix in smoked paprika: Add a teaspoon of smoked paprika to the spices for a subtle smoky flavor that enhances the soup’s warmth.
• Add a drizzle of maple syrup: Finish the soup with a drizzle of maple syrup to enhance the natural sweetness of the pumpkin and add a touch of autumnal flavor.

How to Store Pumpkin Soup

To store the pumpkin soup, let it cool completely before transferring it to an airtight container. Keep it in the refrigerator, where it will stay fresh for up to four days. For the best consistency and flavor, stir the soup well before serving again.

Can you freeze pumpkin soup?

Yes, pumpkin soup freezes beautifully. To freeze, let the soup cool completely, then transfer it to airtight, freezer-safe containers, leaving a little room at the top for expansion. Pumpkin soup will last in the freezer for up to three months.

Can you make pumpkin soup ahead of time?

Absolutely! Pumpkin soup is a great make-ahead dish, as the flavors continue to develop over time. Simply store it in the fridge or freezer, then reheat when you’re ready to serve.

How do you reheat pumpkin soup?

To reheat pumpkin soup, pour it into a pot and warm it over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave in one-minute intervals, stirring between each, until the soup reaches your desired temperature.

Pumpkin Soup Tips

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What kind of pumpkin should I use for pumpkin soup?

For the best flavor and texture, use a sugar pumpkin (also known as a pie pumpkin) for pumpkin soup. These smaller, sweeter pumpkins have a smooth, creamy flesh that’s perfect for cooking and blends well into soups. Avoid using large carving pumpkins, as they tend to be watery and less flavorful.

Can I use canned pumpkin for pumpkin soup?

Yes, canned pumpkin can be used in place of fresh roasted pumpkin for a quicker version of the soup. Just be sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.

What spices can I add to pumpkin soup for extra flavor?

In addition to the standard spices, you can add cinnamon, turmeric or smoked paprika for more warmth and depth of flavor. A dash of cayenne pepper or a pinch of allspice can also give the soup an extra kick.

What can I serve with pumpkin soup?

Pumpkin soup pairs well with crusty French bread, a simple green salad or grilled cheese sandwiches for a complete meal. You can also serve it with a side of roasted vegetables or top it with croutons for added texture.