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Spiced Roasted Pumpkin Soup

Spiced Roasted Pumpkin Soup

Ingredients

Directions

  1. Roast pumpkin: Preheat oven to 425°F. Wash pumpkin, then cut in half horizontally through the middle. Scoop out the seeds and either discard or roast them. Rub interior of the pumpkin halves with vegetable oil. Place onto a parchment-lined baking sheet and transfer to oven to roast for 1 hour. Remove from oven and leave to cool. Once cooled, scoop flesh away from skin. Discard skin and reserve flesh for soup.
  2. Prepare soup: Melt butter in a large soup pot or Dutch oven over moderate heat. Stir in leeks and onion, then cover and cook for 5 minutes, stirring occasionally until soft, fragrant and translucent. Stir in apple, ginger and garlic then sprinkle in spices and chili flakes and cook for 1 minute more. Add pumpkin purée, coconut milk and broth. Bring to boil, then reduce to simmer and cook for 15 minutes. 
  3. Purée soup: Move soup pot or Dutch oven to the work surface. Purée soup carefully in batches using a conventional blender, with the stopper cap removed and the vent covered with a clean dishcloth, or use an immersion blender. If needed, add nut milk slowly until desired consistency is achieved. Taste, then season with salt and pepper.
  4. To serve: Ladle into soup plates or bowls. Sprinkle with finely chopped parsley and toasted pepitas. Serve immediately.
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Oven-roasted pumpkin, souped up with leeks, ginger and onion, then puréed with vegetable broth, coconut milk and fragrant spices…

  • clock icon
    40 MIN
  • 8 SERVINGS
Spiced Roasted Pumpkin Soup

This SPICED ROASTED PUMPKIN SOUP is comfort food on a cold weather day.

Soups and stews always seem to get a good rap from appreciative diners; they’re the perennial favourite comfort food. This SPICED ROASTED PUMPKIN SOUP is destined to rank high on your list of make-again-and-again soups for many good reasons, including:

  • The main ingredient,  pumpkin, is roasted to release its rich, nutty, sweetness.
  • We boost that pumpkin flavour with ginger, garlic, and apple. 
  • This soup is 100% vegan and completely gluten-free, making it a healthy meal option.
  • The soup flavouring is rounded out with vegetable stock and coconut milk, giving it a pleasing creaminess without the use of cream.

Because our homemade pumpkin soup is mighty fabulous, we’re suggesting you PIN this soup recipe on a favourite Pinterest board. You can also share this LINK with friends and other lovers of soup. Finally, SHARE pics of your finished recipes on Instagram or Facebook using #weekendatthecottage when you do. We love seeing you enjoy our recipes!

Here’s how to make SPICED ROASTED PUMPKIN SOUP:

Ingredients for Spiced Roasted Pumpkin Soup
Try to purchase locally grown and organic veggies and apples for this recipe. You will taste a difference.

INGREDIENTS

Although you’ll need to gather a number of different ingredients to make this soup recipe, don’t worry, they’re all readily available. When purchasing veggies and apples, try to source locally grown or organic options. We believe they taste better and it’s nice to support your local growers and farmers as well. You’ll also notice us using vegetable broth in this recipe instead of chicken stock or beef broth. I use homemade broth whenever I make soup recipes, but you can also find really good store-bought ones too. The option is yours.

A medium-sized sugar pumpkin cut in half
Plump, sweet, sugar pumpkins work best for this recipe.

FRESH PUMPKIN

This recipe is the answer to, “What do you make using fresh pumpkins?” To clarify, I always have a few medium-sized sugar pumpkins, AKA pie pumpkins, around the cottage over the fall months. I like to place them out on the table as a decor enhancement, but eventually, I use them to make FRESH SPICED PUMPKIN PIE or a soup such as this. Way smaller and exceedingly tastier than the huge pumpkins used to carve Jack O’Lanterns, my favourite varieties of cooking pumpkins include Baby Bear and Small Sugar.

The roasted pumpkin fresh out of the oven
The pumpkin takes on a pleasing, nutty flavouring during the roasting.

Using them for a recipe could not be any easier. Simply cut them through the middle horizontally, scoop out the seeds, rub the flesh with a bit of olive oil and roast for 45 – 60 minutes in a 425°F oven. This same process works to cook butternut squash as well. Once cooled, scoop out the softened flesh and continue with your recipe. Roasted pumpkin is such a splendid treat.

Leeks, applesm ginger, white onion and garlic give the soup loads of flavour.
A mirepoix of fragrant veggies, apples and ginger gives the soup loads of flavour.

VEGETABLE MIREPOIX

Just so we’re all working off the same recipe card, a mirepoix is a gathering of finely diced vegetables cooked in butter, or in this case, vegetable (olive) oil. For this recipe, we built the first flavours of the soup using leek, onion, garlic, ginger and apple. Yup, adding fruit to a mirepoix adds an entirely new and quite pleasing dimension.

Curry powder, cumin, chilli flakes and coriander add a pleasing spice flavouring to the soup.
Feeling spicy? Add your favourites to this recipe. You can’t go wrong!

SPICES

The plan for this soup recipe was to spice it up using curry. When we got to testing it, we were like, “Let’s add some cumin. How about coriander? Can you spice it up with chilli flakes?” The end result is a well-balanced spice combination that partners perfectly with the sweetness of the leeks, apples and onion and the heat from the fresh ginger. It’s quite the taste sensation. That said, feel free to add your favourite spices to this blend. Cinnamon, nutmeg and cloves can all work well.

All of the ingredients simmering in the Dutch oven.
Use a thick-bottomed Dutch oven or large soup pot for best results.

SOUP POT

Make this soup in a large soup pot or Dutch oven, something with a thick, heavy bottom. Cooking stews and soups in a thick-bottomed pot distributes the heat evenly and prevents them from burning – you only need to learn that lesson once to make the switch. The recipe instructs that the soup be puréed. Although you can use a conventional blender, we think an immersion blender is the easier option with less clean up too. You can find a link to purchase one down below.

Fresh curly parsley and pepitas.
Sprinkling pepitas and chopped fresh parsley is the perfect garnish for this simple soup recipe.

GARNISH

The first time we tested the soup, I served it as is. Sure, it tasted wonderful, but presenting the bowl without any type of garnish was a fail. Funny how that works. Two weeks ago I served it to a bunch of friends with a sprinkle of chopped parsley and some pepitas or peeled pumpkin seeds. Everyone said, “Love the pumpkin seeds!” Just goes to show, we can always up our game!

Spiced Roasted Pumpkin Soup

SERVE

There are a number of suggested pairings to serve with this tasty soup recipe. A bowl of soup with these PROSCIUTTO & PEACH CROSTINI makes for a light lunch. This soup, some veggies and a container of our ROASTED PUMPKIN HUMMUS is your answer to a healthy take-to-work lunch or school meal idea. Finally, how about some FLAKY TEA BISCUITS on the side? Perfect!

Enjoy this SPICED ROASTED PUMPKIN SOUP whenever you need a healthy dose of satisfying comfort food.

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Spiced Roasted Pumpkin Soup

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Products used in this recipe

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Spiced Roasted Pumpkin Soup

Ingredients

  • 1 5 pound sugar pumpkin
  • 1 tablespoon vegetable oil
  • 2 leeks, white parts, thinly chopped
  • 1 white onion, diced
  • 4 garlic cloves, diced
  • 2-inch knob of ginger, peeled and grated
  • 2 apples, peeled, cored and diced
  • 1 tablespoon curry powder
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon chili flakes
  • 4 tablespoons vegetable oil
  • 4 cups vegetable broth
  • 1 can coconut milk
  • ½ to 1 cup nut milk
  • kosher salt and black pepper
  • To serve:
  • toasted pepitas
  • chopped parsley

Directions

  1. Roast pumpkin: Preheat oven to 425°F. Wash pumpkin, then cut in half horizontally through the middle. Scoop out the seeds and either discard or roast them. Rub interior of the pumpkin halves with vegetable oil. Place onto a parchment-lined baking sheet and transfer to oven to roast for 1 hour. Remove from oven and leave to cool. Once cooled, scoop flesh away from skin. Discard skin and reserve flesh for soup.
  2. Prepare soup: Melt butter in a large soup pot or Dutch oven over moderate heat. Stir in leeks and onion, then cover and cook for 5 minutes, stirring occasionally until soft, fragrant and translucent. Stir in apple, ginger and garlic then sprinkle in spices and chili flakes and cook for 1 minute more. Add pumpkin purée, coconut milk and broth. Bring to boil, then reduce to simmer and cook for 15 minutes. 
  3. Purée soup: Move soup pot or Dutch oven to the work surface. Purée soup carefully in batches using a conventional blender, with the stopper cap removed and the vent covered with a clean dishcloth, or use an immersion blender. If needed, add nut milk slowly until desired consistency is achieved. Taste, then season with salt and pepper.
  4. To serve: Ladle into soup plates or bowls. Sprinkle with finely chopped parsley and toasted pepitas. Serve immediately.

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