Roasted Pumpkin Soup Recipe

Roasted pumpkin soup served in white bowl with cheese toast on side.

5 from 3 votes

This Roasted Pumpkin Soup with coconut milk and sage is creamy, healthy, and comforting warm meal perfect for fall or winter night. Its super easy to make and tastes so delicious!

Prep Time10

Cook Time45

Total Time1

Course: Dinner, Soup

Cuisine: American, World

Diet: Gluten Free, Nut-free, Vegetarian

Servings:

Calories: 205kcal

Author: Farrukh Aziz

Ingredients

2 pounds Pumpkin peeled and diced in ¾-1" cubes
2 tablespoons Olive Oil
1 medium Onion diced
6 large Garlic cloves or 8-10 small
4-5 Sage
2 tablespoons Salted Butter
½ teaspoon Sugar
¾ teaspoon Salt or to taste
½ teaspoon Freshly Ground Black Pepper or to taste
½ teaspoon Red Pepper Flakes adjust the amount as per you like
1 cup Coconut Milk at room temperature
1½ cup Vegetable Stock preferably warm

US Customary - Metric

Instructions

Pre-heat the oven at 400°F (200° celsius).
Place pumpkin cubes on a rimmed baking sheet pan, and drizzle with olive oil. Toss, and arrange them in a single layer. Roast for 20-25 minutes.
Carefully take out the sheet pan, spread diced onion, garlic cloves, roughly torn sage leaves and butter cubes. Pop it back into the oven and roast for another 20-25 minutes or until pumpkin is soft.
Now, transfer all the roasted ingredients to a high-speed blender along with sugar, salt, pepper, red pepper flakes, coconut milk and vegetable stock.
Blend until smooth and creamy. If desired, you can adjust the consistency to thin down the soup by adding more coconut milk or stock.
Dish out, garnish with some more coconut milk and crisp butter fried sage. Serve warm with garlic cheese toast or croutons and some side dish or salad on side.

Notes

For variation: Feel free to throw in some extra produce like carrots, sweet potatoes, apples, potatoes or cauliflower along with pumpkin while roasting. Nuts like almonds, and cashew nuts would be great addition too.

To freeze: If you plan to freeze this soup for a meal prep, I recommend blend everything (except coconut milk) until smooth and cool completely. Transfer to a clean airtight container in portions and freeze up to 3 months.

To reheat: Thaw the soup in the fridge, reheat in the pot on stove top or in microwave until warm through. Add coconut milk and heat for another 1-2 minutes, and serve!

Nutrition