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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat your oven to 375°F (190°C). Cut the pumpkin into chunks, removing the seeds and skin. Toss with a little olive oil, salt and pepper, then roast for 30-40 minutes, until tender and slightly caramelized.
Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until translucent, about 2-3 minutes.
Add the minced garlic and saute for another 1-2 minutes, until fragrant.
Stir in the ground cumin, ground coriander and paprika. Saute for a minute to release the flavors.
Add the roasted pumpkin chunks to the saucepan and mix everything together.
Pour in the vegetable broth and coconut milk (liquid part only). Bring to a gentle simmer and cook for 10-15 minutes to meld the flavors.
Use an immersion blender, or transfer to a blender, to puree the soup until smooth and creamy. If using a blender, be cautious with the hot liquid.
Return the soup to the saucepan, reheat if necessary, and season with salt and pepper to taste.
Serve garnished with coconut milk and chili flakes (or paprika if you don't like spice).
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For a spicier kick, add more chili flakes to the garnish.
Use fresh pumpkin for the best flavor, but canned pumpkin can be a quick alternative.
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin can be used as a quick alternative to fresh pumpkin.
How can I make the soup spicier?
Add more chili flakes to the garnish for a spicier kick.
Is there a substitute for coconut milk?
You can use almond milk or any other plant-based milk as a substitute for coconut milk.
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and reheat it before serving.
How do I safely blend hot soup?
If using a blender, blend in batches and hold the lid down with a kitchen towel to prevent splatters.
