Creamy Roasted Pumpkin Soup (Ginger & Coconut Milk Recipe)
This rich and velvety Creamy Roasted Pumpkin Soup gets its unmatched depth from roasting the pumpkin first, then blending it with fresh ginger, curry powder, and full-fat coconut milk. A luxuriously smooth and naturally dairy-free fall soup perfect for cozy meals or holiday gatherings.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Dutch Oven or Soup Pot
- immersion blender or countertop blender
- Chef’s Knife
Ingredients
- 1 3–4 lb sugar pumpkin (pie pumpkin), halved and seeded
- 1 Tbsp olive oil, plus more for roasting
- 2 Tbsp butter (or coconut oil/vegan butter)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 1 tsp curry powder (or Madras)
- 0.5 tsp dried thyme
- pinch of nutmeg
- 4 cups vegetable broth (or chicken broth)
- 13.5 oz full-fat coconut milk (1 can)
- 1 Tbsp maple syrup (optional)
- salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Rub pumpkin halves with oil and place cut-side down on a parchment-lined baking sheet. Roast for 45–60 minutes until tender.
- Let pumpkin cool slightly, then scoop out the flesh and discard the skin. Measure out 3–4 cups of pumpkin.
- Melt butter in a Dutch oven over medium heat. Add onion and sauté 5–7 minutes until softened. Add garlic and ginger; cook 1 minute.
- Stir in curry powder, thyme, and nutmeg. Add roasted pumpkin, broth, maple syrup, salt, and pepper. Bring to a gentle simmer.
- Remove from heat. Use an immersion blender to puree until smooth and velvety, or transfer in batches to a blender.
- Return soup to low heat and stir in full-fat coconut milk. Warm gently for 5 minutes without boiling. Adjust seasoning and serve.
Notes
Roasting the pumpkin intensifies sweetness and prevents a watery soup. Add lime juice or a splash of apple cider vinegar if you need brightness at the end.