Roasted Pumpkin Soup with / 1 Oz / 2 Tablespoon Oil
This roasted pumpkin soup offers a deeper flavor profile than boiled versions, making it a perfect weeknight meal. It is vegan, vegetarian, gluten-free, and dairy-free, fitting many dietary needs while remaining low in calories. The dish features a thick cream base with fresh herbs, providing a satisfying and nutritious lunch or dinner option that pairs well with crusty bread. You can also freeze leftovers for later enjoyment.
Instructions
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Prep the pumpkin
Preheat the oven to 350°F (180°C). Remove the seeds from the pumpkin and slice it into wedges. Place the wedges in a roasting dish, drizzle with 1 tablespoon of oil, and season with salt and pepper. -
Roast the pumpkin
Roast the pumpkin in the oven for 1 to 2 hours, or until the flesh is soft and the edges are caramelized. Remove from the oven and let it cool while you prepare the other ingredients. -
Sauté aromatics
Heat the remaining 1 tablespoon of oil in a pan over medium heat. Add the sliced onion and cook. Add the crushed and sliced garlic and continue cooking for 10 minutes, or until the onion is soft and clear without browning. -
Add coriander and stock
Add the ground coriander seeds to the pot and stir until fragrant. Pour in 2 cups of the vegetable stock, reserving the last cup, and stir to combine. -
Blend the soup
Scoop the pumpkin flesh from the skin into a bowl. Pour the stock mixture into a blender and add the pumpkin flesh on top. Blend until there are no lumps. -
Finish and serve
If a thinner consistency is desired, add the remaining reserved stock. Pour the soup into a bowl, garnish with cream and parsley, and serve with crusty bread.
Tips
The soup freezes well, making it a great option for meal prep. Adjust the thickness by adding the reserved stock gradually to reach your preferred consistency.
Video
“Roasted Pumpkin Soup Recipe” by Recipes by Carina, watch on YouTube.
About this recipe
Roasting the pumpkin wedges until caramelized enhances the natural sweetness of the soup, creating a rich base that blends smoothly with sautéed aromatics. The addition of ground coriander seeds adds a subtle depth that complements the savory vegetable stock. This recipe is designed to be simple and healthy, requiring minimal prep time aside from the roasting process, and serves as a comforting yet light meal for four people. The final product is a cohesive blend of soft vegetables and stock, thickened only by the pumpkin itself, ensuring a clean and wholesome taste. It is an excellent choice for those seeking easy, nutritious homemade soups that can be prepared in advance or served fresh.
