This roasted pumpkin soup combines caramelized pumpkin, fresh ginger and coconut milk for a smooth, gently spiced autumn meal. Roasting the pumpkin first concentrates its sweetness; a squeeze of lime at the end keeps the soup bright. There is no dairy and no need for flour or a roux.
Serves: 4 | Prep: 15 minutes | Cook: 40 minutes | Total: 55 minutes
Photo: Elena Leya / Unsplash. Serving suggestion.
TOPSIMPLE RECIPES · RECIPE CARD
Roasted Pumpkin Soup with Ginger and Coconut Milk
Ingredients for roasted pumpkin soup
- 1 kg peeled, deseeded cooking pumpkin, cut into 2–3 cm cubes (buy about 1.5 kg whole pumpkin)
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 20 g fresh ginger, peeled and finely grated
- ½ teaspoon ground cumin
- 700 ml vegetable stock, plus up to 150 ml extra to adjust consistency
- 200 ml unsweetened full-fat coconut milk, plus a little for serving if desired
- 1 tablespoon lime juice, then more to taste
- ½ teaspoon fine salt, or to taste depending on the stock
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons toasted pumpkin seeds, to serve
How to make roasted pumpkin soup
- Heat the oven. Set it to 200°C conventional / 180°C fan (390°F). Line a large baking tray. Pat the pumpkin dry so it roasts rather than steams.
- Roast the pumpkin. Toss the cubes with 1 tablespoon olive oil and spread in a single layer. Roast for 30–35 minutes, turning once, until tender and browned at the edges. If crowded, use two trays.
- Soften the onion. During the last 10 minutes of roasting, heat the remaining oil in a large saucepan over medium-low heat. Cook the onion for 7–8 minutes until soft. Add garlic, ginger and cumin and stir for 1 minute, without browning the garlic.
- Simmer briefly. Add the roasted pumpkin and 700 ml stock. Bring to a gentle simmer and cook for 5 minutes.
- Blend until smooth. Remove from the heat and use an immersion blender, keeping the blade submerged. If using a jug blender, let the soup cool as required by its instructions and work in small batches; never seal steaming soup in a blender that is not designed for hot liquids.
- Finish and serve. Stir in the coconut milk and gently reheat. Add extra stock a little at a time if too thick. Season with lime juice, salt and pepper. Divide between four bowls and finish with pumpkin seeds and an optional swirl of coconut milk.
Recipe from TopSimpleRecipes
Choosing the pumpkin and getting the texture right
Use a cooking pumpkin such as sugar pumpkin or Hokkaido rather than a large carving pumpkin, which can be watery and bland. The 1 kg quantity is the prepared weight after removing the skin and seeds. Smaller, evenly sized cubes cook more consistently.
For a thicker soup, begin with 600 ml stock and add the rest after blending. For a lighter texture, add warm stock in small splashes. If the soup tastes flat, adjust salt first, then add lime a teaspoon at a time. More coconut milk will soften the ginger, while extra lime sharpens the finish.
Variations and serving ideas
For a mild soup, halve the ginger. Add a pinch of chilli flakes with the cumin for warmth. Replace coconut milk with unsweetened oat cooking cream if preferred, checking the ingredients if you need a dairy-free meal. Serve with crusty bread or tomato bruschetta.
If you prefer a stovetop version with cinnamon and nutmeg, try our butternut squash soup. For another autumn dinner, explore pumpkin and mushroom risotto.
Storage and reheating
Cool leftovers promptly, divide into shallow covered containers and refrigerate within two hours. Keep refrigerated for up to 3 days, or freeze in individual portions for up to 2 months for best quality. Thaw in the refrigerator and reheat in a saucepan, stirring until steaming hot throughout. Add a splash of water if it thickens.
Frequently asked questions
Can I use canned pumpkin? Yes, use 750–800 g plain pumpkin purée, never pumpkin pie filling. Skip roasting and add it with the stock. This changes the flavour and reduces the total time to around 25 minutes.
Can I make it ahead? Yes. Prepare the soup a day ahead and add the lime and toasted seeds just before serving for a fresher finish.
Is this recipe vegan? Yes, when made with vegan vegetable stock and unsweetened coconut milk. Check packaged ingredients and any bread served alongside it.