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–+ servings

Roasted Pumpkin and Coconut Soup

This pumpkin soup is made by roasting chunks of pumpkin to deepen its sweetness, then blending it into a smooth, velvety puree. The addition of coconut milk and turmeric creates a creamy, vibrant final dish with a warm, spiced flavor and a comforting texture.
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Course: Main Course
Cuisine: fusion
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: 220kcal
Author: James Taylor
Servings: 4

Equipment

Ingredients

  • 1 kg pumpkin, peeled and cubed butternut squash or sugar pumpkin work well
  • 2 tablespoons coconut oil or any neutral oil
  • 1 teaspoon ground turmeric
  • 3 cups vegetable broth or water for a lighter version
  • 1 can (13.5 oz) coconut milk full-fat for creaminess
  • to taste Salt and pepper

Instructions

  • Preheat your oven to 400°F (200°C) and spread the pumpkin chunks evenly on a baking sheet. Drizzle with coconut oil and toss to coat.
  • Roast the pumpkin for about 30-40 minutes, until it's tender and caramelized around the edges, filling your kitchen with warm, sweet aromas.
    Roast the pumpkin for 25-30 minutes, flipping halfway through, until golden brown and tender with slightly charred edges and a sweet aroma
  • Transfer the roasted pumpkin to a blender or into a large pot if using an immersion blender. Add the ground turmeric.
    Transfer the roasted pumpkin to a blender or into a large pot if using an immersion blender
  • Pour in the vegetable broth and blend until smooth and creamy - the mixture should be velvety and vibrant orange.
    Pour in the vegetable broth and blend until smooth and creamy — the mixture should be velvety and vibrant orange
  • Pour the blended mixture back into a pot or keep blending if using an immersion blender directly in the pot. Gently warm over medium heat, stirring occasionally.
    Pour the blended mixture back into a pot or keep blending if using an immersion blender directly in the pot
  • Stir in the coconut milk and season with salt and pepper. Let the soup heat through for about 5 minutes, until it’s hot and well combined.
    Stir in the coconut milk and season with salt and pepper. Let the soup heat through for about 5 minutes
  • Taste and adjust the seasoning, adding more salt, pepper, or turmeric if desired for extra vibrancy.
    Taste and adjust the seasoning, adding more salt, pepper, or turmeric if desired for extra vibrancy
  • Serve the soup hot, garnished with toasted pumpkin seeds or a swirl of coconut cream if desired.

Nutrition

Calories: 220kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Sodium: 480mg | Potassium: 600mg | Sugar: 8g | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg