Description
This creamy and aromatic pumpkin soup recipe features roasted sugar pie pumpkins blended with spices, apple, coconut milk, and chicken broth for a rich, flavorful dish. Topped with crunchy spiced roasted pumpkin seeds, it’s perfect for a cozy fall meal.
Ingredients
Scale
Soup
- 1–2 sugar pie pumpkins to equal 4 pounds/64 ounces
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large white onion, chopped
- 1 Granny Smith apple, peeled and chopped into 1” chunks
- 3/4 teaspoon salt plus more to taste
- 1/2 teaspoon pepper
- 4–6 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon chipotle chili pepper, more or less to taste
- 1 14 oz. can coconut milk (preferably Chaokoh)
- 2 cups low sodium chicken broth
- 2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
Roasted Seeds
- Reserved pumpkin seeds
- 1 tablespoon vegetable oil
- 1 teaspoon ground cinnamon
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 1/4 teaspoon chipotle chili pepper
Instructions
- Preheat and Prepare Pumpkins: Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper for easy cleanup. Halve the pumpkins and scoop out the seeds, reserving them for roasting. Cut pumpkin halves into quarters and brush the flesh with olive oil.
- Roast Pumpkins: Place pumpkin quarters cut side down on the baking sheet. Roast for 35 minutes or until the flesh is soft and can be easily pierced with a fork. Allow to cool slightly, then peel off and discard the skin.
- Roast Seeds (Optional): Preheat oven to 325 degrees F. Line another baking sheet with parchment paper or foil sprayed with cooking spray. Rinse and thoroughly dry the reserved pumpkin seeds. Toss seeds with vegetable oil, cinnamon, sugar, sea salt, and chipotle chili pepper until evenly coated. Spread in a single layer and roast for 30 minutes or until crunchy.
- Sauté Aromatics: While seeds roast, melt butter with olive oil in a large soup pot over medium heat. Add chopped onions and apple, seasoning with salt and pepper. Sauté 8-10 minutes until onions are softened.
- Add Spices and Garlic: Stir in minced garlic and all the spices including cinnamon, ginger, cumin, turmeric, coriander, nutmeg, cloves, and chipotle chili pepper. Cook for 1 minute to release aromas.
- Add Pumpkin and Liquids: Add the roasted pumpkin flesh, coconut milk, and chicken broth to the pot. Bring to a boil, then reduce heat to low and cover the pot with the lid slightly ajar. Simmer for 15 minutes, stirring occasionally.
- Blend Soup: In batches of 2-3, carefully transfer soup to a high-powered blender to puree until smooth, leaving the blender lid slightly open to allow steam to escape. Alternatively, use a blender with a vented lid covered by a towel for safety. Return pureed soup to the pot.
- Finish Soup: Stir in maple syrup and apple cider vinegar. Adjust seasoning with salt, pepper, or additional maple syrup to taste.
- Serve and Garnish: Ladle soup into bowls and garnish with a drizzle of coconut milk, roasted pumpkin seeds, and fresh cilantro if desired.
Notes
- Store soup in an airtight container in the refrigerator for up to five days or freeze for up to three months.
- Reheat soup gently on the stove or microwave individual servings.
- Prepare ingredients ahead by roasting pumpkin and seeds, chopping aromatics, and measuring spices to save time on cooking day.
- Slow cooker method: roast pumpkin first, then combine all ingredients in a 6-quart slow cooker. Cook 6-8 hours on low or 3-4 hours on high. Blend before serving.
- Use sugar pie pumpkins for the best sweetness and texture in your soup.
- Adjust the amount of chipotle chili pepper to control heat level in both soup and roasted seeds.
