Roast Pumpkin Soup

Roast Pumpkin Soup

This version is optimised for maximum flavour and minimal cleanup. By roasting the pumpkin, onions, garlic, and spices together on a single tray, you create a deep, caramelized base that blends into a silky, restaurant-quality soup.

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Ingredients

The Roast

  • 1/2 medium pumpkin, diced
  • 1 large yellow onion, sliced
  • 4–6 cloves garlic, minced or pressed
  • 3 tbsp olive oil
  • The Spice Blend: 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/8 tsp ground cloves, and a tiny dash of cayenne pepper (optional)
  • Salt & freshly ground black pepper
  • 4 cups (32 oz) vegetable or bone broth
  • 1/2 cup full-fat coconut milk (plus more for drizzling)

The Garnish

  • 1/4 cup pepitas (green pumpkin seeds), toasted
  • Chili oil (for a signature kick)

Method

1.Preheat your oven to 220°C (425°F). On a large baking tray, combine the diced pumpkin, sliced onion, and garlic. Drizzle with the olive oil and sprinkle the entire spice blend (cinnamon, nutmeg, cloves, cayenne, salt, and pepper) over the top. Toss well to coat. Roast for 25–30 minutes or until the pumpkin is tender and beautifully caramelised at the edges.

2.Transfer the roasted vegetables and all the flavorful oils from the tray into a high-speed blender. Add the coconut milk and broth. Blend on high until the mixture is completely silky and smooth.

3. Pour the blended soup into a pot over medium-low heat. Let it simmer for 10–15 minutes. 

4. Taste and adjust the salt or spices if needed. Ladle the hot soup into bowls. For the final touch, add a generous sprinkle of toasted pepitas and a swirl of chilli oil to create that perfect contrast of heat and creaminess.

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