Creamy Roasted Pumpkin Soup

Name: Creamy Roasted Pumpkin Soup
Prep time: 10 min
Cook time: 50 min
Yield: 6 servings
Ingredients: 35 ounces pumpkin (peeled, insides removed & chopped into 2” chunks); 1 small onion (roughly chopped); 2 tablespoons fresh ginger (peeled & roughly chopped); 4 tablespoons Thai red curry paste; 2 cups coconut milk; 3 cups vegetable stock; 1 lemongrass stalk (slightly smashed, cut into 3-inch sections (white part only); 1 tablespoon lime juice; 1 tablespoon brown sugar; Cilantro (for serving); Coconut cream (for serving); Pumpkin seeds (for serving)

My Creamy Roasted Pumpkin Soup is a classic Fall pumpkin soup with a fresh Thai twist.

Prep10 min
Cook50 min
Makes6 servings
Calories224

Ingredients

6 servings

35 ounces pumpkin (peeled, insides removed & chopped into 2” chunks)
1 small onion (roughly chopped)
2 tablespoons fresh ginger (peeled & roughly chopped)
4 tablespoons Thai red curry paste
2 cups coconut milk
3 cups vegetable stock
1 lemongrass stalk (slightly smashed, cut into 3-inch sections (white part only)
1 tablespoon lime juice
1 tablespoon brown sugar
Cilantro (for serving)
Coconut cream (for serving)
Pumpkin seeds (for serving)

Method

1
Preheat the oven to 400 degrees F.
2
Put the chunks of pumpkin on a non-stick or lined baking tray, add a little drizzle of oil and bake in the oven for 20 minutes until tender and a fork easily goes in.
3
Add a splash of oil to a large pan or stock pot and gently fry the onion for around 5 minutes until softened. Then add the fresh ginger.
4
Add in the Thai red curry paste and stir for a couple of minutes until fragrant.
5
Pour in the coconut milk and vegetable stock, along with the lemongrass, and bring to a simmer.
6
Once simmering, add in the baked pumpkin, lime juice and sugar, stir and place a lid on the pan. Keep on a gentle simmer for 20 minutes for the flavors to develop.
7
Remove the lemongrass and then carefully blend the soup with a stick blender. Alternatively, ladle the soup into a blender jug and blend. Season with salt and pepper to taste. Great served with cilantro, pumpkin seeds and crusty bread.

Notes

Pumpkin – can be switched out for butternut squash, or a mix of sweet potato and butternut squash. As long as the quantities remain the same. Store in the fridge for up to 3 days in an airtight container. Can be frozen for up to 3 months – fully defrost before reheating.

Per serving

Carbs19 g
Protein4 g
Fat17 g
Fiber1 g

Also filed under

Vegetarian Soups

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