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Spicy Roasted Pumpkin Soup

This soup involves roasting pumpkin until tender and caramelized to develop deep, smoky flavors. The pumpkin is then blended with spices, chili, and lime, resulting in a smooth, velvety texture with a vibrant, fiery taste and a hint of sweetness. The final dish has a rich, orange hue with a slightly creamy consistency.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pumpkin, peeled and chopped preferably sugar or hubbard pumpkin
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon cinnamon ground
  • 1/2 teaspoon chili powder adjust to taste
  • 1 lime lime juice freshly squeezed
  • 1 cup vegetable broth or water
  • to taste salt and pepper for seasoning
  • 1/4 cup coconut milk optional, for creaminess

Equipment

  • Baking sheet
  • Blender or Immersion Blender

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the chopped pumpkin evenly on a baking sheet, then drizzle with olive oil and toss to coat. Roast for about 30-35 minutes until the pumpkin is soft, fragrant, and edges are slightly caramelized.
  2. Remove the pumpkin from the oven and let it sit for a few minutes to cool slightly. Transfer the roasted pumpkin to a large blender or use an immersion blender in a pot.
  3. Add the vegetable broth, ground cinnamon, chili powder, and a pinch of salt and pepper to the pumpkin. Blend until the mixture is very smooth and creamy, adjusting the consistency with more broth if needed. Taste and add more spices or salt as desired.
  4. Pour the blended soup back into the pot if using a blender. Warm the soup over medium heat, stirring occasionally. Just before serving, stir in the lime juice and coconut milk for added brightness and richness.
  5. Once heated through and fragrant, taste once more and adjust seasoning if needed. The soup should be smooth, velvety, and with a fiery spicy kick balanced by the lime and coconut flavors.
  6. Serve hot, garnished with a splash of lime or a few toasted pumpkin seeds if desired. Enjoy this warm, vibrant bowl that showcases the bold flavors of fall with a spicy twist.

Notes

Roast pumpkin until caramelized for deeper flavor. Adjust chili and lime to suit your heat preference and brightness. Add coconut milk for creaminess or skip for a lighter version.