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Spicy Roasted Pumpkin Soup

This pumpkin soup is made by roasting fresh pumpkin to develop a deep, earthy flavor, then blending it into a smooth puree. It is seasoned with garlic, cumin, smoky chili powder, and a splash of hot sauce, resulting in a velvety, vibrant orange soup with a fiery, smoky taste and a thick, comforting texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg fresh pumpkin preferably sugar or carving pumpkin
  • 4 cloves garlic minced
  • 1 teaspoon cumin ground
  • 1 teaspoon smoked chili powder
  • 2 tablespoons olive oil
  • 1 cup vegetable broth or chicken broth
  • 1 dash hot sauce to taste
  • to taste salt and pepper adjust seasoning as needed
  • 0.5 cup cream or coconut milk optional for garnish

Equipment

  • Baking sheet
  • Immersion blender or regular blender
  • Soup pot or large saucepan
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Roast until tender and flesh is easily pierced, about 40-45 minutes.
  2. Once cooled enough to handle, scoop out the roasted pumpkin flesh and set aside.
  3. Heat olive oil in a large soup pot over medium heat. Add the minced garlic and cook until fragrant and just golden, about 1 minute. Stir in cumin and smoked chili powder, cooking for another 30 seconds until fragrant.
  4. Add the roasted pumpkin flesh to the pot and stir to coat with the spices and garlic. Pour in the vegetable broth and bring to a gentle simmer.
  5. Use an immersion blender to blend the soup until smooth and creamy, or carefully transfer in batches to a blender. Blend until the mixture is velvety and uniform in color.
  6. Stir in a splash of hot sauce and taste, then season with salt and pepper as needed. Let simmer for another 5 minutes to allow flavors to meld.
  7. Serve the hot soup in bowls, garnished with a swirl of cream or coconut milk if desired, to add a touch of richness and visual appeal.

Notes

For extra smoky flavor, use smoked paprika instead of chili powder. Adjust the hot sauce amount for your preferred spice level.