Pumpkin Soup Hack: Easy Roasted Whole Pumpkin Soup

4 servings

Prep time: 15 mins

Cooking time: 45 mins

Nutritional Information (approx.)

Ingredients

• 1 whole pumpkin (about 1.5-2 kg)
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika (optional)
• 1 litre vegetable stock
• 150ml coconut milk or double cream
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Method

1. Roast the Whole Pumpkin:
   • Preheat your oven to 180°C.
   • Wash the whole pumpkin and place it on a baking tray. Rub the outside with 1 tbsp of olive oil and prick it a few times with a fork.
   • Roast the pumpkin for about 60-80 minutes, until it’s soft and can be easily pierced with a fork. Once done, let it cool slightly.
2. Scoop Out the Flesh:
   • Cut off the top of the pumpkin, scoop out the seeds (you can roast these separately), and then scoop the flesh out into a bowl.
3. Prepare the Soup Base:
   • In a large pot, heat the remaining olive oil and sauté the chopped onion and garlic until soft and translucent.
   • Add the cumin and smoked paprika (if using) and cook for another minute to release the flavours.
4. Blend the Soup:
   • Add the roasted pumpkin flesh to the pot along with the vegetable stock. Use a hand blender to blend everything until smooth and creamy. (You can also use a regular blender, blending in batches.)
5. Add Coconut Milk or Cream:
   • Stir in the coconut milk or double cream to add richness. Season with salt and pepper to taste.
6. Simmer and Serve:
   • Let the soup simmer for 10 minutes to allow the flavours to meld together.
   • Serve hot with fresh herbs like parsley or thyme and a drizzle of extra coconut milk or cream if desired.

Chef’s Notes

No peeling or chopping: Roasting the whole pumpkin saves time and effort.

Extra flavour: Roasting the pumpkin enhances its natural sweetness and adds depth to the soup.