When the autumn season arrives, there is nothing more comforting than a warm bowl of soup. And what better way to embrace the flavors of fall than with a roasted pumpkin soup infused with the aromatic spices of cumin and coriander?.

The Versatility of Pumpkin

Pumpkin, a member of the squash family, is a quintessential ingredient during the fall season. Known for its sweet and earthy flavor, pumpkin can be used in a variety of dishes, from pies and cakes to savory dishes like soups and stews.

Roasting Pumpkin for Maximum Flavor

Before diving into the recipe, it is important to note that roasting the pumpkin is a crucial step in enhancing its flavor. By roasting the pumpkin, the natural sugars caramelize and deepen, resulting in a richer and more flavorful taste.

Gathering the Ingredients

To prepare this delightful roasted pumpkin soup, here are the ingredients you will need:.

1 small sugar pumpkin
2 tablespoons olive oil
1 onion, chopped
3 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups vegetable broth
1 cup coconut milk
Salt and pepper to taste

Step-by-Step Instructions

Now that you have all the ingredients ready, follow these simple steps to create a restaurant-worthy roasted pumpkin soup:.

Step 1: Preparing the Pumpkin

Start by preheating your oven to 400°F (200°C). Carefully cut the sugar pumpkin in half vertically and scoop out the seeds and stringy flesh.

Drizzle the pumpkin halves with olive oil, season with salt and pepper, and place them cut side down on a baking sheet lined with parchment paper. Roast the pumpkin for approximately 40 minutes or until the flesh is tender and easily pierced with a fork. Once roasted, let the pumpkin cool slightly before scooping out the flesh.

Step 2: Sautéing the Aromatics

In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent and fragrant. This should usually take around 5 minutes.

Stir in the ground cumin and coriander, and allow the spices to toast for a minute, releasing their aromatic oils.

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Step 3: Adding the Pumpkin and Broth

Now it’s time to add the roasted pumpkin flesh to the pot. Stir it into the onion and spice mixture until well combined. Pour in the vegetable broth, bringing the mixture to a gentle simmer.

Allow the soup to simmer for about 15 minutes, allowing the flavors to meld together.

Step 4: Blending the Soup

Once the soup has simmered, remove it from the heat and let it cool slightly. Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy. If using a regular blender, blend the soup in batches to avoid any accidents.

Return the soup to the pot and place it over low heat.

Step 5: Adding the Coconut Milk and Seasoning

Stir in the coconut milk, season with salt and pepper to taste, and gently heat the soup until warmed through. The addition of coconut milk adds a velvety richness to the soup, balancing out the earthy flavors of the pumpkin and spices.

Serving and Garnishing

To serve, ladle the roasted pumpkin soup into bowls and garnish with a sprinkle of ground cumin, a drizzle of coconut milk, and a few fresh coriander leaves.

This not only adds a delightful visual appeal but also enhances the flavors and aromas of the dish.