Roasted Pumpkin Soup
Maartje 5 Jun 2026A silky, comforting soup made with roasted pumpkin, vegetables and spices, blended with coconut milk and vegetable stock for pure comfort in a bowl.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 h
- Level
- Easy
- Servings
- 4 servings
Ingredients
4 servings
4
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1 pumpkin large
1 red onion large
2 bell peppers 
4 cloves garlic 
1 ginger 2,5 cm piece
2 cups tomatoes or cherry tomatoes 
1 coconut milk tin
4 cups vegetable stock 
1 tsp thyme 
1 tsp rosemary 
1 tsp paprika powder 
1 tsp cumin 
½ tsp black pepper 
1 tbsp chilli oil 
¼ cup fresh coriander
Method
- Preheat the oven to 200°C.
- Peel and dice the pumpkin. Chop the red onion and peppers. Peel and finely chop the garlic and ginger.
- Place the pumpkin, onion, peppers, garlic and ginger on a baking tray. Drizzle with chilli oil and sprinkle with thyme, rosemary, paprika, cumin and black pepper.
- Roast in the oven for 30-35 minutes, or until the vegetables are golden brown and tender.
- Put the roasted vegetables in a blender. Add the tomatoes, coconut milk and vegetable stock. Blend until smooth.
- Pour the soup into a saucepan and heat over a medium heat until piping hot.
- Serve hot, garnished with fresh coriander and a splash of coconut milk.
Nutrition (per serving)
- 250kcal
- Energy
- 4g
- Protein
- 30g
- Carbohydrates
- 14g
- Fat
Protein 6% Carbohydrates 46% Fat 48%
All nutrition values
- Calories
- 250 kcal
- Protein
- 4 g
- Carbohydrates
- 30 g
- of which sugars
- 8 g
- Fat
- 14 g
- of which saturated
- 10 g
- Fibre
- 6 g
- Salt
- 1.5 g
Values provided by the cook.
Allergens
Contains
- Nightshades
Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.
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