Soups and Broths
Roasted Spicy Pumpkin Soup with Ginger and Coconut Milk
This velvety soup celebrates the deep sweetness of oven-roasted pumpkin, balanced by the sharp heat of fresh ginger and red chilis. Finished with a swirl of rich coconut milk and the crunch of toasted pepitas, it is a comforting centerpiece for a crisp autumn table.
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 4
- Level
- Easy
- Per serving
- 310 kcal
Method
Preheat your oven to 400°F (200°C). Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes until the flesh is completely tender and the skin is slightly blistered.
While the pumpkin roasts, heat the coconut oil in a large heavy-bottomed pot over medium heat. Add the onion and sauté for 5-7 minutes until translucent and slightly caramelized.
Stir in the grated ginger, minced chili, and smashed garlic. Cook for another 2 minutes until highly fragrant, being careful not to brown the garlic.
Once the pumpkin is cool enough to handle, scoop the soft flesh out of the skin and add it directly into the pot with the aromatics. Discard the skins.
Pour in the broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup until completely smooth. If using a stand blender, work in batches and be careful with the hot liquid.
Stir in the coconut milk (reserving a few tablespoons for drizzling) and the lime juice. Warm through gently but do not boil.
Taste and adjust seasoning with sea salt. Serve hot, garnished with a drizzle of coconut milk, toasted pepitas, and extra chili if desired.
Notes
For a deeper flavor, roast the garlic cloves inside their skins alongside the pumpkin, then squeeze the roasted paste into the soup.
If you prefer a dairy-based version, replace the coconut milk with 200ml of heavy cream and use butter instead of coconut oil.
Choose Red Kuri squash if you want a chestnut-like flavor; it also has a thinner skin that can be blended if scrubbed well before roasting.
Adjust the heat by removing the seeds from the bird's eye chili for a milder soup, or leaving them in for a true spicy kick.
