Roasted Pumpkin Soup with Cumin and Coconut Milk

Recipe and photo contributed by Stephanie Deihl Yield:  4 one-cup servings (1 quart total)
Prep Time:  5 minutes Cook Time:  1 hour

Roasted Pumpkin Soup with Cumin and Coconut Milk

This soup is a great way to utilize all the pumpkins you have laying around once Halloween has come and gone. I like to roast the pumpkin before adding it to the soup for a deeper flavor. It’s also much easier to scoop out the soft cooked flesh than to peel and dice a raw pumpkin. The pumpkin can be roasted up to two days in advance, and once this step is done, the soup comes together quickly for an easy and satisfying lunch or dinner.


1 small pie pumpkin, about 8-inches in diameter

2 teaspoons plus 2 tablespoons olive oil

1 small onion, finely diced

2 cloves garlic, minced

1½ teaspoons cumin

1 teaspoon salt

½ teaspoon coriander

½ teaspoon piment d’Espelette or chili powder (optional)

10 grinds black pepper (about ¼ teaspoon)

2 cups chicken or vegetable stock

½ cup coconut milk

1½ teaspoons freshly squeezed lime juice

Roasted pumpkin seeds and cilantro leaves for garnish (optional)


To roast the pumpkin:

  1. Preheat the oven to 350°F. Cut the pumpkin in half lengthwise. Scoop out the seeds and membranes and transfer to a bowl to reserve for another use. Drizzle 1 teaspoon olive oil into each cavity and spread over the flesh. Sprinkle lightly with salt. Place each half, cut-side down, onto a rimmed baking sheet lined with aluminum foil. Bake until soft, about 45 minutes.
  2. Remove and cool slightly. When cool enough to handle, scoop out the flesh with a spoon. There should be about 3 cups. (At this point, the roasted pumpkin may be cooled and stored in the refrigerator for up to two days).

To make the soup:

  1. Heat a 4-quart pot over medium-low heat. Add 2 tablespoons olive oil and the onion to the pot. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the garlic and cook, stirring frequently, 2 minutes. Add the cumin, salt, coriander, piment d’Espelette (optional), and pepper. Stir to combine. Add the roasted pumpkin and the stock. Increase the heat to medium and bring to a simmer. Reduce the heat to low and simmer 10 minutes.
  2. Remove the pot from the stove and blend the soup with an immersion blender or in batches in a blender until smooth. Once the soup is smooth, stir in the coconut milk, lime juice, and additional salt and pepper to taste. Serve immediately or refrigerate for up to 3 days. Reheat slowly over low heat.

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