Roasted Pumpkin Soup

Submitted by Liz Novak on Mon, 11/16/2015 - 20:21


This smooth, creamy soup has a hint of sweetness from coconut milk and an earthy tang from fresh ginger root. Add a level of decadence to the dish by serving in a hollowed pumpkin; your guests will enjoy the bold and delightful aroma that escapes as they remove the stemmed tops.

Pumpkin Soup

Pumpkin Soup


  • 2 tbsp butter
  • 1 large shallot
  • 1 1/2 teaspoon minced ginger
  • 1/2 celery stalk, chopped
  • 1 sugar pumpkin- you will need enough to yield 1lb roasted pumpkin
  • 1 cup chicken broth
  • 1/2 cup coconut milk
  • 4 small pumpkins for serving, seeds and string removed

1. Cut the sugar pumpkin in half and remove the seeds and strings. Roast the pumpkin on a rimmed baking sheet for 1 hour at 375F.

2. Allow the pumpkin to cool. Then, remove the skin. This should come right off easily.

3. Heat the butter in a large pot over medium high heat.

4. Add the shallot, ginger, and celery, stirring until tender.

5. Add the pumpkin. and chicken broth, stirring occasionally.

6. Use a food processor or handheld emulsifier to blend the mixture.

7. Add the coconut milk and allow to simmer for 5-10 minutes.

8. Serve with croutons!

Pumpkin Soup

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