Celebrate the rich, earthy flavors of fall with this Roasted Pumpkin and Sweet Potato Coconut Soup. Creamy, fragrant, and subtly spiced, this dish is a comforting blend of roasted pumpkin, sweet potatoes, and warming spices, all enriched with velvety coconut milk.
This vegan-friendly soup is perfect for a cozy dinner, holiday starter, or meal prep. With its natural sweetness and creamy texture, it’s a dish that feels indulgent yet is packed with wholesome ingredients.
Why You’ll Love This Recipe
- Rich and Flavorful: Roasting the pumpkin and sweet potato enhances their natural sweetness and adds depth.
- Creamy and Dairy-Free: Coconut milk gives the soup a luxurious texture without dairy.
- Perfect for Fall: With warm spices like cumin, ginger, and nutmeg, it’s ideal for cooler weather.
- Easy to Make: Minimal prep, simple ingredients, and a blender make this a fuss-free recipe.
Ingredients
Here’s what you’ll need for this delicious, warming soup:
- 1 small pumpkin, peeled, seeded, and cubed (about 4 cups)
- 2 medium sweet potatoes, peeled and cubed (about 2 cups)
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper, to taste
- Juice of 1 lime (optional, for brightness)
- Optional garnish: toasted pumpkin seeds, coconut cream drizzle, or fresh cilantro
Kitchen Equipment
To prepare this soup, you’ll need:
- A baking sheet
- Large pot or Dutch oven
- Blender or immersion blender
- Cutting board and knife
Step-by-Step Directions
1. Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Place the cubed pumpkin and sweet potatoes on a baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat.
- Roast for 25–30 minutes, or until tender and slightly caramelized, flipping halfway through.
2. Sauté the Aromatics
- In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and sauté for 5–6 minutes, or until softened.
- Stir in the garlic, ginger, cumin, cinnamon, and nutmeg, and cook for 1–2 minutes until fragrant.
3. Simmer the Soup
- Add the roasted pumpkin and sweet potatoes to the pot. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 10–15 minutes to meld the flavors.
4. Blend to Perfection
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches, then return it to the pot.
- Stir in the coconut milk and heat gently. If the soup is too thick, add a splash of broth or water to reach your desired consistency.
5. Finish and Serve
- Stir in the lime juice, if using, and adjust the seasoning with salt and pepper.
- Ladle the soup into bowls and garnish with toasted pumpkin seeds, a drizzle of coconut cream, or fresh cilantro for an extra touch of elegance.
Tips for Success
- Roasting Enhances Flavor: Roasting the pumpkin and sweet potato brings out their natural sweetness, so don’t skip this step!
- Spice it Up: Add a pinch of cayenne or red pepper flakes for a spicy kick.
- Pumpkin Shortcut: Use canned pumpkin puree if you’re short on time. Add it during the simmering stage.
- Coconut Cream Option: Swirl in extra coconut cream for a richer texture and visual appeal.
Storing & Reheating
- Refrigeration: Store the soup in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes well! Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or coconut milk if it thickens too much.
Serving Suggestions
This soup is delicious on its own or paired with complementary sides:
- Crusty Bread: Serve with warm bread or rolls for dipping.
- Salad: Pair with a fresh green salad dressed with lemon vinaigrette.
- Drinks: A crisp white wine, such as Sauvignon Blanc, or a spiced chai latte makes an excellent pairing.
FAQ
Can I use butternut squash instead of pumpkin?
Yes! Butternut squash is a great substitute and works perfectly in this recipe.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free. Just ensure your vegetable broth is certified gluten-free.
Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors deepen. Make it a day ahead and reheat when ready to serve.
What if I don’t have coconut milk?
You can substitute with heavy cream, almond milk, or cashew cream for a different but equally delicious result.
A Taste of Fall in Every Spoonful
This Roasted Pumpkin and Sweet Potato Coconut Soup is everything you want in a fall recipe: warm, comforting, and brimming with seasonal flavors. Whether you’re serving it as a main dish or a starter, this soup is sure to impress.
If you try this recipe, let us know how it turned out in the comments below! Don’t forget to share it with friends and subscribe to our blog for more recipes that celebrate the joy of cooking. 🍂🥥🍲