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Creamy Fall Pumpkin Soup

This pumpkin soup is made by roasting pumpkin halves until caramelized, then blending the flesh with warm spices, saffron, and orange zest to create a velvety, aromatic finished dish. The final soup appears rich and smooth, with a vibrant orange hue and a luscious texture that’s both comforting and elegant.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Seasonal
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium pumpkin halved and seeds removed
  • 2 tbsp olive oil for roasting and sautéing
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 pinch saffron threads soaked in warm water
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tbsp orange zest fresh
  • 3 cups vegetable broth
  • 1/2 cup coconut milk for creaminess
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Blender or immersion circulator
  • Large pot
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Place the pumpkin on a baking sheet, cut side up. Brush the flesh with a tablespoon of olive oil, then roast for about 40 minutes until the flesh is tender and caramelized at the edges.
  2. Once cooled enough to handle, scoop the soft pumpkin flesh into a bowl, discarding the skins. Set aside.
  3. Heat a large pot over medium heat. Add a tablespoon of olive oil and sauté the chopped onion until translucent and fragrant, about 5 minutes. Add the minced garlic and cook for another minute until aromatic.
  4. Pour in the vegetable broth and add the roasted pumpkin flesh. Bring to a gentle simmer and cook for 10 minutes to allow flavors to meld.
  5. Soak the saffron threads in a tablespoon of warm water for a few minutes to release their color and flavor. Add the soaked saffron, cinnamon, nutmeg, and orange zest to the soup.
  6. Use an immersion blender or transfer the soup to a blender and blend until completely smooth and velvety. Be careful when blending hot liquids—blend in batches if necessary.
  7. Return the pureed soup to the pot if using a stand blender. Stir in the coconut milk and season with salt and pepper to taste. Warm the soup gently for another 5 minutes, adjusting seasoning as needed.
  8. Once the soup is hot and well-seasoned, ladle into bowls. Garnish with additional orange zest or a swirl of coconut milk if desired.

Notes

Make sure to taste and adjust seasonings at the end. For extra richness, add a splash of extra coconut milk or a dollop of sour cream just before serving.