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Spiced Roasted Pumpkin Soup with Citrus

This pumpkin soup is made by roasting pumpkin chunks with skins for smoky flavor, then blending them into a velvety base. It’s seasoned with warming spices, garlic, and finished with a bright splash of lemon zest and juice, resulting in a smooth, orange-hued soup with a hint of chew from the roasted skins and a fresh citrus kick.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small to medium pumpkin about 2 pounds, halved and seeded
  • 2 cloves garlic minced
  • 1 teaspoon ground turmeric
  • 1 tablespoon olive oil for roasting and sautéing
  • 4 cups vegetable broth or chicken broth
  • 1 teaspoon cinnamon
  • 1 lemon lemon for zest and juice
  • to taste salt
  • to taste black pepper

Equipment

  • Oven
  • Chef's knife
  • Cutting board
  • Large pot or Dutch oven
  • Blender or immersion blender
  • Wooden spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Drizzle with a tablespoon of olive oil and roast for about 40 minutes, or until the pumpkin flesh is tender and the skins are slightly caramelized and smoky.
  2. While the pumpkin roasts, peel and mince the garlic cloves. In a large pot, heat a tablespoon of olive oil over medium heat. Add the garlic and a pinch of salt, cooking for 1-2 minutes until fragrant and just starting to brown, releasing a warming aroma.
  3. Add the ground turmeric and cinnamon to the garlic, stirring continuously for about 30 seconds to toast the spices and deepen their flavor. The mixture should smell warm and slightly spicy.
  4. Once the pumpkin is cool enough to handle, peel the skins off (the roasted skins can be continued to add for smoky flavor if desired), and roughly chop the flesh into chunks. Carefully scoop the flesh from the roasted pumpkin and add it to the pot with the spices and garlic.
  5. Pour in the vegetable broth, bringing the mixture to a gentle simmer. Let it cook uncovered for 10 minutes, allowing the flavors to meld and the mixture to thicken slightly.
  6. Use an immersion blender or transfer the soup in batches to a blender, blending until smooth and velvety. Be careful to vent the lid if blending hot liquids to prevent splashes.
  7. Return the blended soup to the pot (if using a blender), and add the zest and juice of the lemon, stirring well. Season with salt and pepper to taste, adjusting the brightness with additional lemon if needed.
  8. Warm the soup gently over low heat for another 5 minutes, tasting and adjusting seasoning as desired. The final soup should be bright, creamy, with a hint of smoky pumpkin and zesty citrus.
  9. Serve the hot pumpkin soup in bowls, garnished with a drizzle of olive oil or a sprinkle of your favorite herbs for added depth and color.

Notes

Roasting the pumpkin with skins adds a smoky depth, and blending with lemon brightens the rich flavors. Be cautious when blending hot liquids to avoid splattering. Adjust seasoning to taste, and feel free to add a splash of cream or coconut milk for extra richness.