Red Pumpkin Soup Recipe

Red Pumpkin Soup Recipe is made with pumpkin (kabocha squash), extra-virgin olive oil, yellow onion, garlic, fresh ginger, ground cumin, ground coriander, ground turmeric, ground cardamom, full-fat coconut milk, vegetable broth, apple cider vinegar, black pepper, and water. This hearty and flavorful Red Pumpkin Soup recipe creates a warm and comforting dish that takes about 1 hour 15 minutes to prepare and can serve up to 6 people.

Red Pumpkin Soup Recipe Ingredients

• 1 (4-pound / ~1.8 kg) pumpkin (kabocha squash is best)
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion, chopped
• 1 teaspoon sea salt, plus more for sprinkling
• 3 garlic cloves, chopped
• 1 teaspoon freshly grated ginger
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon ground cardamom
• 1 (14-ounce / 400 mL) can full-fat coconut milk (reserve 1 tablespoon for garnish)
• 2½ cups (600 mL) vegetable broth
• 1 tablespoon apple cider vinegar
• Freshly ground black pepper, to taste
• Up to 1½ cups (375 mL) water, as needed
• Garnish options: microgreens, roasted pumpkin seeds, chili flakes, or a drizzle of maple syrup

Red Pumpkin Soup Recipe Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the pumpkin in half and scoop out the seeds. Drizzle the flesh with olive oil and sprinkle with salt and pepper. Place the pumpkin cut side down on the baking sheet.
2. Roast for 40–60 minutes, or until the flesh is fork-tender and caramelized around the edges. Allow it to cool slightly, then peel away the skin. Measure out 4½ packed cups (~900g) of the cooked flesh.
3. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, 1 teaspoon sea salt, and several grinds of black pepper. Sauté for 5–8 minutes, or until the onion is soft and translucent. Stir in the garlic, ginger, cumin, coriander, turmeric, and cardamom. Cook for 30 seconds, until fragrant.
4. Add the cooked pumpkin, coconut milk, and vegetable broth. Stir to combine and bring to a gentle simmer. Cook for 20 minutes to allow the flavors to meld. Stir in the apple cider vinegar.
5. Transfer the mixture to a blender, working in batches to avoid overfilling. Blend until smooth. If the soup is too thick, add water ½ cup (125 mL) at a time, blending after each addition, until you reach your desired consistency.
6. Taste and adjust the seasoning with salt and pepper. Ladle the soup into bowls. Garnish with a swirl of reserved coconut milk, freshly ground black pepper, and your choice of toppings (e.g., roasted pumpkin seeds, microgreens, chili flakes, or a drizzle of maple syrup).

Recipe Tips

• Enhance the Sweetness: For a touch of sweetness, add a tablespoon of maple syrup or a sprinkle of brown sugar when blending the soup. This will complement the natural sweetness of the pumpkin and balance the spices.
• Sauté the Spices First: To bring out the full flavor of the spices (cumin, coriander, turmeric, cardamom), toast them in the pot for 1–2 minutes before adding the other ingredients. This will make the soup more aromatic.
• Use a Hand Blender: If you don’t want to transfer the soup to a blender, use an immersion (hand) blender directly in the pot for easier cleanup and a smoother texture.

How To Store Red Pumpkin Soup Recipe

Refrigerate: Cool the Red Pumpkin Soup completely. Then, either cover the soup with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For extended storage, freeze the soup. First, allow it to cool completely, then transfer it to a freezer-safe container or freezer bag. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.

How To Reheat Leftover Red Pumpkin Soup Recipe

In The Oven: Preheat the oven to 350°F (175°C). Place the leftover soup in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.

In The Microwave: Put a portion of the soup in a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

On the Stovetop: Pour the soup into a pot over medium heat. Stir occasionally and heat for 5-10 minutes, adding a splash of water or broth if it has thickened too much. Stir well to ensure even heating.

What To Serve Red Pumpkin Soup Recipe

Red Pumpkin Soup Recipe pairs well with garlic bread, mixed green salad, roasted vegetables, and crispy flatbread. It also can be served alongside grilled cheese sandwiches, quinoa salad, sautéed spinach, and roasted pumpkin seeds for better savoring of the meal.

Frequently Asked Questions

Can I use a different type of pumpkin for this soup?

Yes, you can use other types of pumpkin, like butternut squash or acorn squash, if kabocha squash is unavailable. However, the flavor and texture may slightly vary.

How can I make the soup spicier?

To make the soup spicier, add a pinch of chili flakes or a small chopped chili pepper when cooking the spices. You can also use cayenne pepper for extra heat.

Can I make this soup ahead of time?

Yes, this soup can be made in advance and stored in the refrigerator for up to 3-4 days. The flavors will deepen over time, making it even tastier.

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• On The Border Chicken Tortilla Soup Recipe
• Yong Tau Foo Soup Recipe
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