Description
This Sheet Pan Pumpkin Soup is a cozy fall favorite, roasted to perfection and served inside a hollowed-out pumpkin for a festive touch. Combining roasted pie pumpkins, squash, carrots, apples, and aromatic spices, this creamy soup is blended smooth with coconut milk and broth, making it a comforting and visually stunning meal perfect for seasonal gatherings.
Ingredients
Main Ingredients
- 2 small pie pumpkins
- 1 lb squash of choice (honeynut or butternut), cut in half or large chunks
- 1/2 yellow onion, quartered
- 2 medium carrots, cut into 2 inch pieces
- 1 apple (honeycrisp preferred), cut into large wedges
- 1 small head of garlic, top sliced off to expose cloves
- 2 tablespoons olive oil
- 1 1/2 cups vegetable or chicken broth
- 1 can (14 oz) lite coconut milk
Spice Mix
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of cayenne pepper
Additional
- Seeds from pumpkins, reserved from scooping out
Instructions
- Preheat Oven: Preheat your oven to 400˚F (205˚C) to prepare for roasting your pumpkin and vegetables.
- Prepare Pumpkin Bowls: Cut off the tops of each pie pumpkin about two-thirds up. Scoop out the insides, separating the seeds from the pulp. Reserve the seeds. Place the hollowed pumpkins and their tops on a large sheet pan. Drizzle with olive oil and season with salt to taste.
- Initial Roast: Roast the pumpkins and lids in the oven for 10-15 minutes to start softening.
- Mix Spices: In a small bowl, combine salt, cumin, coriander, turmeric, onion powder, garlic powder, cinnamon, nutmeg, and cayenne to create the seasoning mix.
- Add Vegetables and Season: Remove the pumpkins from the oven. On the same sheet pan, add the squash, carrots, quartered onion, apple wedges, reserved pumpkin seeds, and garlic head. Drizzle olive oil evenly over all vegetables and sprinkle with the prepared spice mix.
- Roast Again: Return the sheet pan to the oven and roast for 40-45 minutes, until the squash and carrots are fork tender. Stir the pumpkin seeds every 15 minutes to prevent burning.
- Heat Broth and Coconut Milk: While vegetables finish roasting, gently heat the vegetable or chicken broth with the lite coconut milk in a small pot on low heat until warmed through.
- Blend Soup: Remove the sheet pan from the oven, let cool slightly. Scoop the flesh from the pumpkin bowls leaving a sturdy shell. Add the pumpkin flesh, roasted squash, carrots, onions, apples, garlic cloves, and warmed broth-coconut milk mixture into a heat-safe blender. Blend until smooth, keeping lid slightly cracked for steam release. Work in batches if needed.
- Adjust Seasoning: Taste the soup and add more salt if desired to fine-tune flavors.
- Serve: Pour the blended soup back into the pumpkin bowls or regular bowls. Top with the roasted pumpkin seeds for crunch and enjoy your festive, creamy pumpkin soup!
Notes
- This recipe yields two pumpkin bowls; increase number of pumpkins for more servings.
- Use mild squash like butternut or honeynut for a naturally sweet soup base.
- Keep an eye on pumpkin seeds during roasting to avoid burning; stir regularly.
- Blending with the lid cracked allows steam to escape, preventing a mess.
- Use vegetable broth for a vegetarian version or chicken broth for a richer flavor.
- Leftover soup can be stored in airtight containers in the refrigerator for up to 3 days.
- For a spicier kick, increase cayenne pepper or add freshly ground black pepper.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
