Roasted Sugar Pumpkin Soup Recipe – Cumin & Curry Flavors

Last Updated on 6 months ago by Neha Deshmukh

Roasted Sugar Pumpkin Soup Recipe – Cumin & Curry Flavors

Introduction

There’s just something about the cooler months that makes me crave warm, comforting soups. And this Roasted Sugar Pumpkin Soup? It’s become a bit of a tradition in my kitchen! I first made it a few years ago, experimenting with Indian spices, and it was an instant hit. The sweetness of the pumpkin, combined with the earthy cumin and fragrant curry, is just magical. It’s a little bit different, a little bit special, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average pumpkin soup. We’re taking things up a notch with a beautiful roast, and a gorgeous blend of Indian-inspired spices. It’s creamy, flavorful, and surprisingly easy to make. Plus, it’s a fantastic way to use up a sugar pumpkin! It’s perfect for a cozy weeknight dinner, or even a festive gathering.

Ingredients

Here’s what you’ll need to create this delicious soup:

• 1 sugar pumpkin
• 2-3 garlic cloves
• 1 onion
• 1 teaspoon curry powder
• 0.25 teaspoon roasted cumin powder (about 1 gram)
• 2 teaspoons olive oil (about 10ml)
• Salt and pepper to taste
• 0.5 cup milk (or coconut milk – about 120ml)
• 1.5 cups water (about 360ml)
• 1 teaspoon sugar
• 1 bay leaf

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Sugar Pumpkin Varieties

Not all pumpkins are created equal! Sugar pumpkins (also called pie pumpkins) are the best for soup. They’re smaller, sweeter, and have a smoother texture than the big carving pumpkins. Look for pumpkins that feel heavy for their size.

Cumin Powder – Regional Variations & Flavor Profile

Cumin is a staple in Indian cooking, and its flavor varies depending on where it’s grown. I prefer a good quality, roasted cumin powder for this soup – it adds a lovely depth. You can find it at most Indian grocery stores.

Curry Powder Blend – Exploring Different Styles

Curry powder isn’t a single spice, but a blend! Different regions and brands have their own unique mixes. Feel free to experiment to find one you love. I like a Madras curry powder for a bit of a kick.

Olive Oil – Choosing the Right Type

Extra virgin olive oil is my go-to for its flavor, but any good quality olive oil will work.

Milk vs. Coconut Milk – Impact on Flavor & Texture

Using coconut milk instead of dairy milk adds a lovely tropical twist and makes the soup vegan! It also creates a slightly thicker, creamier texture. Both are delicious, so it really comes down to preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 350°F (175°C). Carefully cut the sugar pumpkin into halves, scoop out all those seeds and stringy bits (save the seeds for roasting later!). Brush the cut sides with a little olive oil and roast cut-side down for 45-50 minutes, or until the flesh is tender. Let it cool slightly, then scoop out the flesh.
2. While the pumpkin is roasting, heat the remaining olive oil in a large pan over medium heat. Add the bay leaf and sauté for about a minute, until fragrant. Then, add the chopped garlic and onion and cook until they’re softened and translucent – usually around 5-7 minutes.
3. Now, add the roasted pumpkin flesh to the pan, along with the cumin powder, curry powder, salt, pepper, and sugar. Give everything a good stir to combine.
4. Pour in the water and milk (or coconut milk). Bring the mixture to a boil, then reduce the heat and simmer for 6-7 minutes, allowing the flavors to meld.
5. Remove the bay leaf. This is where the magic happens – carefully blend the soup until it’s beautifully smooth. You can use an immersion blender or a regular blender (just be careful when blending hot liquids!).
6. Strain the soup through a fine-mesh sieve for an extra silky texture. Return it to the pan and simmer for another 5 minutes.

Expert Tips

A few little secrets to make this soup even better:

Roasting the Pumpkin for Maximum Flavor

Don’t skip the roasting step! It really concentrates the pumpkin’s sweetness and adds a depth of flavor you just can’t get from using puree.

Achieving the Perfect Soup Consistency

If the soup is too thick, add a little more water or milk. If it’s too thin, simmer it for a few more minutes to allow some of the liquid to evaporate.

Balancing Spices – Adjusting to Your Preference

Taste as you go! Feel free to adjust the amount of cumin and curry powder to suit your spice preference.

Variations

Want to switch things up? Here are a few ideas:

Vegan Pumpkin Soup

Simply use coconut milk instead of dairy milk. It’s that easy! My friend, Priya, swears by adding a squeeze of lime juice at the end for extra brightness.

Gluten-Free Pumpkin Soup

This recipe is naturally gluten-free! Just double-check that your curry powder doesn’t contain any hidden gluten.

Spice Level Adjustment – Mild to Spicy

Add a pinch of cayenne pepper or a finely chopped chili for a spicier kick.

Festival Adaptations – Diwali or Thanksgiving Inspired

For Diwali, garnish with a swirl of coconut cream and a sprinkle of chopped pistachios. For Thanksgiving, a dollop of crème fraîche and a sprinkle of toasted pecans would be lovely.

Serving Suggestions

Serve hot, topped with roasted pumpkin seeds, a swirl of cream (or coconut cream), and a sprinkle of fresh cilantro. A side of warm naan bread or crusty bread is perfect for dipping!

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw it overnight in the refrigerator before reheating.

FAQs

Got questions? I’ve got answers!

What type of pumpkin is best for soup?

Sugar pumpkins (or pie pumpkins) are the best! They’re sweeter and have a smoother texture than carving pumpkins.

Can I roast the pumpkin a day ahead?

Absolutely! Roasting the pumpkin a day ahead can save you time. Just store the roasted flesh in an airtight container in the refrigerator.

Can this soup be made with pumpkin puree instead of roasting a whole pumpkin?

Yes, you can! You’ll need about 1.5 cups of pumpkin puree. However, roasting the pumpkin really does add a lot of flavor, so I recommend it if you have the time.

How can I adjust the sweetness of the soup?

Add more or less sugar to taste. You can also add a drizzle of maple syrup or honey.

What are some good toppings for pumpkin soup besides cream and pumpkin seeds?

So many options! Try a dollop of yogurt, a sprinkle of toasted nuts, a drizzle of chili oil, or some crispy fried onions.