Creamy Roasted Pumpkin Soup with Coconut Milk & Bone Broth 🎃🥣✨
✨ Why This Recipe Works
A velvety, deeply nourishing autumn soup made by oven-roasting a whole pumpkin with sweet red onions, bell peppers, tomatoes, carrots, and caramelized garlic, blended with rich coconut milk and bone broth concentrate.
Crafted with everyday pantry staples and perfected in Mery's home kitchen, this Creamy Roasted Pumpkin Soup with Coconut Milk & Bone Broth 🎃🥣✨ brings authentic comfort and vibrant flavors straight to your table. Every step has been carefully timed and measured so home cooks of any skill level can recreate foolproof, delicious results with ease.
With a quick 15 minutes of prep and 45 minutes of cooking, this wholesome dish balances ease and rich flavor without requiring complicated culinary equipment.
📜 Deep-Dive Food History • 🌲 Wild Foraging & ASMR Cooking • 🍲 Ancient Recipes Brought to Life
🥗 Ingredients (tap to check off)
- 1 medium (approx. 1.2 kg / 2.6 lbs) whole pumpkin (Sugar Pie, Butternut, or Kabocha; halved and seeded)
- 1 medium red onion (halved)
- 1 medium sweet bell pepper (red or orange, halved & deseeded)
- 3 medium fresh ripe tomatoes (halved)
- 1 small piece fresh zucchini (sliced in half)
- 1 large fresh carrot (halved lengthwise)
- 1 whole head whole head of garlic (top sliced off to expose cloves)
- 3 tbsp extra virgin olive oil (for drizzling)
- 1 tbsp fresh or dried herbs (thyme, rosemary, or sage)
- 1 cup canned full-fat coconut milk (added to desired creaminess)
- 2 tbsp bone broth concentrate (or rich stock concentrate)
- 1 to taste fine sea salt and freshly cracked black pepper
- 2 tbsp toasted pumpkin seeds (pepitas) and fresh thyme (for garnish)
👨🍳 Step-by-Step Instructions
Preheat & Prepare the Sheet Pan
Preheat your oven to 200°C (390°F). Line a large rimmed baking sheet with parchment paper.
Arrange the Whole Pumpkin & Vegetables
Cut the pumpkin in half and scoop out the seeds and fibrous center (do not peel). Place both pumpkin halves on the baking tray. Add the halved red onion, bell pepper, tomatoes, zucchini, carrot, and the whole head of garlic. There is no need to peel any of the vegetables before roasting.
Drizzle with Olive Oil & Herbs
Generously drizzle all the vegetables and pumpkin halves with extra virgin olive oil and season evenly with your favorite fresh or dried herbs (thyme, rosemary, or sage).
Roast to Caramelized Tenderness
Roast in the oven for 40 to 50 minutes until the pumpkin and all vegetables are completely tender, soft, and lightly caramelized with golden edges.
Scoop Flesh & Squeeze Roasted Garlic
Let cool for 5 minutes. Scoop the tender pumpkin flesh out of its skin with a spoon and discard the pumpkin skin. Squeeze the soft caramelized garlic cloves out of their papery skins. The remaining roasted vegetables can go straight into the blender with skins on for maximum nutrients and flavor.
Blend with Coconut Milk & Bone Broth
Transfer all roasted vegetables, garlic, and pumpkin flesh to a high-speed blender. Blend until smooth. Add the coconut milk gradually to achieve your preferred silky creaminess, and add the bone broth concentrate for deep umami richness and nourishment. Blend on high for 1 minute until completely velvety.
Simmer, Season & Garnish
Pour the velvety soup into a pot on the stovetop, bring to a gentle simmer, and season with sea salt and black pepper to taste. Ladle into warm bowls, swirl with coconut cream, and top with toasted pumpkin seeds and fresh thyme. Serve with warm crusty sourdough bread!
❄️ Storing & Reheating Leftovers
Refrigeration: Allow the dish to cool to room temperature, then store in an airtight glass container in the refrigerator for up to 3 to 4 days.
Reheating: Reheat in a skillet over medium-low heat with a small splash of water or olive oil, or in a 350°F (175°C) oven until thoroughly warmed. This preserves the delicate moisture without drying out the texture.
🍳 Recommended Kitchen Equipment
Kitchen Note: Having the right kitchen tools ensures foolproof results. We recommend items tested in our own home kitchen.
📊 Nutritional Breakdown (Per Serving)
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⭐ Tried This Recipe? Rate & Review
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