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Creamy Roasted Pumpkin Soup

Creamy Roasted Pumpkin Soup

A filling vegan and creamy Roasted Pumpkin Soup flavoured with coconut milk and thyme, and garnished with pumpkin seeds and pomegranate arils.
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course soups stews
Cuisine global vegetarian
Servings 4 servings


  • 1/2 kg sweet yellow pumpkin
  • 2 tbsp olive oil
  • A few sprigs fresh thyme
  • 1 tbsp olive oil
  • 2 medium onions finely chopped
  • 1/2 tsp minced garlic or garlic paste
  • 1/2 cup diced carrots
  • 3 cups vegetable stock or water
  • Salt to taste
  • 1 tsp crushed toasted cumin
  • 1 cup coconut milk
  • 1/2 tsp cornstarch
  • 1/2 tsp dried oregano
  • Crushed black pepper to taste
  • Toasted pumpkin seeds for garnishing
  • Pomegranate arils for garnishing


  • Pre-heat the oven to 210C (425F).
  • Peel and deseed the pumpkin. Cut into cubes and toss in the olive oil. Place on a baking sheet in a single layer and throw in the sprigs of thyme. Bake for about 45 minutes to an hour until they’re cooked soft and lightly caramelized. Let it cool.
  • Heat the other 1 tbsp of olive oil in a large pot. Add the onions and garlic. Sauté the onions till soft and translucent. Add the carrots and sauté for another 5 minutes. Add the stock or water and cook till the carrots are cooked very soft. Let it cool a bit.
  • Remove the thyme sprigs. Blend the roasted pumpkin and the cooked onion-carrot mixture, in two batches, till smooth. Put this mixture back into the pot.
  • Mix in the crushed cumin and bring it to a boil, then turn down the heat. Dissolve the cornstarch in the coconut milk and stir it into the soup in the pot. Also add the oregano and black pepper. Season with more salt if necessary.
  • Simmer for about 5 minutes and the soup is ready to serve. Ladle the soup into bowls or soup plates. Garnish with toasted pumpkin seeds and pomegranate arils. Serve hot with bread and a salad on the side.