7 Spice Roasted Pumpkin Soup

Category Soup | Vegetarian | Fall
Servings 4
Prep Time 15 minutes
Cook Time 35 minutes

Intro

Velvety pumpkin soup gets a deep flavor boost from warm 7 spice. The blend adds subtle heat and savory depth to the natural sweetness of roasted pumpkin—an unexpected twist on a cozy classic.

Ingredients

1 small sugar pumpkin, halved and roasted
1 tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
1½ tsp 7 spice
2½ cups vegetable broth
½ cup coconut milk or cream
Salt and pepper to taste
Pumpkin seeds and chili oil, for garnish

Instructions

Roast the Pumpkin
Preheat oven to 400°F (200°C). Roast pumpkin halves (cut side down) for 30–40 minutes until tender. Scoop out flesh and set aside.
Cook the Base
Sauté onion and garlic in olive oil until soft. Stir in 7 spice and cook 1 minute more.
Simmer the Soup
Add pumpkin, broth, salt, and pepper. Simmer for 10 minutes, then blend until smooth.
Finish with Cream
Stir in coconut milk and warm through.
Serve
Garnish with pumpkin seeds and chili oil.