Description
This sheet pan pumpkin soup is a creamy and delicious blend of curry powder-seasoned roasted vegetables and rich coconut milk. Everything fits on one sheet pan, and then it's blended up in less than 5 minutes for a flavorful, hands-off fall meal. Served inside of a pumpkin and topped with roasted pumpkin seeds, it's extra special for Thanksgiving or fall entertaining!
Ingredients
- 2 small pie pumpkins*
- 1 lb squash of choice (we like honeynut or butternut, cut in half or into large chunks)
- 1/2 of yellow onion, quartered
- 2 medium carrots, cut into 2 inch pieces
- 1 apple, cut into large wedges (we used honeycrisp)
- 1 small head of garlic (slice off the top to expose the cloves)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/2 teaspoon 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
- 1 1/2 cups vegetable or chicken broth
- 1 can (14 oz) lite coconut milk
Instructions
- Preheat oven to 400˚F / 205˚C.
- Prep your pumpkin bowls (note – this only makes 2 pumpkin bowls, so add additional pumpkins if desired.) Cut off the top of each pumpkin (about 2/3 of the way up) and scoop out the insides. Separate the seeds from the pulp and set the seeds aside.
- Place the pumpkins and the tops on a large sheet pan. Drizzle with olive oil and season with salt to taste, then roast for 10-15 minutes while you prepare the rest of the vegetables.
- In a small bowl, mix together the salt, cumin, coriander, turmeric, onion powder, garlic powder, cinnamon, nutmeg, ginger, and cayenne.
- Remove the pumpkins from the oven. Add the squash, carrots, onion, apples, pumpkin seeds and garlic to the sheet pan. Drizzle olive oil evenly atop the vegetables, then sprinkle generously with the seasoning mix. Return to the oven and roast for 40-45 minutes, until the squash and carrots are fork tender. Keep an eye on the pumpkin seeds, stirring them every ~15 minutes to prevent burning.
- When the vegetables are almost done roasting, heat the vegetable broth and coconut milk in a small pot over low heat until heated through.
- Remove the sheet pan from the oven and let cool slightly. Use a spoon to scoop out the flesh from the pumpkin, leaving some flesh intact on the sides and bottom to preserve its bowl-like shape. Add the pumpkin flesh, squash, carrots, onions, apples, garlic cloves and broth/coconut milk mixture to a heat-safe blender.
- Blend until smooth (keep the lid cracked slightly while blending). Depending on the volume of your blender, you may need to do this in two batches. Taste and adjust salt as desired.
- Pour into pumpkin bowls (or regular bowls), top with the roasted pumpkin seeds, and enjoy!
Notes
*We only use the flesh from 2 pie pumpkins in the actual soup. However, if you want to serve all of the soup inside of pumpkins and are serving more than 2 people, you will need to roast additional pumpkins. You can purée the additional pumpkin flesh for homemade pumpkin purée!
You may need to use more vegetable broth and salt depending on the size of your vegetables.
Cut vegetables into large chunks to prevent burning.
You may need to blend the soup in two batches so your blender isn't overfilled. If so, mix together the two batches before serving. Don't forget to crack the lid open on the blender to let steam escape!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soups
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 172
- Sugar: 10.8 g
- Sodium: 619.6 mg
- Fat: 3.7 g
- Carbohydrates: 34.7 g
- Fiber: 4.8 g
- Protein: 3.9 g