Creamy Roasted Kent Pumpkin Soup with Coconut

If you’re craving a truly comforting and flavour-packed soup, look no further than this Roasted Kent Pumpkin Coconut Soup. We’re taking the naturally sweet and earthy Kent pumpkin, roasting it to perfection alongside a medley of autumnal vegetables like sweet potato and carrots, to unlock its deepest flavours. Aromatic spices like cumin and coriander, plus a gentle kick of chilli, are then beautifully balanced with rich coconut milk, creating a velvety smooth soup that’s both incredibly easy to make and impressively delicious. This isn’t just any pumpkin soup; it’s an experience in warmth and flavour that will have you cozying up with a bowl all season long.

What you need for Creamy Roasted Kent Pumpkin Soup with Coconut

At the heart of this delightful soup are wonderfully simple, yet incredibly flavourful ingredients. The star, of course, is the Kent pumpkin, known for its sweet, dense flesh that roasts beautifully. Combined with a few other veggie friends and aromatic spices, you’re on your way to soup heaven!

The Vegetable Stars:

• Kent Pumpkin
• Sweet Potato
• Red Onion
• Carrots
• Garlic
• Olive Oil

The Spice Cupboard Essentials:

• Ground Cumin
• Ground Coriander
• Chili Flakes
• Salt
• Pepper

For that Creamy, Soupy Goodness:

• Chicken Stock (homemade is best!)
• Coconut Milk

Toppings for a Flourish (Optional, but Recommended!):

• Greek Yoghurt
• Fresh Coriander Leaves
• Chili Flakes

How to Make Your Flavourful Roasted Kent Pumpkin Soup

Alright, let’s get down to making this soul-warming soup! Roasting the vegetables is the secret step that takes this from a good soup to an unforgettable Roasted Kent Pumpkin Coconut Soup. It might seem like an extra step, but trust me, the depth of flavour is totally worth it.

Getting Your Vegetables Ready for Roasting

First things first, preheat that oven to 220°C (425°F). Grab a large baking tray, or even two if your veggies look like they need more personal space – overcrowding is a no-go for good caramelisation! Line them with parchment paper if you fancy an easier cleanup (who doesn’t?). Now, chop up your Kent pumpkin (no need to peel if the skin is good, just scoop out the seeds), sweet potatoes, red onions, and carrots into reasonably similar-sized chunks. Think bite-sized, but for roasting. Toss them onto your prepared tray(s).

The Magic Spice Rub & Garlic Prep

Drizzle those lovely veggies generously with olive oil. Now for the flavour bombs: sprinkle over your ground cumin, ground coriander, chilli flakes, a good pinch of salt, and a few grinds of black pepper. Get your hands in there and toss everything together until each piece is nicely coated in that aromatic spice mix. For the garlic, simply slice the bulbs in half horizontally – no need to peel individual cloves! Place each half on a small square of tin foil, drizzle with a touch more olive oil and a tiny pinch of salt, then wrap them up into little parcels. These will go onto the tray with the rest of the veggies.

Roasting to Caramelised Perfection

Slide those trays into your hot oven. Now, let them roast away for about 40-50 minutes. You’re looking for the vegetables to be tender all the way through, with lovely browned, slightly caramelised edges. The pumpkin and sweet potato should be soft enough to be easily pierced with a fork. That smell? Oh yeah, that’s the smell of deliciousness building!

Bringing it All Together in the Pot

Once your veggies are roasted to perfection, carefully take them out of the oven. The moment of truth for that garlic! Unwrap the foil parcels (careful, they’ll be hot) and simply squeeze the soft, sweet, roasted garlic cloves out of their skins directly into a large stockpot or a sturdy Dutch oven. Add all the other gorgeous roasted vegetables from the tray right in there too.

Blending for Creamy Goodness

Now, pour in your chicken (or vegetable) stock and that luscious can of coconut milk. It’s time to transform these humble ingredients into a velvety soup. Grab your immersion blender (stick blender) and carefully start blending. Keep going until the soup is as smooth as you like it. If you prefer a bit more texture, stop a little sooner. No immersion blender? No worries! You can carefully transfer the soup in batches to a regular blender – just be cautious with hot liquids (don’t fill it too full, and make sure the lid is vented).

Simmer, Taste, and Perfect your Roasted Kent Pumpkin Coconut Soup

Place your pot of beautifully blended soup over a medium heat and let it come to a gentle simmer. This is your chance to taste and become the master of your soup! Does it need a bit more salt? A touch more pepper? Maybe another tiny pinch of chilli flakes? Now’s the time to adjust. If your Roasted Kent Pumpkin Coconut Soup is a bit thicker than you’d like, simply stir in a little hot water or some extra stock until it reaches that perfect consistency for you.

Serve it Up!

You’ve done it! Ladle that glorious, vibrant Roasted Kent Pumpkin Coconut Soup into your favourite bowls. Now for the finishing touches: a swirl of creamy Greek yoghurt (or coconut yoghurt), a sprinkle of fresh coriander, and if you’re feeling bold, an extra dash of chilli flakes. This soup is absolutely incredible served alongside some warm, crusty bread. For a real treat, try it with a slice of our homemade Crispy Focaccia to serve it with – the perfect companion for dipping!

Variations and Substitutions for your Roasted Kent Pumpkin Coconut Soup

One of the best things about a recipe like this is how adaptable it is! Here are a few ideas to switch things up or use what you have on hand:

• Go Fully Vegan: Easy peasy! Just ensure you’re using vegetable stock instead of chicken stock, and opt for coconut yoghurt or another dairy-free yoghurt alternative for the garnish.
• Spice Level Adventure: If you’re a chilli-head, feel free to add a pinch more chilli flakes, or even a ½ teaspoon of cayenne pepper with the other spices. For a different kind of warmth, a teaspoon of freshly grated ginger added with the roasted garlic before blending is amazing. To explore the fascinating world of chillies and their heat levels, a great resource is PepperScale – they have guides on everything from mild to super-hot!
• Herbaceous Twists: While cumin and coriander are classic, don’t be afraid to try a pinch of smoked paprika for smokiness, or even a teaspoon of dried thyme or sage added during roasting.
• Squash Swap: No Kent pumpkin? Butternut squash is a fantastic substitute and roasts up beautifully. Acorn squash would also work, though it might yield a slightly less sweet soup.
• Stock Story: If you don’t have chicken or vegetable stock, a good quality bouillon powder or cube dissolved in hot water will do the trick in a pinch.
• Creaminess Control: For an even richer, more decadent soup, you could use heavy cream instead of some of the coconut milk, but the coconut really does add a lovely unique flavour here.

Did you give this Roasted Kent Pumpkin Coconut Soup recipe a try? Let us know how it went in the comments below – we’d love to hear your thoughts and any variations you created!