This roasted pumpkin soup with saffron and orange is for you if you like creamy soups with bold, warming spices. Sweet roasted squash and Indian spices give every spoonful plenty of flavor.
The squash goes into the oven for 35 to 40 minutes first. You want those lightly browned edges for extra flavor! Orange zest adds a fresh citrus note that comes through in every spoonful.
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Why make this?
I love Indian food, and pumpkin soup is one of my favorite fall recipes. Bringing the two together makes so much sense to me. I especially love how the Indian spices balance the sweetness of the roasted squash. The orange adds a little brightness.
That's exactly what I want in my bowl! Roasting the squash first gives the soup a deeper flavor. The cubes soften and develop a richer sweetness. Garam masala adds warmth, turmeric brings color, and saffron has a floral flavor with a hint of honey. Orange zest keeps it fresh. Want a squash soup you can make without turning on the oven? Try my creamy slow cooker butternut squash soup.
What You'll Need
- Butternut squash: Weigh the squash after peeling it and removing the seeds. If you're using precut cubes, you can weigh them straight from the package.
- Garam masala and turmeric: Garam masala is a spice blend that adds warmth and plenty of flavor. Turmeric gives the soup a yellow color and a fresh, slightly peppery flavor.
- Saffron: Use saffron threads for their floral flavor and hint of honey. Soak them as directed in the recipe card, then add both the threads and the soaking liquid to the soup. Stick to the amount listed, since saffron can quickly become overpowering.
- Coconut milk: Use ¾ cup (200 ml) of full-fat canned coconut milk for a creamy texture and a mild coconut flavor.
- Orange: You'll use just the zest. Scrub the organic orange clean and grate only the orange part of the peel. The white pith underneath tastes bitter.
How to Make Roasted Pumpkin Soup
- Step 1: Line a baking sheet with parchment paper. Toss the squash with 1 tablespoon of oil. Roast for 40 minutes, until the edges start to brown, tossing halfway through.
- Step 2: Cook the onion over medium heat until soft and translucent. Add the garlic, then the garam masala and turmeric, and cook until fragrant.
- Step 3: Add the roasted squash, broth, saffron and soaking liquid to the pot. Bring to a boil, then simmer for 10 minutes.
- Step 4: Blend the soup until completely smooth. Stir in the coconut milk and orange zest.
Andrea's Tips
- Cook the spices briefly. They can turn bitter if you cook them too long.
- Grate only the orange part of the peel. The white pith tastes bitter.
- Use an immersion blender and blend a little longer than you think you need to.
- Is the soup too thick? Stir in more broth, 2 tablespoons at a time.
- Taste before seasoning at the end. The salt content of broth varies.
What to Serve with It
Serve with garlic naan bread to scoop up the last bit of soup, or add some baguette or toasted bread. A small bowl is enough for an appetizer. For lunch, serve a larger piece of bread alongside.
Did you make this recipe?
So, how did it turn out? Tell me all about it (and a star rating would make my day.)
📖 Recipe
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RECIPE CARD
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Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
- 28 oz. butternut squash, peeled, seeded, and cubed
- 6 saffron threads
- 3 tablespoons chicken stock
- 2 tablespoons sunflower oil
- 1 onion , finely chopped
- 2 cloves garlic, squeezed or finely chopped
- 1½s teaspoon garam marsala
- 1 teaspoon ground turmeric
- 3⅓ cups chicken stock
- ¾ cup coconut milk, full-fat
- 1 teaspoon orange zest, grated
- Salt and black pepper, to taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to 400 °F. Line a baking sheet with parchment paper.
- Spread the squash cubes on the baking sheet and toss with 1 tablespoon of sunflower oil.28 oz. butternut squash, 1 tablespoons sunflower oil
- Roast for 35 to 40 minutes, tossing halfway through. The edges should be lightly browned in spots. Those browned edges add extra flavor.
- While the squash roasts, place the saffron threads in a small bowl and pour 3 tablespoons of warm broth over them. Let steep while you cook the onion.6 saffron threads, 3 tablespoons chicken stock
- Heat the remaining tablespoon of oil in a large soup pot. Cook the onion over medium heat for 4 to 5 minutes, until soft and translucent.1 tablespoons sunflower oil, 1 onion
- Add the garlic and cook for 30 seconds.2 cloves garlic
- Sprinkle in the garam masala and turmeric. Cook for about 30 seconds, until fragrant.1½s teaspoon garam marsala, 1 teaspoon ground turmeric
- Add the roasted squash, the stock and the saffron with its soaking liquid. Bring to a boil, then reduce the heat and simmer for 10 minutes.3⅓ cups chicken stock
- Blend the soup until smooth with an immersion blender. Keep blending a little longer than you think you need to. A really smooth soup tastes creamier.
- Stir in the coconut milk and orange zest.¾ cup coconut milk, 1 teaspoon orange zest
- Taste and season with salt and black pepper. If the soup is too thick, add a small splash of broth. Heat gently for another 2 minutes.Salt and black pepper
Notes
- Refrigerator: Keep in the refrigerator at 40°F (4°C) or below for up to 2 days.
- Freezer: To freeze, use tightly sealed freezer-safe containers and store for up to 3 months. Leave some space at the top because soup expands as it freezes. Thaw, covered, in the refrigerator.
- Reheat: Reheat only the amount you need, stirring regularly until steaming hot throughout. The soup may be a little less smooth after thawing. Stir well or briefly blend with an immersion blender.
Nutrition
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