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7 Spice Roasted Pumpkin Soup

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.

  • Category Soup | Vegetarian | Fall

  • Servings 4

  • Prep Time 15 minutes

  • Cook Time 35 minutes

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.