Roasted pumpkin and coconut soup with basil

I’ve grown up hating pumpkin. I’d find it in sambar and other curries at home. And I absolutely hated it. But thanks to people like Nigella Lawson, her TV show and the internet, I’ve learnt to let go of that hate and embrace the vegetable (technically, a fruit). The first time I tried a pumpkin soup and had my mind blown into a million pieces was at Graze, Taj Vivanta in Bangalore. It was a Zomato foodie meet up event and we were served a multiple course meal. I still remember this little cup of golden silky smooth soup with candied ginger. One first sip and I was sold. Since the chef did talk us through the dishes, I made mental notes when the pumpkin soup was talked about. I knew I had to make this at home. I did. It took me a few tries to get it to taste really good. It is a very simple recipe. Tweak it as you please – change the herbs, add spices, anything! Here’s my slow roasted pumpkin soup.

roasted pumpkin soup


Yellow pumpkin – 1/2 kilo cut into 1/2 inch cubes

Coconut milk – 1/2 cup (or more)

Basil leaves – a few

Olive oil – to drizzle over the pumpkin

Salt and pepper – to season


Preheat your oven at 200C for 15 mins.

Place pumpkin cubes on a baking tray and drizzle with olive oil and tear up a few basil leaves over it. I don’t put salt right now because I think it could take the moisture out of the pumpkin and I want it nice and soft with a light caramelization.

Cook in the oven at 180C for 40 mins. It seems long, but I quite like it cooked through and soft.

Let it cool before blitzing it in a blender till smooth.

Now let it simmer in a pan over medium heat. Add coconut milk and a splash of water (1/4 cup) and let it simmer some more. Add fresh basil leaves, salt and pepper to taste.

Take the roasted pumpkin soup off the heat and serve.

I garnished one bowl with just coconut milk and the other with fried onions and toasted coconut.

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