Creamy Grilled Pumpkin Soup
Autumn is pumpkin season, full of vibrant orange colours and warm flavours. Grilled pumpkin adds a unique, slightly smoky taste to soups, salads, and side dishes. This creamy grilled pumpkin soup is comforting, filling, and perfect for chilly fall days.
For grilling, Hokkaido pumpkin or Uchiki Kuri are ideal choices. Both have edible skin and firm, creamy flesh, making them perfect for roasting or grilling without peeling.
Serve this soup with croutons, toasted almond flakes, or a sprinkle of fresh thyme for an extra touch of flavour.
Ingredients
Ingredients for Creamy Grilled Pumpkin Soup
1 Hokkaido pumpkin or Uchiki Kuri
Olive oil
Salt
For the Soup Base
1 tablespoon coconut oil
4 spring onions, chopped
2 garlic cloves, minced
2 cm piece of ginger, grated
1 chili pepper, optional
1 liter vegetable or poultry broth
Juice of 1 orange
Optional Garnishes
Croutons
Toasted almond flakes
Fresh thyme leaves
Instructions
Cut the pumpkin into four pieces and remove the seeds.
Drizzle with olive oil and sprinkle with salt.
Preheat the grill to 200°C, setting the side burners to medium-high and the middle burners to low.
Turn off the burners under the middle grates and place the pumpkin pieces there.
Close the lid and grill for 35–45 minutes, turning the pumpkin halfway through cooking.
While the pumpkin grills, heat the coconut oil in a pot over a side burner.
Sauté the chopped spring onions until soft.
Add the garlic, grated ginger, and optional chili pepper, cooking briefly until fragrant.
Add the grilled pumpkin to the pot and pour in the broth.
Simmer for 10 minutes, then blend the soup until smooth.
Stir in the orange juice and season with salt to taste.
Serve hot with croutons, toasted almond flakes, or fresh thyme leaves.
