When the days get colder and the kitchen becomes the coziest place in the house, a warm soup is always the right choice. This creamy pumpkin and roasted tomato soup with spicy peanuts is a celebration of flavors: the natural sweetness of Hokkaido pumpkin, the freshness of ripe tomatoes, caramelized onion, and the silky touch of coconut milk.
We love pumpkin soup and have experimented with various versions over the years, with legumes, with grains, and with other ingredients, but this time we decided to create a different version that we had already tried with cauliflower, roasting all the vegetables in the oven. This cooking method not only made the preparation much simpler, but we also discovered that roasting intensifies the flavors, giving the soup a rich and enveloping taste, truly feeling like a warm hug in a bowl! The crunchy garnish of peanuts, honey, and chili adds that irresistible contrast that makes it truly special.
It is a simple, nutritious recipe, perfect for autumn and winter, naturally gluten-free, vegetarian, and easily adaptable to a vegan version. It freezes wonderfully and is also ideal for make-ahead meals.
Also check out:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Soups, Minestrone and Creamy Soups
- Seasonality: Fall, Autumn, Winter
Ingredients to make the Creamy Pumpkin and Roasted Tomato Soup with Spicy Peanuts
- 1 pumpkin (Hokkaido cut into cubes)
- 4 tomatoes (halved)
- 1 red onion (quartered)
- 2 tablespoons extra virgin olive oil
- 3 1/4 cups vegetable broth
- 2/3 cup coconut milk
- salt
- pepper
- oregano
- ground turmeric
- parsley (for garnish)
- 1 3/4 oz peanuts
- 3 tablespoons honey
- 1 tablespoon chili flakes
Tools to prepare the Creamy Pumpkin and Roasted Tomato Soup with Spicy Peanuts
- Baking tray
- Parchment paper
- Blender
- Skillet
- Knife
- Cutting board
How to prepare the Creamy Pumpkin and Roasted Tomato Soup with Spicy Peanuts
Preheat the oven to 392°F (356°F fan). Arrange the pumpkin, tomatoes, and onion on a baking tray lined with parchment paper. Season with oil, turmeric, oregano, salt, and pepper.
Bake for 25-30 minutes until the vegetables are tender and slightly caramelized.
Meanwhile, toast the peanuts in a skillet over low heat without adding oil.
When they start to become aromatic, add the honey and chili flakes. Stir for a few minutes, then pour the mixture onto parchment paper and let cool.
Once solid, break into pieces.
Transfer the roasted vegetables to a pot or blender. Add the vegetable broth and coconut milk.
Blend until smooth and creamy.
Pour the soup into bowls and top with spicy peanuts, a tablespoon of coconut milk, a drizzle of oil, and fresh parsley.
Storage
In the refrigerator: up to 4 days in an airtight container.
In the freezer: up to 3 months, divided into portions.
Reheat: in a pot over low heat with a splash of broth or coconut milk.
Tips
Choose well-ripened tomatoes for a more intense flavor.
Do not peel the Hokkaido pumpkin: the skin is edible and makes the soup creamier.
Blend thoroughly for a smoother consistency.
Adjust the thickness by adding more broth or more milk/cream.
Generously garnish: crunchiness and spiciness make the difference.
Variations
Vegan: replace honey with maple syrup, agave, or rice syrup.
Spicy: add a roasted fresh chili pepper.
With herbs: substitute oregano with sage or rosemary.
More protein: add red lentils or white beans.
With roasted peppers: for a sweet-smoky note.
Lighter version: omit the cream and increase the broth.
New toppings: feta, crispy chickpeas, or a teaspoon of pesto.
FAQ (Questions and Answers)
Can I use a different type of pumpkin?
Yes, Delica or butternut also work perfectly.
If I don’t have coconut milk, can I substitute it?
Sure: fresh cream, crème fraîche, or Greek yogurt.
Can it be made in advance?
Yes, and after a few hours, the flavors will be even more intense.
