Georgia Candy Roaster Pumpkin Soup

Georgia Candy Roaster


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 pounds Georgia Candy Roaster pumpkin, peeled, seeded, and diced
  • 4 cups chicken or vegetable broth
  • 1 (14.5-ounce) can coconut milk
  • Lime wedges, for garnish
  • Cilantro, for garnish


  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  1. Add the cumin, oregano, salt, and pepper and cook for another minute.
  2. Add the pumpkin and broth to the pot and bring to a boil. Reduce heat to low and simmer for 20 minutes, or until the pumpkin is tender.
  3. Stir in the coconut milk and bring the soup back to a simmer. Cook for another 5 minutes, or until heated through.
  4. Remove the soup from the heat and let it cool slightly.
  5. Puree the soup in a blender or food processor until smooth.
  6. Serve the soup in bowls and garnish with lime wedges and cilantro.


  • For a spicier soup, add 1/4 teaspoon of cayenne pepper to the pot with the onion and garlic.
  • If you don't have coconut milk, you can use heavy cream or half-and-half instead.
  • To make the soup ahead of time, puree it and let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, thaw the soup overnight in the refrigerator, then heat it up in a pot over medium heat until warmed through.