The first time I made Roasted Pumpkin Soup, I realized how much depth roasting brings out in pumpkin—it’s sweet, slightly nutty, and perfectly balanced by warm spices. Unlike soups made from canned pumpkin, this version has a rich, caramelized flavor that feels cozy and comforting, especially on chilly autumn evenings. Each spoonful is creamy and velvety, with just enough savory notes to make it feel hearty and satisfying.
What I love most is that this soup is both elegant and simple. With just a handful of wholesome ingredients, you can make something that feels like it belongs on a holiday table but is easy enough for a weeknight dinner. Whether you’re serving it with crusty bread, topping it with roasted seeds, or keeping it light as a starter, this soup is a fall staple that never disappoints.
Why You’ll Love This Recipe
This Roasted Pumpkin Soup is warm, flavorful, and incredibly nourishing. Roasting the pumpkin intensifies its natural sweetness and gives the soup a depth of flavor that stovetop versions can’t match. Blended with onion, garlic, and broth, it becomes silky smooth, while spices like cinnamon or nutmeg add a hint of cozy warmth.
It’s also versatile—you can keep it vegan, make it creamy with coconut milk or cream, or dress it up with toppings like pumpkin seeds, croutons, or fresh herbs. The soup is filling yet light, making it a perfect starter for holiday meals or a satisfying dinner with bread and salad.
What You’ll Need
- 1 medium pumpkin (about 3–4 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup coconut milk or heavy cream
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Salt and pepper, to taste
Optional Garnishes
- Roasted pumpkin seeds
- Fresh thyme or parsley
- A swirl of cream or coconut milk
- Croutons
Pro Tips
- Choose sugar pumpkins (pie pumpkins) for best flavor—not carving pumpkins.
- Roast until caramelized for maximum sweetness and depth.
- Blend in batches if your blender is small; avoid filling it too full with hot soup.
- Adjust thickness with extra broth if you prefer a lighter soup.
- Top generously—garnishes make this soup look and taste restaurant-worthy.
Tools You’ll Need
- Baking sheet
- Large pot
- Blender or immersion blender
- Sharp knife and peeler
- Wooden spoon
Substitutions and Variations
- Pumpkin substitute: Use butternut squash, acorn squash, or sweet potatoes.
- Vegan: Stick with coconut milk or oat cream.
- Spiced version: Add curry powder or cumin for an earthy twist.
- Extra rich: Stir in Parmesan cheese or cream cheese.
- Protein boost: Add cooked lentils or chickpeas before blending.
Make-Ahead Tips
- Roast pumpkin up to 2 days ahead and refrigerate until ready to cook.
- Soup can be made completely and stored in the fridge for 4 days.
- Freeze in airtight containers for up to 3 months—reheat gently on the stove.
How to Make Roasted Pumpkin Soup
Step 1: Roast the Pumpkin
Preheat oven to 400°F (200°C). Toss cubed pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until golden and tender.
Step 2: Sauté the Base
In a large pot, heat olive oil. Add onion and garlic, cooking until soft and fragrant.
Step 3: Blend with Broth
Add roasted pumpkin to the pot with broth, cinnamon, and nutmeg. Bring to a simmer. Blend until smooth with an immersion blender (or carefully in batches in a countertop blender).
Step 4: Add Creaminess
Stir in coconut milk or heavy cream. Adjust seasoning with more salt, pepper, or spices.
Step 5: Serve
Ladle soup into bowls and garnish with cream swirls, pumpkin seeds, and fresh herbs.
Serving Suggestions
- Serve with crusty sourdough bread for dipping.
- Add a grilled cheese sandwich for a cozy meal.
- Offer as a starter at Thanksgiving or Christmas dinner.
- Top with roasted chickpeas for extra crunch and protein.
Leftovers & Storage
Store leftover soup in the fridge for up to 4 days. Reheat on the stove over medium heat, stirring often. Freeze for up to 3 months—thaw in the fridge overnight before reheating.
Nutrition & Benefits
Pumpkin is rich in vitamin A, fiber, and antioxidants, making this soup both delicious and nutritious. Coconut milk adds healthy fats (or cream adds indulgence), while the spices provide anti-inflammatory properties. This soup is a perfect way to warm up while nourishing your body.
Recipe FAQ
1. Can I use canned pumpkin?
Yes, though roasting fresh pumpkin gives deeper flavor. Use about 2 cups canned puree.
2. How do I make it creamier?
Stir in more cream, coconut milk, or even a bit of cream cheese.
3. Can I make this in a slow cooker?
Yes—cook roasted pumpkin with onion, garlic, broth, and spices for 4 hours on low, then blend.
4. Can I spice it differently?
Absolutely—curry powder, smoked paprika, or ginger all work well.
5. Can I roast pumpkin seeds for garnish?
Yes, simply season and roast at 350°F (175°C) for 10–15 minutes.
6. Can I freeze this soup?
Yes, up to 3 months. Just thaw and reheat on the stove.
7. How can I make it more filling?
Add lentils, chickpeas, or serve with hearty bread.
A Cozy Bowl of Autumn Comfort
This Roasted Pumpkin Soup is rich, velvety, and filled with the flavors of fall. It’s simple enough for weeknights yet elegant enough for entertaining. Whether you enjoy it as a starter or a main dish with bread and salad, it’s a recipe that will keep you warm, satisfied, and celebrating the best of pumpkin season.
