I remember the first time I made roasted pumpkin soup after moving here—it was chilly, and I longed for a cozy, comforting dish that was simple yet full of flavor. Roasting the pumpkin to caramelized perfection filled my kitchen with warmth. This roasted pumpkin soup recipe became my go-to for busy weeknights and special dinners alike, and I’m excited to share it with you.
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If you’re craving a bowl of warmth that’s easy to make but feels indulgent, this roasted pumpkin soup is exactly what you need. It delivers deep, rich flavors from roasting the pumpkin and blends silky smoothness with cozy spices. Whether you’re after a quick weeknight meal or an impressive dish for Thanksgiving, this roasted pumpkin soup is sure to become your favorite fall recipe. It’s comforting, flavorful, and beautifully vibrant—everything a delicious pumpkin soup should be.
Why You’ll Love This Roasted Pumpkin Soup
- Deep Caramelized Flavor: Roasting the sugar pie pumpkin brings out a natural sweetness and depth that canned alternatives can’t match.
- Velvety Smooth Texture: Blending the soup until perfectly smooth creates a luxurious finish that’s incredibly satisfying.
- Versatility: This recipe works well for various diets—vegetarian, vegan (with coconut milk), or richened with cream—making it adaptable to your preferences.
- Simple Ingredients, Big Impact: With just a handful of spices and a few pantry staples, you get a comforting bowl that tastes like it took hours to prepare.
Choosing the Best Pumpkin for Soup
For the best roasted pumpkin soup, I always recommend a sugar pie pumpkin. These pumpkins are smaller, sweeter, and less stringy than typical carving pumpkins, making them perfect for soup.
How to Safely Cut a Sugar Pie Pumpkin
If you’re nervous about cutting it, take your time and follow these steps:
- Place your pumpkin on a sturdy cutting board to keep it stable.
- Use a sharp, heavy chef’s knife and grip it firmly.
- First, cut the pumpkin in half vertically, then cut each half into quarters.
- Scoop out the seeds and stringy bits with a spoon—save the seeds for roasting if you like!
- Work slowly and steadily; it’s better to go slow and safe than rush and slip. Think of it as a meditation moment in your busy day!
Ingredients for Roasted Pumpkin Soup
- 4 tablespoons olive oil, divided
- One 4-pound sugar pie pumpkin
- 1 large yellow onion, chopped
- 4 large or 6 medium garlic cloves, pressed or minced
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅙ teaspoon cloves
- Tiny dash of cayenne pepper (optional, if you like spice)
- Freshly ground black pepper
- 4 cups (32 ounces) vegetable broth
- ½ cup full fat coconut milk or heavy cream
- 2 tablespoons maple syrup or honey
- ¼ cup pepitas (green pumpkin seeds)
A Note on Key Ingredients
Full-fat coconut milk adds a silky creaminess without dairy, making this soup rich and luscious for vegans. Vegetable broth keeps the soup flavorful yet light and versatile. The combination of warming spices like cinnamon, nutmeg, and cloves is what brings cozy, comforting depth to the soup, while the subtle cayenne pepper gives a gentle warmth for those who enjoy a little heat.
Step-by-Step Instructions: How to Make Roasted Pumpkin Soup
- Preheat oven to 425°F and line a baking sheet with parchment paper. Halve the pumpkin and scoop out seeds.
- Cut pumpkin into quarters. Rub 1 tablespoon olive oil over the flesh and place quarters cut-side down on the baking sheet. Roast for 35 minutes or until tender. Let cool.
- Heat remaining olive oil in a large pot over medium heat. Add onion, garlic, and salt; cook until translucent, about 8–10 minutes. Peel pumpkin skin and discard.
- Add pumpkin flesh with spices and black pepper; break up the pumpkin with your spoon. Pour in vegetable broth and bring to a boil. Simmer 15 minutes to blend flavors.
- Toast pepitas in a skillet over medium-low heat until golden and popping. Remove from heat.
- Stir coconut milk and maple syrup into the soup. Let cool slightly. Blend soup in batches in a stand blender or use an immersion blender until smooth.
- Taste and adjust seasoning with extra coconut milk or maple syrup if desired.
- Serve soup garnished with toasted pepitas. Store leftovers in the fridge up to 4 days or freeze for 3 months.
Choosing Your Blender: Immersion vs. Stand Blender
| Blender Type | Pros | Cons |
|---|---|---|
| Immersion Blender | Quick, less cleanup, more texture | Can leave slight chunks |
| Stand Blender | Ultra-smooth, creamy finish | Needs batches, careful with hot liquid |
Safety Tip: Never fill your blender past the maximum fill line when blending hot soup. Hold the lid down tightly and cover it with a kitchen towel to prevent steam burns.
Delicious Topping Ideas for Your Pumpkin Soup
- Fried sage leaves for an herby crunch
- A swirl of coconut cream for extra creaminess
- Chili-lime crunch for a spicy citrus kick
- Homemade spiced croutons for texture
- Toasted pumpkin seeds mixed with sea salt and smoked paprika
- Crispy prosciutto or bacon bits for non-vegetarian flair
Roasted Pumpkin Soup Variations
The base roasted pumpkin soup is a delicious blank canvas—here are some ideas to mix things up: If you love creamy fall soups, you might also enjoy our easy sweet potato soup recipe.
| Variation Name | Key Ingredient Additions | Flavor Profile |
|---|---|---|
| Thai Curry | Red curry paste, coconut milk, lime | Creamy, spicy, and vibrant |
| Smoky Chipotle | Chipotle peppers in adobo, smoked paprika | Smoky with a mild heat |
| Spiced Apple | Diced apples, cinnamon, a splash of apple cider vinegar | Sweet, tangy, and warmly spiced |
Alternative Cooking Methods
Instant Pot Roasted Pumpkin Soup Instructions
Sauté onion and garlic in the Instant Pot with olive oil on sauté mode until translucent. Add peeled pumpkin flesh, spices, salt, pepper, and vegetable broth. Seal the lid and cook on high pressure for 10 minutes. Allow a natural pressure release for 10 minutes, then quick release remaining pressure. Stir in coconut milk and maple syrup, then blend until smooth.
Slow Cooker Roasted Pumpkin Soup Instructions
Add peeled pumpkin flesh, chopped onion, garlic, spices, salt, pepper, and vegetable broth to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours until the pumpkin is tender. Stir in coconut milk and maple syrup. Use an immersion blender to purée the soup directly in the slow cooker.
Storage and Reheating Tips
Storing in the Refrigerator
Let the soup cool completely, then store in an airtight container for up to 4 days. The flavors often deepen overnight.
Freezing for Later
Freeze in portioned containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
The Best Way to Reheat
Warm soup gently on the stove over low heat, stirring occasionally to prevent scorching. Add a splash of coconut milk or broth if it has thickened too much.
Frequently Asked Questions (FAQ) About Pumpkin Soup
Can I use canned pumpkin instead of fresh?
Canned pumpkin can work in a pinch, but fresh roasted pumpkin provides much better flavor and texture for this soup.
How do I fix my soup if it’s too thick or too thin?
Add more vegetable broth to thin it out, or simmer uncovered to reduce and thicken. Adjust seasoning after.
How can I make this soup keto-friendly?
Use heavy cream instead of coconut milk and skip the maple syrup or honey for a lower-carb option.
My pumpkin soup is bland, how do I add more flavor?
Try adding a pinch more spices, salt, or a splash of acid like lemon juice or apple cider vinegar to brighten it up.
I hope you feel excited to try this roasted pumpkin soup recipe—it’s truly one of my favorites for bringing comfort and ease to the dinner table. Remember, cooking is about joy and small victories, not perfection. If you make this soup, please leave a comment below with your questions or share how it turned out.
Roasted Pumpkin Soup
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment. Halve the pumpkin, scoop out seeds, and discard or save for roasting.
- Quarter the pumpkin, brush cut sides with 1 tablespoon oil, place cut-side down, and roast 35–45 minutes until fork-tender; let cool briefly.
- Heat remaining 3 tablespoons oil in a Dutch oven over medium. Add onion, garlic, and salt; cook, stirring, until onion is translucent, 8–10 minutes, then peel and discard the pumpkin skins.
- Add roasted pumpkin, cinnamon, nutmeg, cloves, cayenne (if using), and black pepper; stir to break up. Pour in broth, bring to a boil, then simmer 15 minutes.
- Meanwhile, toast pepitas in a skillet over medium-low, stirring until fragrant and lightly golden with gentle pops; transfer to a bowl to cool.
- Stir in coconut milk (or cream) and maple syrup; remove soup from heat and cool slightly.
- Blend until smooth with an immersion blender, or carefully in batches in a stand blender, venting the lid and protecting your hand with a towel.
- Taste and adjust seasoning, adding more coconut milk for creaminess or maple for sweetness. Ladle into bowls and top with pepitas; refrigerate up to 4 days or freeze up to 3 months.
