Roasted Pumpkin Soup is the ultimate fall comfort food—creamy, rich, and naturally sweet with a hint of savory depth from roasting. This recipe transforms simple pumpkin into a cozy, nourishing bowl that’s perfect for chilly evenings. It’s easy to make, freezer-friendly, and an absolute must-try for pumpkin lovers.
Why You’ll Love This Recipe
- Smooth, creamy texture with deep roasted flavor
- Naturally healthy and packed with nutrients
- Easy to make ahead and freezer-friendly
- Perfect for cozy fall dinners or holiday starters
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 carrot, chopped
- 4 cups pumpkin, peeled and cubed (or use sugar pumpkin)
- 3 cups vegetable broth
- 1 cup coconut milk or heavy cream
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- Fresh thyme or parsley, for garnish
- Pumpkin seeds (optional, for topping)
Step-by-Step Instructions
- Preheat oven to 400°F (200°C).
- Toss pumpkin cubes with olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet.
- Roast for 25–30 minutes until tender and lightly caramelized.
- In a large pot, heat 1 tablespoon olive oil. Add onion, garlic, and carrot. Cook until softened.
- Add roasted pumpkin, cumin, nutmeg, and vegetable broth. Simmer for 10 minutes.
- Blend soup with an immersion blender (or in batches using a blender) until smooth.
- Stir in coconut milk or heavy cream. Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh herbs and pumpkin seeds.
Tips & Variations
- Use butternut squash in place of pumpkin for a sweeter flavor.
- Add a pinch of cayenne for a spicy kick.
- For extra richness, swirl in crème fraîche before serving.
- Make it dairy-free by using coconut milk.
Storage & Freezer Instructions
- Store in the fridge in an airtight container for up to 4 days.
- Freeze in portioned containers for up to 3 months.
- Reheat gently on the stove, adding a splash of broth if needed.
Serving & Pairing Ideas
- Serve with crusty bread or garlic toast.
- Pair with a fresh green salad for a light meal.
- Top with toasted pumpkin seeds, fresh herbs, or a drizzle of cream.
Frequently Asked Questions
Can I use canned pumpkin instead of fresh?
Yes, but roasted fresh pumpkin gives a deeper flavor.
Can I make this soup ahead of time?
Absolutely—make up to 2 days in advance and reheat before serving.
What toppings go best with pumpkin soup?
Pumpkin seeds, fresh herbs, croutons, or a swirl of cream are delicious.
Is this soup vegan-friendly?
Yes, just use coconut milk instead of cream.
Ready to Make It?
This Roasted Pumpkin Soup is cozy, creamy, and full of flavor. Whether you’re enjoying it as a light lunch, dinner starter, or holiday dish, it’s a seasonal recipe you’ll come back to again and again. Save it today and bring comfort to your table!
You Might Also Like
- Pumpkin Cobbler – A cozy fall dessert with warm pumpkin flavor.
- Sweet Potato Cornbread – Fluffy and lightly sweet cornbread with a fall twist.
- Pumpkin Whipped Cottage Cheese – Creamy, protein-packed pumpkin treat.
- Pumpkin Cinnamon Roll Muffins – Sweet, spiced, and perfect for breakfast.
Savory Roasted Pumpkin Soup
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy, comforting fall soup made with roasted pumpkin, warm spices, and coconut milk or cream.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 carrot, chopped
4 cups pumpkin, peeled and cubed
3 cups vegetable broth
1 cup coconut milk or heavy cream
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon nutmeg
Salt and pepper, to taste
Fresh thyme or parsley, for garnish
Pumpkin seeds, optional
Instructions
1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, pepper, and paprika. Roast 25–30 minutes.
2. In a pot, heat oil. Add onion, garlic, and carrot; cook until softened.
3. Add roasted pumpkin, cumin, nutmeg, and broth. Simmer 10 minutes.
4. Blend soup until smooth. Stir in coconut milk or cream.
5. Adjust seasoning and serve hot with garnish.
Notes
Use butternut squash for a sweeter flavor.
Make dairy-free with coconut milk.
Freezes well up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 7g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg