Name: Creamy Roasted Pumpkin Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; ⅛ teaspoon cloves; Tiny dash of cayenne pepper (optional, if you like spice); Freshly ground black pepper, to taste; 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)

Jump to Recipe

Nothing quite captures the cozy, comforting spirit of autumn like a bowl of Creamy Roasted Pumpkin Soup. Rich, velvety, and scented with warm spices, this soup transforms humble pumpkin into a soul-satisfying treat that’s perfect for chilly evenings or anytime you crave a hug in a bowl. The luscious coconut milk adds just the right amount of creaminess, while a hint of maple syrup brings a gentle sweetness, making every spoonful a celebration of fall flavors that’s sure to brighten your day.

Creamy Roasted Pumpkin Soup Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple but essential, each playing a special role in creating a soup that is both deeply flavorful and wonderfully smooth. From the naturally sweet pumpkin and aromatic spices to the creamy coconut milk, every element works together to bring out the best in this dish.

Olive oil, 4 tablespoons (divided): Provides a silky base for roasting and sautéing, enhancing the soup’s richness.
4-pound sugar pie pumpkin: The star ingredient, offering sweet, tender flesh perfect for roasting and blending.
Large yellow onion, chopped: Adds a subtle sweetness and depth when softened in oil.
Garlic cloves, 4 large or 6 medium, pressed or minced: Delivers a fragrant warmth that ties the flavors together beautifully.
Sea salt, ½ teaspoon: Enhances and balances all the flavors in the soup.
Ground cinnamon, ½ teaspoon: Gives a cozy, aromatic touch that complements the pumpkin’s natural sweetness.
Ground nutmeg, ½ teaspoon: Adds a warm, slightly nutty spice for complexity.
Cloves, ⅛ teaspoon: Just a hint imparts an alluring depth without overpowering.
Dash of cayenne pepper (optional): Brings a subtle kick if you enjoy a little heat.
Freshly ground black pepper: For a final seasoning that livens up the soup.
Vegetable broth, 4 cups (32 ounces): Creates the flavorful liquid base that blends all ingredients harmoniously.
Full fat coconut milk or heavy cream, ½ cup: Makes the soup irresistibly creamy and smooth.
Maple syrup or honey, 2 tablespoons: Adds a gentle, natural sweetness for perfect balance.
Pepitas (green pumpkin seeds), ¼ cup: Toasted and sprinkled on top for a delightful crunch and extra pumpkin flavor.

How to Make Creamy Roasted Pumpkin Soup

Step 1: Roast the Pumpkin to Perfection

Start by preheating your oven to 425 degrees Fahrenheit and lining a baking sheet with parchment paper for a smooth cleanup. Carefully halve your pumpkin and scoop out the seeds—you can save those for roasting later if you like! Slice the halves into quarters, brush their flesh with olive oil, and place them cut side down on the baking sheet. Roast for about 35 minutes or until the pumpkin flesh is tender and easily pierced with a fork. This roasting process deepens the pumpkin’s natural sweetness and softens it perfectly for blending.

Step 2: Sauté the Aromatics

While the pumpkin cools, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion, garlic, and a pinch of sea salt. Stir gently as the onion softens and turns translucent, releasing its sweetness and fragrant aroma. This base is crucial—it brings a wonderful layered flavor to the soup that makes it truly memorable.

Step 3: Combine Pumpkin and Spices

Peel the cooled pumpkin flesh off the skin and add it to the pot along with the ground cinnamon, nutmeg, cloves, cayenne (if using), and freshly ground black pepper. Break the pumpkin up a bit with your spoon to help it blend easier later. These spices bring warmth and a touch of magic, elevating simple pumpkin into something extraordinary.

Step 4: Simmer with Broth

Pour in the vegetable broth and bring the mixture to a boil. Then lower the heat and let it simmer gently for about 15 minutes. This simmering melds the flavors beautifully and helps the soup develop a rich, inviting aroma that will have your kitchen smelling like fall in no time.

Step 5: Toast the Pepitas

While the soup simmers, toast the pepitas in a skillet over medium-low heat. Keep them moving so they toast evenly and gently crackle without burning. These little seeds add a lovely nutty crunch that contrasts wonderfully with the silky soup.

Step 6: Blend Until Silky Smooth

After simmering, stir in the coconut milk and maple syrup, then remove the pot from the heat. It’s blending time! An immersion blender works well, but for the creamiest, smoothest texture, transfer the soup in batches to a stand blender—just be careful of steam. Blend until perfectly smooth and creamy, then return all of it to your pot or serving bowl.

Step 7: Taste and Adjust

Give your soup a taste and tweak as needed—add more coconut milk for extra creaminess or a splash more maple syrup if you prefer it sweeter. This soup is wonderfully flexible and forgiving, so make it your own!

Step 8: Serve with a Crunch

Ladle the dreamy Creamy Roasted Pumpkin Soup into bowls and sprinkle the toasted pepitas on top for that irresistible texture contrast and a pop of green color. Enjoy it warm and cozy!

How to Serve Creamy Roasted Pumpkin Soup

Garnishes

While the toasted pepitas are a classic choice, you can also add a drizzle of coconut milk or cream to create pretty swirls, a sprinkle of fresh chopped herbs such as parsley or chives, or a dash of smoked paprika for a subtle smoky note. These little touches add visual appeal and layers of flavor that make the experience even more special.

Side Dishes

The creaminess of this pumpkin soup pairs perfectly with crusty artisan bread or warm naan for dipping. A crisp green salad with tangy vinaigrette balances the richness, or for a heartier meal, serve alongside roasted root vegetables or a simple grilled cheese sandwich for pure comfort food bliss.

Creative Ways to Present

For entertaining, serve the soup in mini pumpkin bowls or hollowed-out sweet peppers for a charming presentation. You can also top it with a dollop of Greek yogurt or sour cream and a sprinkling of toasted pumpkin spice granola for an unexpected twist that adds crunch and complexity.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, transfer your leftover Creamy Roasted Pumpkin Soup to airtight containers and refrigerate. It keeps beautifully for up to 4 days, and in fact, the flavors often deepen and develop overnight, making day-two soup even more delightful.

Freezing

This soup freezes exceptionally well—just portion it into freezer-safe containers or bags and keep for up to 3 months. Freezing lets you enjoy this cozy classic anytime you need a quick, nourishing meal without the work.

Reheating

Reheat gently on the stovetop over low heat to prevent curdling and to maintain its luscious creaminess. Stir frequently, and if it thickens too much, add a splash of broth or coconut milk to loosen it back up. Microwave reheating works too, but watch closely and stir midway for even warming.

FAQs

Can I use a different type of pumpkin for this soup?

Absolutely! While sugar pie pumpkin is ideal for its sweetness and texture, you can use other varieties like kabocha, butternut squash, or even canned pumpkin in a pinch. Just adjust the seasoning and sweetness accordingly.

Is there a dairy-free option for the cream?

Yes! Coconut milk is a perfect dairy-free alternative that lends a subtle tropical note and creamy texture. You can also try almond or cashew cream if coconut isn’t your favorite.

Can I make this soup spicy?

Definitely. The recipe includes an optional dash of cayenne pepper, but feel free to add more or incorporate a bit of smoked paprika or chili flakes for a bolder heat that suits your taste.

How can I make this soup thicker or thinner?

If you prefer a thicker soup, reduce the amount of broth slightly or simmer it longer to concentrate. For a lighter consistency, add more vegetable broth or coconut milk until you reach your desired texture.

What’s the best way to roast pumpkin seeds?

After scooping out seeds, rinse them to remove pulp, pat dry, toss with a little olive oil and salt, and toast them in a skillet or oven until golden and crunchy. They’re a fantastic snack or soup topping!

Final Thoughts

If comfort food had a champion, it would be this Creamy Roasted Pumpkin Soup. It’s easy to make, soothing to eat, and wonderfully adaptable to your tastes. Next time you’re craving something warm, rich, and deeply satisfying, give this recipe a try. I promise it will become one of your favorite go-to dishes for chilly days and beyond.

Creamy Roasted Pumpkin Soup Recipe

★★★★★

5 from 16 reviews

Author: Elara
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

This creamy roasted pumpkin soup is a comforting and flavorful fall favorite, featuring tender roasted sugar pie pumpkin blended with warming spices, aromatic onions, and a touch of sweet maple syrup. Finished with creamy coconut milk and toasted pepitas, it’s a perfect vegan and dairy-free dish that is both nourishing and delicious.

Instructions

Preheat and Prepare Pumpkin: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Carefully halve the pumpkin and scoop out the seeds. You can save the seeds to roast later if desired, but they are not needed for the soup.
Roast the Pumpkin: Cut each pumpkin half into quarters. Brush or rub 1 tablespoon of olive oil over the pumpkin flesh. Place the quarters cut-side down on the baking sheet and roast for at least 35 minutes, or until the flesh is easily pierced with a fork. Let cool for a few minutes.
Sauté Aromatics: Heat the remaining 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, minced garlic, and sea salt, stirring occasionally. Cook until the onions are translucent, about 8 to 10 minutes. Meanwhile, peel the skin off the roasted pumpkin flesh and discard the skin.
Combine Ingredients and Simmer: Add the roasted pumpkin flesh to the pot along with cinnamon, nutmeg, cloves, cayenne pepper (if using), and freshly ground black pepper. Break up the pumpkin slightly with your spoon. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15 minutes to meld the flavors.
Toast Pepitas: While the soup simmers, heat a medium skillet over medium-low heat. Add the pepitas and toast them, stirring frequently, until they become fragrant, golden, and begin popping slightly. Be careful not to burn them. Transfer the toasted pepitas to a bowl to cool.
Blend Soup Smooth: Stir in the coconut milk (or heavy cream) and maple syrup. Remove the soup from heat and let cool slightly. Blend the soup until smooth using an immersion blender right in the pot or, for the creamiest texture, blend in batches in a stand blender. Always secure the blender lid and hold it down with a kitchen towel to avoid steam burns. Return blended soup to the pot if needed and stir.
Adjust Seasoning: Taste the soup and adjust for creaminess or sweetness by adding more coconut milk or maple syrup if desired.
Serve: Ladle the soup into bowls and sprinkle with the toasted pepitas. Serve warm and enjoy! Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Notes

You can roast the pumpkin seeds separately for a crunchy snack by tossing them with a bit of salt and roasting at 300°F for 15-20 minutes.
This soup can be made with heavy cream instead of coconut milk if you prefer a richer, dairy-based version.
If you want a spicier soup, increase the cayenne pepper to your taste.
Make sure to blend the soup carefully as hot liquids can expand in the blender and cause splattering or burns.
Leftover soup tastes even better the next day as the flavors deepen.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Roasting and Simmering
Cuisine: American