This soup is a celebration of roasted vegetables at their best. Roasting the pumpkin intensifies its flavor, adding a subtle caramelized note that sets it apart from basic pumpkin soups. It’s naturally creamy without needing a lot of added cream, and it’s both elegant and cozy. Perfect for holiday starters, meal prep, or a healthy, satisfying weeknight dinner, this soup is a must-try during pumpkin season.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh pumpkin (sugar or pie pumpkin preferred)
Olive oil
Onion (chopped)
Garlic (minced)
Carrot (optional, for added sweetness)
Vegetable or chicken broth
Ground cinnamon or nutmeg (optional, for warmth)
Heavy cream or coconut milk (optional, for richness)
Salt and black pepper
Fresh herbs (like thyme or sage, for garnish)
Directions
Preheat oven to 400°F (200°C).
Cut the pumpkin in half, scoop out seeds, and place on a baking sheet lined with parchment.
Drizzle the pumpkin with olive oil and roast for 35–45 minutes, or until the flesh is tender and slightly caramelized.
While the pumpkin roasts, heat olive oil in a large pot over medium heat. Sauté chopped onion, garlic, and carrot (if using) until soft and fragrant.
Scoop the roasted pumpkin flesh into the pot and stir to combine with the aromatics.
Add broth to the pot and bring to a simmer. Let cook for about 10–15 minutes to allow flavors to meld.
Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender in batches.
Stir in cream or coconut milk if using, and season with salt, pepper, and spices to taste.
Simmer another 5 minutes. Serve hot, garnished with fresh herbs or a swirl of cream.
Servings and timing
This recipe serves 4 to 6 people. Prep time: 15 minutes Roast time: 40 minutes Cook time: 20 minutes Total time: about 1 hour 15 minutes
Variations
Make it spicy: Add red pepper flakes or cayenne pepper for a spicy kick.
Add apple: Cook chopped apple with the onions for a sweet-tart flavor twist.
Use canned pumpkin: For a quicker version, skip roasting and use canned pumpkin purée (about 2 cups).
Make it vegan: Use vegetable broth and coconut milk or plant-based cream.
Top with seeds: Toasted pumpkin seeds or sunflower seeds add crunch and a nutty finish.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and store in freezer-safe containers for up to 2 months. Reheat gently on the stovetop over medium heat, stirring occasionally, or microwave in short intervals until heated through. Add a splash of broth or cream if needed to loosen the consistency.
FAQs
What kind of pumpkin is best for soup?
Sugar pumpkins or pie pumpkins are best—they’re sweet, flavorful, and have a smooth texture when roasted.
Can I use canned pumpkin instead of fresh?
Yes, about 2 cups of canned pumpkin can be used in place of roasted fresh pumpkin for convenience.
Do I have to peel the pumpkin before roasting?
No, roast the pumpkin with the skin on. Once cooked, the flesh scoops out easily from the skin.
Can I make this soup in advance?
Yes, it reheats beautifully and often tastes even better the next day as the flavors develop.
Is this soup healthy?
Yes, it’s naturally low in calories and full of vitamins, especially if made without cream or with coconut milk.
Can I add other vegetables?
Absolutely. Carrots, sweet potatoes, or leeks are great additions for depth and sweetness.
What’s the best way to blend the soup?
An immersion blender is most convenient, but a countertop blender gives the smoothest result—just be sure to let it cool slightly before blending in batches.
What can I serve with pumpkin soup?
Crusty bread, grilled cheese sandwiches, or a simple salad all pair well with this creamy soup.
Can I freeze this soup?
Yes, let it cool fully and store in airtight freezer-safe containers. Thaw overnight in the fridge before reheating.
Can I use milk instead of cream?
Yes, whole milk or a non-dairy milk will work, but the soup will be slightly less rich and creamy.
Conclusion
Roasted Pumpkin Soup is a nourishing and flavorful dish that captures the essence of fall in every spoonful. Whether you’re looking for a hearty appetizer, a cozy lunch, or a light dinner, this soup delivers rich flavor and comforting warmth. Easy to make and even easier to love, it’s a seasonal staple you’ll come back to year after year.
Roasted Pumpkin Soup is a creamy, comforting dish made by blending roasted pumpkin with savory aromatics and warm spices. It’s perfect for fall and winter meals, offering rich flavor and nourishing warmth in every spoonful.
Author:Catherine
Prep Time:15 minutes
Cook Time:60 minutes
Total Time:1 hour 15 minutes
Yield:4 to 6 servings
Category:Soup
Method:Roasting, Blending
Cuisine:American
Diet:Vegetarian
Ingredients
1 medium sugar or pie pumpkin (about 2–3 lbs)
2 tbsp olive oil (divided)
1 medium onion, chopped
2 garlic cloves, minced
1 medium carrot, chopped (optional)
4 cups vegetable or chicken broth
1/4 tsp ground cinnamon or nutmeg (optional)
1/2 cup heavy cream or coconut milk (optional)
Salt and black pepper to taste
Fresh thyme or sage (for garnish)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut pumpkin in half, remove seeds, and place cut-side down on the baking sheet. Drizzle with 1 tbsp olive oil.
Roast for 35–45 minutes, until the flesh is tender and slightly caramelized. Let cool slightly.
In a large pot, heat remaining 1 tbsp olive oil over medium heat. Sauté onion, garlic, and carrot (if using) until soft, about 6–8 minutes.
Scoop roasted pumpkin flesh into the pot. Stir to combine with aromatics.
Add broth and bring to a simmer. Cook for 10–15 minutes to blend flavors.
Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
Stir in cream or coconut milk (if using), cinnamon or nutmeg (if using), and season with salt and pepper to taste.
Simmer for 5 more minutes. Serve hot, garnished with fresh herbs or a swirl of cream.
Notes
Roasting intensifies the pumpkin’s natural sweetness and flavor.Canned pumpkin purée can be substituted for a quicker version (use about 2 cups).For a vegan version, use vegetable broth and coconut milk.Top with toasted pumpkin seeds or a drizzle of cream for extra texture and flavor.Soup stores well and tastes even better the next day.
