I absolutely love sharing this Creamy Roasted Pumpkin Soup Recipe with you because it’s pure comfort in a bowl. When those cooler days come around, nothing hits the spot quite like a warm, velvety soup made from roasted pumpkin. It’s sweet, fragrant with cozy spices, and perfectly creamy without being heavy—making it a go-to for fall dinners or anytime you want a little bowl of happiness.
What makes this Creamy Roasted Pumpkin Soup Recipe so special is how simple it is to make and how every step contributes to a deep, roasted flavor that you just can’t get from canned pumpkin alone. I found that roasting the pumpkin first brings out this incredible natural sweetness and richness. Plus, it’s easy to customize and works beautifully as a weekday meal or something to impress friends when you’re craving a little homemade magic.
Why You’ll Love This Recipe
- Rich Roasted Flavor: Roasting the pumpkin enhances its sweetness and depth unlike any other method.
- Comforting Creaminess: The addition of coconut milk or cream makes this soup silky, perfect for cozy meals.
- Flexible and Easy: You can tweak spices, toppings, and substitute veggies without hassle.
- Family Favorite: Everyone I serve this to asks for seconds — it’s that good!
Ingredients You’ll Need
These ingredients come together like a dream, blending warm spices with hearty pumpkin and a touch of sweetness. When selecting your pumpkin, I recommend sugar pie pumpkins—they’re naturally sweeter and easier to roast.
- Olive oil: Use good-quality olive oil for roasting and sautéing to add subtle fruitiness.
- Sugar pie pumpkin: Perfect for roasting—its flesh is smooth and sweet.
- Yellow onion: Adds aromatic depth and balances the sweetness.
- Garlic cloves: Pressed or minced for a gentle garlicky layer.
- Sea salt: Enhances all the flavors without overpowering.
- Ground cinnamon: Gives that warm, cozy spice note everyone loves.
- Ground nutmeg: Adds a subtle, nutty warmth.
- Cloves: Only a pinch — a little goes a long way to deepen the flavor.
- Cayenne pepper: Optional, but I love the slight kick that balances the sweetness.
- Freshly ground black pepper: Freshly cracked for a vibrant peppery touch.
- Vegetable broth: Provides the savory liquid base with clean flavor.
- Full fat coconut milk or heavy cream: Choose coconut milk for dairy-free, or cream for richness.
- Maple syrup or honey: A little sweetness to round out the spices perfectly.
- Pepitas (green pumpkin seeds): Toasted for crunch and nutty garnish on top.
Variations
I love to mix things up with this Creamy Roasted Pumpkin Soup Recipe depending on the season, my pantry, or just my mood. Don’t be afraid to experiment—you might find a new favorite twist!
- Vegetarian & Vegan: I swap heavy cream for coconut milk and use maple syrup instead of honey to keep it plant-based and still luscious.
- Spice it up: Adding a bit more cayenne or a hint of smoked paprika gives a lovely smoky heat if you’re craving a kick.
- Swapping squash: I’ve used kabocha and butternut squash when pumpkins aren’t available—they both work great and add a slightly different sweetness.
- Using canned pumpkin: On busy days, I sometimes skip roasting and use canned pumpkin purée—just watch the seasoning carefully and adjust for sweetness and creaminess.
How to Make Creamy Roasted Pumpkin Soup Recipe
Step 1: Roasting Your Pumpkin to Perfection
Preheat the oven to 425°F and line a baking sheet with parchment paper to save on cleanup. Carefully cut your sugar pie pumpkin into quarters after halving it and scoop out the seeds. Brush the pumpkin flesh with olive oil, set them cut-side down on the pan, and roast for about 35 minutes until fork-tender and lightly caramelized. This roasting step is key—it brings out a depth of flavor that’s just incredible.
Step 2: Saute the Aromatics
While the pumpkin cools, heat the remaining olive oil in a heavy pot over medium heat. Add chopped onion, garlic, and salt, then cook until the onion turns translucent and fragrant, about 8 to 10 minutes. This soft, sweet base layers essential flavor into your soup.
Step 3: Combine and Simmer
Peel the roasted pumpkin skin off the quarters (it should come off easily), then add the pumpkin flesh into the pot with your sautéed aromatics. Sprinkle in cinnamon, nutmeg, cloves, optional cayenne, and a few grinds of black pepper. Stir well and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer gently for 15 minutes. This simmering lets all those flavors marry beautifully.
Step 4: Toast the Pepitas While You Wait
In a medium skillet over medium-low heat, toast the pepitas, stirring often, until they’re golden and fragrant with a little pop. Toasted pepitas make the best crunchy, nutty topping, adding a lovely texture contrast to the silky soup.
Step 5: Blend and Finish
Once your soup mixture has cooled slightly, stir in coconut milk and maple syrup. For the smoothest, creamiest soup, I like to use a stand blender in batches—just remember not to fill it too full and hold the lid down with a kitchen towel to avoid steam burns. Blend until perfectly silky, then adjust seasoning as needed. If you want it creamier or sweeter, just add more coconut milk or maple syrup.
Step 6: Serve with Love
Ladle the soup into bowls and sprinkle generously with your toasted pepitas for that perfect finishing crunch. You’ll love the way those little seeds elevate every spoonful!
Pro Tips for Making Creamy Roasted Pumpkin Soup Recipe
- Choose the Right Pumpkin: Sugar pie pumpkins give you a sweeter, smoother flesh perfect for soup, unlike large carving pumpkins.
- Protect Yourself When Blending: Hot soup can splatter—use a kitchen towel over your blender lid and pulse carefully to avoid burns.
- Toast Pepitas Just Right: Keep the heat medium-low and stir often to avoid burnt seeds; they should smell nutty and pop slightly.
- Adjust Sweetness After Blending: Sometimes the natural pumpkin varies in sweetness, so add maple syrup gradually to hit your perfect balance.
How to Serve Creamy Roasted Pumpkin Soup Recipe
Garnishes
I always top my soup with toasted pepitas—they bring a satisfying crunch that contrasts the silky soup beautifully. Sometimes I add a drizzle of coconut cream or a swirl of crème fraîche for extra indulgence, and a sprinkle of fresh herbs like parsley or chives for a pop of color and freshness.
Side Dishes
This soup pairs wonderfully with crusty bread or cheesy garlic toasts for soaking up every last drop. Sometimes I serve it alongside a crisp green salad to lighten the meal and make it a full, satisfying dinner.
Creative Ways to Present
For special occasions, I like to serve the soup in small, rustic crocks or hollowed-out mini pumpkins—it makes the whole experience feel extra magical. Adding a sprinkle of edible flowers or microgreens can also elevate the presentation if you’re entertaining.
Make Ahead and Storage
Storing Leftovers
After your soup cools completely, I recommend transferring it to an airtight container. It keeps beautifully in the fridge for up to 4 days—and believe me, leftover soup often tastes even better once the flavors have had more time to meld overnight.
Freezing
This soup freezes really well, making it perfect for batch cooking. I freeze it in portion-sized containers or freezer bags (leave some space at the top for expansion). Just thaw it overnight in the fridge when you’re ready to enjoy a quick, homemade meal later.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. If it feels too thick, add a splash more broth or coconut milk to bring back that creamy, luscious consistency. I avoid microwaves for reheating because I can control the temperature better on the stovetop to avoid curdling or burning.
FAQs
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Can I use canned pumpkin for this Creamy Roasted Pumpkin Soup Recipe?
Absolutely! If you’re short on time or don’t have fresh pumpkin, canned pumpkin purée is a good substitute. Just skip the roasting steps and add 2-3 cans (15 ounces each) of pumpkin purée when combining ingredients. Make sure to adjust spices and sweetness to taste, as canned pumpkin can have a slightly different flavor and texture.
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How can I make this soup dairy-free or vegan?
Use full fat coconut milk instead of heavy cream to keep the soup creamy without dairy. For sweetness, opt for maple syrup instead of honey, ensuring the recipe remains vegan-friendly. This swap doesn’t compromise the flavor at all—in fact, coconut milk adds a nice tropical richness.
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What’s the best way to prevent the soup from being too thick or too thin?
Control the consistency by adjusting the amount of vegetable broth or coconut milk. If it feels too thick after blending, simply stir in more broth or coconut milk until you reach your preferred creaminess. Conversely, if it’s too thin, simmer a bit longer to reduce or add more pumpkin purée.
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Can I make this recipe ahead of time for a party?
Definitely! This Creamy Roasted Pumpkin Soup Recipe is fantastic made a day in advance, as the flavors develop and deepen overnight. Just reheat gently before serving and add fresh garnishes right before your guests arrive for a beautiful presentation.
Final Thoughts
I hope you’ll give this Creamy Roasted Pumpkin Soup Recipe a try soon—it has truly become one of my favorite ways to celebrate the flavors of fall and beyond. It’s comforting, versatile, and surprisingly easy to make, which makes it a keeper for busy weeks or relaxing weekend dinners. Trust me, once you taste that smooth, spiced pumpkin goodness topped with crunchy pepitas, you’ll see why my family keeps asking me to make it again and again!
Print
Creamy Roasted Pumpkin Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 to 6 bowls
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and creamy roasted pumpkin soup featuring tender pumpkin flesh blended with aromatic spices and a touch of coconut milk or cream, topped with toasted pepitas for a delightful crunch.
Ingredients
Main 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
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon cloves
- Tiny dash of cayenne pepper (optional, if you like spice)
- Freshly ground black pepper
- 4 cups (32 ounces) vegetable broth
- 1/2 cup full fat coconut milk or heavy cream
- 2 tablespoons maple syrup or honey
- 1/4 cup pepitas (green pumpkin seeds)
Instructions
- Preheat and Prepare Pumpkin: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Carefully halve the pumpkin and scoop out the seeds, reserving them if you want to roast later. Cut the halves into quarters, brush 1 tablespoon olive oil on the flesh side, and place cut side down on the baking sheet. Roast for at least 35 minutes or until the flesh is fork-tender. Let cool briefly.
- Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the remaining 3 tablespoons olive oil over medium heat until shimmering. Add chopped onion, minced garlic, and sea salt. Stir occasionally and cook for 8 to 10 minutes until the onion is translucent and fragrant.
- Prepare Pumpkin Flesh: While onions cook, peel the skin off the roasted pumpkin quarters and discard the skin. Add the pumpkin flesh to the pot with the cooked onions and garlic.
- Add Spices and Broth: Stir in ground cinnamon, nutmeg, cloves, optional cayenne pepper, and freshly ground black pepper to the pot. Break up the pumpkin flesh with your spoon to help incorporate the spices evenly. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let simmer for about 15 minutes to allow flavors to meld.
- Toast Pepitas: While the soup simmers, toast pepitas in a medium skillet over medium-low heat. Stir frequently until they are golden, fragrant, and slightly popping, about 5 to 7 minutes. Remove from heat and let them cool.
- Blend the Soup: After simmering, stir in coconut milk and maple syrup. Remove from heat and allow the soup to cool slightly. Blend the soup until creamy using an immersion blender in the pot or a stand blender in batches, being cautious of hot steam. Blend until smooth and creamy.
- Adjust Flavor and Serve: Taste the soup and adjust sweetness or creaminess by adding more maple syrup or coconut milk if desired. Ladle into bowls and garnish with toasted pepitas. Serve warm.
- Storage: Cool leftover soup completely before refrigerating in an airtight container for up to 4 days or freezing for up to 3 months.
Notes
- Inspired by The Picnic House’s pumpkin soup in Portland, adapted from curried butternut soup recipes.
- To make dairy-free, use coconut milk instead of heavy cream.
- For a vegan option, use coconut milk and maple syrup.
- Kabocha or butternut squash can be substituted for pumpkin.
- Using canned pumpkin purée (2 to 3 cans, 15 oz each) is a shortcut; skip roasting steps and add purée in step 4.
- To roast pumpkin seeds: clean and dry seeds, toss with olive oil, salt, and optional seasonings, then bake at 350°F (175°C) for 13-16 minutes until toasted.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
