The Best Creamy Roasted Pumpkin Soup Recipe

Autumn’s crisp air calls for a bowl of something warm and comforting. This creamy roasted pumpkin soup recipe is pure comfort in a bowl. It brings together the rich, earthy flavors of pumpkin with a silky-smooth texture, perfect for a cozy fall evening. Making homemade soup is incredibly rewarding, and this recipe delivers incredible flavor with surprisingly simple steps. Get ready to create a truly unforgettable dish!

Why You’ll Love This Pumpkin Soup Recipe

You’ll quickly fall in love with this easy pumpkin soup recipe for so many reasons:

• Deep, Roasted Flavor: Roasting the pumpkin first caramelizes its sugars, giving the soup an unmatched depth of flavor.
• Incredibly Creamy Texture: With a blender, you achieve a luxuriously smooth consistency that feels indulgent.
• Wholesome and Comforting: Made with fresh ingredients, this soup is nourishing and deeply satisfying.
• Adaptable for Dietary Needs: Easily made vegan or vegetarian with simple swaps, catering to various preferences.
• Perfect Seasonal Highlight: It’s the ultimate way to celebrate fall and enjoy the bounty of pumpkin season.

Ingredients for Pumpkin Soup

Gathering quality ingredients is the first step to a fantastic pumpkin soup recipe. This list ensures rich, balanced flavors for your delicious meal.

• 4 tablespoons olive oil, divided
• One 4-pound sugar pie pumpkin (or similar cooking 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
• ¼ 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)

Notes & Substitutions

For the best pumpkin soup recipe, choose a sugar pie pumpkin or Hokkaido for their sweet, dense flesh. Butternut squash also makes a great substitute. For broth, vegetable broth keeps it vegetarian, but chicken broth works beautifully too. Use full-fat coconut milk for a dairy-free and vegan option, or opt for heavy cream for a richer, dairy-based soup. Maple syrup or honey provides a touch of sweetness; adjust to your liking. Feel free to play with spices, adding a pinch of ginger or sage. Garnish with toasted croutons, fresh sage, or a swirl of cream instead of pepitas if you prefer.

Equipment

You don’t need fancy gadgets to make this fantastic pumpkin soup recipe. Here’s what you’ll need:

• Large baking sheet
• Parchment paper
• Large Dutch oven or heavy-bottomed pot
• Immersion blender or stand blender
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Medium skillet (for pepitas)

How to Make Creamy Roasted Pumpkin Soup

Making this creamy roasted pumpkin soup recipe is a straightforward process. Follow these simple steps for a truly delicious result.

Prep the Pumpkin

Preheat your oven to 445°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds and stringy bits. You can save the seeds to roast separately if you like, but they aren’t needed for this soup. Slice each pumpkin half into two quarters. Brush or rub 1 tablespoon of olive oil over the flesh of the pumpkin. Place the quarters, cut sides down, onto the prepared baking sheet. Roast for 35 minutes, or longer, until the orange flesh is easily pierced through with a fork. Set the roasted pumpkin aside to cool for a few minutes. This step is key to unlocking the pumpkin’s best flavor for your soup.

Sauté Aromatics

While the pumpkin cools slightly, heat the remaining 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add the chopped onion, minced garlic, and sea salt to the pot. Stir to combine all the ingredients. Cook, stirring occasionally, until the onion becomes translucent and softened, which usually takes about 8 to 10 minutes. This creates a flavorful base for your incredible pumpkin soup recipe. In the meantime, carefully peel the softened pumpkin skin off the roasted pumpkin flesh and discard the skin.

Simmer the Soup Base

Add the peeled pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if you’re using it for a little kick), and a few twists of freshly ground black pepper to the pot with the sautéed aromatics. Use your stirring spoon to break up the pumpkin flesh a bit. Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let the soup simmer for about 15 minutes. This simmering time allows all the wonderful flavors to meld together, creating a harmonious and aromatic soup base.

Toast Pepitas (Optional Garnish)

While the soup simmers, you can prepare your garnish. Toast the pepitas (green pumpkin seeds) in a medium skillet over medium-low heat. Stir them frequently to prevent burning. Toast until they become fragrant, golden, and start to make little popping noises. You want them nicely toasted, not burnt. Transfer the toasted pepitas to a bowl to cool completely. These will add a lovely crunch and nutty flavor to your finished pumpkin soup recipe.

Blend to Creamy Perfection

Once the pumpkin mixture has finished simmering, stir in the coconut milk (or heavy cream) and maple syrup (or honey). Remove the pot from the heat and let the soup cool slightly before blending. You can use an immersion blender to blend the soup directly in the pot until it’s perfectly smooth. For the absolute creamiest results, I prefer using a stand blender. If using a stand blender, work in batches. Transfer the contents of the pan to the blender, but do not fill it past the maximum fill line. Securely fasten the blender’s lid and use a kitchen towel to protect your hand from any steam escaping from the top as you purée the mixture until it is perfectly smooth. Transfer the puréed soup to a serving bowl and repeat with any remaining batches.

Serve & Enjoy

Taste the blended soup and adjust seasonings if necessary. You might want to add more coconut milk for extra creaminess or a milder flavor, or more maple syrup to make it a little sweeter. Ladle the hot soup into individual bowls. Sprinkle the toasted pepitas generously over each bowl of soup. Serve immediately, piping hot. This truly is the best pumpkin soup recipe for a cozy meal!

Pro Tips for the Best Pumpkin Soup

Achieve the best possible flavor and texture for your pumpkin soup recipe with these simple tips.

• Roasting Deepens Flavor: Don’t skip roasting the pumpkin! This step caramelizes the sugars, creating an incredibly rich, sweet, and nutty flavor that boiling just can’t replicate.
• Don’t Skip Fresh Spices: Freshly ground cinnamon, nutmeg, and cloves make a significant difference. They provide warmth and complexity that dried, pre-ground spices often lack.
• Blend for Ultimate Creaminess: For a truly silky-smooth texture, a stand blender often yields superior results compared to an immersion blender. If using a stand blender, always blend in batches and be cautious of hot steam.
• Always Taste and Adjust Seasoning: Seasoning is subjective! Before serving, taste your soup. You might want to add more salt, a pinch more spice, or extra sweetener to balance the flavors perfectly.
• Reheating Tips: When reheating leftovers, do so gently over low heat on the stove, stirring often. Avoid boiling vigorously, which can affect the texture.
• Don’t Fill Blender Too Full: Hot liquids expand! Overfilling your blender with hot soup can cause the lid to blow off. Always fill only to the max fill line to ensure safety.

Serving, Storage & Variations

This versatile pumpkin soup recipe is perfect for any occasion. Here’s how to best enjoy and store it.

Serving Suggestions

Serve this comforting soup with a side of crusty artisan bread or homemade croutons for dipping. It also pairs wonderfully with a fresh, light green salad. You can enjoy it as an elegant appetizer, a satisfying light lunch, or even as a simple main course on a chilly evening.

Storage Instructions

Let any leftover soup cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. The flavors often deepen overnight, making it even better the next day! For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw frozen soup in the refrigerator overnight, then reheat gently on the stovetop.

Recipe Variations

Get creative with your pumpkin soup recipe! Add a teaspoon of grated fresh ginger for a zesty kick, or a tablespoon of curry powder for an Indian-inspired twist. For more heat, increase the amount of cayenne pepper. Garnish with fresh herbs like sage or thyme instead of pepitas. You can also experiment by roasting other vegetables alongside the pumpkin, like carrots or sweet potatoes, for added complexity.

Nutrition Information

This homemade pumpkin soup recipe is more than just delicious; it’s also packed with goodness. Each serving provides an estimated range of calories, healthy fats, and carbohydrates. As a nutrient-dense food, pumpkin provides significant health benefits. It’s naturally rich in the nutritional benefits of pumpkin, including Vitamin A for eye health, skin, and immune function, thanks to the pumpkin. You’ll also benefit from dietary fiber, promoting digestive health. This soup offers a wholesome, nourishing meal option that fits well into a balanced diet.

Frequently Asked Questions (FAQ)

• Can I use canned pumpkin puree for this pumpkin soup recipe?Yes, you can use canned pumpkin puree, but the flavor won’t be as deep or complex as with roasted fresh pumpkin. If using canned, use 2 cans (15 ounces each) of plain pumpkin puree.
• What pumpkin variety is best for soup?Sugar pie pumpkins (also known as pie pumpkins) are ideal because they have a sweeter, less stringy flesh perfect for soup. Hokkaido pumpkins are another excellent choice for their rich flavor.
• How do I make this soup vegan?This recipe is already easily vegan! Ensure you use vegetable broth and full-fat coconut milk (not heavy cream) and maple syrup as a sweetener.
• Can I make this pumpkin soup recipe ahead of time?Absolutely! This soup tastes even better the next day as the flavors have more time to meld. Simply store it in the refrigerator and reheat gently.
• How do I thicken or thin the soup?If your soup is too thin, simmer it gently for a bit longer to reduce some liquid. If it’s too thick, add a splash more broth or coconut milk until it reaches your desired consistency.
• What about roasting pumpkin seeds?You can definitely roast the seeds you scooped out! Rinse them thoroughly, toss with a little olive oil, salt, and your favorite spices, then roast at 300°F (150°C) for 20-30 minutes until crispy.

Conclusion

This creamy roasted pumpkin soup recipe truly embodies the flavors and comfort of autumn. With its rich, deep taste and velvety texture, it’s a dish that warms you from the inside out. Following these simple steps, even beginner cooks can create an incredibly rewarding meal that feels gourmet. So go ahead, embrace the season, and enjoy every comforting spoonful of your homemade pumpkin soup!

This creamy roasted pumpkin soup delivers the rich, deep flavor of caramelized pumpkin with a velvety-smooth texture — perfect for cozy fall nights. It’s nourishing, flexible, and surprisingly simple to make!

Print Recipe Pin Recipe

Course: Soup

Cuisine: Fall Recipes

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 Tbsp olive oil, divided
• 1 sugar pie pumpkin (approx. 4 lbs)
• 1 large yellow onion, chopped
• 4–6 garlic cloves, pressed or minced
• 1/2 tsp sea salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 dash cayenne pepper (optional)
• freshly ground black pepper, to taste
• 4 cups vegetable broth (32 oz)
• 1/2 cup full-fat coconut milk or heavy cream
• 2 Tbsp maple syrup or honey
• 1/4 cup pepitas (green pumpkin seeds), for garnish

Equipment

• Large baking sheet
• Parchment paper
• Dutch oven or heavy-bottomed pot
• immersion blender or stand blender
• Cutting Board
• Sharp knife
• Measuring Cups and Spoons
• medium skillet for toasting pepitas

Method

 

1. Preheat oven to 445°F (220°C). Halve pumpkin, remove seeds, and quarter. Rub with 1 Tbsp olive oil. Place cut side down on parchment-lined baking sheet and roast for ~35 minutes, until tender. Cool slightly.
2. In a Dutch oven, heat remaining 3 Tbsp olive oil over medium heat. Sauté onion, garlic, and sea salt for 8–10 minutes until softened and fragrant. Peel roasted pumpkin and discard skin.
3. Add pumpkin flesh, cinnamon, nutmeg, cloves, cayenne (optional), and black pepper to the pot. Stir to combine and break up pumpkin. Add vegetable broth and bring to a boil. Reduce to a simmer and cook for 15 minutes.
4. While soup simmers, toast pepitas in a skillet over medium-low heat until golden and fragrant. Set aside to cool.
5. Remove soup from heat. Stir in coconut milk (or cream) and maple syrup (or honey). Let cool slightly. Blend with immersion or stand blender until smooth and creamy.
6. Taste and adjust seasoning. Ladle into bowls and garnish with toasted pepitas. Serve hot and enjoy!

Notes

Use sugar pie or Hokkaido pumpkins for the sweetest flavor. For dairy-free, use coconut milk; for a richer soup, use cream. You can swap in butternut squash or spice things up with ginger or curry powder. Adjust maple syrup to taste.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com