Creamy Roasted Pumpkin Soup Recipe – Cozy Fall Flavor in Every Bowl

As the leaves start to turn and the air becomes crisp, there’s nothing quite like a warm bowl of Creamy Roasted Pumpkin Soup to embrace the season. The moment you cut into a sugar pie pumpkin and breathe in that earthy scent, it feels like a hug for your soul. Picture the sound of the oven warming up, the cozy aroma of spices filling your kitchen, and a pot bubbling gently on the stove. It’s the kind of dish that brings people together, sparking laughter and stories shared over a family table.

Why You’ll Love It

• Quick and easy to make, perfect for busy weeknights
• Comforting homemade flavor that warms the heart
• Made with simple, wholesome ingredients you can find easily
• Versatile for any occasion, from casual dinners to festive gatherings
• Always a crowd-pleaser that leaves everyone asking for seconds

Ingredients You’ll Need

• 4 tablespoons olive oil, divided
  Tip: Use high-quality olive oil for the best flavor.
• One 4-pound sugar pie pumpkin
• 1 large yellow onion, chopped
  Tip: A sweet onion enhances the soup’s natural sweetness.
• 4 large or 6 medium garlic cloves, pressed or minced
  Fresh garlic gives it that extra flavor boost.
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
  This spice brings warmth and depth.
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon cloves
• Tiny dash of cayenne pepper (optional)
• Freshly ground black pepper, to taste
• 4 cups (32 ounces) vegetable broth
  Use homemade if you have it; it makes a difference!
• 1/2 cup full-fat coconut milk or heavy cream
  Coconut milk adds a lovely creaminess and sweetness.
• 2 tablespoons maple syrup or honey
• 1/4 cup pepitas (green pumpkin seeds)
  Toast them for extra crunch and flavor!

How to Make It

1. Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Cut the pumpkin in half and scoop out those seeds.
3. Slice each half into quarters, brush with 1 tablespoon of olive oil, and roast them cut side down for about 35 minutes. You’ll know it’s done when the edges are golden brown.
4. While those lovely pumpkin pieces are roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and pressed garlic along with the salt. Sauté until the onion turns translucent; your kitchen will begin to smell amazing!
5. Once the pumpkin is roasted, carefully peel off the skin and add the pumpkin flesh to the pot, along with the spices and vegetable broth. Bring it to a gentle boil, then reduce the heat and let it simmer for 15 minutes.
6. While the soup simmers, toast the pepitas in a skillet over medium heat until fragrant—keep an eye on them to prevent burning!
7. Stir in the coconut milk and maple syrup into the soup and blend it all until smooth. You can use an immersion blender right in the pot, or transfer it carefully to a blender.
8. Serve hot, topped with toasted pepitas for that delightful crunch.

Kitchen Tips

• To save time, you can roast the pumpkin the day before; just store it in the fridge until you’re ready to make the soup.
• If you over-season with salt, add a splash more of coconut milk to mellow it out.
• Feeling adventurous? Try adding a bit of ginger for a spicy twist or sprinkle some fresh herbs on top before serving!

Serving Ideas

The warm, inviting Creamy Roasted Pumpkin Soup is perfect for all kinds of occasions. Whether it’s a family dinner, a Sunday brunch, or a cozy night in, it’s sure to make everyone feel at home. You could serve it alongside crusty bread for dipping or a fresh salad to balance the meal. Add a dollop of sour cream or a sprinkle of fresh herbs to elevate the dish even more.

Storing & Leftovers

• This soup stores beautifully in the fridge for up to a week in an airtight container.
• To reheat, warm it gently on the stove, adding a splash of broth or coconut milk if it thickens too much.
• Last but not least, try using leftover soup as a sauce for pasta or a creamy base for grain bowls—your lunch will thank you!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day as the flavors meld together.

Q: Can I swap any ingredients?
A: Of course! Use what you have on hand—this recipe is very forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell—that’s your sign!

Final Thoughts

In our busy lives, it’s important to carve out moments to savor something truly comforting. This Creamy Roasted Pumpkin Soup is not just a recipe but an invitation to gather around the table, share stories, and create memories. So, don your apron, gather your loved ones, and bring this cozy soup into your kitchen. I can’t wait for you to experience its magic in your own home. Enjoy making this Creamy Roasted Pumpkin Soup!

Creamy Roasted Pumpkin Soup

A warm and comforting soup made with roasted pumpkin, spices, and creamy coconut milk, perfect for cozy fall nights.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: American, Comfort Food

Calories: 250

Ingredients Method Notes

Ingredients

  

Pumpkin Preparation

• 1 each 4-pound sugar pie pumpkin Look for a pumpkin with a smooth rind.
• 4 tablespoons olive oil, divided Use high-quality olive oil for the best flavor.

Soup Base

• 1 large yellow onion, chopped A sweet onion enhances the soup’s natural sweetness.
• 4 cloves garlic, pressed or minced Fresh garlic gives it that extra flavor boost.
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon This spice brings warmth and depth.
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon cloves
• 1 dash cayenne pepper Optional for added heat.
• to taste freshly ground black pepper
• 4 cups vegetable broth Homemade if possible.
• 1/2 cup full-fat coconut milk or heavy cream Coconut milk adds a lovely creaminess and sweetness.
• 2 tablespoons maple syrup or honey

Garnish

• 1/4 cup pepitas (green pumpkin seeds) Toast them for extra crunch and flavor!

Method

 

Preparation and Roasting

1. Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Cut the pumpkin in half and scoop out the seeds.
3. Slice each half into quarters, brush with 1 tablespoon of olive oil, and roast them cut side down for about 35 minutes.

Cooking the Soup

1. While the pumpkin pieces are roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and pressed garlic along with the salt. Sauté until the onion turns translucent.
2. Once the pumpkin is roasted, carefully peel off the skin and add the pumpkin flesh to the pot along with the spices and vegetable broth. Bring it to a gentle boil, then reduce the heat and let it simmer for 15 minutes.
3. While the soup simmers, toast the pepitas in a skillet over medium heat until fragrant.
4. Stir in the coconut milk and maple syrup into the soup and blend it until smooth, using an immersion blender or a regular blender.

Serving the Soup

1. Serve hot, topped with toasted pepitas for that delightful crunch.

Notes

To save time, you can roast the pumpkin the day before and store it in the fridge. If you over-season with salt, add a splash more of coconut milk to mellow it out. For a spicy twist, try adding ginger or sprinkle fresh herbs on top before serving.