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Creamy Roasted Pumpkin Soup

A warm and comforting soup made with roasted pumpkin, spices, and creamy coconut milk, perfect for cozy fall nights.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.