Creamy Roasted Pumpkin Soup

When the air turns crisp and golden hues appear on the trees, there’s nothing quite like wrapping your hands around a steaming bowl of creamy roasted pumpkin soup. This velvety, comforting creation is truly a warm hug in a bowl, bursting with the sweet flavors of pumpkin, garlic, and an inviting blend of fall spices. As a passionate home cook who lives for seasonal recipes, I’m always on the hunt for dishes that feel both nostalgic and adventurous. This one checks all the boxes: it’s beginner-friendly, requires just 20 minutes of prep, and simmers away for 45 minutes. Whether you’re serving it as an appetizer before Thanksgiving dinner or scooping it up for a cozy weeknight dinner, you’ll find it perfect for lunch, dinner, or even a light brunch treat.

In my kitchen, I often share baking pans and soups with friends and family, so I’ve crafted this recipe to be as reliable as an old friend. With roughly 320 calories per serving, it’s a healthier spin on classic comfort food without skimping on richness or flavor. Vegan cooks will delight in the option to use coconut milk, while those craving extra indulgence can opt for heavy cream. And if you have a sweet tooth, we’ll talk about a drizzle of maple syrup that takes this recipe from delicious to downright dreamy. So grab your cutting board and get ready to savor the flavors of fall—this soup promises to become your go-to masterpiece for the season.

KEY INGREDIENTS IN CREAMY ROASTED PUMPKIN SOUP

Before diving into the cooking process, let’s get acquainted with the stars of the show. Each ingredient has been chosen to create that perfect balance of sweetness, warmth, and creaminess that defines this soup. Here’s what you’ll need and why each item is essential.

• Pumpkin

The heart of the dish, peeled, seeded, and cubed. Roasting brings out its natural sweetness and creamy texture once pureed.

• Olive oil

Used for both roasting and sautéing, it adds a rich mouthfeel and helps carry flavors while keeping the recipe vegetarian-friendly.

• Salt and freshly ground black pepper

Simple seasonings that enhance the pumpkin’s sweetness and balance the warm spices, ensuring each spoonful is perfectly seasoned.

• Onion

Provides a sweet and savory backbone when sautéed until soft; its natural sugars meld beautifully with the roasted pumpkin.

• Garlic

Minced and cooked until fragrant, garlic brings a savory depth that complements both the sweet pumpkin and the aromatic spices.

• Ground cinnamon

A warm spice that accentuates the fall vibe, adding a subtle sweetness and fragrant note to every bowl.

• Ground nutmeg

Enhances the pumpkin’s natural flavor with its warm, nutty character, creating a cozy, spiced profile.

• Paprika

Adds a hint of smokiness and a vibrant color, lifting the soup’s taste and appearance.

• Vegetable broth

Forms the liquid base, providing savory depth and making the recipe suitable for vegetarians and vegans alike.

• Coconut milk or heavy cream

Stirred in at the end for unparalleled creaminess, with coconut milk offering a hint of tropical sweetness and dairy lovers opting for heavy cream.

• Maple syrup (optional)

A drizzle of this natural sweetener takes the soup to new heights, balancing spices and adding a delicate maple flavor.

• Fresh thyme or parsley

Used as a garnish, it injects a fresh herbal note and brightens up the rich, creamy soup.

HOW TO MAKE CREAMY ROASTED PUMPKIN SOUP

Now that our ingredients are all set, let’s transform them into a lush, flavorful soup. We’ll walk through the steps from roasting to blending, so you end up with a velvety, restaurant-quality dish at home.

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

2. Place the pumpkin cubes on the prepared sheet and drizzle with 1 tablespoon of olive oil. Season generously with salt and pepper, then toss to ensure every piece is evenly coated.

3. Roast the pumpkin for 25–30 minutes until tender and slightly caramelized at the edges. Caramelization deepens the flavor, so look for golden, lightly crisp spots. Remove from the oven and set aside.

4. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it’s soft, translucent, and releasing its sweet aroma.

5. Stir in the minced garlic, cooking for another 1–2 minutes until you sense its fragrant oils releasing.

6. Add ground cinnamon, nutmeg, and paprika to the pot, stirring well so the spices coat the onion and garlic evenly and become fragrant.

7. Add the roasted pumpkin cubes to the pot, then pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce heat and simmer for 10–15 minutes so the flavors meld together.

8. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, let it cool slightly and blend in batches in a stand blender, taking care to vent the lid slightly.

9. Return the smooth puree to the pot and stir in the coconut milk or heavy cream. Adjust seasoning with extra salt, pepper, or spices to taste.

10. If you prefer a hint of sweetness, stir in the maple syrup and let the soup heat through over low heat, just until warmed.

11. Ladle the soup into bowls and garnish with fresh thyme or parsley for a burst of color and herbaceous brightness.

SERVING SUGGESTIONS FOR CREAMY ROASTED PUMPKIN SOUP

Serving this soup is as fun as making it! Whether you’re hosting a festive dinner or simply treating yourself, these ideas will help you showcase that beautiful bowl to its fullest. Let your creativity shine by mixing textures, colors, and complementary flavors for an unforgettable experience.

• Crispy Artisan Bread

Slice a fresh loaf, brush with olive oil and a sprinkle of garlic powder, then toast until golden. The crunchy exterior is perfect for dipping into your velvety soup.

• Herbed Crème Fraîche Swirl

Dollop a spoonful of crème fraîche (or thick yogurt) in the center and swirl with a toothpick. Garnish with finely chopped fresh parsley to create a stunning presentation and a tangy contrast.

• Toasted Pumpkin Seeds (Pepitas)

Toss raw seeds with a bit of olive oil, paprika, and salt, then toast in a pan until they pop. These crunchy nuggets add a nutty flavor and delightful bite on top of your soup.

• Warm Grilled Cheese Bites

Grill cheese between slices of your favorite bread, cut into small squares, and serve alongside. The gooey cheese complements the soup’s creaminess, turning every spoonful into a playful bite.

HOW TO STORE CREAMY ROASTED PUMPKIN SOUP

Keeping your soup fresh and flavorful is key when you’ve put in all that love and effort. Whether you’re meal-prepping or saving leftovers, follow these storage tips to maintain that rich texture and vibrant taste. Properly stored, this creamy roasted pumpkin soup will be just as delicious on day three—or after a month in the freezer!

• Refrigerator Storage

Let the soup cool to room temperature before transferring it into an airtight container. Store in the fridge for up to 3 days. When reheating, warm gently over low heat, stirring occasionally to maintain the creamy consistency.

• Freezer Method

Use a freezer-safe container or resealable bag. Leave a small gap at the top for expansion, label with the date, and freeze for up to 1 month. Thaw overnight in the fridge, then reheat on the stove, adding a splash of broth or milk if needed.

• Glass Jar Preservation

Mason jars are perfect for single-serve portions. Pour cooled soup into jars, leaving about 1 inch of headspace, seal tightly, and refrigerate. This method is ideal for quick lunches or grab-and-go breakfasts during chilly mornings.

• Portion Control

Freeze individual portions in silicone muffin tins. Once frozen solid, pop the soup cubes out and store them in a freezer bag. Reheat a cube or two in a pot or microwave for a speedy, perfectly portioned bowl.

CONCLUSION

After sharing this creamy roasted pumpkin soup recipe, I hope you feel inspired to embrace cozy cooking and the wonderful tastes of fall. From the simple roasting of pumpkin cubes to the final swirl of coconut milk or cream, each step has been designed with home cooks in mind—no fancy techniques required. Whether you’re a beginner or a seasoned chef, this soup blends accessibility with flavor complexity, so you can impress family and friends even on a busy weeknight. Don’t forget that prep time is just 20 minutes, cooking time is 45 minutes, and you’ll be rewarded with a 320-calorie masterpiece brimming with warming spices and velvety texture.

Be sure to print this article or save it for later—tucking it into your favorite recipe binder will make every autumn gathering or cozy evening in that much more special. You’ll also find an FAQ below to answer any lingering questions about ingredients or technique. If you give this recipe a try, I’d love to hear how it turned out! Drop your comments, questions, or feedback below, and let me know if you tweaked the spices or garnished it in a new way. Your kitchen adventures are as important to me as they are to you, and I can’t wait to celebrate all those delicious bowls of creamy roasted pumpkin soup together.

Print Recipe

Creamy Roasted Pumpkin Soup

Author: Sophie Reynolds Courses: Appetizer

Difficulty: Beginner Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins

Calories: 320

Description

This creamy roasted pumpkin soup is a warm hug in a bowl, bursting with the sweet flavors of pumpkin, garlic, and spices. Perfect for chilly days and cozy gatherings!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 medium pumpkin, about 3 pounds, peeled, seeded, and cut into large cubes

• 2 tablespoons olive oil

• Salt and freshly ground black pepper, to taste

• 1 large onion, chopped

• 4 cloves garlic, minced

• 1 teaspoon ground cinnamon

• ¹⁄₂ teaspoon ground nutmeg

• ¹⁄₂ teaspoon paprika

• 4 cups vegetable broth

• 1 cup coconut milk or heavy cream

• 2 tablespoons maple syrup (optional, for sweetness)

• Fresh thyme or parsley, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the pumpkin cubes on the baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Toss to coat evenly.
3. Roast the pumpkin in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized. Once done, remove from the oven and set aside.
4. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
5. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
6. Add ground cinnamon, nutmeg, and paprika to the pot, stirring to mix well with the onion and garlic.
7. Add the roasted pumpkin to the pot, along with the vegetable broth. Bring the mixture to a gentle boil and then reduce the heat, allowing it to simmer for 10-15 minutes.
8. Using an immersion blender, puree the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches in a stand blender.
9. Once blended, return the soup to the pot, and stir in the coconut milk or heavy cream. Adjust seasoning with additional salt, pepper, or spices if desired.
10. If you prefer a sweeter soup, stir in the maple syrup and allow the soup to heat through over low heat.
11. Serve the soup hot, garnished with fresh thyme or parsley.

Note

• Roasting the pumpkin enhances its natural sweetness and adds a depth of flavor.
• For a richer soup, opt for heavy cream instead of coconut milk.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to a month.
• Pair the soup with crusty bread to make a hearty meal.
• You can use other types of squash or a combination of squash and pumpkin for varied flavor.

Keywords: pumpkin soup, roasted pumpkin, creamy soup, fall recipes, healthy soup, vegetarian soup