Creamy Roasted Pumpkin Soup
This roasted pumpkin soup is creamy, wholesome, and bursting with fall flavor! By roasting the pumpkin first, you get a rich, caramelized taste that makes this dish extra special. It’s a beautiful addition to any holiday dinner table — warm, golden, and inviting — and the leftovers pair perfectly with sandwiches or salads the next day. This recipe makes about 4 generous bowls or 6 cups of soup, ideal for cozy evenings or sharing with family and friends.
Ingredients
4 tablespoons olive oil, divided
1 (4-pound) sugar pie 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
⅛ teaspoon ground cloves
Tiny dash of cayenne pepper (optional, for a little heat)
Freshly ground black pepper, to taste
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), for garnish
Cozy Fall Moment
Picture this: you’re sitting on your back porch, wrapped in a soft blanket, watching the autumn leaves drift down as you sip this creamy roasted pumpkin soup from a warm mug. The gentle spices and rich flavor make it the perfect companion for a crisp fall evening — comforting, nourishing, and wonderfully seasonal.
Instructions
Roast the Pumpkin
Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup. Carefully cut the pumpkin in half and scoop out the seeds (you can roast them separately if you’d like, but they aren’t needed for this recipe). Slice each half again to create quarters. Brush or rub 1 tablespoon of olive oil over the flesh, then place the pumpkin pieces cut-side down on the baking sheet. Roast for 35 minutes or until tender, when the flesh is easily pierced with a fork. Set aside to cool slightly.Sauté the Aromatics
In a large Dutch oven or heavy-bottomed pot, heat the remaining 3 tablespoons olive oil over medium heat. Once shimmering, add the onion, garlic, and salt, stirring occasionally until the onion becomes translucent, about 8–10 minutes. While that cooks, peel off and discard the pumpkin skins.Simmer the Soup
Add the roasted pumpkin flesh to the pot along with the cinnamon, nutmeg, cloves, cayenne (if using), and a few grinds of black pepper. Stir to combine, breaking up the pumpkin pieces with your spoon. Pour in the vegetable broth, bring to a boil, then reduce heat and let simmer for about 15 minutes to allow the flavors to meld.Toast the Pepitas
While the soup simmers, toast the pepitas in a dry skillet over medium-low heat. Stir often until they turn golden, fragrant, and start making small popping sounds. Be careful not to burn them—then transfer to a bowl to cool.Blend Until Creamy
Stir in the coconut milk and maple syrup (or honey), then remove the soup from the heat and let it cool slightly. Blend the soup until smooth using an immersion blender or by carefully transferring it to a stand blender in batches (don’t overfill!). Blend until velvety and creamy, then pour into a serving bowl.Adjust, Serve & Store
Taste and adjust as needed—add more coconut milk for extra creaminess or a touch more maple syrup for sweetness. Ladle the soup into bowls, garnish with toasted pepitas, and serve warm. Store leftovers in the refrigerator for up to 4 days (it tastes even better the next day!) or freeze for up to 3 months.
