Why You’ll Love This Recipe

This roasted pumpkin soup is the perfect combination of healthy and comforting. Roasting the pumpkin intensifies its natural sweetness, and the addition of fragrant spices creates a deliciously aromatic base. The creamy coconut milk adds a luscious finish, making this soup incredibly smooth and indulgent without being overly heavy. It’s easy to make, versatile, and perfect for any fall meal, from family dinners to special holiday occasions.

Ingredients

1 medium pumpkin (about 3 lbs), peeled, seeded, and cubed
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 cups vegetable broth
Salt and black pepper, to taste
½ cup coconut milk or cream (optional)
Fresh parsley or pumpkin seeds, for garnish

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Place cubed pumpkin on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast for 30–35 minutes, or until the pumpkin is tender and caramelized.
Cook the Aromatics: While the pumpkin roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger, cooking for another minute. Stir in the cumin, cinnamon, and nutmeg, and toast for 30 seconds to release their aromas.
Simmer the Soup: Once the pumpkin is done roasting, add it to the pot with the cooked onions and spices. Pour in the vegetable broth, bring to a simmer, and cook for an additional 10 minutes to allow the flavors to meld together.
Blend the Soup: Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Stir in coconut milk or cream if desired, and adjust seasoning with more salt and pepper if needed.
Serve: Ladle the soup into bowls and garnish with fresh parsley or pumpkin seeds. Serve warm with crusty bread or enjoy on its own!

Servings and Timing

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Variations

Spicy Kick: If you like a bit of heat, add a pinch of cayenne pepper or chili flakes to the soup for a spicy twist.
Herb Additions: Add fresh herbs like sage or thyme for an earthy flavor. You can sauté them with the onions for a deeper taste.
Vegan Version: This recipe is naturally vegan if you skip the cream and use coconut milk for richness.
Roasted Garlic: Add a head of roasted garlic to the soup for an even more mellow, savory flavor.

Storage/Reheating

Storage: Cool the soup completely before storing in an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months.
Reheating: Reheat the soup on the stove over low heat until warmed through. You can also microwave individual servings for 1-2 minutes.

FAQs

1. Can I use canned pumpkin instead of fresh?

Yes, you can use canned pumpkin purée if you prefer a quicker option. Use about 2 cups of canned pumpkin in place of the fresh pumpkin.

2. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the fridge for up to 4 days. It actually tastes better the next day as the flavors have had more time to develop.

3. How can I make the soup creamier?

For an even creamier texture, add extra coconut milk or cream. You can also blend in some roasted sweet potato or potato to thicken the soup.

4. Can I use a different type of broth?

Yes, you can use chicken broth or bone broth instead of vegetable broth for a different flavor, but the recipe is naturally vegetarian with vegetable broth.

5. Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight and reheat before serving.

6. Can I add other vegetables to this soup?

Yes, you can add other root vegetables like carrots or parsnips to the soup. Just roast them with the pumpkin for an added depth of flavor.

7. Can I use fresh ginger instead of ground ginger?

Yes, fresh ginger works wonderfully in this soup. Use about 1 tablespoon of fresh ginger, grated, in place of the ground ginger.

8. How do I know when the soup is done blending?

The soup is done when it’s smooth and creamy without any chunks of pumpkin remaining. If you want a thinner consistency, you can add more vegetable broth or coconut milk.

9. How spicy is this soup?

This soup has a mild spice level due to the cinnamon, cumin, and ginger, but it’s not overly spicy. If you want it spicier, feel free to add more chili or cayenne pepper.

10. What are the best toppings for this soup?

This soup pairs well with toppings like roasted pumpkin seeds, a dollop of coconut cream or yogurt, and a sprinkle of fresh herbs like parsley or thyme.

Conclusion

This Autumn-Spiced Roasted Pumpkin Soup is the perfect comforting dish to warm up on a chilly fall day. The roasted pumpkin combined with the aromatic spices creates a smooth, velvety soup that’s both nourishing and delicious. With the optional coconut milk or cream, it’s rich and satisfying, while the fresh toppings add an extra burst of flavor. Serve it as a cozy meal or a hearty holiday starter—either way, it’s sure to be a hit!