Name: Best Roasted Pumpkin Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 medium pie pumpkin, skin + seeds removed, cut into 1″ chunks (~670 g); 1 medium sweet onion, chopped; 6 garlic cloves; 1 teaspoon paprika; ¼ teaspoon cumin; ½ teaspoon ground ginger; ½ teaspoon black pepper; 2 tablespoons olive oil; 2–3 cups vegetable broth (or broth of choice); 1 teaspoon salt (or to taste)

Why You’ll Love This Recipe

I love this recipe because it’s simple, nourishing, and versatile. The roasted pumpkin and onion create a deep, savory-sweet base, while garlic and spices add warmth. I can adjust the thickness easily with more or less broth, making it either hearty and filling or light and sippable. It’s also vegetarian, naturally gluten-free, and freezer-friendly, which makes it great for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 medium pie pumpkin, peeled, seeded, and cut into 1-inch chunks (~670 grams)
1 medium sweet onion, chopped
6 garlic cloves
1 teaspoon paprika
¼ teaspoon cumin
½ teaspoon ground ginger
½ teaspoon black pepper
2 tablespoons olive oil
2–3 cups vegetable broth (or broth of choice)
1 teaspoon salt (or to taste)

Directions

I preheat my oven to 425°F (220°C).
I place the pumpkin chunks, onion, garlic cloves, paprika, cumin, ginger, black pepper, and olive oil in a 9×13-inch baking dish. I toss everything until well-coated.
I roast for 30–40 minutes, tossing every 15 minutes, until the pumpkin is fork-tender and caramelized.
I remove the dish from the oven and let it cool for about 15 minutes.
I transfer the roasted mixture to a blender with 2 cups of broth and the salt. I blend on high for 1–2 minutes until completely smooth.
I pour the blended soup into a pot and bring it to a gentle simmer over medium heat.
If I want a thinner soup, I stir in more broth until I reach the perfect consistency.
I serve hot, often with a drizzle of olive oil, a sprinkle of fresh herbs, or crunchy croutons on top.

Servings and timing

This recipe makes 4–6 servings.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Sometimes I swap the pumpkin for butternut squash—it works beautifully. For extra creaminess, I add a splash of coconut milk or heavy cream after blending. A pinch of cayenne or smoked paprika gives it a subtle heat. When I want a sweeter twist, I roast the pumpkin with a drizzle of maple syrup before blending.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes well for up to 3 months—I thaw it overnight in the fridge before reheating on the stove. If it thickens too much, I add a little broth or water when warming it up.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, though the roasted fresh pumpkin adds more depth and caramelized flavor. If I use canned, I sauté the onion, garlic, and spices first to build flavor before blending.

What kind of pumpkin is best for soup?

I prefer sugar pumpkins or pie pumpkins because they’re sweeter and less watery than carving pumpkins.

Do I need to peel the pumpkin?

Yes, I peel the pumpkin before roasting. The skin can be tough, but if I roast it with the skin on, I scoop out the flesh afterward.

Can I make this soup vegan?

Absolutely. It’s already vegan if I use vegetable broth, and for added creaminess, I stir in coconut milk instead of dairy.

What toppings go well with pumpkin soup?

I like adding toasted pumpkin seeds, a swirl of cream or coconut milk, crispy croutons, or fresh herbs like sage or parsley.

Conclusion

This roasted pumpkin soup is a bowl of pure autumn comfort. The sweetness of roasted pumpkin paired with spices makes it rich and flavorful, while the silky texture feels like a warm hug. Whether I serve it as a starter for a holiday meal or as a cozy dinner on its own, it’s always a seasonal favorite.