Why You’ll Love This Recipe
I love how this soup turns simple ingredients into something so elegant and satisfying. Roasting the pumpkin intensifies its natural sweetness, while garlic and spices add depth and warmth. The coconut milk makes the texture silky and adds a subtle richness, but the soup is just as delicious without it. It’s a versatile recipe I can serve as a starter for a holiday meal or as the main course with crusty bread on the side.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 medium pumpkin (about 2 pounds), peeled and cut into chunks
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups vegetable broth
1 cup canned coconut milk (optional, for creaminess)
Salt and pepper, to taste
Directions
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I preheat the oven to 400°F (200°C). I toss the pumpkin chunks with olive oil and spread them on a baking sheet in a single layer. I roast them for 30–35 minutes until caramelized and tender.
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Once roasted, I let the pumpkin cool slightly. If the skin hasn’t fully softened, I peel it off; otherwise, I leave it on since it blends smoothly.
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In a large pot, I add the roasted pumpkin along with garlic, cinnamon, and nutmeg. I sauté for 2–3 minutes until the garlic is fragrant.
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I pour in the vegetable broth and let the mixture simmer gently for about 10 minutes to let the flavors come together.
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I stir in the coconut milk (if using), then puree the soup with an immersion blender until smooth and velvety. If I use a regular blender, I work in batches and blend carefully to avoid splashes.
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I return the soup to the pot, adjust the seasoning with salt and pepper, and let it simmer for a few more minutes to thicken slightly.
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I serve hot, sometimes garnished with a swirl of coconut milk or a sprinkle of extra spices.
Servings and timing
This recipe makes 6 servings.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Variations
For a spicy twist, I sometimes add a pinch of cayenne or smoked paprika. If I want more texture, I stir in roasted chickpeas or top with toasted pumpkin seeds. For a creamier finish, I swap coconut milk for heavy cream. I’ve also made this soup with butternut squash or sweet potatoes when I didn’t have pumpkin on hand—it works beautifully.
Storage/reheating
I store leftovers in the fridge in an airtight container for up to 4 days. To reheat, I warm the soup gently on the stovetop, adding a splash of broth if it thickens too much. This soup also freezes well—I portion it into containers, freeze for up to 2 months, and thaw overnight before reheating.
FAQs
Do I have to peel the pumpkin before roasting?
Not always. If the skin softens during roasting, I leave it on since it blends smoothly. If it’s still tough, I peel it before blending.
Can I use canned pumpkin puree instead?
Yes, though the flavor won’t be as deep or caramelized. If I use canned pumpkin, I sauté it with garlic and spices before adding broth.
How can I make the soup vegan?
The recipe is already vegan if I use coconut milk. Just make sure to use vegetable broth instead of chicken broth.
What toppings go well with this soup?
I like adding a drizzle of coconut milk, toasted pumpkin seeds, fresh herbs, or even crunchy croutons for texture.
Can I make this soup ahead of time?
Yes, I often make it a day ahead. The flavors deepen overnight, and it reheats perfectly on the stove.
Conclusion
This roasted pumpkin soup is a bowl of pure comfort—creamy, warming, and full of fall flavor. Whether I serve it for a family dinner, a holiday gathering, or a cozy night in, it never fails to impress. Simple, versatile, and nourishing, it’s one of my favorite seasonal recipes.
Print
Roasted Pumpkin Soup
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
This roasted pumpkin soup is smooth, velvety, and packed with fall spices. Made with caramelized pumpkin, garlic, and coconut milk for a cozy, comforting bowl.
Ingredients
1 medium pumpkin (about 2 pounds), peeled and cut into chunks (roast with skin on for extra flavor)
2 tablespoons olive oil (for coating pumpkin)
4 cloves garlic, minced
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups vegetable broth (for blending and simmering)
1 cup canned coconut milk (optional, for creaminess)
Salt and pepper, to taste
Instructions
Roast Pumpkin: Preheat oven to 400°F (200°C). Toss pumpkin chunks with olive oil and spread in a single layer on a baking sheet. Roast for 30–35 minutes until caramelized and tender.
Cool & Prep: Let pumpkin cool slightly. Peel off remaining skin if desired (it blends well if roasted thoroughly).
Flavor Base: In a large pot, add roasted pumpkin, minced garlic, cinnamon, and nutmeg. Sauté 2–3 minutes until fragrant.
Simmer: Pour in vegetable broth, bring to a simmer, and cook uncovered for 10 minutes to meld flavors.
Blend: Stir in coconut milk (if using). Blend with an immersion blender or transfer carefully to a blender in batches until smooth and velvety.
Finish: Return soup to pot, season with salt and pepper, and adjust thickness with extra broth if needed.
Serve: Ladle into bowls, garnish with a swirl of coconut milk, extra spices, or fresh herbs. Enjoy warm.
Notes
Roast pumpkin with skin on for deeper flavor—it blends smoothly.
Add smoked paprika, cayenne, or ginger for extra spice.
Make it vegan with coconut milk or leave it out for a lighter soup.
Serve with crusty bread, croutons, or roasted chickpeas for added texture.
Refrigerate leftovers up to 3 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course, Soup
- Method: Roasting, Blending
- Cuisine: Comfort Food, Fall
