Roasted Pumpkin Soup is the kind of dish that brings fall to your table in the most delicious way. Whether you’re craving a cozy lunch or planning your autumn dinner menu, this creamy, spiced soup is a seasonal must. In this post, you’ll find everything you need to make it perfectly; from roasting tips and ingredient swaps to flavor-boosting variations. We’ll walk through how to make it step-by-step, how to store it, and even how to serve it like a pro. Let’s make a pumpkin soup recipe that’s simple, satisfying, and anything but boring.
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Why You’ll Love This Roasted Pumpkin Soup
It all started with a chill in the air and a pumpkin on the counter. I wasn’t planning to turn it into soup; I was actually thinking muffins, but I roasted the pumpkin just to get it out of the way. One spoonful of that golden, caramelized flesh changed my plan completely. That was the day this roasted pumpkin soup recipe was born in our kitchen.
If there’s one thing I’ve learned from cooking for my husband, it’s that flavor matters more than fuss. He picks up on everything; the hint of garlic, a touch of smoked paprika, and this soup? He went back for thirds. Not seconds. Thirds.
The beauty of this pumpkin soup recipe is how roasting takes the flavor up several notches. Boiling pumpkin gets the job done, but roasting? It draws out its natural sweetness and gives the soup that deep, nutty richness that screams fall comfort in a bowl.
You’ll love that this spiced pumpkin soup is smooth, silky, and just the right amount of savory-sweet. It’s incredibly easy to prep, especially if you roast the pumpkin ahead of time. And it’s even better the next day; perfect for cozy lunches or simple weeknight dinners.
It’s become a tradition in our home every October. Paired with warm bread or a buttery grilled cheese, this soup makes autumn feel like a hug. If you’re looking for more ways to embrace pumpkin season, you’ll love how this Pumpkin French Toast Casserole brings similar cozy vibes to the table.
So yes, this roasted pumpkin soup is simple. But it’s also special. And I can’t wait for you to try it.
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Roasted Pumpkin Soup Recipe
Creamy, comforting, and full of fall flavor, this roasted pumpkin soup is the ultimate autumn comfort food.
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
1 medium sugar pumpkin, cut into wedges and seeded
1 tablespoon olive oil
1 yellow onion, diced
3 cloves garlic, minced
2–3 cups vegetable broth
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon ground cumin
¼ teaspoon smoked paprika
Pinch of nutmeg
½ cup heavy cream or coconut milk
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet and roast pumpkin wedges for 40–45 minutes until golden and soft.
2. Sauté onion in olive oil over medium heat until translucent. Add garlic, cumin, paprika, and nutmeg.
3. Scoop out roasted pumpkin flesh and add to the pot. Pour in broth and bring to a simmer.
4. Blend the soup using an immersion or countertop blender until smooth.
5. Stir in cream or coconut milk. Adjust seasoning as needed and serve warm with toppings.
Notes
For a vegan version, use coconut milk and skip the cream.
Soup can be frozen for up to 3 months.
Try topping with pumpkin seeds, sour cream, or crispy sage.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
Ingredients for the Best Spiced Pumpkin Soup
Let’s talk ingredients. This roasted pumpkin soup recipe keeps it simple but layered with flavor. Every ingredient earns its place; no fillers, no fluff.
The star, of course, is fresh pumpkin. Sugar pumpkins (sometimes called pie pumpkins) are ideal, they’re naturally sweet and roast beautifully. If you can’t find those, butternut squash works just as well in a pinch.
Here’s what you’ll need for the base:
- 1 medium sugar pumpkin (about 2½ to 3 pounds), cut into wedges and seeded
- 1 tablespoon olive oil (for roasting)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 to 3 cups vegetable broth (start with 2, add more to thin)
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon ground black pepper
Now comes the fun part: the flavor boosters. For that gently spiced warmth, I use:
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika (optional but lovely)
- A pinch of ground nutmeg or cinnamon
For creamy richness, stir in:
- ½ cup heavy cream or full-fat coconut milk, or leave it out for a lighter soup. Even without it, this spiced pumpkin soup still tastes velvety.
Optional toppings include pumpkin seeds, a swirl of sour cream, crispy sage, or even a spoonful of Greek yogurt.
This soup pairs perfectly with fall flavors. For a cozy brunch combo, I love serving it with Pumpkin Baked Oatmeal; it’s savory meets sweet, and honestly, just works.
Customize it with what you have, but don’t skip the roasting. That’s what sets this pumpkin soup apart. It’s not just creamy, it’s deeply flavorful, with just enough spice to keep each bite interesting.
How to Make Roasted Pumpkin Soup
This is the kind of recipe that proves good food doesn’t have to be complicated. Making roasted pumpkin soup is a 3-step rhythm: roast, sauté, blend. Once your pumpkin is soft and caramelized, everything else comes together fast.
- Step 1: Roast the pumpkin
Preheat your oven to 400°F (200°C). Cut your sugar pumpkin into wedges, scoop out the seeds, and lay them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for about 40–45 minutes, or until fork-tender and slightly golden at the edges. Roasting deepens the pumpkin’s flavor and adds a rich, toasty base to your soup. - Step 2: Sauté the aromatics
In a large pot, heat a tablespoon of olive oil. Add diced onion and cook until soft and translucent, about 6–8 minutes. Add garlic, cumin, paprika, and a touch of nutmeg. Stir for a minute until fragrant. Your kitchen will smell amazing. - Step 3: Blend it up
Scoop the roasted pumpkin flesh from the skins and add it to the pot. Pour in the broth and bring everything to a gentle simmer. Then, blend the soup in batches using a regular blender or use an immersion blender right in the pot. Stir in cream or coconut milk if using, and adjust salt to taste.
Meal-prep tip: This pumpkin soup recipe keeps beautifully in the fridge for up to 4 days and freezes for 2–3 months. It reheats like a dream, making it perfect for batch cooking.
Tips, Variations & Serving Ideas
The best part about this roasted pumpkin soup recipe? You can tweak it endlessly to match your taste, mood, or pantry. It’s forgiving, flexible, and full of possibilities.
Make it your own
- Add heat: A pinch of cayenne or chili flakes turns this into a spiced pumpkin soup with serious kick.
- Switch up the spices: Try curry powder for an Indian-inspired twist, or fresh ginger for a little zing.
- Boost the nutrition: Stir in a handful of spinach or cooked white beans for extra fiber and protein. It blends right in and makes the soup even heartier.
- Want it ultra-creamy? Use roasted garlic instead of raw, and finish with a swirl of cashew cream or heavy cream just before serving.
Topping ideas to elevate every bowl
Roasted pumpkin seeds (pepitas), crispy bacon bits, a swirl of sour cream, or even a dollop of Greek yogurt; these take your bowl from simple to stunning. A drizzle of chili oil or browned butter adds gourmet flair with zero fuss.
What to serve with roasted pumpkin soup
This soup loves good bread. Think crusty sourdough, a grilled cheese sandwich, or even some garlic naan on the side. For a soup duo moment, serve a small cup of this next to our Roasted Garlic Tomato Soup. Trust me, your guests will think they’re at a fancy fall dinner party.
And if you’re thinking ahead to holiday menus, this pumpkin soup makes the perfect starter. You can make it a day or two before, and just warm it gently on the stove.
Comforting. Customizable. Crowd-pleasing. That’s this pumpkin soup recipe in a nutshell, or should I say pumpkin shell?
Frequently Asked Questions
Can I use canned pumpkin instead of fresh?
Yes, but the flavor will be slightly different. Fresh roasted pumpkin gives the soup a deeper, caramelized richness. If you’re in a pinch, canned pumpkin purée works, just make sure it’s 100% pure pumpkin, not pie filling. You’ll need about 2 cups.
What’s the best way to store and freeze roasted pumpkin soup?
Store it in an airtight container in the fridge for up to 4 days. For freezing, let it cool completely, then portion into freezer-safe containers or bags. It freezes well for 2–3 months. Thaw overnight in the fridge and reheat gently on the stove.
How do I make this pumpkin soup recipe vegan?
This soup is naturally vegan if you skip the dairy. Use coconut milk or cashew cream instead of heavy cream, and choose plant-based toppings like roasted pepitas or crispy chickpeas. It’s rich, creamy, and 100% dairy-free.
Can I make this soup in advance for a party?
Absolutely. In fact, it’s better the next day! Make it up to 2 days ahead and store it in the fridge. Reheat over medium-low heat, stirring occasionally. For a pretty presentation, serve with a swirl of cream and a sprinkle of paprika or fresh herbs.
Final Touch
This roasted pumpkin soup is more than a warm bowl of comfort; it’s a fall tradition, a family favorite, and a recipe that proves simple can still be special. From the roasted pumpkin flavor to the customizable toppings and freezer-friendly nature, it’s the kind of dish you’ll come back to again and again.
Whether you’re prepping for a cozy weeknight dinner or planning your autumn table, this spiced pumpkin soup has you covered. And if you love fall flavors, you’ll definitely want to try our Apple Pumpkin Streusel Muffins or Pumpkin Pie Crisp for a sweet ending to your savory start.
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