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.

Roasted Pumpkin Soup Recipe: A Cozy Fall Favorite

Name: Roasted Pumpkin Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
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

Ingredients

Scale

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

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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.

Author: Chef Saly
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