Name: Creamy Roasted Pumpkin Soup Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6
Cuisine: American
Ingredients: 4 tbsp olive oil; 4 lbs sugar pie pumpkin; 1 large yellow onion; 4 cloves large garlic; ½ tsp sea salt; ½ tsp ground cinnamon; ½ tsp ground nutmeg; ⅛ tsp cloves; 1 dash Cayenne pepper; freshly ground black pepper; 4 cups vegetable broth; ½ cup coconut milk; 2 tbsp maple syrup; ¼ cup pepitas

This creamy roasted pumpkin soup is a delightful way to warm up on a chilly day. The rich flavors of cinnamon, nutmeg, and cloves blend beautifully with the sweetness of maple syrup and the creaminess of coconut milk. It's a comforting and nourishing dish that is perfect for autumn.

Photos of Creamy Roasted Pumpkin Soup Recipe

When preparing this recipe, there are a few ingredients you might not have on hand. Sugar pie pumpkin is the star of the dish, and it’s essential for its natural sweetness. Coconut milk adds a creamy texture and is a great alternative to dairy. Pepitas are pumpkin seeds that provide a crunchy topping. Make sure to pick these up at the supermarket along with the spices if you don't already have them in your pantry.

Ingredients for Creamy Roasted Pumpkin Soup

Olive oil: Used for roasting the pumpkin and sautéing the vegetables, adding a rich flavor to the soup.

Sugar pie pumpkin: The main ingredient that provides a naturally sweet and creamy base for the soup.

Yellow onion: Adds a savory depth to the soup’s flavor.

Garlic: Enhances the overall taste with its aromatic and pungent qualities.

Sea salt: Balances and elevates the other flavors in the soup.

Ground cinnamon: Adds warmth and a hint of spice to the soup.

Ground nutmeg: Provides a subtle, nutty flavor that complements the pumpkin.

Cloves: Adds a distinct, aromatic spice that enhances the soup’s depth.

Cayenne pepper: Optional, for a touch of heat and complexity.

Black pepper: Freshly ground for a mild kick and added flavor.

Vegetable broth: Forms the liquid base of the soup, bringing all the ingredients together.

Coconut milk: Adds creaminess and a slight sweetness, making the soup rich and smooth.

Maple syrup: Provides a natural sweetness that balances the spices.

Pepitas: Toasted pumpkin seeds that add a crunchy texture and nutty flavor as a garnish.

One reader, Devin Burt says:

This creamy roasted pumpkin soup is a fall favorite! The blend of spices and coconut milk creates a rich, comforting flavor. Roasting the pumpkin adds a delightful depth. Perfectly balanced and easy to make, it's a must-try for cozy evenings.

Devin Burt

Techniques Required for Making Creamy Roasted Pumpkin Soup

How to halve a pumpkin: Carefully use a sharp knife to cut the pumpkin in half from top to bottom. Scoop out the seeds and stringy bits with a spoon.

How to roast pumpkin: Brush the pumpkin flesh with olive oil and place it cut side down on a baking sheet. Roast in the oven until the flesh is tender and easily pierced with a fork.

How to peel pumpkin skin: Once the roasted pumpkin has cooled slightly, use your hands or a knife to peel off the skin and discard it.

How to toast pepitas: Place pepitas in a medium skillet over medium-low heat. Stir frequently until they are fragrant, golden, and making popping noises.

How to use an immersion blender: Insert the immersion blender into the pot and blend the soup until smooth. Be cautious of hot splashes.

How to use a blender safely: Transfer soup to a blender in batches, not exceeding the maximum fill line. Secure the lid and use a kitchen towel to protect your hand from steam as you purée the mixture.

How To Make Creamy Roasted Pumpkin Soup

Enjoy a healthy and spiced roasted pumpkin soup for when Fall arrives! Roast leftover pumpkins for flavor and add coconut milk for a creamy consistency.

Preparation: 15 minutes

Cooking: 1 hour 10 minutes

Total: 1 hour 25 minutes

Serves:

Ingredients

4tbspolive oil,divided
4lbssugar pie pumpkin
1large yellow onion,chopped
4cloveslarge garlic,pressed or minced
½tspsea salt
½tspground cinnamon
½tspground nutmeg
⅛tspcloves
1dashcayenne pepper,if you like spice (optional)
freshly ground black pepper
4cupsvegetable broth
½cupcoconut milk,full fat, or heavy cream
2tbspmaple syrup,or honey
¼cuppepitas,or green pumpkin seeds

Instructions

Preheat oven to 425 degrees F and line a baking sheet with parchment paper for easy cleanup.
Carefully halve the pumpkin and scoop out the seeds. Slice each pumpkin halve in half to make quarters.
Brush or rub 1 tablespoon of olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet.
Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
Heat the remaining 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic, and salt to the skillet.
Stir to combine. Cook for about 8 to 10 minutes, stirring occasionally, until onion is translucent. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth.
Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes to give the flavors time to meld.
While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden, and making little popping noises. Transfer pepitas to a bowl to cool.
Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. Use an immersion blender to blend this soup in the pot.
Working in batches, transfer the contents of the pan to a blender (do not fill the blender past the maximum fill line). Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth.
Transfer the puréed soup to a serving bowl and repeat with the remaining batches.
Taste and adjust if necessary. Ladle the soup into individual bowls. Sprinkle pepitas over the soup and serve. Enjoy!

Recipe Notes

When toasting the pepitas, make sure they are nice and toasty, but not burnt.
You can add more coconut milk for extra creaminess or a milder flavor, or maple syrup to make it a little sweeter.
Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day). You can also freeze this soup for up to 3 months.

Nutrition

Calories: 262.93kcal
Fat: 15.97g
Saturated Fat: 5.48g
Trans Fat: 0.00g
Monounsaturated Fat: 7.61g
Polyunsaturated Fat: 2.02g
Carbohydrates: 30.36g
Fiber: 2.96g
Sugar: 13.64g
Protein: 5.60g
Sodium: 190.14mg
Calcium: 103.89mg
Potassium: 1203.46mg
Iron: 3.82mg
Vitamin A: 1294.69µg
Vitamin C: 30.84mg

Technique Tip for Achieving the Perfect Creamy Texture

When roasting the pumpkin, make sure to place the quarters cut side down on the baking sheet. This allows the flesh to caramelize and develop a deeper, richer flavor, which enhances the overall taste of the soup.

Time-Saving Tips for Preparing This Recipe

Pre-roast the pumpkin: Roast the pumpkin in advance and store it in the fridge for up to three days. This way, you can skip the roasting step when you're ready to make the soup.

Use pre-cut ingredients: Buy pre-cut onion and pre-minced garlic to save chopping time.

Immersion blender: Use an immersion blender directly in the pot to blend the soup, eliminating the need to transfer it to a blender.

Batch cooking: Double the recipe and freeze half for a quick meal later. This saves time on future meal prep.

Substitute Ingredients For Creamy Roasted Pumpkin Soup Recipe

olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for roasting and sautéing.
sugar pie pumpkin - Substitute with butternut squash: Butternut squash has a similar texture and sweetness, making it a great substitute for pumpkin in soups.
yellow onion - Substitute with white onion: White onions have a similar flavor profile and can be used interchangeably with yellow onions in most recipes.
garlic - Substitute with shallots: Shallots offer a milder garlic flavor and can add a subtle sweetness to the soup.
sea salt - Substitute with kosher salt: Kosher salt has a similar texture and flavor, making it a suitable replacement for sea salt.
ground cinnamon - Substitute with ground allspice: Allspice has a similar warm, sweet flavor that can complement the other spices in the soup.
ground nutmeg - Substitute with ground mace: Mace is the outer covering of nutmeg seeds and has a similar flavor, making it a good substitute.
cloves - Substitute with allspice: Allspice can mimic the warm, spicy notes of cloves in the soup.
cayenne pepper - Substitute with paprika: Paprika provides a milder heat and a similar color, making it a good alternative to cayenne pepper.
black pepper - Substitute with white pepper: White pepper has a similar heat level and can be used to maintain the soup's flavor profile.
vegetable broth - Substitute with chicken broth: Chicken broth can add a similar depth of flavor, though it will make the soup non-vegetarian.
coconut milk - Substitute with heavy cream: Heavy cream provides a similar creamy texture and richness, though it will change the flavor slightly.
maple syrup - Substitute with honey: Honey offers a similar sweetness and can be used to balance the flavors in the soup.
pepitas - Substitute with sunflower seeds: Sunflower seeds provide a similar crunch and nutty flavor, making them a good alternative for garnishing the soup.

Presentation Ideas for Creamy Roasted Pumpkin Soup

Use a shallow, wide bowl: This allows the creamy roasted pumpkin soup to spread out, showcasing its rich, velvety texture.
Drizzle with coconut milk: Create an elegant swirl of coconut milk on the surface of the soup for a visually appealing contrast.
Garnish with toasted pepitas: Sprinkle pepitas over the top for a crunchy texture and a pop of color.
Add a dash of fresh herbs: Place a small sprig of fresh thyme or sage in the center for a touch of green and an aromatic finish.
Serve with artisan bread: Accompany the soup with a slice of crusty artisan bread on the side, perhaps with a light brush of olive oil and a sprinkle of sea salt.
Use a contrasting plate: Present the bowl on a dark-colored plate to make the vibrant orange of the pumpkin soup stand out.
Add a small dollop of crème fraîche: For an extra touch of luxury, place a small dollop of crème fraîche in the center of the soup.
Finish with a sprinkle of spices: Lightly dust the top with a pinch of ground cinnamon and nutmeg for an aromatic and visually appealing finish.
Serve with a side of maple syrup: Offer a small ramekin of maple syrup on the side for guests to add a touch of sweetness to their liking.
Use a garnish of microgreens: Add a few microgreens on top for a fresh, modern touch that adds both flavor and visual appeal.

Essential Tools for Making Pumpkin Soup

Oven: Used to roast the pumpkin until it is tender and easily pierced with a fork.
Baking sheet: Lined with parchment paper to roast the pumpkin quarters.
Parchment paper: Placed on the baking sheet to prevent sticking and make cleanup easier.
Knife: Used to halve and quarter the pumpkin.
Spoon: Used to scoop out the seeds from the pumpkin.
Basting brush: Used to brush olive oil over the flesh of the pumpkin.
Dutch oven: A large, heavy-bottomed pot used to cook the soup ingredients.
Stirring spoon: Used to stir the ingredients in the pot and break up the pumpkin flesh.
Skillet: Used to toast the pepitas until they are fragrant and golden.
Blender: Used to purée the soup until smooth. An immersion blender can also be used directly in the pot.
Ladle: Used to transfer the soup into individual serving bowls.
Serving bowls: Used to serve the finished soup.
Kitchen towel: Used to protect your hand from steam escaping from the blender while puréeing the soup.

Storage and Freezing Instructions for Pumpkin Soup

Let the pumpkin soup cool completely before storing or freezing.
Transfer the cooled soup to an airtight container or a freezer-safe bag.
If using a container, leave about an inch of space at the top to allow for expansion during freezing.
Label the container or bag with the date and contents.
Store the soup in the refrigerator for up to 5 days.
To freeze the soup, place the container or bag in the freezer and store for up to 3 months.
When ready to enjoy the frozen soup, thaw it overnight in the refrigerator.
Reheat the thawed soup in a pot over medium heat, stirring occasionally, until it's heated through.
If the soup appears too thick after reheating, add a little vegetable broth or water to achieve the desired consistency.
Taste and adjust the seasonings if needed before serving the reheated soup.
Garnish with fresh pepitas or a drizzle of coconut milk for added flavor and texture.

How To Reheat Leftover Pumpkin Soup

To reheat leftover creamy roasted pumpkin soup, start by transferring the desired amount of soup from the refrigerator to a microwave-safe bowl. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave the soup on high power for 1-2 minutes, stirring occasionally, until it reaches your desired temperature.
Alternatively, you can reheat the pumpkin soup on the stovetop. Pour the desired amount of soup into a saucepan and heat it over medium-low heat, stirring occasionally. Be sure to stir the soup frequently to prevent it from sticking to the bottom of the pan and scorching. Heat the soup until it reaches your desired temperature, which should take about 5-7 minutes.
If you find that the reheated pumpkin soup is too thick, you can thin it out by stirring in a little vegetable broth or water until it reaches your desired consistency. Conversely, if the soup is too thin, you can thicken it by simmering it on the stovetop for a few extra minutes until it reduces and thickens to your liking.
To add a fresh twist to your leftover pumpkin soup, consider topping it with a dollop of sour cream, a sprinkle of chopped fresh herbs like parsley or cilantro, or some toasted pumpkin seeds for added crunch.
If you have a large batch of leftover pumpkin soup, consider freezing it in individual portions for easy reheating later. To freeze the soup, let it cool completely to room temperature, then transfer it to freezer-safe containers or resealable plastic bags. Label the containers with the date and contents, then freeze for up to 3 months. To reheat frozen pumpkin soup, let it thaw in the refrigerator overnight, then reheat it in the microwave or on the stovetop as directed above.

Interesting Fact About Pumpkin Soup

A random fact about this recipe is that pumpkins are rich in vitamins A and C, which are beneficial for eye health and immune function.

Is Making Pumpkin Soup at Home Cost-Effective?

This creamy roasted pumpkin soup recipe is quite cost-effective for a household. The main ingredients like sugar pie pumpkin, onion, and garlic are affordable and readily available. Olive oil and coconut milk add a touch of luxury without breaking the bank. The spices, although used sparingly, can be found in most pantries. Overall, this recipe scores a solid 8 out of 10 for cost-effectiveness. The approximate cost for a household of 4 people is around $15-$20 USD, making it a budget-friendly yet delicious option for a cozy meal.

Is This Creamy Roasted Pumpkin Soup Healthy?

This creamy roasted pumpkin soup recipe is a healthy and nutritious choice for several reasons:

Pumpkin is a nutrient-dense vegetable, rich in vitamins A and C, potassium, and fiber
The recipe uses healthy fats like olive oil and coconut milk, which provide beneficial fatty acids
The soup is seasoned with antioxidant-rich spices like cinnamon, nutmeg, and cloves
Vegetable broth is used as the base, keeping the soup low in calories and fat
Pepitas (pumpkin seeds) add a crunchy texture and provide healthy fats, protein, and minerals

However, there are a few ways to make this recipe even healthier:

Reduce the amount of olive oil used for roasting the pumpkin and sautéing the onions to lower the overall calorie and fat content
Opt for a low-sodium vegetable broth to control salt intake
Use light coconut milk instead of full-fat to reduce the calorie and saturated fat content
Increase the amount of vegetables by adding carrots, celery, or sweet potatoes for extra fiber and nutrients
Experiment with other healthy toppings like fresh herbs, a dollop of Greek yogurt, or a sprinkle of chia seeds for added flavor and nutrition

Editor's Opinion on This Creamy Roasted Pumpkin Soup Recipe

This creamy roasted pumpkin soup recipe is a delightful autumnal dish, balancing the natural sweetness of pumpkin with warm spices like cinnamon, nutmeg, and cloves. The addition of coconut milk and maple syrup adds a rich, velvety texture and subtle sweetness, while the cayenne pepper provides a gentle kick. Toasted pepitas offer a satisfying crunch, enhancing the overall experience. The method is straightforward, ensuring the flavors meld beautifully. This soup is perfect for cozy evenings and showcases the pumpkin's versatility.

Enhance Your Creamy Roasted Pumpkin Soup Recipe with These Unique Side Dishes:

Garlic Herb Breadsticks: Garlic Herb Breadsticks: Imagine dipping warm, garlic-infused breadsticks into your creamy roasted pumpkin soup. The crispy exterior and soft, fluffy interior will complement the velvety texture of the soup, creating a symphony of flavors and textures in every bite.

Apple Walnut Salad: Apple Walnut Salad: A refreshing salad featuring crisp apples, crunchy walnuts, and a tangy vinaigrette. This side dish adds a burst of freshness and a delightful crunch that pairs beautifully with the rich, creamy notes of the soup.

Parmesan Roasted Brussels Sprouts: Parmesan Roasted Brussels Sprouts: These brussels sprouts are roasted to perfection with a sprinkle of parmesan cheese, offering a savory and slightly nutty flavor. Their crispy edges and tender insides provide a wonderful contrast to the smooth pumpkin soup.

Cranberry Quinoa Pilaf: Cranberry Quinoa Pilaf: A vibrant quinoa pilaf studded with tart cranberries and aromatic herbs. This side dish brings a delightful mix of textures and a hint of sweetness that harmonizes with the savory and spiced elements of the soup.

Maple Glazed Carrots: Maple Glazed Carrots: Tender carrots glazed with a touch of maple syrup and a sprinkle of sea salt. These sweet and savory carrots add a lovely depth of flavor and a pop of color to your meal, enhancing the autumnal essence of the pumpkin soup.

Similar Soup Recipes to Try

Butternut Squash Soup: Dive into a bowl of creamy butternut squash soup that's perfect for chilly evenings. This velvety soup combines roasted butternut squash, carrots, and a hint of ginger for a warming, comforting dish. Top it with a swirl of coconut cream and a sprinkle of toasted pumpkin seeds for an extra touch of flavor and texture.

Carrot Ginger Soup: Brighten your day with a bowl of vibrant carrot ginger soup. This delightful soup features sweet carrots, zesty ginger, and a splash of orange juice for a refreshing twist. Garnish with a dollop of Greek yogurt and a sprinkle of fresh cilantro to elevate the flavors.

Sweet Potato And Apple Soup: Experience the perfect balance of sweet and savory with this sweet potato and apple soup. The natural sweetness of sweet potatoes and apples is enhanced with a touch of cinnamon and nutmeg. Serve it with a drizzle of maple syrup and a handful of crunchy pecans for a delightful autumn treat.

Roasted Red Pepper And Tomato Soup: Savor the rich flavors of roasted red peppers and tomatoes in this comforting soup. The roasting process brings out the natural sweetness of the vegetables, while a hint of basil adds a fresh note. Top with a sprinkle of parmesan cheese and a few croutons for a satisfying meal.

Curried Cauliflower Soup: Warm up with a bowl of curried cauliflower soup. This aromatic soup features tender cauliflower florets simmered in a fragrant curry broth. A splash of coconut milk adds creaminess, while a sprinkle of toasted almonds provides a delightful crunch. Serve with a wedge of lime for a burst of brightness.

Appetizer and Dessert Ideas to Complement Pumpkin Soup

Appetizers:

Stuffed Mushrooms: Delight your guests with these stuffed mushrooms. The earthy flavor of mushrooms is perfectly complemented by a savory filling made from cream cheese, garlic, and herbs. A touch of Parmesan cheese adds a delightful crispiness when baked. These bite-sized treats are perfect for any gathering and are sure to be a hit.

Bruschetta: Add a touch of Italian flair to your meal with bruschetta. Freshly toasted baguette slices are topped with a vibrant mixture of diced tomatoes, basil, and garlic. A drizzle of balsamic glaze and a sprinkle of sea salt elevate this simple yet flavorful appetizer. Perfect for summer evenings or as a light start to a hearty meal.

Desserts:

Pumpkin Cheesecake Bars: Imagine a rich, creamy cheesecake infused with the warm, spiced flavors of pumpkin pie. These delightful bars feature a buttery graham cracker crust and a luscious pumpkin cheesecake filling, topped with a dollop of whipped cream and a sprinkle of cinnamon. Perfect for a fall gathering, these bars are easy to serve and even easier to enjoy.

Maple Pecan Pumpkin Pie: Elevate your traditional pumpkin pie with a touch of maple syrup and a crunchy pecan topping. The smooth, spiced pumpkin filling is complemented by the sweet, nutty pecans, creating a harmonious blend of flavors and textures. Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent finish to your meal.

Why trust this Creamy Roasted Pumpkin Soup Recipe:

This creamy roasted pumpkin soup recipe is a must-try for its rich, velvety texture and delightful blend of spices. The roasted pumpkin brings out a deep, caramelized flavor, while the coconut milk adds a luscious creaminess. With a touch of maple syrup for sweetness and a sprinkle of pepitas for crunch, this soup is a perfect balance of savory and sweet. Trust in the wholesome ingredients and straightforward instructions to deliver a comforting, gourmet experience right in your kitchen.

Share your thoughts and experiences with this Creamy Roasted Pumpkin Soup Recipe in the Recipe Sharing forum section. Let's discuss any tweaks or variations you've tried and how it turned out!

FAQ:

How do I store leftover pumpkin soup?

I usually let the soup cool completely before transferring it to an airtight container. It keeps well in the fridge for about 4 to 5 days. You can also freeze it for up to 3 months. Just make sure to leave some space at the top of the container for the soup to expand as it freezes.

Can I use a different type of pumpkin or squash?

Absolutely! If you can't find sugar pie pumpkin, you can use butternut squash or even kabocha squash. The flavor might be slightly different, but it will still be delicious.

Is there a substitute for coconut milk?

Yes, you can use heavy cream or even a dairy-free alternative like almond milk or cashew cream. Just keep in mind that the flavor and texture might change a bit depending on what you use.

How can I make this soup spicier?

If you like a bit more heat, you can increase the amount of cayenne pepper or add a pinch of red pepper flakes. You can also add a dash of hot sauce when serving.

Do I have to use a blender to purée the soup?

While a blender gives the smoothest texture, you can also use an immersion blender directly in the pot. If you don't have either, you can mash the pumpkin with a potato masher for a chunkier texture.