Roasted Pumpkin Soup – Creamy, Cozy, and Full of Fall Flavor

There’s something magical about a bowl of roasted pumpkin soup on a crisp autumn day. The rich aroma of caramelized pumpkin fills the kitchen, and the first spoonful wraps you in warmth like your favorite sweater. This roasted pumpkin soup is creamy, comforting, and perfect for cozy dinners or festive gatherings. It’s simple to make yet feels special every time you serve it.

Why You’ll Love This Roasted Pumpkin Soup

This soup captures everything we love about fall in one bowl. Roasting the pumpkin gives it a deep, slightly sweet flavor that blends beautifully with warm spices. The texture is silky smooth and satisfying without feeling heavy. It’s also versatile you can dress it up for a dinner party or enjoy it as a weeknight meal. Serve it alongside a crusty baguette, or pair it with this pumpkin pasta bake for the ultimate comfort dinner.

Ingredients You’ll Need

The best roasted pumpkin soup starts with the right ingredients. Choose a pumpkin that’s naturally sweet and not too watery. Sugar pumpkins, kabocha, or butternut squash work wonderfully. You’ll also need a few pantry staples to build the flavor.
• 1 medium pumpkin or squash, peeled and cubed
• 2 carrots, chopped
• 1 onion, roughly chopped
• 2 garlic cloves
• 2 tablespoons olive oil
• 3 cups vegetable broth
• 1 cup cream or coconut milk
• ½ teaspoon ground nutmeg
• ½ teaspoon cinnamon
• Salt and pepper to taste

How to Make Roasted Pumpkin Soup

The magic lies in roasting the pumpkin until it’s tender and golden. From there, everything comes together quickly.

Roast the Pumpkin and Veggies

Toss the pumpkin cubes, carrots, onion, and garlic with olive oil, salt, and pepper. Spread them on a baking sheet and roast at 400°F (200°C) for about 30 minutes until caramelized and soft.

Blend Until Creamy

Transfer the roasted vegetables to a blender or soup pot. Add the vegetable broth and blend until silky smooth. If you like a chunkier soup, blend only part of the mixture.

Season and Adjust

Return the soup to a pot, stir in cream or coconut milk, and sprinkle in nutmeg and cinnamon. Simmer gently for 10 minutes, adjusting salt and pepper until the flavors sing.

Tips for the Best Pumpkin Soup

Always roast the pumpkin instead of boiling it roasting brings out the natural sweetness. Use an immersion blender directly in the pot if you want to save time and fewer dishes. If your soup feels too thick, splash in extra broth. For an extra cozy touch, top with toasted pumpkin seeds, a drizzle of cream, or even a spoonful of pesto.

Variations and Serving Ideas

You can easily make this roasted pumpkin soup dairy-free by using coconut milk instead of cream. For a spicy kick, add a pinch of chili flakes or swirl in some curry powder. If you love layers of fall flavor, try pairing the soup with a buttery roasted autumn vegetable pot pie. And when it’s time for dessert, a warm pumpkin crisp makes the meal unforgettable.

Storage and Reheating

This soup stores well in the fridge for up to four days. Just let it cool completely before sealing in an airtight container. For longer storage, freeze it in portions for up to three months. When reheating, warm gently on the stove, adding a splash of broth or milk if it’s too thick.

FAQ

Absolutely. Cool completely, portion into containers, and freeze for up to three months. Reheat on the stove, adding liquid as needed.

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