• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Hello Little Home

  • About
    • About Me
    • Contact Me
    • Disclosure Policy
    • Privacy Policy
    • Terms of Service
  • Recipes
    • Appetizers
    • Bread
    • Breakfast
    • Desserts
    • Drinks
    • Main Dishes
    • Salads
    • Sandwiches
    • Sauces and Condiments
    • Side Dishes
    • Soups
  • Travel
  • Decor
  • DIY
  • Style & Beauty
    • Beauty
    • Style
  • More
    • Blogging
    • Party Ideas
    • Health & Fitness
    • Holidays
      • Christmas
      • Halloween
      • Mother’s Day
      • Patriotic
      • Thanksgiving Inspiration
      • Valentine’s Day
    • Misc.

Roasted Pumpkin Soup

November 13, 2020 by Ginnie Leave a Comment

Pin69
Share
Tweet
Flip
Yum
Email
69 Shares

Treat yourself to a bowl of the BEST Roasted Pumpkin Soup today … it’s thick and creamy and couldn’t be easier to make (or more delicious)!

A hand holding a spoon in a bowl of Roasted Pumpkin Soup.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

I’ve been cooking with lots of fresh pumpkin this fall … mostly to fuel my pumpkin seed addiction. I just can’t seem get enough of those crunchy seeds.

Pumpkin is surprisingly versatile in savory recipes. I’ve used it in everything from chili to risotto, all with excellent results. And this creamy Pumpkin Soup is a favorite lately!

This cozy recipe is full of warm autumn flavors that are absolutely irresistible. It’s tastes rich, but it’s loaded with healthy veggies, which I consider a major win. The best thing about this recipe though (apart from it’s delicious, savory taste) is that it’s so easy to make. 

I’m sharing lots of tips and tricks, flavoring ideas, and more below … keep reading for all the details!

Closeup of a bowl of the finished soup sitting on a plaid napkin.

Ingredients

This recipe uses basic ingredients to create a low effort, yet super delicious soup. Here’s what you’ll need:

  • Sugar / Pie Pumpkin
  • Other Veggies: Carrot, Orange Bell Pepper, and Onion
  • Extra Virgin Olive Oil
  • Maple Syrup
  • Fresh Garlic
  • Fresh Rosemary
  • Vegetable Broth (I make my own from bouillon.)
  • Coconut Milk

You will need a pie pumpkin for this recipe, not a jack-o-lantern type pumpkin, which tends to be stringy. I used a fairly small pumpkin, but I’ve found they really vary in size. If you end up with more pumpkin than I did, don’t be afraid to use it all … you can always add extra broth to thin out the recipe a bit more, if needed.

Make sure to use canned, unsweetened coconut milk for this recipe, not coconut cream. Full fat works best.

Even though this recipe is made with healthy ingredients, it feels like an indulgent treat. It’s actually vegetarian, vegan, dairy free, and gluten free (always read labels if you have an allergy) … so pretty much anyone can enjoy it! 

Substitution Ideas

I purposely kept this recipe simple to highlight its classic flavor, but there any so many ways to experiment with different seasonings and ingredients. Here are some ideas:

  • Veggies – I used a carrot and orange bell pepper to enhance the soup’s flavor and bring out its vibrant color. Other vegetables, like butternut squash (or other winter squash), sweet potatoes, or a yellow or red pepper would also work. You could also replace the pumpkin altogether with another winter squash or even sweet potatoes.
  • Garlic – I used fresh garlic in this recipe, but roasted garlic (which is very easy to make) would be super tasty with the pumpkin.
  • Herbs / Spices – Rosemary works wonderfully here, but other fresh herbs, such as thyme or sage, would also be delicious. You could also experiment with different spices, like as cinnamon, ginger (fresh or ground), cumin, smoked paprika, cajun seasoning, and more. 
  • Curry – Special shoutout to curry, which would be especially delicious in this recipe. You could either add a tablespoon of curry powder along with the garlic, or you could add a few tablespoon of red curry paste after you’ve sauteed the the garlic. Either way, let it cook for a minute or two (stirring constantly) to wake up the flavors.
  • Spicy – Add a touch of heat by adding some crushed red pepper flakes or cayenne along with the garlic. If you choose to add curry flavors, you could also stir in some chili garlic sauce (yum!) or drizzle a little sriracha on top.
  • Coconut Milk – This recipe uses a touch of coconut milk as the creamy element. You really can’t taste the coconut flavor, but if you’d prefer, you can replace it with heavy cream.

Tip: If you do make substitutions, keep the basic proportions the same. For example, replace one cup of carrots with one cup of sweet potatoes. Otherwise, the soup may turn out too thick or too thin.

You’ll Also Need

To make this recipe, you’ll need a couple baking sheets to roast the vegetables and as a dutch oven or soup pot. I used my trusty Calphalon dutch oven. To puree the soup, I highly recommend using an immersion blender, but a traditional blender will also work.

Soup ingredients arranged on a wood cutting board.

How to Make Roasted Pumpkin Soup

This is one of the easiest soups you’ll ever make, so let’s jump in and get started!

The first thing you need to do is roast the vegetables. Begin by chopping everything (the pumpkin, carrot, onion, and bell pepper) into one-inch chunks.

Divide the veggies onto two separate baking sheets (pumpkin and carrots on one / onion and bell peppers on the other), which will give them plenty of room to roast properly. Then, drizzle them with olive oil and maple syrup and season with salt and pepper to taste. 

Mix everything well (clean hands work great for this), then top with a few sprigs of fresh rosemary. Roast the vegetable for 20 minutes, then flip and continue cooking until they’re very tender and lightly browned.

In my oven, the onions / bell pepper only took 10 minutes more, while the carrots / pumpkin took 15 minutes more. Remove the sprigs of rosemary once the vegetables are done roasting.

Tip: I used a small pie pumpkin, which only yielded about four cups once chopped. If you have a large pumpkin and get five (or more) cups, you can still use the whole thing. Just add more vegetable broth to thin it out when pureeing the soup.

A photo collage showing the soup vegetables before and after roasting.

Next, you’ll combine a tablespoon of olive oil and three cloves of garlic in a large pot over medium heat. Heat the garlic until it’s sizzling and fragrant. Make sure to stir constantly and don’t let it brown.

Add the roasted vegetables to the garlic. Stir well, then add the vegetable broth and coconut milk. 

Heat this mixture just until it’s warm (no need to boil), then remove the pot from the burner.

A photo collage showing the roasted vegetables in a large pot before and after adding the broth.

Using an immersion blender, puree the soup until it’s super smooth. It will take a few minutes, so be patient.

If you don’t have an immersion blender, you can puree the soup in batches using a standard blender. Be very careful, and place a hand towel over the blender lid to protect yourself. 

Transfer the soup to a large bowl after pureeing each batch. Once it’s all pureed, add it back to the soup pot.

An immersion blender in a large pot of pureed soup.

To finish the soup, return it to the stove burner, then continue cooking just until it’s hot. Season to taste with fresh rosemary, salt, and pepper, and you’re done. 

Wasn’t that easy? This creamy Pumpkin Soup really is simple to make!

This recipe makes about four small bowls of soup. You could also easily double the recipe to feed more people though.

I served the soup topped with a drizzle of coconut milk, some fresh-cracked pepper, and a sprinkle of rosemary. Crunchy pepitas, or even roasted pumpkin seeds, would also be delicious!

Two bowls of the finished recipe on a marble counter.

Serving Ideas

This Creamy Pumpkin Soup is bursting with warm, seasonal flavors and makes a great addition to any fall meal! It would be ideal for special occasions, like Thanksgiving, too.

Although the soup is fairly light, it actually tastes quite rich. So for a simple autumn meal, I’d pair it with crusty bread or Garlic Bread for dipping, plus a side salad (try this Roasted Pumpkin Salad or this Kale and Brussels Sprout Salad).

For a more festive meal, like Thanksgiving, try pairing it with this gorgeous Pomegranate Salad and an impressive main course, like my Roasted Vegetable Tart (recipe coming soon!) or this beautiful Mushroom Wellington. And of course, you could add all the traditional sides, like these Cream Cheese Mashed Potatoes, Classic Bread Stuffing, and Cranberry Orange Sauce, too!

Tip: If you’re serving this recipe for a dinner party or special occasion, feel free to make the soup a couple days ahead of time. Then, simply reheat it when it’s time to eat, adding a little extra broth or coconut milk to thin it, if needed.

Related Recipes

Looking for similar soups? Make sure to try my yummy Roasted Carrot Soup!

If it’s more savory pumpkin recipes you’re craving, don’t miss my Vegan Pumpkin Chili, Easy Pumpkin Curry, or Pumpkin Risotto. And make sure to save the seeds to make these Roasted Pumpkin Seeds! 

A hand holding a spoon in a bowl of the finished soup.

A bowl of Roasted Pumpkin Soup on a napkin and next to a spoon.
Print Recipe
5 from 1 vote

Roasted Pumpkin Soup

Treat yourself to a bowl of thick, creamy Roasted Pumpkin Soup ... it couldn't be easier to make or more delicious!
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Soup
Cuisine: American
Servings: 4 people
Calories: 318kcal
Author: Ginnie

Ingredients

For Roasted Vegetables:

  • 1 pie pumpkin, peeled and chopped into 1-inch pieces (about 4 cups - see note)
  • 1 large carrot, peeled and chopped into 1-inch pieces (about 1 cup)
  • 1 large orange bell pepper, chopped into 1-inch pieces (about 1 1/2 cups)
  • 1 large onion, chopped into 1-inch pieces (about 2 cups)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup
  • 3 sprigs fresh rosemary

For Soup:

  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 cup coconut milk
  • 1 tablespoon finely chopped fresh rosemary
  • kosher salt
  • pepper

Equipment

  • Baking Sheet
  • Dutch Oven
  • Immersion Blender

Instructions

Prepare Roasted Vegetables:

  • Preheat oven to 425 degrees.
  • Place pumpkin and carrots on one baking sheet, and bell pepper and onions on another.
  • Drizzle veggies with 3 tablespoons olive oil and 1 tablespoon maple syrup, dividing between pans. Season with salt and pepper to taste, then mix well. Top with rosemary sprigs.
  • Roast vegetable for 20 minutes, then flip. Continue roasting until veggies are tender and lightly browned: about 10 minutes more for the bell pepper / onion; and about 15 minutes more for the pumpkin / carrot.
  • Discard rosemary sprigs.

Prepare Soup:

  • When veggies are done roasting, heat 1 tablespoon olive oil and garlic in a dutch oven (or soup pot) over medium heat. Cook until garlic is sizzling and fragrant, stirring constantly (do not brown).
  • Mix roasted vegetables into garlic. Stir in broth and coconut milk, then heat until warm. Remove from heat.
  • Using an immersion blender, blend soup in pot until smooth (or in batches using a traditional blender). Return soup to medium heat.
  • Cook soup until hot. Stir in chopped rosemary, then season to taste with salt and pepper.
  • Serve soup hot, topped with with a drizzle of coconut milk and additional rosemary, if desired. Enjoy!

Notes

I used a small pumpkin when making this recipe. If yours is larger, and you end up with extra pumpkin, feel free to use it all. You will just need to add extra broth (or coconut milk) to thin the soup when pureeing.
Make sure to use canned, unsweetened coconut milk for this recipe. Full fat works best.
Feel free to substitute other veggies for the carrot or bell pepper, or add additional seasonings. See info before the recipe for lots of tips.
This recipe makes four small (but rich) servings. You can easily double the recipe to serve more, if needed.
This recipe can be prepared in advance, then reheated when ready to eat. Add a little extra broth or coconut milk if it's too thick.

Nutrition

Calories: 318kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!

A bowl of Roasted Pumpkin Soup drizzled with coconut milk and sprinkled with fresh rosemary.

Roasted Pumpkin SoupRoasted Pumpkin Soup
Pin69
Share
Tweet
Flip
Yum
Email
69 Shares

Filed Under: Recipe, Soup Tagged With: coconut milk, dairy free, fall recipes, gluten free, pumpkin, Thanksgiving, vegan

About Ginnie

Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

Previous Post: « Pomegranate Salad with Maple Cider Vinaigrette
Next Post: Roasted Vegetable Tart »
Subscribe
Notify of
Recipe Rating




Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

0 Comments
Inline Feedbacks
View all comments

Primary Sidebar

Ginnie Headshot

Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!

FOLLOW ALONG

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Newsletter

Keep up with all things Hello Little Home ... sign up below to receive my weekly newsletter!

You'll get all my posts delivered straight to your inbox, plus exclusive content just for subscribers.

Categories

Footer

Let’s Connect

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Copyright © 2021 · Foodie Pro & The Genesis Framework

wpDiscuz