Go Back

Easy Roasted Pumpkin Soup Recipe

Silky, deeply flavored roasted pumpkin soup with warm spices and a creamy finish. Simple ingredients, rich taste, and cozy comfort in every spoonful.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • Roasted Pumpkin
  • 2 lb pumpkin peeled & cubed (or 1 small sugar pumpkin)
  • 2 tbsp olive oil
  • Salt & black pepper
  • Soup
  • 1 tbsp butter or olive oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • 4 cups vegetable or chicken broth
  • 1 tsp thyme or 1/2 tsp dried
  • 1/2 tsp cumin
  • 1/4 tsp nutmeg
  • 1 cup coconut milk cream, or half-and-half
  • Salt & pepper
  • Optional Toppings
  • Toasted nuts or pumpkin seeds
  • Drizzle of cream or yogurt
  • Parsley or chives
  • Croutons
  • Smoked paprika

Instructions
 

  • Toss pumpkin with oil, salt & pepper; roast at 400°F (200°C) for 25–30 mins until tender.
  • Heat butter; sauté onion until soft. Add garlic and cook briefly.
  • Add roasted pumpkin, broth, thyme, cumin, nutmeg, salt & pepper; simmer 10–15 mins.
  • Blend until smooth or leave slightly textured.
  • Stir in coconut milk/cream; warm gently and adjust seasoning.
  • Serve warm with toppings of choice.

Notes

Roasting adds deeper caramelized flavor
Thin with broth if too thick
Add cream cheese or butter for extra richness
Dairy-free: use coconut milk
Try swapping pumpkin with butternut squash