The leaves were dancing across the porch this morning, and suddenly I was craving that warm hug in a bowl Autumn-Spiced Roasted Pumpkin Soup. This cozy recipe is making rounds on Pinterest right now, and it’s no wonder: creamy, spiced just right, and ready in under an hour. No fancy steps. Just one pan, one after-dinner smile.
This isn’t your sugar-laced latte. It’s silky roasted pumpkin with garlic, a pinch of cinnamon, and a swirl of broth like fall in a bowl. Pantry-friendly and soul-soothing. You might already have everything you need. Full details in the blog!
I first stirred a batch like this in grandma’s tiny yellow kitchen windows fogged, slippers on tile. I’ve roasted and re-tested it with my camera handy and a few healthy swaps. I promise, there’s a twist in there worth waiting for!
Thomas Baker
Autumn-Spiced Roasted Pumpkin Soup You Will Love
This Autumn-Spiced Roasted Pumpkin Soup is a cozy and healthy pumpkin soup that perfectly captures the flavors of fall. Featuring roasted Hokkaido pumpkin, warm spices, and creamy coconut milk, this spiced pumpkin soup is an ideal comfort dish for autumn. Naturally dairy-free and easy to prepare, it’s a delicious vegetarian pumpkin soup that pairs beautifully with toasted bread or pumpkin seeds.
Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper.
Cut the Hokkaido pumpkin into halves and remove the seeds. Then slice into wedges and place on the baking tray.
Cut the potato and carrots into chunks. Peel and quarter the red onions. Place all vegetables including the whole head of garlic (top cut off) on the tray.
Drizzle with olive oil and season with salt.
Roast for 35-40 minutes until vegetables are tender and caramelized.
Remove and cool slightly. Squeeze roasted garlic from skin into a blender.
Blend until smooth and creamy. Adjust seasoning with coriander, pepper, and chili flakes.
Heat the blended mixture in a saucepan over medium heat until warmed through.
Serve hot, drizzled with pumpkin oil if desired. Enjoy with toasted bread or pumpkin seeds.
Notes
For extra flavor, garnish with fresh coriander or a swirl of pumpkin oil. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Why You’ll Love This Autumn-Spiced Roasted Pumpkin Soup
This soup is everything cozy autumn evenings need. Roasted pumpkin adds a deep, caramelized flavor, while warm spices like ginger and chili flakes make each spoonful feel like a comforting hug. Here’s what makes it truly special:
Simple yet elegant: Basic, wholesome ingredients come together for a surprisingly rich and sophisticated dish.
Beginner-friendly: Just roast your veggies, blend to perfection, and serveno complicated culinary techniques required!
Dairy-free and creamy: Coconut milk provides a luscious, velvety texture without the need for heavy cream, making it suitable for many dietary needs.
Perfect for fall: Embrace and capture the very essence of seasonal flavors with every delicious sip.
Whether it’s a quick weeknight dinner or an elegant Thanksgiving starter, this soup truly delivers all the inviting autumn vibes you crave.
Key Ingredients and What They Do
This recipe uses a handful of simple ingredients that magically transform into big, comforting flavors. Here’s a quick breakdown of what makes this soup shine:
Hokkaido pumpkin: The absolute star! It’s naturally sweet, incredibly earthy, and roasts down to a wonderfully velvety texture.
Carrots and potato: These humble root vegetables are roasted to sweetness, contributing a subtle earthiness, essential body, and natural thickening to the soup.
Garlic and red onions: Roasting these aromatics makes them incredibly sweet, mellow, and intensely flavorful, adding depth to the base.
Coconut milk: Essential for a rich, creamy, and dairy-free texture. It also adds a subtle, pleasant sweetness.
Ginger: Provides a warm, zesty, and subtly spicy kick that beautifully enhances the overall fall flavors.
Chili flakes: Just the right amount of gentle heat to keep things interesting and add a little warmth without being overpowering.
Pro Tip: When shopping, look for Hokkaido pumpkins, also sometimes labeled as “pie pumpkins” or “sugar pumpkins” in your grocery store, for the best flavor and texture in your soup.
Steps to Make It: From Roasting to Blending
This recipe is as comforting as a crisp autumn evening – just follow these simple steps for a truly rewarding bowl of homemade goodness:
Preheat your oven: Set your oven to 200°C (390°F) and line a large baking tray with parchment paper for easy cleanup.
Prep the veggies: Carefully slice the pumpkin into roughly 1-inch wedges (scooping out all seeds and stringy bits). Chunk the carrots and potato into similar-sized pieces for even roasting. Place quartered red onions and a whole head of garlic (top trimmed off to expose cloves) onto the baking tray.
Add olive oil and seasoning: Drizzle generously with olive oil, then sprinkle with a good pinch of sea salt and freshly ground black pepper. Toss everything thoroughly on the tray to ensure all veggies are well coated and ready for roasting.
Roast: Bake the vegetables for 35–40 minutes, or until they are perfectly tender, slightly browned, and their edges begin to caramelize, intensifying their sweetness.
Blend: Allow the roasted vegetables to cool slightly for about 10-15 minutes – this helps prevent steam buildup when blending hot liquids. Carefully transfer all roasted vegetables, including the tender garlic cloves squeezed from their skins, into a high-speed blender. Add approximately 3-4 cups (700ml-950ml) of vegetable broth and the full can of coconut milk. Incorporate the fresh ginger, chili flakes, and a good pinch of salt and pepper to taste. Blend until perfectly smooth and creamy. If your blender struggles, you may need to add a bit more broth to reach your desired consistency. *Caution: When blending hot liquids, fill the blender no more than halfway, secure the lid tightly, and start on a low speed, gradually increasing.*
Warm and serve: Transfer the blended soup to a saucepan and heat gently over medium-low heat until it’s warmed through, stirring occasionally. Do not boil. Ladle into bowls, garnish with a swirl of pumpkin oil, a sprinkle of fresh coriander, or some crusty bread, and enjoy!
Note: If your blender isn’t big enough, blend the roasted vegetables in batches and combine them in a large saucepan before heating.
Quick Roasting & Blending Overview
Step
What to Do
Timing
Roasting
Prepare and bake vegetables at 200°C (390°F).
35–40 minutes
Blending
Puree roasted vegetables with broth, coconut milk, and spices.
5–10 minutes
Heating
Warm blended mixture in a saucepan until hot.
5–10 minutes
Troubleshooting and Tweaks
Even if things don’t go exactly to plan, don’t worrymost issues are an easy fix to get your soup just right!
Soup too thick? Simply add a little more vegetable broth or coconut milk, a splash at a time, stirring well until you achieve your desired velvety texture.
Soup too spicy? Stir in a dollop of extra coconut milk or a plant-based cream alternative to mellow the heat. A touch of maple syrup or honey can also help balance the spice.
No blender? Use an immersion blender directly in the pot for a smooth finish, or mash the roasted vegetables by hand with a potato masher for a charmingly rustic, chunkier soup.
Tweak It: For an even sweeter autumn flavor, add a pinch of cinnamon or nutmeg during the blending stage. For added texture and crunch, try topping your soup with roasted pumpkin seeds or homemade croutons!
Serving Ideas and Storage Tips
This Autumn-Spiced Roasted Pumpkin Soup truly deserves to be savored. Here are some ideas to make it extra special:
Serve with: Warm, crusty toasted bread, a luxurious swirl of good quality pumpkin seed oil, a vibrant sprinkle of fresh coriander or parsley, or a dollop of dairy-free sour cream.
Make it a meal: Pair it with a crisp green salad, a hearty grilled cheese sandwich, or roasted chickpeas for an extra boost of protein, making it a complete and satisfying dinner.
Got delicious leftovers? Here’s how to store them to enjoy later:
Storage Method
How To Store
How Long It Keeps
Fridge
Store in an airtight container once completely cooled.
Up to 4 days
Freezer
Pour into freezer-safe containers or bags; thaw overnight in the fridge before reheating.
Up to 3 months
Pro Tip: Reheat gently over the stove, stirring frequently, to preserve the delightful flavors and creamy texture. Avoid vigorous boiling, which can alter the soup’s consistency.
Expert Insight: The Science Behind Autumn Spiced Roasted Pumpkin Soup
The warm spices in this comforting soup not only enhance its cozy flavor but also offer antioxidant and anti-inflammatory benefits. Roasting pumpkin caramelizes its natural sugars, intensifying sweetness while preserving vital nutrients like beta-carotene, making this soup both incredibly delicious and deeply nourishing.</h2 class=”wp-block-heading has-contrast-2-background-color has-background”>For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Heart Behind the Recipe: Slowly Perfecting Autumn-Spiced Roasted Pumpkin Soup
This autumn-spiced roasted pumpkin soup isn’t just a recipe; it’s a labor of love that came to life over several cozy evenings. It took a few burnt batches and plenty of dedicated tasting sessions before the flavors felt just right. I learned to lovingly balance the warm spices so they enhance, rather than overpower, the pumpkin’s natural sweetness. After many tweaks, this recipe now brings that perfect comforting aroma and taste to every bowl, a true testament to the joy and reward of homemade cooking.
FAQs ( Autumn-Spiced Roasted Pumpkin Soup )
How do I roast the pumpkin for best flavor?
Cut the pumpkin into even chunks and roast in a 400°F oven for 30-40 minutes until tender and caramelized. This roasting enhances sweetness and adds depth to the flavor, essential for this autumn pumpkin recipe. Use a parchment-lined sheet for easy cleanup and turn pieces halfway through.
Can I make this soup ahead and store it?
This recipe reheats beautifully and can be stored in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 monthsthaw overnight in the fridge and stir gently before warming to restore its creamy texture.
What are good substitutes for pumpkin?
Hokkaido pumpkin or butternut squash work well in this meal for their similar texture and sweetness. These options roast evenly and deliver the cozy autumn soup experience with just slight flavor variations, maintaining the dish’s comforting character.
Is this soup vegetarian or vegan?
This dish is vegetarian by default and can be made vegan by using coconut milk instead of dairy cream. The coconut pumpkin soup version keeps the texture rich while adding a subtle, tropical twist to the fall soup recipe.
How do I achieve a creamy texture without cream?
Using cooked pumpkin combined with coconut milk or blending in some cooked potatoes provides natural creaminess. Pureeing the soup thoroughly ensures a smooth consistency without needing heavy cream, perfect for a healthy pumpkin soup.
Conclusion
The Autumn-Spiced Roasted Pumpkin Soup is truly a cozy kitchen win that comes together in under an hour with simple ingredients, requiring just a baking sheet for roasting and a blender and pot for finishing. You’ll absolutely love how smooth, warmly spiced, and naturally sweet it tasteslike a symphony of comfort and autumn flavors in every bowl.
Feel free to swirl in a spoonful of a dairy-free yogurt alternative or swap chili flakes for smoked paprika to subtly change the flavor profile. Leftovers keep beautifully in the fridge for a few days or freeze wonderfully for busy weeknights – a little planning goes a long way.
Give it a try and snap a picwe’re sure your family will be asking for seconds. What’s your favorite fall soup memory? Share below, and don’t forget to pass this cozy homemade recipe to someone who needs a little seasonal warmth today.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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