Nothing says fall like this creamy and nutritious roasted pumpkin soup recipe. It's prepared with roasted pumpkin, coconut milk, garlic, ginger, and a hint of nutmeg. Serve this yummy soup with some sourdough bread or your favorite crusty bread on the side.
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You know how certain smells or songs can magically transport you to another place and time? This pumpkin soup recipe does that for me.
I actually came up with this soup recipe in an effort to recreate a special memory I share with my dear friend, Becca. Becca moved to Idaho last year, but back when Becca still lived in San Diego, we would go up to the town of Julian every October to get our "fall fix."
We always stopped off for lunch at this tiny cafe, where we had a similar pumpkin soup, topped with toasted coconut. This is my attempt at recreating that yummy soup and reminisce about that special time!
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😍 Why You'll Love This Recipe
- This soup is easy to prepare, delicious, and vegan friendly!
- The flavor can be altered simply by changing up the spices.
- This pumpkin soup is gluten-free and dairy-free!
- Roasted pumpkin soup leftovers can keep in the fridge for up to a week when stored in airtight containers.
🔖 Ingredients & Substitutions
- Pumpkin: One sugar pumpkin.
- Milk: Coconut milk, may substitute heavy cream
- Spices: Salt, black pepper, freshly ground nutmeg, and cayenne (optional)
- Ginger: Fresh ginger
- Garlic: Roasted garlic
- Stock/Broth: Chicken or vegetable broth
* A full list of ingredients can be found at the bottom of the post in the recipe card.
🍲 How to Make Roasted Pumpkin Soup
Preheat oven to 375 degrees F.
Step 1: Using a sharp knife, slice the top off of the pumpkin, then slice it in half, and scoop out the seeds and guts.
Step 2: Rub pumpkin flesh with ½ teaspoon olive oil, and sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper. Place the pumpkin cut side down on a foil-covered baking sheet, and bake for 30 minutes. Flip pumpkin over and bake an additional 15 minutes.
Step 3: Turn the oven off and remove the pumpkin, then allow to cool. Meanwhile, add the remaining olive oil to a Dutch oven, and sauté the onion for a few minutes. Add diced roasted garlic and ginger and sauté for an additional minute.
Step 4: Scoop out the roasted pumpkin and cut into chunks, then add to the Dutch oven.
Step 5: Add chicken or vegetable stock, salt, freshly grated nutmeg, and cayenne pepper (if using). Cover and simmer for 20 minutes. Blend the soup using an immersion blender.
Pro Tip: Keep the blender head under the soup mix at all times to avoid getting splattered by the hot soup.
Step 6: Stir the coconut milk into the soup and simmer for 5 minutes over low heat. Taste the soup and adjust the seasoning if necessary. Ladle soup into bowls and top with shelled and roasted pumpkin seeds or toasted coconut.
You may also enjoy this pattypan squash recipe!
🤷🏻♀️ Recipe FAQs
To make this delicious pumpkin soup recipe, you will want to use a sugar pumpkin. Also known as sugar pie pumpkins, these pumpkins are generally used for baking.
Sugar pumpkins are sweeter in taste and less stringy than the larger carving pumpkins. And yes, you can use canned pumpkin if you are in a pinch.
Roasted pumpkins impart a layer of flavor that's hard to duplicate with canned pumpkin. But, if you do decide to go with canned pumpkin, make sure you don't accidentally purchase canned pumpkin pie mix.
A good pumpkin soup always starts with sugar pie pumpkins that are roasted and pureed. Other ingredients include onion, garlic, ginger, broth, and coconut milk or heavy cream.
👩🏼🍳 Pro Tips
- For a thicker texture, you can add a sweet potato while you simmer the pumpkin and other ingredients.
- Don't have canned coconut milk on hand? Just use cream or half and half instead.
- For a sweeter flavor, consider adding a diced carrot.
- As far as the spices are concerned, cinnamon would go great in this soup, along with curry, turmeric, and cumin.
- Another great option is a sprinkling of dukkah spice.
🍜 More Soup Recipes
If you enjoy this roasted pumpkin soup recipe, check out these related recipes!
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📖 Recipe
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Ingredients
Equipment
Method
- Preheat oven to 375°F.
- Using a sharp knife, slice the top off of the pumpkin, then slice it in half, and scoop out the seeds and guts.
- Rub pumpkin flesh with ½ teaspoon olive oil, and sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper. Place the pumpkin cut side down on a foil-cover baking sheet, and bake for 30 minutes. Flip pumpkin over and bake an additional 15 minutes.
- Turn the oven off and remove the pumpkin, then allow to cool. Meanwhile, add the remaining olive oil to a Dutch oven, and sauté the onion for a few minutes. Add diced roasted garlic and ginger and sauté for an additional minute.
- Scoop out the roasted pumpkin and cut into chunks, then add to the Dutch oven.
- Add chicken or vegetable stock, salt, freshly grated nutmeg, and cayenne pepper (if using). Cover and simmer for 20 minutes. Blend the soup using an immersion blender.
- Stir the coconut milk into the soup and simmer for 5 minutes over low heat. Taste the soup and adjust the seasoning if necessary. Ladle soup into bowls and top with shelled and roasted pumpkin seeds or toasted coconut.
Nutrition
Notes
- For a thicker texture, you can add a sweet potato while you simmer the pumpkin and other ingredients.
- Keep the blender head under the soup mix at all times to avoid getting splattered by the hot soup.
- Don't have canned coconut milk on hand? Just use cream or half and half instead.
- For a sweeter flavor, consider adding a diced carrot.
- As far as the spices are concerned, cinnamon would go great in this soup, along with curry, turmeric, and cumin.
- Another great option is a sprinkling of dukkah spice.
Leslie Ratliff says
I made this pumpkin soup for a small Bible study. Since we have a vegan I used vegetable broth. This soup was so flavorful, and filling. Everyone loved the soup and the vegan said it was the best they have ever had. The pepitas on top added just the right crunch. It was so easy to make that I have already precooked 2 more pumpkins and put in the freezer so I can make this at a moments notice. Definitely a winner.
Hilda Sterner says
Thanks, Leslie, you know I love hearing that! Thanks for continuing to use my blog and sharing it with your friends!
Joyce/Tacoma says
First time making pumpkin soup! Delicious! I used a sugar pumpkin, skipped the ginger and went with Indian curry powder, only used 1/2 tsp will go with full tsp next time, also added some sliced polish sausages, very tasty!
Hilda Sterner says
Hi Joyce,
Thank you for the review. I love the idea of adding sausage, yum!!! I also love that you're already making pumpkin recipes. Fall is my favorite season, but I haven't started cooking pumpkin recipes yet. Thanks for motivating me to do so!