Spiced Roasted Pumpkin Soup

The good news is this delicious Roasted Pumpkin Soup recipe is vegan, gluten-free, egg-free, nut-free, and refined sugar-free. With some substitutions, it can also be dairy-free.

Our rich-tasting pumpkin soup is full of natural goodness and decadent flavors and hits the spot for tastiness. Any sugars in this soup are from the naturally occurring sugars in the vegetables, which are very good for you. We think the combination of the vegetables in this soup makes it the perfect go-to for everyone needing a quick energy boost.

Pumpkin soup can be eaten any time of the year, but it is ideal when pumpkins are abundant. Pumpkins are a sweet, meaty vegetable prized among vegans and are nutritionally high. They are a good source of dietary fiber, contain various antioxidants, and have a high water content. The soup is relatively low in calories compared to other creamy soups, making it a suitable choice for those looking to manage their weight.

Pumpkins and butternut squash are renowned for being high in potassium, so this soup is ideal if you’re low in that mineral! They are also rich in other essential nutrients such as vitamins A, C, and E and minerals like magnesium.

What’s To Love?

💕 Pumpkin soup’s creaminess can be comforting and hearty, especially when served with chunky bread.
💕 A bowl of warm pumpkin soup is perfect for chilly days. Its comforting qualities make it an ideal choice for fall and winter, providing a cozy, warming meal that is both soothing and nourishing.
💕 Making pumpkin soup is relatively simple and requires minimal ingredients. It can be made with fresh, frozen, or canned pumpkin puree.
💕 The vibrant orange color of pumpkin soup is visually appealing and adds a pop of color to any table.
💕 Pumpkin soup has a naturally sweet and earthy flavor that is enhanced by the added spices.
💕 The soup doesn’t require any complex cooking skills, especially if you use a soup maker.

Have you already tried this Roasted Pumpkin Soup? If so, let us know how it was…we can’t wait to hear all about it!

Let’s Talk Ingredients

We feel every ingredient adds to this soup’s overall taste and texture; if you remove one, it’s like you’ve removed them all.

• Pumpkin — use fresh whole pumpkin.
• Onion — use red varieties because they add sweetness.
• Garlic — provides a subtle flavor to soups.
• Carrot — medium to large carrots work best.
• Celery — adds a lot of flavor to soups.
• Coconut Oil — we use extra virgin coconut oil because it doesn’t leave a bad aftertaste and has a higher smoking point than olive oil.
• Chili Powder — a small amount of mild chili powder adds a touch of spice without adding heat.
• Spices — we use curry powder, cumin, and coriander; they add a deeper color and flavor to the soup without tasting like curry.
• Salt — use Himalayan salt; it brings out the flavor and offsets the sweetness.
• Cream — we use real dairy cream.
• Stock — use a good quality vegetable stock or your favorite.
• Topping (optional) — chopped cooked bacon, sour cream and chives to serve.

For more detailed ingredients, see the recipe card.

Customizations

Here are some foodie alternatives should you want to make some changes:

• Pumpkin — butternut and kabocha squash are great alternatives. They are as tasty as pumpkin but have lighter flavors. For convenience, you can also use canned pumpkin.
• Onion — white onions can be used as an alternative.
• Garlic — as a substitute garlic powder or garlic paste can be used.
• Cream —  there are many dairy-free options; one brand that comes to mind and has 5-star reviews is the Coconut Collab brand. There are also soy and oat cream options.

When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.

If you have made the Roasted Pumpkin Soup with any customizations, we’d love to hear about it; please message us in the comments.

Instructions – Overview

Roasted pumpkin soup is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):

▶︎ Start by preheating the oven to 170°C /340°F / Gas 4. Then, to bake the pumpkin, start by halving it and removing the seeds, chop them into wedges, place them on a baking tray, and drizzle melted coconut over them. Mix the spices and salt, then sprinkle over the pumpkin, then roast for about 55 minutes

▶︎ To make the soup on the stovetop, chop the vegetables and saute in a deep pan for 10 minutes until soft. Add the roasted pumpkin flesh, the rest of the ingredients, cream, and ½ of the stock. Cook for 25 minutes, then using a stick blender, blend until smooth. You can also wait until it’s cooled slightly before blending. Add more stock to create your desired consistency.

▶︎ To make the soup in a soupmaker, begin by adding the baked pumpkin flesh and the rest of the ingredients. Cook for 25 minutes, then blend. Add more stock to achieve the desired consistency.

For more detailed instructions, notes, and ideas…see the recipe card.

Tools You’ll Need

Want to make the best Roasted Pumpkin Soup? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:

• Saucepan or Soup Maker.
• Stick Blender — not necessary if you’re using a soup maker.
• Chopping Board – to chop the vegetables.
• Mini Chopper — not necessary if you’re using a soup maker.
• Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
• Weighing Scales and Measuring Spoons – to measure the ingredients accurately.

If you love those gadgets for this recipe, then you’ll love these beautiful saucepans for making your soup. They’re our go-to for many of our recipes, and we think every budding chef needs them.

Induction-ready Stellar Stainless Steel Pans have a thick ‘hot-forged’ base, even heat distribution, the highest quality 18/10 stainless steel, high straight sides, premium stainless steel cast handles, oven-safe handles, time-saving internal measuring guides, dishwasher safe, oven safe up to 240°C, and a lifetime guarantee.

Check out our favorite kitchen equipment that we love to use with all our recipes.

Storing

See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.

Pairing

Roasted Pumpkin Soup is frequently eaten as a one-pot standalone for some people; here are some suggestions and our favorite go-to’s what to eat with it:

▶︎ There’s nothing quite like a rich bowl of roasted pumpkin soup topped with cooked smokey bacon, sour cream or pouring cream, and chopped chives.

▶︎ Croutons are also a tasty extra, as is our delicious Keto Bread Loaf.

▶︎ Garlic bread or knots are another excellent choice. The garlic and buttery flavors complement the soup’s savoriness.

▶︎ Cheese toasty, or as some call it, a toasted cheese sandwich, perfectly complements the rich flavors of the soup.

More Recipes

Here are some other creamy-rich recipes that we think you might also like:

Satisfying Chicken Laksa Soup

Slow Cook Sweet Pea Soup

Spiced Tomato Soup With Goji

Best Guinness Beef Stew

⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

Roasted Pumpkin Soup

Our roast Pumpkin Soup is deliciously smooth and creamy, thanks to the combination of pumpkin and cream. It’s also naturally sweet, lightly spiced, and savory, giving it a slight zingy, dreamy taste. This soup is a classic winter warmer, is super easy and quick to make, is filling, and is prized among vegans.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4

Course: Lunches

Cuisine: Mediterranean

Calories: 253

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg Pumpkin or butternut squash
• 2 tbsp Extra Virgin Coconut Oil melted
• ¼ tsp Ground Mild Chili optional
• 1 tsp Yellow Curry Powder
• ½ tsp Ground Cumin
• ½ tsp Ground Coriander
• 1 pinch Himalayan Salt
• 1 large Red Onion
• 3 Garlic Cloves
• 1 large Carrot
• 1 stick Celery
• 4 tbsp Cream your favorite
• 500 ml Vegetable Stock or your favorite
• Chopped cooked bacon and sour cream to serve optional

Equipment

• Saucepan or soup maker
• Stick Blender not necessary if you're using a soup maker
• Chopping Board
• Mini Chopper not necessary if you're using a soup maker
• Silicone Spatula
• Weighing Scales
• Measuring Spoons

Method

 

Baking The Pumpkin:

1. Preheat the oven to 170°C/340°F/gas 4.
2. Half the pumpkin and remove the seeds.
   1 kg Pumpkin
3. Chop pumpkin into wedges.
4. Place on a baking tray and drizzle melted coconut over them.
   2 tbsp Extra Virgin Coconut Oil
5. Mix the spices and salt, then sprinkle over the pumpkin.
   ¼ tsp Ground Mild Chili, 1 tsp Yellow Curry Powder, ½ tsp Ground Cumin, 1 pinch Himalayan Salt, ½ tsp Ground Coriander
6. Roast for about 55 minutes.

Stovetop

1. Peel and chop the vegetables and saute in a deep pan for 10 minutes until soft.
   1 large Red Onion, 3 Garlic Cloves, 1 large Carrot, 1 stick Celery
2. Add the roasted pumpkin flesh.
3. Add the coconut cream and 1/2 of the stock.
   500 ml Vegetable Stock, 4 tbsp Cream
4. Using a hand blend, blend until smooth. You can also wait until it's cooled slightly before blending.
5. Add more stock to create your desired consistency.
6. Top with sour cream and cooked bacon – optional.
   Chopped cooked bacon and sour cream to serve
7. Serve and enjoy!

Soup Maker

1. Add the baked pumpkin flesh and the rest of the ingredients to the soup maker.
2. Cook for 25 minutes, then blend.
3. Add more stock to create your desired consistency.
4. Serve, top with sour cream, herbs, cooked bacon, chunky bread – optional.
5. Serve and enjoy.

Notes

Here are some top tips to help you succeed in making a perfect bowl of Roasted pumpkin soup like a pro:

1. It’s recommended to roast rather than use canned pumpkin puree because the consistency and flavor will be huge. Always roast for maximum flavor where possible.
2. If you’re pushed for time, and it’s impossible to roast a pumpkin or other squash, substitute two to three cans of pumpkin purée and add a tablespoon of maple syrup per can.
3. Wherever possible, use organic vegetables because they are free of bad pesticides and herbicides and are also much tastier. Your organic soup will be full of nutrients and delicious flavors.
4. Once the roasted pumpkins are silky, soft, super sweet, and rich, they can be added to the rest of the mix.
5. Blend the soup thoroughly if you prefer a smoother consistency. If you prefer a chunky consistency, blend partially.
6. Finely chop the garlic and other veggies to release their flavors when cooking.
   Allow the soup to simmer to allow the flavors to meld together. Simmering also helps the soup thicken naturally.
7. Use fresh or even organic ingredients for a better taste.
8. Pumpkin: Butternut and kabocha squash are great alternatives. They are as tasty as pumpkin with lighter flavors.
9. Cream: Use your favorite cream. Dairy-free such as cashew, almond, or coconut work really well with this soup.

⭐️ Please note that some of our posts may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases, and any sales made through such links will reward us with a small commission at no extra cost to you. [Read More]

FAQ’s & Troubleshooting

By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Roasted Pumpkin Soup every time.

Your Questions Matter

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.

For food safety top tips, check out USDA.gov.

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Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!

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