Name: Creamy Roasted Pumpkin Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 tablespoons olive oil, divided; One 4-pound sugar pie pumpkin; 1 large yellow onion, chopped; 4 large or 6 medium garlic cloves, pressed or minced; ½ teaspoon sea salt; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ⅛ teaspoon cloves; Tiny dash of cayenne pepper (optional); Freshly ground black pepper; 4 cups (32 ounces) vegetable broth; ½ cup full fat coconut milk or heavy cream; 2 tablespoons maple syrup or honey; ¼ cup pepitas (green pumpkin seeds)

Why Make This Recipe

Creamy Roasted Pumpkin Soup is perfect for chilly days and cozy nights. It’s not just delicious; it’s also packed with nutrients. The pumpkin gives you vitamins and fiber, while the coconut milk adds a rich, creamy texture. Plus, making this soup is easy and fun!

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How to Make Creamy Roasted Pumpkin Soup

Ingredients:

4 tablespoons olive oil, divided
One 4-pound sugar pie pumpkin
1 large yellow onion, chopped
4 large or 6 medium garlic cloves, pressed or minced
½ teaspoon sea salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon cloves
Tiny dash of cayenne pepper (optional, if you like spice)
Freshly ground black pepper
4 cups (32 ounces) vegetable broth
½ cup full fat coconut milk or heavy cream
2 tablespoons maple syrup or honey
¼ cup pepitas (green pumpkin seeds)

Directions:

Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup.
Carefully halve the pumpkin and scoop out the seeds. You can roast the seeds if you want, but they are not needed for this recipe.
Slice each pumpkin half into quarters. Brush or rub 1 tablespoon of olive oil over the flesh and place the quarters, cut sides down, on the baking sheet. Roast for about 35 minutes, or until the flesh is easily pierced with a fork. Let it cool for a few minutes.
Heat the remaining 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once hot, add the chopped onion, minced garlic, and salt. Stir to combine and cook for about 8 to 10 minutes until the onion is translucent.
Peel the skin off the roasted pumpkin and discard it. Add the pumpkin flesh to the pot along with cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of black pepper. Stir to break up the pumpkin a little.
Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to let the flavors blend.
While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently until they are golden and fragrant. Transfer to a bowl to cool.
After the soup has cooked, stir in the coconut milk and maple syrup. Remove from heat and let it cool slightly. Use an immersion blender to blend the soup in the pot, or blend in batches in a stand blender until smooth.
Taste and adjust seasoning if needed. Ladle the soup into bowls, sprinkle toasted pepitas on top, and serve. Leftover soup can be cooled completely and stored in the refrigerator for up to 4 days or frozen for up to 3 months.

How to Serve Creamy Roasted Pumpkin Soup

Serve the soup warm in bowls. You can add a drizzle of coconut milk and sprinkle extra pepitas on top for a beautiful presentation. Pair it with crusty bread or a fresh salad for a complete meal.

How to Store Creamy Roasted Pumpkin Soup

Once the soup has cooled completely, transfer it to an airtight container. You can keep it in the refrigerator for up to 4 days. If you want to keep it longer, freeze it in portions for up to 3 months. Thaw in the refrigerator before reheating.

Tips to Make Creamy Roasted Pumpkin Soup

Make sure your pumpkin is fresh and firm for the best flavor.
Don’t rush the roasting process; properly roasted pumpkin adds sweetness.
Blend the soup until it’s very smooth for the creamiest texture.
Adjust the spices to your taste; you can add more cinnamon or nutmeg if you like.

Variation

For a different flavor, you can add ginger or curry powder. You can also swap the coconut milk for heavy cream if you prefer a richer taste.

FAQs

1. Can I use canned pumpkin instead of fresh pumpkin?
Yes, you can use canned pumpkin puree. About 2 cups of canned pumpkin will work, and you can skip the roasting step.

2. Is this soup vegan?
If you use coconut milk and maple syrup, the soup is vegan. Just be sure to choose those options.

3. Can I make this soup in advance?
Absolutely! The flavors often taste even better the next day. Just store it properly and reheat when you’re ready to enjoy.