Roasted Pumpkin Soup, When the leaves change and the air turns crisp, this Autumn-Spiced Roasted Pumpkin Soup is the bowl you want in your hands. It’s creamy, flavorful, and infused with fall warmth through spices like ginger, cumin, and chili flakes. With roasted Hokkaido pumpkin, carrots, garlic, onions, and a swish of coconut milk, it captures both comfort and seasonal brightness in every spoonful.
What Sets This Pumpkin Soup Apart?
This isn’t your ordinary pumpkin soup it uses roasted pumpkin (for depth of flavor) plus a blend of warm spices to bring that cozy autumn vibe. The coconut milk gives it velvety creaminess without heaviness, and a touch of heat from red chili flakes balances the sweetness.
It’s a perfect starter for holiday dinners, a warming lunch, or a light dinner on cool evenings.
Pumpkin Soup Ingredients You’ll Need
- 1 medium Hokkaido pumpkin, peeled and diced
- 2 carrots, peeled and chopped
- 1 red onion, cut into wedges
- 4 cloves garlic, smashed
- 2 tablespoons olive oil
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- ½ teaspoon chili flakes (adjust to taste)
- Salt & black pepper
- 4 cups vegetable broth
- 1 cup coconut milk
- Juice of half a lime (optional, for brightness)
- Fresh herbs (parsley, cilantro) for garnish
These ingredients work together to bring sweetness, spice, creaminess, and brightness in perfect balance.
Pumpkin Soup Step-by-Step Instructions
Step 1: Roast the Vegetables
Preheat your oven to 400 °F (200 °C). Toss pumpkin, carrots, onion, and garlic with olive oil, salt, pepper, ginger, and cumin. Spread in a single layer on a baking sheet and roast 25–30 minutes until tender and caramelized.
Step 2: Build the Soup
Transfer the roasted vegetables to a large pot, add vegetable broth, and bring to a gentle boil. Let simmer for 10 minutes to meld flavors.
Step 3: Blend Until Smooth
Use an immersion blender (or regular blender in batches) until the soup is silky. Return to pot if needed.
Step 4: Add Coconut Milk & Finish
Stir in the coconut milk and simmer an extra 2–3 minutes. (If using lime juice, stir it in just before serving.)
Step 5: Serve & Garnish
Ladle into bowls, garnish with fresh herbs or a drizzle of coconut milk or olive oil. Serve warm.
Tips, Variations & Why You’ll Love It
- Make it vegan: Use vegetable broth (already included) this recipe is naturally vegan.
- Add warm spices: Try nutmeg or smoked paprika to deepen flavor.
- For extra richness: Blend in a spoonful of cashew cream or Greek yogurt before serving.
- Storage: Keeps 3-4 days in fridge; reheat gently over low heat.
- Freezing tip: Freeze in portions but reduce coconut milk; add fresh coconut milk when reheating for creaminess.
FAQs
Can I use another type of pumpkin or squash?
Yes. Sugar pumpkin or butternut squash work well; adjust roasting time.
Can I use canned pumpkin instead?
Yes reduce broth a little. Skip roasting but add spices.
Can I make this soup spicier?
Absolutely! Add more chili flakes or a pinch of cayenne.
Why roast the vegetables first?
Roasting heightens flavor through caramelization before simmering.
Conclusion
This Autumn-Spiced Roasted Pumpkin Soup is a warm, creamy, and slightly spicy tribute to fall. With roasted veggies, fragrant spices, and coconut milk, it’s both comforting and bright. Perfect for cozy dinners or holiday menus.
✨ Try it this week and tag @EatTreatsRecipes on Pinterest or Instagram — because comfort should always be this delicious!