Roasted Pumpkin Soup

Classic roasted pumpkin soup is exactly what I crave when the weather gets colder. My take on this favorite fall soup combines roasted vegetables with chili powder and lime juice for some Southwestern spice. And with coconut milk replacing dairy, this recipe is also entirely vegan.

Freshly roasted pumpkin is similar to roasted butternut squash, which we already know makes an absolutely delicious, warming soup. If you love creamy soups and Southwest flavors, this pumpkin soup recipe is for you!

I like to serve it next to some crispy roasted potatoes and freshly-baked bread. 

All About This Cozy Roasted Pumpkin Soup Recipe

• It's easy to make on the stove. Between the roasting, blending, and simmering, this soup comes together in about an hour.
• Full of fresh veggies. Fall pumpkin, carrots, and onions create a delicious vegetable base for this blended soup.
• Cozy spices. We're talking a warms-you-from-the-inside-out soup spiced with cinnamon, paprika, chili powder, and cayenne. It's full of flavor with just the right amount of kick.

Ingredients You'll Need to Make This Soup

Here are the ingredients for this vegan-friendly and hearty roasted pumpkin soup. Scroll to the recipe card at the bottom of the page for exact quantities. 

• Olive oil – Or your preferred cooking oil, like avocado oil.
• Carrots and onions – Roasted alongside the pumpkin to create an aromatic flavor base. Yellow onion works well, or you can use shallots.
• Garlic – Freshly minced garlic offers the best flavor. If you don't have it, you can replace each clove with ½ teaspoon of garlic powder or 1 tablespoon of jarred garlic.
• Sugar pumpkin – Sugar pumpkins have a sweeter flavor than normal pumpkins. They’re also less fibrous, which makes for a better soup texture.
• Spices – Where the flavor builds! I spice my roasted pumpkin soup with a chili-style blend of chili powder, cinnamon, paprika, and cayenne. Feel free to adapt the amount or omit the chili powder and cayenne if you're sensitive to spice.
• Vegetable stock – Choose your favorite store-bought stock or use homemade. You can use chicken stock if you're not making the soup vegan.
• Lime juice – Or lemon juice. I like the way lime ties in with the Southwestern theme.
• Coconut milk – Make sure to use canned coconut milk and not the kind that comes in a carton.

Can You Use Canned Pumpkin? 

While this roasted pumpkin soup recipe is best with a fresh pumpkin to roast, you can use canned pumpkin if you want to. To do so, use anywhere from a can to a can and a half of pumpkin. You can still roast the vegetables in the oven, or you can save time by sautéing them before blending with the pumpkin puree.

How to Make Roasted Pumpkin Soup

This is a fairly straightforward soup recipe, and it all comes together quickly. You'll start by roasting your pumpkin alongside the carrots and onions.

First, Roast the Pumpkin

1. Prep the pumpkin and veggies. While the oven preheats to 400ºF, cut the pumpkin in half and clean it. Place it cut-side up on a baking sheet with onions and carrots. Drizzle with olive oil, and season with salt and pepper.
2. Bake. Put the pumpkin and vegetables on the center rack in the oven for 45-50 minutes, or until the pumpkin is tender. Add garlic to the baking sheet when there’s about 10 minutes left.

Blend the Soup

1. Put it in the blender. Remove the baking sheet from the oven and let it cool for a few minutes. Scoop out the flesh of the pumpkin and put it in the blender with the vegetables, the vegetable broth, the lime juice, and all of the spices.
2. Blend. Blend the roasted pumpkin soup on high until it is creamy, then add the coconut milk. Blend again, and adjust the seasonings. 
3. Serve. If still warm, serve the soup immediately. Otherwise, reheat it and then serve. Garnish with oil, pumpkin seeds, and fresh sage. 

Tips for the Best Pumpkin Soup

• Use fresh lime. There’s a big difference in taste between store-bought lime juice and fresh-squeezed lime juice. The acid from the lime is very important in this dish, so use a fresh lime for the best results. 
• Don’t underbake. Make sure that you cook the pumpkin long enough that it gets quite soft. If the pumpkin is underbaked, it will still be a little fibrous, and it won’t blend into a smooth soup very easily. 
• Start small. With chili powder and cayenne pepper, this roasted pumpkin soup recipe has the potential to get pretty spicy. Start by being modest with the spices, and then adjust after you’ve blended the soup.

What to Serve With Roasted Pumpkin Soup

I love serving bowls of spicy roasted pumpkin soup topped with roasted pumpkin seeds or gluten-free croutons and an extra swirl of olive oil or chili oil. It's filling on its own, or I'll serve it as part of a larger meal on a chilly fall day. Here are a few easy serving ideas for this homemade soup:

• Bread. Try my homemade gluten-free popovers or this one-bowl vegan pumpkin cornbread.
• A big salad. Soup and salad are the perfect lunch combo. I love my green goddess salad, this Southwest-style black bean and corn salad, or a vegan Caesar salad with this soup.
• Roasted vegetables. Double up on the veggies with roasted winter vegetables.
• Sandwiches and wraps. You can't go wrong with a classic grilled cheese dunked in creamy roasted pumpkin soup.

How to Store

• Refrigerate. This roasted pumpkin soup will last for a week in the fridge if stored in an airtight container.
• Reheat. You can reheat it in the microwave or on the stovetop.
• Freeze. Leftover pumpkin soup lasts in the freezer for up to 3 months, in an airtight container. Thaw before reheating. 

More Creamy Vegan Soup Recipes

• Roasted Red Pepper Soup
• Vegan Leek and Potato Soup
• Red Lentil Soup
• Detox Soup
• Vegan Cream of Broccoli Soup
• Vegan White Bean and Mushroom Soup
• Curried Cauliflower and Squash Soup