Roasted Pumpkin Soup Recipe

Winters are on roll and calls for soother to keep one’s body warm and comfortable. Warm soups are one of them! One cannot forget to play with pumpkin for creations in the kitchen during fall or winters, agree? Come fall and we love to make these different recipes with pumpkin on repeat: bread, pancakes, cheesecake, side dish, curries and soups. Pumpkin tastes slightly sweet and has earthy flavor like any other winter squashes. The beauty of this humble fall veggie is, it picks up any flavor beautifully to mingle with, and get dressed up in a new form. One such form is this simple, hearty and easy roasted pumpkin soup with coconut milk, an ideal light meal loaded with fall and winter flavors.

About this roasted pumpkin soup

This Roasted Pumpkin Soup is delicious, thick and creamy soup flavored with sage, onion, garlic, and coconut milk. It’s healthy, wholesome, and comforting soup with warm pumpkin flavors perfect for fall evenings and chilly nights! We prefer to keep this creamy roasted pumpkin soup recipe super simple, and easy to follow. You can prepare this soup with basic ingredients, pretty much what you have on hand. Plus, it is gluten-free and can be made vegan and dairy-free with just one swap. The best thing about this soup is, you don’t have to spend hours over the stove to get your meal done! Just dice up the veggies, place all of them on the baking sheet pan and let the oven do its job. No mess and so less clean-up! The only bit of time you need to keep patience with, is roasting the pumpkin. Once the process is done, the soup comes together in just 2-3 minutes, its that fast!
This creamy soup made with roasted pumpkin, sage and coconut milk has velvety texture and carries deep flavors in bowl for you to just dive right in and enjoy! My recipe for this winter soup has everything it needs. It checks all the boxes for the easiest and the best soup recipe! Give this delicious soup a try for your weeknight winter dinner. Let’s get started with how to make it…! *For more delicious and healthy winter dinners, try these easy winter soup recipes:

Roasted Butternut Squash SoupInstant Pot Cauliflower SoupGreen Pea SoupInstant Pot Potato Soup

Ingredients

Pumpkin: A star ingredient of this soup recipe. Fee free to use pre-cut fresh pumpkin cubes to save on time. Olive Oil: Use a good quality olive oil for delicious flavor and taste. Onion and Garlic: The must ingredients - to balance the sweetness of pumpkin and ramp-up the flavor of this soup. Sage: Fresh, earthy and strong herb thats pairs perfect with pumpkin. Thyme and rosemary would be delicious too. Butter: Provides rich and buttery to the soup. Skip, if you are a vegan! Seasonings: Salt and freshly ground pepper for savory hints and red pepper flakes for that little spicy kick! Sugar is optional though. Coconut Milk: A necessary ingredient that adds richness and enhances overall taste of this soup. Vegetable Stock: I used my homemade vegetable stock for this recipe. Use low sodium chicken stock or broth for deeper flavor if you are a non-vegetarian.

How to make roasted pumpkin soup?

Pre-heat the oven at 400°F (200° celsius).

Place pumpkin cubes on a rimmed baking sheet pan, and drizzle with olive oil. Toss, and arrange them in a single layer. Roast for 20-25 minutes.
Carefully take out the sheet pan, spread diced onion, garlic cloves, roughly torn sage leaves and butter cubes. Pop it back into the oven and roast for another 20-25 minutes or until pumpkin is soft.
Now, transfer all the roasted ingredients to a high-speed blender along with sugar, salt, pepper, red pepper flakes, coconut milk and vegetable stock. Blend until smooth and creamy. If desired, you can adjust the consistency to thin down the soup by adding more coconut milk or stock. Dish out, garnish with some more coconut milk and crisp butter fried sage. Serve warm with garlic cheese toast or croutons and some side dish or salad on side.

Expert Tips

As we are roasting pumpkin along with other ingredients for this recipe, I do not recommend using homemade or canned pumpkin puree. Roasting deepens the flavor of the squash in this soup. For variations: Feel free to throw in some extra produce like carrots, sweet potatoes, apples, potatoes or cauliflower along with pumpkin while roasting. Nuts like almonds, and cashew nuts would be great addition too!

Serving Ideas

Ready to eat your meal? Top your soup bowl with your favorite garnish, we love to drizzle a bit of coconut milk, pepper flakes (optional here), and crisp fried sage (we loved it in our butternut squash pasta). You can also top it with some crunchy peanuts, or toasted pepitas / pine nuts. Serve this yummy roasted pumpkin coconut soup with crusty garlic croutons or toasted sourdough with cheese, bruschetta and even avocado toast for a heartier meal. Enjoy the soup along with sides like sweet potato fries, crispy roasted brussels sprouts, asparagus or cauliflower or other delicious side dishes you like. The soup is filling and absolutely delicious on its own. Or, serving it along with some light salad like arugula salad or green salad would be delicious!

If you made my recipe for creamy soup, please be sure to rate and review it below! I always love hearing from my readers and take your suggestions into account. If you are looking for more delicious and easy recipes delivered straight to your inbox, you can sign up for my email newsletter. You can also follow me on Pinterest, Instagram or Facebook to see more of my kitchen creations.