This creamy roasted pumpkin soup is a bowl of creamy dreamy comfort that's simple to prepare, tastes amazing, and is so good for you! For roasting, add pumpkin, garlic, some onion, a few carrots, tomatoes, and bam - you have a hearty, super delicious soup ready in no time! This dairy-free pumpkin soup is a total fuss-free recipe!
I've always enjoyed eating pumpkin, cooked the traditional Indian way. My family, not so much. So I've tried a bunch of recipes like my pumpkin swirl cake, vegan pumpkin muffins, and pumpkin bread rolls that appeal to everyone's taste.
And now this roasted pumpkin soup is one of the family faves! It's got rich, well-balanced flavors, has a thick creamy texture, and is the most comforting meal you could ask for.
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Why You'll Love This Recipe
- This vegan pumpkin soup is so easy to make and uses basic pantry ingredients.
- Roasting the vegetables makes them soft, caramelized, and infused with the flavors of olive oil, herbs, and garlic.
- This is a great make-ahead recipe. You can easily make it a day in advance then reheat and serve!
- The soup is super creamy, healthy, and full of delicious pumpkin flavor.
Roasted Pumpkin Soup Recipe Ingredients
Pumpkin: The star of the show! I use kabocha squash as it's very easily available here. But butternut squash and buttercup squash are also wonderful for this recipe.
Carrots: They add a wonderful flavor and color to this pumpkin soup.
Tomatoes: These bring a touch of acidity that balances out the sweetness of pumpkins.
Onions and Garlic: The aromatics that make the soup even more flavorful.
Coconut milk: This makes the soup super rich and creamy!
Olive oil: For roasting the vegetables.
Cumin powder and smoked paprika: For a touch of spice and a wonderful smoky flavor.
Lemon juice: This is added right at the end, and it just brings a pop of zingy zest to the pumpkin soup.
See the recipe card for full information on ingredients and quantities.
How To Make
Preheat the oven to 180 C (350F).
Prep all the vegetables - Peel and dice the pumpkins, carrots, and onions. Cut the tomatoes into big chunks and peel the garlic cloves.
Step 1: Toss all the prepped vegetables in olive oil, cumin powder, smoked paprika, salt, and pepper. Spread them out in an even layer on a baking tray.
Step 2: Roast for 25-30 minutes, until the vegetables are cooked through.
Step 3: Cool the vegetables and transfer them to a blender.
Step 4: Puree them until smooth. Add some water to thin the consistency.
Step 5: Pour the soup into a saucepan. Let it come to a boil, on medium-high heat. Lower the heat. Gently stir in the coconut milk. Simmer for about 5 minutes.
Step 6: Take it off the heat and add the lemon juice. Taste and adjust for seasoning. Serve warm and enjoy!
Top Tips
- You can make the soup thick and creamy or, if you prefer a lighter consistency, just add some extra water or broth.
- You can strain the soup through a sieve if you want a more creamy and velvety texture.
- You can add whole milk or half and half instead of coconut milk to this roasted pumpkin soup.
How To Serve
I love to serve this pumpkin soup with a sprinkle of pumpkin seeds and a drizzle of coconut milk.
This soup is a wonderful addition to your Holiday table as it's an easy make-ahead recipe that can be easily doubled or tripled!
It's a great soup to pair with my sourdough crackers or no-knead focaccia.
Serve it alongside Italian tortellini salad or roasted sweet potato chickpea salad to make a hearty meal.
Pumpkin Soup Recipe FAQs
I like to use kabocha pumpkins and butternut squash a lot for roasting. Like I did for my air-fryer pumpkin recipe. That said, you can use any kind of pumpkin that's easily available. Pie pumpkins, Acorn squash, Buttercup squash, all of these will work very well for this soup recipe.
Roasting pumpkin ( and other vegetables) makes them soft and caramelized. The rich depth of flavor that comes through is truly incomparable. And it is a time-saver! You let the oven do most of the work, and all you need is 5-10 minutes on the stovetop to finish the soup!
Pumpkins pair beautifully with warming spices like cumin, paprika, cinnamon, nutmeg, and ginger. You can add any of these to this soup recipe!
📖 Recipe
Creamy Roasted Pumpkin Soup
Ingredients
- 2 Onion, cut in quarters
- 17 oz Pumpkin, peeled & cubed
- 2 Carrots, cut in quarters
- 2 Tomatoes, cut in quarters
- 6-7 cloves Garlic, peeled
- 2 tbsp Olive oil
- 1/2 cup Coconut milk
- 1 tsp Cumin powder
- 1 tbsp Lemon juice
- Salt & Pepper to taste
Instructions
- Preheat the oven to 180C / 350F.
- Prep all the vegetables - Peel and dice the pumpkins, carrots, and onions. Cut the tomatoes into big chunks and peel the garlic cloves.
- Toss all the prepped vegetables in olive oil, cumin powder, smoked paprika, salt, and pepper.
- Spread them out in an even layer on a baking tray. Roast for 25-30 minutes at 180 C or 350 F, until the vegetables are cooked through.
- Cool the vegetables slightly and puree them in a blender until smooth. Add some water to thin the consistency.
- Pour the soup into a saucepan. On medium-high heat, let it come to a boil, and lower the heat.
- Gently stir in the coconut milk. Simmer for about 5 minutes.
- Take it off the heat and add the lemon juice. Taste and adjust for seasoning. Serve warm and enjoy!
Notes
- Cut the vegetables in an even size so they all cook evenly.
- You can make the soup thick and creamy or, if you prefer a lighter consistency, just add some extra water or broth.
- You can strain the soup through a sieve if you want a more creamy and velvety texture.
- You can add whole milk or half and half instead of coconut milk.
Ishita says
I've tried this before. I had no idea about the coconut milk bit though. Will try this recipe tom itself! Can't wait for dinner 🙂
natashaminocha says
Hi Ishita, thank you for stopping by!
I just adore coconut milk, a little bit can give so much richness to soups and curries. Good luck sweetie!
Do let me know how it worked out for you 🙂
xx
Rashmi Kapur says
Hi! Natasha
I just loved the pumpkin soup. In fact I never thought that pumpkin could turn into such a yummy soup.
It has now become my family's favourite soup.
Thanks a ton for sharing this recipe.
Rashmi
natashaminocha says
Hi Rashmi! So happy you enjoyed the pumpkin soup. Welcome to the pumpkin soup lovers group!
Thank you for writing in!:)
Malini says
I tried this. . Yum yum yum. Thank you
natashaminocha says
Hi Malini, so glad to hear that!! Thank you for the feedback 🙂
Karen Casarella says
miss you.. They All look so good. Thank you
natashaminocha says
Thank you Karen!So glad you read this..miss you so much too