Autumn-Spiced Roasted Pumpkin Soup You Will Love

I still remember chilly fall afternoons where the walls smelled like cinnamon and roasted squash. That’s the feeling this Autumn-Spiced Roasted Pumpkin Soup brings backcozy, rich, and golden. Everyone’s searching for it on Pinterest right now, from soup lovers to first-time home cooks. It’s creamy, gently spiced, and ready in about an hour. No fancy skills, just oven heat and a good blender.

This one’s all about roasted pumpkin, caramelized onion, warm spices, and a swirl of creamy coconut milk. It’s a Cozy Autumn Soup with pantry staples and a forgiving nature. Think of it like a cross between a Coconut Pumpkin Soup and a classic bisqueonly simpler. Full details in the blog!

I grew up with a grandma who roasted her pumpkins low and slowno shortcuts, no cans. Now I modernize that method for busy weeknights, but keep the heart of it. I’ve tested every spice swirl and coconut splash. You’ll love the twist I added!

Joe Rooney

Autumn-Spiced Roasted Pumpkin Soup You Will Love

This Autumn-Spiced Roasted Pumpkin Soup is a cozy and healthy pumpkin soup that perfectly captures the flavors of fall. Featuring roasted Hokkaido pumpkin, warm spices, and creamy coconut milk, this spiced pumpkin soup is an ideal comfort dish for autumn. Naturally dairy-free and easy to prepare, it’s a delicious vegetarian pumpkin soup that pairs beautifully with toasted bread or pumpkin seeds.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 250

Ingredients Method Notes

Ingredients

  

• 1 Hokkaido pumpkin
• 3 tbsp olive oil
• 1 potato
• 1 head garlic
• 3 carrots
• 2 red onions
• Small piece of ginger
• 1 can coconut milk
• 400 ml vegetable broth
• Coriander
• Pepper
• Salt
• Chili flakes

Method

 

1. Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper.
2. Cut the Hokkaido pumpkin into halves and remove the seeds. Then slice into wedges and place on the baking tray.
3. Cut the potato and carrots into chunks. Peel and quarter the red onions. Place all vegetables including the whole head of garlic (top cut off) on the tray.
4. Drizzle with olive oil and season with salt.
5. Roast for 35-40 minutes until vegetables are tender and caramelized.
6. Remove and cool slightly. Squeeze roasted garlic from skin into a blender.
7. Add roasted pumpkin, potato, carrots, onions, ginger, coconut milk, and vegetable broth.
8. Blend until smooth and creamy. Adjust seasoning with coriander, pepper, and chili flakes.
9. Heat the blended mixture in a saucepan over medium heat until warmed through.
10. Serve hot, drizzled with pumpkin oil if desired. Enjoy with toasted bread or pumpkin seeds.

Notes

• For extra flavor, garnish with fresh coriander or a swirl of pumpkin oil. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Why You’ll Love This Autumn-Spiced Roasted Pumpkin Soup

This roasted pumpkin soup isn’t just a meal; it’s an invitation to savor the best of fall. Each spoonful offers warmth and comfort, making it an instant classic for chilly days. Here’s why it deserves a spot in your recipe rotation:

• Rich, Layered Flavors: Roasting the Hokkaido pumpkin and other vegetables deepens their natural sweetness, creating a robust base. This pairs wonderfully with the subtle warmth of ginger, cumin, chili flakes, and a hint of classic autumn spices.
• Luxuriously Velvety Texture: Infused with creamy coconut milk, this soup achieves an indulgent smoothness without any dairy, making it feel decadent yet wholesome.
• Effortlessly Simple: Forget complicated techniques. This recipe focuses on straightforward stepsroasting, blending, and enjoyingperfect for even novice cooks.
• Dietary-Friendly Delight: Naturally vegetarian and dairy-free, it’s a versatile option that caters to various dietary needs, perfect for sharing with friends and family.

Key Ingredients and Smart Swaps

Crafted from wholesome ingredients, this soup is designed for simplicity without sacrificing flavor. Many items might already be in your pantry. Let’s explore the essentials:

• Hokkaido Pumpkin: Valued for its delicate sweetness and thin skin, which means no peeling needed before roasting! If unavailable, butternut squash is an excellent substitute, offering a similar texture and flavor profile.
• Coconut Milk: Essential for that rich, creamy consistency and a subtle tropical note. For a lighter soup, unsweetened almond milk can be used, though it will result in a less opulent texture.
• Potato: A humble hero, it naturally thickens the soup, contributing to its satisfying body. Sweet potato can also be used for an added layer of sweetness and nutrition.
• Autumn Spices: A thoughtful blend of ginger, cumin, chili flakes, a touch of cinnamon, and a pinch of nutmeg creates that quintessential fall warmth. Adjust the chili flakes to suit your preferred level of heat.

Pro Tip: Ensure you have staple items like quality vegetable broth, olive oil, and a selection of your favorite spices on hand. These pantry powerhouses elevate the soup’s flavor without extra effort.

Step-by-Step: How to Make This Cozy Soup

Whipping up this Autumn-Spiced Roasted Pumpkin Soup is surprisingly easy, transforming simple vegetables into a gourmet-tasting dish. Here’s a detailed guide to perfection:

1. Prepare Your Vegetables: Preheat your oven to 400°F (200°C). Wash and chop the Hokkaido pumpkin, carrots, potato, and onions into roughly 1-inch pieces. Slice the very top off a head of garlic to expose the clovesroasting it whole infuses a wonderful, mellow sweetness.
2. Roast for Maximum Flavor: On a large baking sheet, toss the chopped vegetables and the garlic head with a generous drizzle of olive oil, salt, and black pepper. Roast for 35-40 minutes, or until the vegetables are beautifully caramelized and fork-tender. This crucial step develops deep, rich flavors.
3. Blend to Velvety Smoothness: Once roasted, carefully transfer the tender vegetables to a high-speed blender. Squeeze the soft, roasted garlic cloves out of their skin into the blender. Add the chosen autumn spices, 1 can (about 13.5 oz or 400ml) full-fat coconut milk, and 4 cups (about 1 liter) of vegetable broth. Blend until perfectly smooth and creamy.
4. Gently Heat and Serve: Pour the blended soup into a large pot and gently heat over medium-low heat, stirring occasionally, until it’s warmed through but not boiling. Taste and adjust seasonings as needed, adding more salt, pepper, or a squeeze of lemon juice to brighten the flavors. Serve hot.

Troubleshooting and Clever Tweak Tips

Even the best recipes sometimes need a little adjustment. Here are common fixes and creative twists to ensure your soup is always perfect:

• If Your Soup is Too Thick: Gradually whisk in more vegetable broth or hot water, a splash at a time, until you achieve your desired silky consistency.
• If Flavors Feel Flat: A pinch more salt, a grind of fresh black pepper, or a bright squeeze of lemon juice can instantly awaken the flavors and add complexity.
• If It’s Too Spicy: Counteract excessive heat with an extra splash of coconut milk, a swirl of plain plant-based yogurt, or a tiny sprinkle of sugar to balance the spice.

Pro Tip: For older blenders or smaller batches, blend the soup in stages. Alternatively, a sturdy immersion blender or a potato masher can achieve a rustic texture directly in the pot.

Serving and Storage Suggestions

This Autumn-Spiced Roasted Pumpkin Soup is not only delicious but also remarkably versatile and keeps beautifully, making it ideal for meal prep:

• Serving Ideas: Enjoy it as a comforting main course with crusty sourdough bread, a fresh green salad, or elevate it with a garnish of toasted pumpkin seeds, a dollop of coconut cream, or a drizzle of gourmet pumpkin seed oil.
• Storing Leftovers: Transfer any cooled leftover soup into an airtight container and refrigerate for up to 4 days. The flavors often deepen overnight!
• Freezing for Future Enjoyment: For longer storage, freeze individual portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator, then gently reheat on the stovetop, stirring well.

Pro Tip: Don’t waste half-used cans of coconut milk! Freeze the remainder in ice cube trays. Once solid, transfer the cubes to a freezer bag for future use in soups, curries, or smoothies.

Expert Insight: The Magic Behind Autumn-Spiced Roasted Pumpkin Soup

The key to a perfect autumn spiced roasted pumpkin soup lies in roasting the pumpkin to deepen its natural sweetness and intensify its earthy flavors. Combining warm spices like cinnamon and nutmeg not only enhances the aroma but also balances the soup’s richness, creating a comforting and well-rounded dish.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

Perfecting Autumn-Spiced Roasted Pumpkin Soup

Getting this autumn-spiced roasted pumpkin soup just right took several batches and a few lessons learned, like roasting the pumpkin longer for deeper flavor. The process was worth it, though, because this recipe is the result of careful testing and patience to balance warmth, spice, and smooth texture in every comforting spoonful.

FAQs ( Autumn-Spiced Roasted Pumpkin Soup )