I make this Spiced Roasted Pumpkin Soup Recipe every fall; it tastes silky, warmly spiced, and a little smoky from roasting. It suits busy home cooks and cozy dinner hosts, and it takes about 60 minutes start to finish.
Easy Spiced Roasted Pumpkin Soup Recipe
This Spiced Roasted Pumpkin Soup Recipe leans on pantry spices, sheet-pan roasting, and a blender, so you get big flavor with minimal effort. Roasting deepens sweetness and keeps the stovetop calm. Your blender earns its paycheck and turns everything velvety in a minute.
You can swap in canned pumpkin if you want a shortcut. Low-sodium stock, a hit of acid, and a splash of coconut milk or cream handle the rest. The method stays simple and repeatable, so weeknights don’t feel chaotic.
Ingredients You’ll Need
- Pumpkin: 1 medium sugar pie pumpkin (about 3 lb), halved and seeded (kabocha or butternut also work; avoid carving pumpkins).
- Olive oil: 2 tbsp, divided.
- Onion: 1 large, chopped.
- Carrots: 2 small, sliced (add natural sweetness).
- Garlic: 4 cloves, sliced.
- Fresh ginger: 1-inch knob, grated.
- Spices: 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1/2 tsp cinnamon, 1/4 tsp nutmeg, pinch cayenne.
- Stock: 4 cups low-sodium chicken or vegetable stock (Better Than Bouillon works well; use less and taste as you go).
- Creamy element: 1 cup full-fat coconut milk (for dairy-free) or 3/4 cup heavy cream.
- Brightness: 1 tbsp lemon juice or apple cider vinegar.
- Sweetness (optional): 1 tbsp maple syrup, to taste.
- Salt and black pepper: to taste.
Pantry shortcuts and swaps:
- Use 2 cans pumpkin puree (15 oz each) if you skip roasting; toast the spices with the onion for depth.
- Swap maple syrup with a small diced apple roasted with the pumpkin.
- Add 1–2 tsp red curry paste for a Thai-leaning bowl, or a pinch of garam masala for a cozy twist.
Toppings (optional but fun):
- Toasted pepitas, chili oil, Greek yogurt or coconut yogurt, croutons, chopped chives or cilantro, crispy sage.
Equipment
- Sheet pan and parchment
- Chef’s knife and spoon for scooping
- Large pot or Dutch oven
- Immersion blender or countertop blender (vent the lid for hot liquids)
- Measuring spoons and cups
How to Make Spiced Roasted Pumpkin Soup
- Prep: 15 minutes
- Cook: 45 minutes
- Total: 60 minutes
- Heat the oven to 425°F. Cut the pumpkin into wedges and toss with 1 tbsp olive oil, half the spices, salt, and pepper. Spread on a lined sheet pan.
- Roast for 30–35 minutes, until the edges brown and the flesh turns very tender. Flip once for even color.
- Warm the remaining 1 tbsp oil in a Dutch oven over medium heat. Add onion and carrots with a pinch of salt, and cook 6–8 minutes until they soften and take on a little color.
- Stir in garlic, ginger, and the remaining spices. Cook 1 minute, stirring, until fragrant.
- Scoop the pumpkin flesh from the skins and add it to the pot. Pour in the stock and bring to a gentle simmer for 10 minutes.
- Blend until silky with an immersion blender, or blend in batches in a countertop blender. Vent the lid and cover with a towel to avoid splashes, then return the soup to the pot.
- Stir in coconut milk or cream, the lemon juice, and maple syrup if using. Simmer 2–3 minutes, then taste and adjust salt, pepper, and cayenne.
- Adjust thickness with more stock if you want a looser texture. Ladle into bowls and add your favorite toppings.
Tips
- Choose small sugar pie pumpkins for a sweet, smooth base; big field pumpkins taste watery.
- Dry the pumpkin wedges before roasting so they caramelize instead of steaming.
- Spread the wedges in a single layer; crowding dulls flavor.
- Toast the spices in oil for a minute to boost aroma.
- Vent the blender lid when blending hot soup; hot steam needs an exit.
- Balance the final pot with both salt and acid; lemon juice or vinegar lifts every spoonful.
- Hold back some stock and add it after blending to dial in thickness.
- Skip a hard boil after adding cream or coconut milk to keep a silky texture.
- If you use canned pumpkin, start with 3 cups stock, then thin to taste.
- Taste as you go; seasoning at multiple stages builds a deeper finish.
Variations & Substitutions
- Gluten-free: The soup base stays gluten-free; verify stock labels and skip croutons.
- Vegan: Use vegetable stock and coconut milk; finish with a swirl of coconut yogurt.
- Curry twist: Stir in 1–2 tsp red curry paste or 1 tsp curry powder with the aromatics.
- Extra protein: Simmer 1/2 cup red lentils with the stock; blend smooth.
- Smoky heat: Add 1 minced chipotle in adobo and a squeeze of lime.
- Herby finish: Sizzle butter or olive oil with fresh sage leaves and spoon over bowls.
- Umami boost: Whisk in 1 tsp white miso after blending.
How to Serve Spiced Roasted Pumpkin Soup
Serve it hot with toasted pepitas, a creamy swirl, and a drizzle of chili oil. Pair with grilled cheese, a crisp green salad, or roast chicken. Warm bread on the side turns it into a satisfying meal, and a cider or light Pinot complements the spices.
Make-Ahead and Storage
- Fridge: Cool, then store in airtight containers for up to 4 days. The flavors deepen overnight.
- Freezer: Freeze up to 3 months; leave a little headspace for expansion. For best texture, add cream or coconut milk after reheating.
- Reheat: Warm gently on the stovetop over medium-low heat, stirring often. Thin with stock if it thickens, and finish with a splash of lemon juice to brighten.
Nutrition Information
Calories: about 200 per serving (makes 6 servings). Protein: modest from pumpkin and stock; add lentils or grilled chicken if you want more. Carbs: mostly from pumpkin and carrots, with a small bump from maple if used. Fat: varies with coconut milk or cream; light coconut milk or half-and-half lowers it.
Spiced Roasted Pumpkin Soup Recipe
Spiced Roasted Pumpkin Soup Recipe is a creamy and aromatic soup featuring oven-roasted pumpkin blended with warming spices, perfect for chilly days.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
- Toss the pumpkin cubes with 1 tablespoon olive oil, salt, and pepper. Spread onto the tray and roast for 25–30 minutes, until golden and tender.
- In a large pot, heat remaining olive oil over medium heat. Sauté onion until softened, about 4 minutes. Add garlic and cook for 1 minute more.
- Stir in cumin, coriander, cinnamon, and nutmeg; cook for 30 seconds until fragrant.
- Add roasted pumpkin and vegetable broth. Bring to a boil, then simmer for 10 minutes.
- Blend the soup using an immersion blender (or in batches in a regular blender) until smooth.
- Stir in coconut milk (or cream). Adjust seasoning with extra salt and pepper if needed.
- Ladle into bowls. Garnish with toasted pumpkin seeds and fresh herbs if desired.
- Serve hot and enjoy your spiced roasted pumpkin soup.
Notes
Roasting the pumpkin intensifies its sweetness and flavor. Use coconut milk for creaminess and subtle coconut flavor, or substitute with regular cream if preferred. Top with toasted seeds and fresh herbs for extra texture and color.