Roasted Pumpkin Soup

This Roasted Pumpkin Soup is my favorite kind of cozy: creamy, comforting, and loaded with deep, caramelized flavor. Roasting the pumpkin brings out its natural sweetness, blending beautifully with savory garlic, shallots, and just the right balance of spice. Whether I’m enjoying it as a light meal or serving it as a starter for a fall dinner, this soup never disappoints.

Why You’ll Love This Recipe

I love how roasting transforms the pumpkin into something rich and full of flavor. It’s one of the easiest ways to make a soup that tastes like I’ve spent hours in the kitchen, but really, it’s all about letting the oven do the work. This soup is naturally low in calories, packed with nutrients, and feels like a warm hug on chilly autumn nights. The toppings—like brown butter, yogurt, and roasted seeds—take it to the next level.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pumpkin or squash (Red Kuri, butternut, sugar pumpkin, or muscat)
• Carrots
• Shallots or red onions
• Garlic cloves
• Vegetable broth
• Olive oil
• Ground cardamom (optional)
• Salt and pepper
• Lemon juice

Optional toppings:

• Plain yogurt (or a vegan alternative)
• Brown butter
• Roasted pumpkin seeds (pepitas)
• Fresh herbs

Directions

1. I preheat the oven to 400°F (200°C).
2. I cut the pumpkin (and peel it if needed), carrots, shallots, and garlic, then spread them on a baking sheet.
3. I drizzle everything with olive oil, sprinkle with salt, pepper, and cardamom (if using), and roast for about 30–40 minutes until the vegetables are soft and lightly caramelized.
4. Once roasted, I transfer the vegetables to a blender or a large pot and add the vegetable broth.
5. I blend until smooth (or use an immersion blender directly in the pot), adjusting the consistency with more broth if needed.
6. I stir in a splash of lemon juice to brighten up the flavors and taste for seasoning.
7. I serve the soup hot, topped with a swirl of yogurt, a drizzle of brown butter, roasted pumpkin seeds, and a sprinkle of fresh herbs.

Servings and timing

This recipe serves about 4 people. It takes 15 minutes to prep and 35–40 minutes to roast and blend, making the total cook time just under 1 hour.

Variations

Sometimes I add a peeled apple or a splash of coconut milk for a subtle sweetness and creamy texture. If I want a bit of heat, I toss in a pinch of chili flakes before roasting. For a protein boost, I stir in cooked red lentils or white beans during blending. And if I’m going for extra richness, a touch of cream or cashew cream works beautifully.

Storage/Reheating

I store the soup in an airtight container in the fridge for up to 4 days. It also freezes well—I let it cool completely before freezing in portions. To reheat, I warm it gently on the stovetop or in the microwave, stirring occasionally until heated through.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, I can! If I’m in a pinch, I use canned pumpkin puree—just sauté the garlic and shallots, then blend everything with the broth and seasonings. It’s a faster version with still great flavor.

What’s the best type of pumpkin to use?

Red Kuri is my favorite because it doesn’t need peeling, but butternut squash and sugar pumpkin also work beautifully. I just make sure to peel those before roasting.

Can I make this soup vegan?

Definitely. I use vegetable broth, skip the brown butter, and top it with a plant-based yogurt or coconut cream for a fully vegan version.

Is cardamom necessary?

Not at all. I love the warmth it adds, but the soup is just as delicious without it. Sometimes I use cinnamon or nutmeg instead for a similar fall-inspired flavor.

What can I serve with this soup?

I usually serve it with crusty bread, like a seeded oat loaf, or even a grilled cheese sandwich. It also works great as a starter for holiday dinners.

Conclusion

This Roasted Pumpkin Soup is fall comfort food at its finest—velvety, flavorful, and surprisingly simple to make. With roasted veggies, warm spices, and endless ways to top and tweak it, it’s one of those recipes I keep coming back to all season long. Whether I serve it as a light lunch or a holiday starter, it always brings that cozy autumn feeling to the table.

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