As the leaves turn golden and a crisp breeze drifts through your kitchen window, there’s nothing quite like wrapping your hands around a warm bowl of spiced creamy roasted pumpkin soup. This dish bursts with seasonal charm, warming you from the inside out with each velvety spoonful. As comforting as a favorite sweater and twice as satisfying, this soup brings together tender roasted pumpkin cubes, a symphony of aromatic spices, and a swirl of creamy coconut milk for a dairy-free finish. Perfect for chilly days, it’s the kind of recipe that makes you pause, take a deep breath, and savor the moment—a hug in a bowl for your senses.
Every element of this recipe feels thoughtfully designed to evoke cozy memories around the dinner table. Roasting the pumpkin caramelizes its natural sugars, unlocking a deep, earthy sweetness that dances with notes of cinnamon, cumin, coriander, and a pinch of nutmeg. Blended into a smooth, luscious soup, it’s beautifully balanced by the gentle tang of vegetable broth and the richness of coconut milk. A hint of maple syrup adds just the right whisper of sweetness to round out the flavors. Best of all, this beginner-level recipe takes only 15 minutes to prep, 40 minutes to cook, with a brief 10-minute rest—yielding four generous servings at around 320 calories each. Whether you’re dishing it out as an appetizer at a dinner party, ladling it into bowls for a quick lunch, or enjoying it as a light dinner, this vegan delight is destined to become a go-to in your autumn repertoire.
KEY INGREDIENTS IN SPICED CREAMY ROASTED PUMPKIN SOUP
Below are the star ingredients that transform simple pantry staples into a bowl of pure autumnal bliss. Each component plays its part, from building layers of flavor to adding textural balance and visual appeal.
- Pumpkin
The heart of the recipe, roasted until tender and lightly caramelized. Its natural sweetness provides body and depth, turning every spoonful into a creamy, comforting treat.
- Olive oil
A drizzle of this healthy fat helps the spices cling to the pumpkin, ensuring even roasting and enhancing the soup’s overall flavor profile.
- Salt
A simple seasoning that amplifies the pumpkin’s natural sweetness and brightens the other spices, keeping each taste note distinct and balanced.
- Ground black pepper
Delivers a subtle kick of heat and earthy warmth, adding complexity and preventing the soup from tasting flat or one-dimensional.
- Ground cumin
Brings a smoky, slightly nutty essence that pairs beautifully with the pumpkin’s sweetness and the broader spice blend.
- Ground coriander
Offers citrusy undertones that cut through the richness of the soup, enlivening each sip with a bright, fresh twist.
- Ground cinnamon
Introduces a gentle warmth and cozy aroma, making every spoonful feel like a hug on a chilly day.
- Ground nutmeg
Adds a delicate, sweet-spicy finish that rounds out the flavor profile, making the soup feel polished and complete.
- Onion
Sautéed until translucent, it lays the savory foundation for the broth, contributing subtle sweetness and complexity.
- Garlic
Imparts a punch of aromatics and savory depth, complementing the spices and adding an inviting fragrance.
- Vegetable broth
The liquid base that ties everything together, providing a savory backbone without overpowering the pumpkin’s delicate flavors.
- Coconut milk
Swirled in at the end for a creamy finish and a hint of tropical sweetness, while keeping the soup dairy-free.
- Maple syrup
A touch of natural sweetness that enhances the pumpkin’s sugars and balances the spices without making the soup overly sweet.
- Fresh cilantro or parsley
An optional garnish that adds a pop of color and a fresh, herbal contrast to the rich, spiced soup.
HOW TO MAKE SPICED CREAMY ROASTED PUMPKIN SOUP
Let’s dive into the step-by-step process that transforms those vibrant ingredients into a silky-smooth, spiced soup that’s as fun to make as it is to eat. From roasting to blending, each stage plays a crucial role in building layers of flavor and texture.
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, ensuring an easy release for the roasted pumpkin and simple cleanup afterward.
2. In a large bowl, toss the pumpkin cubes with olive oil, salt, pepper, cumin, coriander, cinnamon, and nutmeg until every piece is evenly coated with spice and oil.
3. Spread the seasoned pumpkin cubes in a single layer on the prepared baking sheet to promote uniform roasting and caramelization.
4. Roast in the preheated oven for 25–30 minutes, or until the edges are golden and the pumpkin is tender. Stir halfway through the cooking time to ensure each cube roasts evenly.
5. Meanwhile, heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, which should take about 5 minutes.
6. Add the minced garlic to the onions and cook for one more minute, allowing the aroma to bloom without letting the garlic brown or burn.
7. Transfer the roasted pumpkin cubes into the pot, then pour in the vegetable broth, ensuring the pumpkin is just covered.
8. Bring the mixture to a gentle boil, then reduce the heat to let it simmer for about 10 minutes, melding all the flavors together.
9. Remove the pot from the heat and use an immersion blender to puree the soup until perfectly smooth. If you don’t have an immersion blender, carefully transfer the hot soup to a blender in batches, then return it to the pot.
10. Return the pot to low heat, stir in the coconut milk and maple syrup, and heat through, tasting and adjusting the seasoning with extra salt or pepper if needed.
11. Ladle the hot soup into bowls and garnish with fresh cilantro or parsley for a vibrant finishing touch before serving.
SERVING SUGGESTIONS FOR SPICED CREAMY ROASTED PUMPKIN SOUP
Once your soup is bubbling with warmth and flavor, it’s time to think about the finishing touches and pairings that turn a simple bowl into a memorable dining experience. These serving ideas highlight texture, contrast, and visual appeal to make each bowl Instagram-worthy and palate-pleasing.
- Toasted pumpkin seeds
Sprinkle a handful of crunchy roasted seeds on top for a nutty bite that complements the soup’s creaminess. Lightly season with salt and a dash of paprika before toasting.
- Coconut milk swirl
Drizzle a thin ribbon of extra coconut milk across the surface. Use a toothpick to create a marbled pattern that’s as pretty as it is delicious.
- Crusty bread or garlic croutons
Serve alongside thick slices of artisanal bread or homemade croutons tossed in olive oil and garlic. Their crisp texture is perfect for dipping into the velvety soup.
- Fresh herb bouquet
Nestle a small sprig of cilantro or parsley in the center of each bowl. The bright green contrast elevates the dish’s appearance and adds a burst of fresh flavor.
HOW TO STORE SPICED CREAMY ROASTED PUMPKIN SOUP
After enjoying a hearty bowl, you might find yourself with extra soup that’s too good to let go to waste. Proper storage ensures your spiced creamy roasted pumpkin soup retains its vibrant flavors and smooth texture for easy reheating and enjoyment in the days or weeks ahead.
- Refrigerate in an airtight container for up to three days. Allow the soup to cool completely at room temperature before sealing to prevent condensation and sogginess.
- Freeze in meal-sized portions using freezer-safe containers or heavy-duty resealable bags. Make sure to leave a small gap at the top for expansion and label each container with the date.
- Thaw overnight in the refrigerator when you’re ready to enjoy a bowl. This gentle thawing process helps the soup maintain its creamy consistency.
- Reheat over low-medium heat, stirring occasionally to prevent scorching. You may need to add a splash of broth or water if the soup appears too thick after storage.
CONCLUSION
This Spiced Creamy Roasted Pumpkin Soup has everything you need for a soul-warming meal that’s as satisfying in flavor as it is straightforward to prepare. We’ve walked through the process of roasting pumpkin cubes to deepen their natural sweetness, building layers of spice in the pot, and blending everything into a velvety soup that’s both savory and subtly sweet. With just a 15-minute prep time, 40 minutes of roasting and simmering, and a quick 10-minute rest, you’ll have four generous, 320-calorie servings ready to enjoy. Whether you’re serving it as an appetizer at a festive gathering, a cozy lunch on a chilly afternoon, or a light dinner before turning in for the night, this vegan-friendly recipe is designed to please every palate.
Feel free to print this article and save it for later reference—no more scrambling for ingredients when a craving strikes. Below you’ll find an FAQ section to address any lingering questions, but in the meantime, I’d love to hear from you! If you try this recipe or need help tweaking it to your tastes, leave a comment or drop your feedback below. Your thoughts, recipe twists, and kitchen tales make this cooking community so much richer and more fun for everyone. Enjoy every spoonful!
Spiced Creamy Roasted Pumpkin Soup
Description
This soup features roasted pumpkin blended with aromatic spices and creamy coconut milk, creating a comforting dish that's both savory and subtly sweet.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a large bowl, toss the pumpkin cubes with olive oil, salt, pepper, cumin, coriander, cinnamon, and nutmeg until well-coated.
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Spread the seasoned pumpkin pieces in a single layer on the prepared baking sheet.
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Roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and slightly caramelized. Stir halfway through cooking to ensure even roasting.
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In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
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Add the minced garlic to the onion and cook for an additional minute.
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Add the roasted pumpkin to the pot, along with the vegetable broth.
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Bring to a boil, then reduce the heat and let the soup simmer for about 10 minutes.
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Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
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Return the pot to low heat, stir in the coconut milk and maple syrup, and heat through, adjusting seasoning if needed.
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Serve hot, garnished with fresh cilantro or parsley if desired.
Note
- Roasting the pumpkin brings out its natural sweetness and enhances the overall flavor of the soup.
- For a richer flavor, you can substitute heavy cream for coconut milk, though it will not be dairy-free.
- Maple syrup adds a subtle sweetness to balance the spices, but you can omit it or replace it with honey if preferred.
- This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Consider topping with toasted pumpkin seeds for a delightful crunch.
