The first time I smelled roasted pumpkin on a chilly October Sunday, I swear it felt like a hug from the oven. This Autumn-Spiced Roasted Pumpkin Soup brings that cozy magic right to your bowl. It’s all over Pinterest right now, and yes, it absolutely lives up to the hype.
This version is silky, warm, and deep in flavorthanks to roasted Hokkaido pumpkin, a splash of coconut milk, and a few earthy spices. Nothing fancy. Just a cozy dish you can pull together with pantry basics. Like your grandma’s soup, but smoother and faster. Full details in the blog!
When I first made this, it was supposed to be “quick soup night.” Then the dog stole a piece of pumpkin, my kid dumped cinnamon in the pot, and somehow… it turned out perfect. I test these recipes so you don’t have to. You’ll love the secret twist I found!
This Autumn-Spiced Roasted Pumpkin Soup is a cozy autumn dish featuring roasted Hokkaido pumpkin and warm spices. This creamy pumpkin soup uses coconut milk for a velvety texture and is perfect as a healthy fall soup recipe.
Ingredients
Scale
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
Instructions
Preheat the oven to 200°C.
Line a baking tray with parchment paper.
Cut the pumpkin into halves, remove seeds, and slice into wedges.
Cut potato and carrots into chunks, peel and quarter red onions.
Place all vegetables and whole head of garlic on the baking tray.
Drizzle with olive oil and season with salt.
Roast for 35-40 minutes until tender and caramelized.
Let vegetables cool slightly, squeeze garlic into blender.
Add roasted pumpkin, potatoes, carrots, onions, ginger, coconut milk, and vegetable broth to blender.
Blend until smooth and creamy.
Adjust seasoning with coriander, pepper, and chili flakes.
Heat the soup in a saucepan over medium heat until warmed through.
Serve hot with toasted bread or pumpkin seeds, drizzled with pumpkin oil if desired.
Notes
For crisp tops, broil 2–3 minutes at the end
Prep Time:10 minutes
Cook Time:40 minutes
Category:Appetizer, Main Course
Method:Baked
Cuisine:Comfort Food, Fall, Vegetarian
Nutrition
Calories:250 kcal
Why You’ll Love This Autumn-Spiced Roasted Pumpkin Soup
This soup is a true embrace of autumnwarm, comforting, and rich with the nostalgic flavors of the season. The roasted Hokkaido pumpkin naturally sweetens the base, while full-fat coconut milk creates an unbelievably creamy, dairy-free texture. With just a handful of pantry staples and aromatic spices, you’re on your way to a truly impressive bowl of comfort.
Its versatility makes it a standout: perfect for a cozy weeknight dinner or an elegant appetizer for your holiday table. Plus, there’s a simple joy in the roasting process itself, as your kitchen fills with a heavenly aroma.
This recipe is naturally vegetarian and easily vegan, offering a healthy dose of vegetables in a dish that’s so delicious, even the pickiest eaters will ask for seconds.
Ingredients Breakdown
Achieving outstanding flavor often comes down to quality ingredients, even when keeping things simple. Here’s what makes this soup shine:
Hokkaido Pumpkin: The star, chosen for its smooth texture and subtly sweet, nutty flavor that deepens beautifully when roasted.
Coconut Milk: Essential for that luxurious, silky finish. Opt for full-fat to achieve the best creaminess.
Warm Spices: A thoughtful blend of ginger, cumin, and a hint of chili flakes provides a cozy, warming kick perfectly suited for autumn.
Aromatic Veggies: Carrots, potato, and red onions build an earthy depth, while roasted garlic infuses the soup with a savory, mellow punch.
Vegetable Broth: Used to achieve the ideal soup consistency and layer in additional savory notes.
Pro Tip: No Hokkaido pumpkin? Butternut squash or kabocha squash are excellent substitutes and will yield equally delicious results!
Step-by-Step Instructions
Despite its elegant taste and appearance, this cozy autumn soup is surprisingly straightforward to prepare. Follow these steps to bring it all together:
Prepare Your Veggies: Preheat your oven to 200°C (390°F). Halve the Hokkaido pumpkin, scoop out the seeds, and cut it into even wedges. Chop the potato and carrots into similar-sized chunks, peel and quarter the red onions, and remove the very top of the garlic bulb, exposing the cloves.
Roast to Perfection: Arrange all the prepared vegetables onto a parchment-lined baking tray. Drizzle generously with olive oil, then sprinkle with salt. Roast for 35–40 minutes, or until the vegetables are golden brown, tender, and slightly caramelized.
Blend Until Smooth: Once the roasted vegetables have cooled slightly, carefully squeeze the soft, roasted garlic cloves from their skins and add them to a blender. Add the roasted pumpkin, carrots, potato, and onions, along with the ground ginger, coconut milk, and vegetable broth. Blend until the mixture is completely silky smooth.
Season and Simmer: Pour the blended soup into a saucepan and gently warm it over medium heat, stirring occasionally. Taste, then season with freshly ground pepper, a pinch of coriander, and the chili flakes to achieve your desired flavor balance.
Pro Tip: If your blender has a smaller capacity, blend the soup in batches and then combine all portions in the saucepan for final heating.
Step
Action
Time
1
Prepare veggies
10 minutes
2
Roast veggies
35–40 minutes
3
Blend ingredients
5 minutes
4
Season & heat
5 minutes
Tips for Serving, Storing, and Reheating
Once your Autumn-Spiced Roasted Pumpkin Soup is ready, here’s how to enjoy it best and make it last:
Serving Suggestions: Elevate each bowl with a drizzle of pumpkin seed oil and a sprinkle of crunchy roasted pumpkin seeds. It pairs wonderfully with crusty artisan bread or a grilled cheese sandwich for a fulfilling meal.
Storage: Allow the soup to cool completely before transferring it to an airtight container. It will remain fresh in the refrigerator for up to 4 days.
Freezing: This soup freezes exceptionally well. Portion it into freezer-safe bags or containers, and it will keep for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently warm the soup on the stovetop over medium heat, stirring frequently, or reheat in the microwave in 30-second intervals. If the soup has thickened during storage, simply add a splash of vegetable broth or coconut milk to restore its desired consistency.
Expert Insight: The Nuance of Autumn Spiced Roasted Pumpkin Soup
The roasting process for the pumpkin and garlic in this soup is key; it caramelizes their natural sugars, intensifying their depth and sweetness. Incorporating warming spices like ginger, cumin, and chili flakes not only creates a comforting flavor profile but also introduces compounds known for their digestive benefits. This autumn spiced roasted pumpkin soup exemplifies how balancing robust flavors with wholesome ingredients makes for a nourishing and deeply satisfying meal as the weather cools.
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Perfecting Autumn-Spiced Roasted Pumpkin Soup Through Practice
Developing this autumn-spiced roasted pumpkin soup truly taught me the importance of patience and precise technique. My early attempts often resulted in flat flavors from under-roasted vegetables or an imbalance in spices. Through careful observation of roasting timesallowing the pumpkin and garlic to fully caramelizeand incrementally adjusting the spice blend, I finally discovered the nuanced, warming balance that defines this recipe. It’s a testament that sometimes, the best flavors come from careful iteration.
FAQs ( Autumn-Spiced Roasted Pumpkin Soup )
How do I roast the pumpkin for best flavor?
Cut the pumpkin into even chunks and roast in a 400°F oven for 30-40 minutes until tender and caramelized. This roasting enhances sweetness and adds depth to the flavor, essential for this autumn pumpkin recipe. Use a parchment-lined sheet for easy cleanup and turn pieces halfway through.
Can I make this soup ahead and store it?
This recipe reheats beautifully and can be stored in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 monthsthaw overnight in the fridge and stir gently before warming to restore its creamy texture.
What are good substitutes for pumpkin?
Hokkaido pumpkin or butternut squash work well in this meal for their similar texture and sweetness. These options roast evenly and deliver the cozy autumn soup experience with just slight flavor variations, maintaining the dish’s comforting character.
Is this soup vegetarian or vegan?
This dish is vegetarian by default and can be made vegan by using coconut milk instead of dairy cream. The coconut pumpkin soup version keeps the texture rich while adding a subtle, tropical twist to the fall soup recipe.
How do I achieve a creamy texture without cream?
Using cooked pumpkin combined with coconut milk or blending in some cooked potatoes provides natural creaminess. Pureeing the soup thoroughly ensures a smooth consistency without needing heavy cream, perfect for a healthy pumpkin soup.
Conclusion
This Autumn-Spiced Roasted Pumpkin Soup truly delivers comfort in a bowl, and it comes together faster than you might imaginerequiring about an hour from prep to that golden, flavorful roast. Its creamy texture and fragrant spices will fill your kitchen with the cozy aromas of fall, making every spoonful feel like a comforting embrace on a chilly evening.
For an extra touch of elegance, consider garnishing your soup with crunchy roasted pumpkin seeds or a swirl of coconut cream. If you’re short on time, butternut squash is an excellent and readily available substitute for Hokkaido pumpkin. Leftovers reheat beautifully; just add a splash of broth or coconut milk if you prefer a thinner consistency. These simple tips help ensure your weeknight meals are both easy and memorable.
I hope this recipe brings warmth and joy to your kitchen. Did it evoke a cherished memory or inspire a new autumn tradition? I’d love to hear about it! Feel free to share your cozy creations, or save this cozy autumn soup recipe for your next cool-weather gathering.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
