Roasted Pumpkin Soup – Easy Autumn Dinner Idea
A velvety, spiced roasted pumpkin soup perfect for fall. Made with fresh roasted pumpkin, warm spices, and a creamy swirl of coconut milk or cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Ingredients
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1 medium sugar pumpkin (about 2½–3 lbs)
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2 tbsp olive oil
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1 medium yellow onion, chopped
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1 carrot, peeled and chopped (optional)
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3 cloves garlic, minced
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1 tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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4 cups vegetable broth
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1 cup coconut milk or heavy cream
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Salt and black pepper to taste
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Optional: maple syrup or lemon juice, for balance
Instructions
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Preheat oven to 400°F (200°C). Halve, seed, and chop pumpkin. Toss with 1 tbsp olive oil, salt, and pepper. Roast for 35–40 minutes until tender.
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In a large pot, heat remaining olive oil. Sauté onion and carrot 8–10 minutes. Add garlic and cook 1 minute.
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Stir in roasted pumpkin, cinnamon, ginger, and nutmeg. Cook 2–3 minutes.
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Add broth and bring to a simmer. Cook 10–15 minutes.
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Blend until smooth. Stir in coconut milk. Simmer gently.
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Season to taste. Serve with garnishes of choice.
Notes
Use canned pumpkin for a shortcut (3½–4 cups). Store up to 5 days or freeze for 3 months. Add white beans or chickpeas for extra protein.