This roasted pumpkin soup is rich, creamy, and full of cozy flavors. Made with coconut milk, it is an easy, one-pot pumpkin soup ready in just 45 minutes on the stovetop. Perfect for Thanksgiving, chilly evenings, or anytime you want a warm and comforting treat.
This creamy roasted pumpkin soup recipe is my go-to for a quick weeknight dinner. I add coconut milk, as I do in my Thai red curry chicken soup, which makes the soup naturally rich without the need for cream.
The roasted pumpkin and carrot turn soft and blend into a smooth, cozy bowl. I also add a touch of homemade all-spice powder for warmth. It gives the soup a nice, warm flavor and is full of homemade goodness, just like my Italian Minestrone soup recipe
Quick Look: Roasted Pumpkin Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories: ~313 kcal per serving (based on nutrition panel)
- Cook Method: Sauté onion, garlic, and ginger → roast pumpkin and carrot → Add stock and spices → simmer until soft → blend until smooth → stir in coconut milk → serve warm.
- Spice Level: Mild
- Flavor Profile: Warm and cozy with a hint of spice
- Difficulty: Easy, perfect for a quick or weekend dinner
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Disclaimer: AI summaries may contain errors. Please check the original Roasted Pumpkin Soup recipe for accurate steps.
Why you'll love this recipe!
- Rich and creamy with coconut milk: This silky, comforting soup is full of natural sweetness and warming spices.
- Quick and easy to make.
- One-pot recipe, ready in under an hour, perfect for busy days.
- Warm, flavorful, and satisfying: Roasted pumpkin and carrot with a touch of aromatic spices make every bite cozy, warm, and delicious.
Ingredients Notes
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Pumpkin: Use fresh pumpkin for the best taste. Better to use sweet pie pumpkin. They are smaller and naturally sweeter than regular pumpkins. It's perfect for soups and pies because it cooks smoothly and is creamy without being watery.
- Carrot: Adds natural sweetness and helps make the soup creamy. Skip if you don't have it. The soup still tastes good.
- Onion, garlic & ginger: These add lovely depth and aroma.
- Vegetable stock: Adds a rich flavor. If you don't have it, plain water works just as well. If you are using plain water, consider adding a stock cube or bouillon cube for taste.
- Butter: Adds a nice buttery flavor. You can use olive oil or regular cooking oil instead.
- Nutmeg: Brings a warm, comforting flavor. Add a small pinch as it really lifts the taste.
- Allspice powder: I used my homemade powder. It is a blend of cinnamon, cloves, and nutmeg in equal quantity.
- Red pepper flakes: Add for a little spice. Skip if you prefer it mild.
Substitutes and Variations
- Pumpkin: You can use butternut squash, kabocha squash, or canned pumpkin puree instead of fresh pumpkin.
- Butter: Olive oil or any cooking oil with neutral flavor and aroma can be used as a substitute.
- Allspice powder: Add ¼ teaspoon each of cinnamon, cloves, and nutmeg.
- Red pepper flakes: Cayenne pepper, paprika, or a small pinch of chili powder works as a substitute. For mild soup, skip it entirely.
How to make Roasted Pumpkin Soup
Step 1: Heat 1 tablespoon of butter in a pan over low heat. Add chopped garlic, ginger, and onion. Sauté on medium heat until the onions turn soft and translucent.
Step 2: Add chopped pumpkin and carrot pieces. Stir-fry them until you see light brown spots on the pumpkin.
Step 3: Mix in black pepper, salt, red pepper flakes, and nutmeg powder. Stir well, then pour in vegetable stock. Cover and cook until the vegetables become soft.
Step 4: Remove from the heat. Let it cool down. Strain the soup, reserving the liquid aside. We will use it later. Blend the cooked pumpkin and carrot until smooth.
Step 5: Return the puree to the pan along with the reserved liquid. Mix well and bring to a gentle simmer. Add coconut milk and let the soup simmer for 1-2 minutes.
Step 6: Taste the soup and adjust salt or pepper if needed. Serve hot, topped with a small cube of butter or fresh cream, if desired.
Recipe Tips
- Roast the pumpkin until you see light brown or black spots. That step brings out the best flavor in this soup recipe.
- Use an immersion blender to blend the soup. If you don't have one, let the soup cool slightly, then blend it in batches in a regular blender. Be careful, as hot soup can splash.
- I added homemade allspice powder. If you are adding store-bought, add as per taste. Start with ¼ teaspoon and adjust as per taste.
- Carrots add a natural sweetness and give the soup a bright orange color.
Recipe FAQs
Yes, you can. Roast the pumpkin in the oven without peeling. The skin comes off easily once baked. Just preheat the oven to 425°F (220°C), cut the pumpkin into quarters, scrape out the seeds, and bake for 35 40 minutes or until soft.
For pumpkin soup, a combination of cumin, coriander, cinnamon, nutmeg, allspice, and cloves is used. These spices add warm, comforting flavors that enhance the natural sweetness of the pumpkin.
Yes, thaw it well. Then proceed with the recipe steps. Reduce the quantity of broth in the recipe. Add more broth as needed while simmering the soup.
Recipe Card
Roasted Pumpkin Soup Recipe
Equipment
- Heavy bottom pot
Ingredients
- 1 small sugar pie pumpkin (3 lbs) (1.3 kg)
- 1 small carrot, peeled and chopped
- 1 tablespoon unsalted butter
- 1 teaspoon garlic, chopped
- 1 teaspoon ginger, chopped
- 1 onion, small size, chopped
- ½ teaspoon ground black pepper
- salt to taste
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon allspice powder (add more as per taste) (for homemade recipe - refer notes)
- ¼ teaspoon cumin powder
- 5-6 cups vegetable broth
- ½ cup coconut milk or heavy cream
Instructions
- Heat butter in a pan over low heat. Add chopped garlic, ginger, and onion. Sauté on medium heat until the onions turn soft and translucent.1 tablespoon unsalted butter, 1 teaspoon garlic,, 1 teaspoon ginger,, 1 onion,
- Add peeled and chopped pumpkin and carrot pieces. Stir-fry them until you see light brown spots on the pumpkin.1 small sugar pie pumpkin (3 lbs), 1 small carrot,
- Mix in black pepper, salt, red pepper flakes, allspice, and ground cumin. Stir well, then pour in vegetable stock. Cover and cook until the vegetables become soft.½ teaspoon ground black pepper, salt to taste, ¼ teaspoon red pepper flakes (optional), ¼ teaspoon allspice powder (add more as per taste), ¼ teaspoon cumin powder, 5-6 cups vegetable broth
- Remove from the heat. Let it cool down. Strain the soup, reserving the liquid aside. We will use it later. Blend the cooked pumpkin and carrot until smooth.
- Return the puree to the pan along with the reserved liquid. Mix well and bring to a gentle simmer. Add coconut milk and let the soup simmer for 1-2 minutes.½ cup coconut milk or heavy cream
- Taste the soup and adjust salt or pepper if needed. Serve hot, topped with a small cube of butter or fresh cream if desired.
Notes
- I have used homemade allspice powder. It is a blend of 1 tablespoon of ground cinnamon, 1 tablespoon of ground cloves, and 1 tablespoon of ground nutmeg.
- Roast the pumpkin until you see light brown or black spots. That step brings out the best flavor in this soup recipe.
- Use an immersion blender to blend the soup. If you don't have one, let the soup cool slightly, then blend it in batches in a regular blender. Be careful, as hot soup can splash.
- I added homemade allspice powder. If you are adding store-bought, then add as per taste. Start with ¼ teaspoon and adjust as per taste.
- Carrots add a natural sweetness and give the soup a bright orange color. Skip if you do not have it. The soup still tastes great.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
I’ve made this pumpkin soup so many times, and every single bowl is creamy, comforting, and easy to make. You’ll be amazed at how a few simple ingredients can turn into something so delicious and cozy.