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The Most Amazing Roasted Pumpkin Soup Ever

Roasted Pumpkin Soup

Fall is right around the corner and I am so excited about that. In honor of fall quickly approaching, I want to introduce everyone to one of my favorite recipe. Roasted Pumpkin Soup is the perfect soup for a chilly fall day.

Relish the wholesome, comforting delight of our Healthy Roasted Pumpkin Soup. Its velvety texture carries the sweet, caramel notes of roasted pumpkin, paired beautifully with an aromatic medley of spices. Low in calories yet rich in nutrients, this soup embraces the essence of autumn, offering a heartwarming experience in every spoonful.

Roasted Pumpkin Soup in white bowl

If you are craving soup and want something warm and delicious for dinner, this recipe is for you!

Roasted Pumpkin Soup 

If you have never tried Pumpkin Soup, then now is your chance. When I first started learning how to cook with pumpkin, I wasn’t sure about it.

However, pumpkins are good for a lot more than carving. This soup has so much flavor, your family will be asking for it at least once a week. Even for non-soup loving families, this is a soup worth trying and putting into your dinner rotations. 

Roasted Pumpkin Soup FAQs

Q: Can I use canned pumpkin puree instead of fresh pumpkin?

A: Although fresh pumpkin is recommended for its vibrant flavor and added health benefits, canned pumpkin puree can be a convenient substitute if fresh pumpkins are unavailable.

Q: What kind of spices should I use?

A: Classic spices such as garlic, thyme, and sage work well. A pinch of nutmeg can also enhance the warm flavors.

Tips and Tricks

  1. Roast the pumpkin well for a rich, caramelized flavor.
  2. Add spices during sautéing to unlock their full aromatic potential.
  3. Puree the soup thoroughly for a velvety, luxurious texture.
  4. Adjust the consistency with stock or water as per your liking.

Roasted Pumpkin Soup in white bowl

The first time I tried pumpkin soup, I was in at a really fancy restaurant for an event. Pumpkin soup was one of the (many appetizers) and although I had never had it before I was super open to trying it because it simply looked amazing (and no other dish had disappointed me). 


  1. Thai Roasted Pumpkin Soup: Add coconut milk and a dash of red curry paste for a Thai twist.
  2. Spiced Roasted Pumpkin Soup: Use garam masala or cumin for an Indian-inspired variant.

Where to Serve

This roasted pumpkin soup can be served as a warming starter to a dinner party or as a light main course for lunch. It also pairs well with crusty bread or a fresh salad.


Store the soup in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months; simply defrost and reheat gently on the stove.

Roasted Pumpkin Soup in white bowl

It was perfect. I didn’t know pumpkin could be so savory and amazing. I wanted to ask for a second bowl, but I decided to have a bit of decorum and pretend I was full. 🙂

Common Problems and How to Avoid Them

Problem: The soup is too thin.

Solution: If your soup is too thin, let it simmer for longer, allowing it to reduce and thicken. Remember to stir occasionally to prevent it from sticking.

Problem: The soup is lacking in flavor.

Solution: Season it well. The right amount of salt and spices can make a huge difference. You can also use a good-quality vegetable or chicken stock for added flavor.

Tips for Making this Recipe with Kids

  1. Let the kids help with washing the vegetables and tearing the herbs.
  2. Teach them about kitchen safety while using blenders and hot stovetops.
  3. Allow them to sprinkle toppings and seasonings under your guidance.

Ingredients for Pumpkin Soup 

Roasted Pumpkin Soup Ingredients

Deciding to make this soup is a good idea, but you may be wondering what’s inside of it. Well, this has the best ingredients ever! You can check out the recipe card for a full list, but I am going to talk about the main ingredients for a second. 

Peeled and Diced Pumpkin – If you have never peeled and diced pumpkin, now is your chance. You are going to love the complete flavor that pumpkin has to offer! After I tried pumpkin soup, I went on to try many other pumpkin recipes. So good! 

Roasted Pumpkin Soup ingredients in a bowl

Coconut Milk – If you’re new to the coconut milk scene, you need to give it a try. If you have milk allergies or are watching your calories, you may find this is a better and healthier alternative than traditional milk.  I usually use coconut milk to make my world famous Jamaican Rice and Peas, so I was already super familiar with this ingredient.

Vegetable Stock – You can make your own vegetable stock for this meal or you can buy some from the store. This is a great way to get veggies and nutrition to your family that they need. 

Roasted Pumpkin Soup ingredients and spices in a bowl

The next time you are craving something fall-themed, I hope you give this Roasted Pumpkin Soup a try. It’s thick and perfect for fall. 

Topping Options

  1. Toasted Pumpkin Seeds: Add a satisfying crunch and extra pumpkin flavor.
  2. Croutons: For a delightful contrast of texture.
  3. Fresh Herbs: A sprinkle of fresh parsley or chives can add a pop of color and flavor.
  4. A Drizzle of Cream: For a touch of indulgence.

Why This Recipe Works

This recipe offers a comforting, rich, and healthy meal option that perfectly encapsulates the flavors of fall. It pairs the sweetness of roasted pumpkin with a delicate blend of spices and a luxuriously smooth texture. It’s not only a delightful sensory experience but also a versatile dish that can be served as a starter or a main, making it a favorite across various dining situations.

What are some other yummy pumpkin recipes to try?

If you are looking for some more fun pumpkin recipes be sure to try these too! 50 Healthy Pumpkin Recipes You Need In Your Life

Roasted Pumpkin Soup in white bowl
Yield: 2-4 servings

The Most Amazing Pumpkin Soup Ever

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Looking for a delicious soup that the whole family will love? Look no further! This roasted pumpkin soup is a perfect choice for cooler fall evenings.


  • 2 and 1/4 cups - Peeled and diced pumpkin
  • 1 Onion
  • 1 tbsp - Olive oil
  • ½ tsp - Cumin powder
  • ½ tsp - Coriander powder
  • ¼ tsp - Crushed black pepper
  • 1 tsp - Salt
  • 1 tsp - Sugar
  • 4 cups - Water or vegetable stock
  • ¼ cup - Cream or Coconut milk


  1. Take the diced pumpkin and quartered onion into a bowl.
  2. Add the olive oil, cumin, coriander, black pepper and salt into the bowl and toss until it is evenly mixed. 
  3. Place the pumpkin and onions into a baking tray and bake in a preheated oven at 180degrees Celsius for around 20-30 minutes until the pumpkin starts to darken.
  4. Take the tray out of the oven and let it cool slightly. 
  5. Now add the roasted pumpkin and onion into a food processor or blender jar with 1 cup water.
  6. Process it until it is smooth.
  7. Take it out in a pan and add the remaining water or stock into the pan.
  8. Let it simmer on low flame for about 10-15mins.
  9. Add in the cream or coconut milk and let it simmer for few more minutes. 
  10. Serve it warm.

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Before you go, check out these great posts!

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