Easy Roasted Pumpkin Soup

This is the soup you make when the air smells like leaves and your jacket pockets have a couple questionable granola bar crumbs hiding in there. Easy Roasted Pumpkin Soup is all the cozy without the stress: sweet roasted pie pumpkin blended silky with onions, garlic, and a little apple (team sweet-salty forever), finished with a splash of cream or coconut milk and a maple-cider tang that wakes everything up. It’s mellow, velvety, and somehow feels fancy with exactly zero fussy moves.

My husband calls this “orange hug soup,” which is… a choice, but he’s not wrong. I started making it when our little family was in that chaotic season where 5 p.m. felt like a game show with bad lighting. Now we roast the pumpkin on Sunday, and the whole house smells outrageous. The kid dunks grilled cheese triangles like it’s his job; my husband raids the pepita jar and pretends it’s garnish. We’ve had it for dinner, lunch, and yes, breakfast. No shame. It’s become a ritual, like pulling out the chunky blanket and pretending we’re outdoorsy.

Why You’ll Love This Easy Roasted Pumpkin Soup

– You roast the pumpkin first, which sounds extra but actually does the hard flavor work for you. Caramelized edges = instant depth.
– It’s silky without being heavy. A little cream or coconut milk and boom, restaurant-level texture.
– Budget-friendly, freezer-friendly, weeknight-friendly. Basically: friend material.
– The maple + apple cider vinegar finish makes it taste like you knew what you were doing all along.
– Customizable spice situation: go warm and cozy (cinnamon/nutmeg) or add a tiny smoky kick (smoked paprika). Your soup, your vibe.

How to Make It

Okay, so grab one small sugar/pie pumpkin (about 3 pounds). Slice it in half, scoop the guts (save the seeds if you’re a crunchy little overachiever), and then cut the halves into wedges—faster roast, better browning. Toss the pumpkin with a glug of olive oil, salt, pepper, and throw a peeled, quartered onion, two chopped carrots, and a few whole garlic cloves on the sheet pan too. Roast at 425°F until everything is soft and caramelized—like 35–45 minutes, depending on your oven’s mood.

I add one small chopped apple for the last 15 minutes so it gets soft but not, you know, applesauce-on-your-pan soft. Once the tray looks like fall had a glow-up, scoop the pumpkin flesh off the skin and slide everything into a big pot. Pour in about 4 cups of vegetable or chicken stock. Sprinkle in a pinch of cinnamon, a whisper of nutmeg, and—if you like—a tiny bit of smoked paprika for oomph. Simmer 10 minutes so the flavors mingle like neighbors finally talking at the mailbox.

Now the drama: blend. I use an immersion blender because it’s already in the pot and I’m lazy. Smooth it up, then stir in 1/2 cup coconut milk or heavy cream. Taste. It should be warm and cozy but also bright, so add 1–2 teaspoons apple cider vinegar and 1–2 tablespoons maple syrup until it sings. Salt to taste. If it’s too thick, splash more stock. If it’s too thin, simmer a bit. Top with yogurt, chili oil, or toasted pepitas if you want to feel fancy. Serves 4–6, total time about an hour, most of it hands-off while you pretend you’re cleaning.

Ingredient Notes

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– Sugar/Pie Pumpkin: The small, sweet kind—not your porch pumpkin. Roasts up creamy and rich. Butternut squash totally works if that’s what you’ve got.
– Onion: Roasting it right on the tray makes it sweet and soft. Don’t skip unless you like flat-tasting soup.
– Carrots: Cheap sweetness + color insurance. I once forgot them and missed that subtle earthy backbone.
– Garlic: Roast it in the skins so it doesn’t burn; squeeze the cloves out like little flavor pillows.
– Apple: A small tart-ish one (Honeycrisp, Pink Lady) brings bright sweetness without turning the soup into pie.
– Stock/Broth: Veg or chicken—just make sure it tastes good on its own. Weak broth = meh soup.
– Coconut Milk or Heavy Cream: Either gets you that dreamy texture. Coconut is dairy-free and a bit tropical; cream is classic.
– Maple Syrup: Just a spoon or two to balance the savory. Sugar or honey works in a pinch, but maple is autumn in a bottle.
– Apple Cider Vinegar: Tiny splash to wake it up at the end. Lemon juice also fine.
– Spices (Cinnamon, Nutmeg, Smoked Paprika): Go light; we’re not making pie. The paprika adds a whisper of smoke that’s oddly addictive.
– Olive Oil, Salt & Pepper: Mandatory for roasting and seasoning—don’t be shy with the salt, the pumpkin drinks it up.
– Toppings (Pepitas, Yogurt, Chili Oil, Croutons): Crunch, swirl, heat—pick your fighter.

Recipe Steps

1. Preheat oven to 425°F and line a sheet pan.
2. Halve and deseed a 3 lb sugar pumpkin; cut into wedges and toss with onion, carrot, and garlic, plus olive oil, salt, and pepper.
3. Roast 35–45 minutes, adding chopped apple for the last 15 minutes, until everything is tender and caramelized.
4. Scoop pumpkin flesh off the skins and transfer all roasted veg to a pot; add 4 cups stock and a pinch of cinnamon, nutmeg, and optional smoked paprika.
5. Simmer 10 minutes, then blend until silky; stir in 1/2 cup coconut milk or cream.
6. Season to taste with 1–2 tsp apple cider vinegar, 1–2 tbsp maple syrup, and more salt; adjust thickness with stock as needed and garnish.

What to Serve It With

– Grilled cheese with sharp cheddar and a swipe of Dijon
– Garlic bread or a baguette with salted butter
– Crispy roasted chickpeas or bacon crumbles for crunch
– Simple green salad with lemon vinaigrette
– Cheese toasties with gouda or gruyère if you’re feeling extra

Tips & Mistakes

– Roast hot and don’t crowd the pan—brown edges = flavor.
– If your soup tastes flat, add a pinch more salt and a tiny splash of vinegar before anything else.
– Too sweet? More salt and a squeeze of lemon fixes it fast.
– No immersion blender? Carefully blend in batches in a regular blender with the lid vented and a towel on top.
– If it’s baby-food thick, add stock; if it’s thin, simmer a few minutes uncovered.

Storage Tips

Pop leftovers in an airtight container and refrigerate up to 4 days. It thickens a bit overnight—stir in a splash of water or stock when reheating. Freezes like a champ for 2–3 months; thaw in the fridge and reheat gently. Cold? Honestly… kinda good, like a savory smoothie situation. Breakfast? Go for it. I’ve dunked buttered toast in it at 8 a.m. and felt nothing but pride.

Variations and Substitutions

– Butternut or Kabocha: Swaps 1:1 for pumpkin. Texture stays lush.
– Curry Vibes: Add 1–2 tsp red curry paste or curry powder and use full-fat coconut milk.
– Smoky-Spicy: Stir in chipotle paste or a dash of ancho chili; finish with lime instead of vinegar.
– Dairy-Free: Use coconut milk and skip yogurt topping; swirl tahini if you want creamy without dairy.
– Sweeteners: Maple ↔ honey ↔ brown sugar. Start small and taste.
– Acid: Apple cider vinegar ↔ lemon juice ↔ a tiny splash of sherry vinegar.
– Broth: Veggie ↔ chicken ↔ Better Than Bouillon + water in a pinch.
– Protein Boost: Add white beans before blending or top with shredded rotisserie chicken.

Frequently Asked Questions

Easy Roasted Pumpkin Soup

Creamy, cozy roasted pumpkin soup made with caramelized pumpkin, onion, and garlic, blended with vegetable broth and a touch of cream. Perfect for chilly nights.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 pounds pumpkin, peeled and cubed
• ▢ 1 cups yellow onion, chopped
• ▢ 3 cloves garlic
• ▢ 2 tablespoons olive oil
• ▢ 4 cups vegetable broth
• ▢ 0.5 cups heavy cream use coconut milk for dairy-free
• ▢ 1 tablespoons unsalted butter optional, for extra richness
• ▢ 1 teaspoons fresh thyme leaves, chopped
• ▢ 0.5 teaspoons kosher salt plus more to taste
• ▢ 0.5 teaspoons black pepper
• ▢ 0.25 teaspoons ground nutmeg
• ▢ 0.25 cups toasted pumpkin seeds optional, for serving

Instructions

Preparation Steps

• Preheat oven to 400°F. Line a baking sheet with parchment. Peel and cube the pumpkin into 1-inch pieces. Chop the onion; leave garlic cloves in their skins.
• Toss pumpkin and onion with olive oil, thyme, salt, and pepper. Spread on the baking sheet. Add the unpeeled garlic cloves to the sheet.
• Roast for 25 to 30 minutes, stirring once, until pumpkin is tender and edges are lightly caramelized. Garlic should be soft.
• Transfer roasted pumpkin and onion to a large pot. Squeeze roasted garlic from skins into the pot. Add vegetable broth and nutmeg; bring to a gentle simmer for 5 to 10 minutes.
• Blend the soup until silky using an immersion blender, or carefully in batches in a countertop blender with the lid vented. Return to pot if needed.
• Stir in heavy cream and butter. Warm gently without boiling. Taste and adjust salt and pepper; thin with a splash of broth if you prefer a looser texture.
• Ladle into bowls and garnish with toasted pumpkin seeds and extra thyme if desired. Serve warm.

Notes

For dairy-free, replace heavy cream and butter with 0.5 cup full-fat coconut milk. Use caution when blending hot liquids—vent the lid and blend in batches if needed. Leftovers keep up to 4 days refrigerated or up to 2 months frozen.