Name: Autumn-Spiced Roasted Pumpkin Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 cups fresh pumpkin, peeled and cubed (or 2 cups canned pumpkin); 2 tablespoons olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 3 cups vegetable or chicken broth; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger (optional); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup heavy cream or coconut milk; Optional: fresh thyme, roasted pepitas, crusty bread for serving

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This Autumn-Spiced Roasted Pumpkin Soup is a cozy, velvety dish that captures everything I love about fall. With roasted pumpkin, warm spices, and a creamy finish, it’s the perfect bowl of comfort for chilly days. Whether I’m serving it as a starter or making it the star of the meal, this soup brings rich flavor and seasonal charm to the table.

Why You’ll Love This Recipe

I love how this soup layers flavors—sweet roasted pumpkin, hints of cinnamon and nutmeg, and a touch of garlic all come together in a smooth, aromatic blend. Roasting the pumpkin deepens its natural sweetness, and with a splash of cream or coconut milk, the result is luxuriously silky. It’s a nourishing, simple recipe that feels both wholesome and indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh pumpkin, peeled and cubed (or canned pumpkin for convenience)
Olive oil
Onion, chopped
Garlic cloves, minced
Vegetable or chicken broth
Ground cinnamon
Ground nutmeg
Ground ginger (optional)
Salt
Black pepper
Heavy cream or coconut milk (for creaminess)
Optional: fresh thyme, roasted pepitas, or crusty bread for serving

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I toss the pumpkin cubes with olive oil, salt, pepper, and a pinch of cinnamon, then roast them for about 30–35 minutes until they’re tender and caramelized on the edges.
While the pumpkin roasts, I sauté chopped onion and garlic in a large pot until soft and fragrant.
I add the roasted pumpkin to the pot, along with the broth and the rest of the spices. I bring everything to a boil, then reduce the heat and let it simmer for about 10–15 minutes to blend the flavors.
Using an immersion blender, I puree the soup directly in the pot until smooth. If I’m using a countertop blender, I let the soup cool slightly before blending in batches.
I stir in the cream or coconut milk and warm the soup through. I taste and adjust the seasoning before serving.
I ladle the soup into bowls and garnish with a swirl of cream, fresh herbs, or roasted pepitas.

Servings and timing

This recipe serves about 4 people. It takes around 15 minutes to prep, 35 minutes to roast the pumpkin, and another 20 minutes to cook and blend. Total time: approximately 1 hour and 10 minutes.

Variations

I sometimes add a chopped apple or carrot during roasting for added sweetness.
A pinch of cayenne or chili flakes gives it a gentle heat.
For a smoky twist, I add a dash of smoked paprika.
I switch between heavy cream and coconut milk depending on whether I want a dairy-free version.
I sometimes top it with crumbled goat cheese or toasted nuts for extra texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove over medium heat, stirring occasionally. It can also be microwaved in short bursts. This soup freezes well, too—I let it cool completely and freeze it in individual portions for up to 2 months.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, when I’m short on time, I use canned pumpkin. I just skip the roasting step and sauté the onion and garlic before adding the canned pumpkin and broth.

What kind of pumpkin should I use?

I prefer sugar pumpkins or pie pumpkins—they’re sweeter and more flavorful than large carving pumpkins. Butternut squash is also a great alternative.

Can I make this soup vegan?

Absolutely. I use vegetable broth and swap heavy cream with coconut milk or any plant-based alternative for a fully vegan version.

How do I make the soup thicker?

I reduce the broth slightly or simmer the soup longer after blending. Adding a small potato to the roasting tray also helps thicken the soup naturally.

What can I serve with this soup?

I like pairing it with crusty bread, grilled cheese, or a fall salad. It also works beautifully as a starter for holiday meals.

Conclusion

This Autumn-Spiced Roasted Pumpkin Soup is everything I want in a seasonal comfort dish—warm, flavorful, and deeply satisfying. Whether I’m curled up on the couch or hosting a cozy dinner, it’s a reliable favorite that brings the best of autumn into every spoonful.