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Autumn-Spiced Roasted Pumpkin Soup

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A warm and velvety pumpkin soup infused with autumn spices like cinnamon and nutmeg, finished with cream or coconut milk for a cozy, flavorful bowl perfect for chilly days.

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

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss pumpkin cubes with 1 tablespoon olive oil, salt, pepper, and a pinch of cinnamon. Roast for 30–35 minutes until tender and caramelized.
  3. In a large pot, heat remaining olive oil and sauté onion and garlic until soft and fragrant.
  4. Add roasted pumpkin, broth, cinnamon, nutmeg, and ginger. Bring to a boil, then simmer for 10–15 minutes.
  5. Use an immersion blender to puree the soup until smooth, or blend in batches if using a countertop blender.
  6. Stir in cream or coconut milk and heat through. Adjust seasoning to taste.
  7. Serve warm, garnished with cream, herbs, or roasted pepitas as desired.

Notes

  • Add chopped apple or carrot with the pumpkin for extra sweetness.
  • Include cayenne or chili flakes for heat.
  • Try smoked paprika for a smoky variation.
  • Use coconut milk for a dairy-free option.
  • Top with goat cheese or toasted nuts for texture and richness.

Nutrition

Find it online: https://cookedbymaya.com/autumn-spiced-roasted-pumpkin-soup/