Easy Roasted Pumpkin Soup Recipe – Cozy, Creamy, and Delicious

This easy roasted pumpkin soup recipe is pure cozy comfort in a bowl. Imagine roasted chunks of pumpkin caramelized to perfection, then blended into a creamy, golden soup that tastes like autumn wrapped in a blanket. Whether you’re meal-prepping for a busy week or just craving something soothing after work, this roasted pumpkin soup delivers warmth, flavor, and just the right hint of spice. And the best part? You can have it on the table in about an hour — perfect for those “I need dinner fast” nights that still deserve a homemade touch.

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What is Roasted Pumpkin Soup?

Roasted pumpkin soup is a silky, flavorful soup made by roasting fresh pumpkin until it’s tender and caramelized, then blending it with broth, cream, and warm spices like cinnamon and nutmeg. The roasting process deepens the pumpkin’s natural sweetness, creating a velvety texture and rich flavor that store-bought canned soups just can’t match. This easy roasted pumpkin soup recipe is a fall favorite, especially when pumpkins are fresh and plentiful. It’s cozy, nourishing, and surprisingly simple — the kind of dish that makes your kitchen smell amazing and your soul feel full.

Reasons to Try Easy Roasted Pumpkin Soup Recipe

If you’ve been scrolling for the perfect fall soup, stop right here. This easy roasted pumpkin soup recipe checks every box: simple ingredients, minimal prep, and big payoff. It’s a family-friendly dish that even picky eaters can’t resist — smooth, rich, and just slightly sweet. It’s also versatile: you can make it vegetarian, vegan, or amp it up with crispy bacon or roasted seeds for texture. Bonus? It reheats beautifully, making it great for meal prep. Compared to canned or store-bought soups, the flavor of roasted pumpkin just hits different — deeper, fresher, and oh-so comforting.

Ingredients Needed to Make Easy Roasted Pumpkin Soup Recipe

• 1 small pumpkin (about 2 pounds), peeled, seeded, and cut into chunks
• 2 tablespoons olive oil (for roasting)
• 3 whole garlic cloves, unpeeled
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 4 cups vegetable or chicken broth
• ½ cup heavy cream (or coconut cream for a dairy-free version)
• Salt and pepper to taste

Equipment:
Baking sheet, blender or immersion blender, and a large pot.

Instructions to Make Easy Roasted Pumpkin Soup Recipe

Alright, let’s roll up those sleeves — this easy roasted pumpkin soup recipe is simple, but it’s all about timing, texture, and coaxing that natural pumpkin sweetness into something silky and spoon-worthy. Here’s your step-by-step guide to achieving that dreamy, creamy bowl of fall comfort.

Step 1: Prep the Pumpkin and Garlic for Roasting

First things first — preheat your oven to 400°F (200°C). While it warms up, grab your pumpkin. You’ll want to use a small sugar pumpkin (around 2 pounds). These are sweeter and smoother than carving pumpkins, which tend to be stringy.

Peel the pumpkin using a sturdy vegetable peeler, then slice it open and scoop out the seeds with a spoon. (Pro tip: don’t toss those seeds — you can roast them later for a crunchy topping!) Cut the pumpkin into even chunks, about 1 to 1½ inches thick. This helps them roast evenly without burning on the edges.

Next, toss the pumpkin chunks and three whole garlic cloves (unpeeled) onto a baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle a pinch of salt and pepper. Use your hands or a spatula to coat everything evenly. The olive oil not only helps with caramelization but also adds a smooth richness to the final soup.

Slide the tray into your preheated oven and roast for about 40 minutes, or until the pumpkin is tender and the edges are golden brown. You’ll know it’s perfect when your kitchen smells like cozy autumn heaven. The garlic should be soft and lightly browned — that’s flavor gold right there.

If you love roasted veggies (and who doesn’t?), you’ll also enjoy my Roasted Acorn Squash Soup — another velvety fall favorite that pairs beautifully with crusty bread.

Step 2: Build the Soup Base

Once your pumpkin is roasted to perfection, remove it from the oven and let it cool slightly — just enough so you can handle the garlic without doing the hot potato dance. Gently squeeze the roasted garlic from its skins and set aside.

In a large pot, add the roasted pumpkin chunks and the peeled garlic. Sprinkle in 1 teaspoon of ground cinnamon and ½ teaspoon of nutmeg. These spices add that warm, cozy flavor that screams fall.

Pour in 4 cups of vegetable or chicken broth — whichever you prefer. Vegetable broth keeps it vegetarian-friendly, while chicken broth adds a little extra savory depth. Stir everything together and bring it to a gentle simmer over medium heat. Let it bubble softly for 10 minutes so the flavors mingle and deepen.

Want to make this soup even more luxurious? Try a splash of white wine right before adding the broth — it adds a subtle tang that balances the pumpkin’s sweetness.

For a lighter yet equally comforting variation, you might also love my Creamy Vegan Pumpkin Wild Rice Soup. It’s plant-based, wholesome, and totally cozy.

Step 3: Blend Until Velvety Smooth

Now it’s time to transform that roasted magic into a creamy masterpiece. You can use an immersion blender right in the pot, which saves you from extra dishes, or transfer the soup in batches to a stand blender if you want a super smooth finish.

If you’re using a stand blender, work in small batches and leave the lid slightly ajar (or remove the small cap and cover with a towel) to let steam escape. Hot soup and sealed blenders don’t mix — unless you like kitchen explosions. Blend each batch until smooth, then return everything to the pot.

At this point, your easy roasted pumpkin soup should be thick, silky, and beautifully golden-orange. If it’s too thick, add a bit more broth until you reach your ideal consistency.

Step 4: Stir in the Creamy Goodness

Once everything’s blended and smooth, stir in ½ cup of heavy cream for that luscious, velvety texture. If you’re dairy-free, coconut cream works beautifully — it adds a subtle sweetness that pairs perfectly with pumpkin.

Taste your soup and adjust the seasoning. Add more salt or pepper as needed, or even a touch more nutmeg if you want to boost that cozy fall aroma.

Let it simmer over low heat for another 5 minutes, just to warm through and thicken slightly.

Step 5: Serve and Garnish Like a Pro

Now for the fun part — serving! Ladle your warm soup into bowls. Top each one with a drizzle of olive oil or a swirl of cream for that restaurant-style finish. Sprinkle a pinch of smoked paprika, fresh sage, or roasted pumpkin seeds for extra flair and texture.

Serve alongside a thick slice of toasted sourdough or a melty sandwich like my Cheddar Garlic Herb Potato Soup — they’re a match made in cozy heaven.

And there you have it: a step-by-step easy roasted pumpkin soup recipe that’s creamy, rich, and bursting with fall flavor. Perfect for busy weeknights, lazy Sundays, or impressing guests with something that tastes like you spent hours in the kitchen (when really, you didn’t).

Step 6 (Optional): Storing and Reheating

If you’re lucky enough to have leftovers, let the soup cool completely before storing it in an airtight container. It’ll keep in the fridge for up to 4 days, or freeze beautifully for up to 3 months. When reheating, warm it gently over low heat and add a splash of broth or cream if it thickens too much.

For meal prep lovers, this soup is a winner — one pot, easy cleanup, and it tastes even better the next day when the flavors have had time to deepen.

Pro Tip: If you’re into creative fall recipes, you’ll love my Pumpkin Sage Bisque — it’s a more elegant spin on this classic.

Key Tips for Making Easy Roasted Pumpkin Soup Recipe

• Choose the right pumpkin: Sugar pumpkins or pie pumpkins work best — not the giant carving kind.
• Roast, don’t boil: Roasting caramelizes the sugars and gives you a much deeper flavor.
• Don’t rush the blending: Puree until it’s absolutely smooth; texture is everything.
• Add-ins are your friend: Try topping with roasted pumpkin seeds, croutons, or a swirl of Greek yogurt.
• Make it your own: Substitute half the pumpkin with butternut squash for a slightly sweeter version.

Storage and Reheating Tips for Easy Roasted Pumpkin Soup Recipe

Store leftover soup in an airtight container in the fridge for up to 4 days. To reheat, warm it over low heat on the stove, adding a splash of broth or cream if it’s thickened too much. You can also freeze it for up to 3 months — just skip the cream until you reheat it to keep the texture silky. Thaw in the fridge overnight and reheat slowly to preserve that creamy consistency.

FAQs

Can I use canned pumpkin instead of fresh?
Yes, but roasted fresh pumpkin gives a richer, deeper flavor.

Is this soup vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth.

Can I make it dairy-free?
Yes — replace heavy cream with coconut milk or cashew cream.

What’s the best pumpkin for soup?
Sugar pumpkins or pie pumpkins are your best bet — they’re sweet, tender, and perfect for blending.

Can I add other veggies?
Sure! Try adding roasted carrots or sweet potatoes for extra depth.

Final Thoughts

This easy roasted pumpkin soup recipe is everything you want in a fall meal: creamy, comforting, and simple enough for weeknights. It’s one of those recipes that looks fancy but takes minimal effort — perfect for when you want to impress without breaking a sweat. So grab that pumpkin, fire up the oven, and let your kitchen fill with the scent of autumn.

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