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Autumn-Spiced Roasted Pumpkin Soup

Autumn-Spiced Roasted Pumpkin Soup

This soul-warming soup blends roasted pumpkin with aromatic fall spices and creamy coconut milk to create the ultimate cozy dish. Perfect for Thanksgiving or any chilly evening.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium pumpkin sugar or white pumpkin, peeled and cut into wedges
  • 2 tbsp olive oil divided for roasting and sautéing
  • 1 onion chopped
  • 2 cloves garlic minced
  • 3 cups vegetable broth or chicken broth
  • 1 cup coconut milk or heavy cream
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • salt and black pepper to taste
Optional Toppings
  • toasted pumpkin seeds
  • Greek yogurt drizzle or roasted chickpeas

Equipment

  • Oven
  • Large Pot
  • Blender
  • Knife
  • Baking Tray

Method
 

  1. Preheat the oven to 400°F (200°C). Cut the pumpkin into wedges, drizzle with olive oil, sprinkle with salt, and roast for 35–40 minutes until caramelized and tender.
  2. In a large pot, heat olive oil. Sauté chopped onion and minced garlic until fragrant and translucent.
  3. Scoop the roasted pumpkin into the pot. Add broth and stir well. Blend until smooth and creamy.
  4. Stir in coconut milk or cream. Add cinnamon, nutmeg, and ginger. Simmer for 5–10 minutes until warmed through.
  5. Serve hot, garnished with pumpkin seeds, yogurt drizzle, or roasted chickpeas as desired.

Notes

You can easily make this soup ahead of time, refrigerate for 4 days, or freeze for up to 3 months. Use white pumpkin for a milder flavor or spice it up with chili flakes for a kick!