Most pumpkin soups lean into the creamy, mellow side, but this version takes a different path. I discovered that roasting the pumpkin instead of boiling it enhances its natural sweetness and adds a layer of smoky depth that’s truly addictive. The scent of caramelized pumpkins filling the kitchen is a silent celebration of fall’s bounty.

This soup isn’t just about taste; it’s about reclaiming the humble pumpkin from holiday clichés. Every spoonful is a reminder that simple ingredients, when handled with care, can transform into something extraordinary. Plus, the vibrant orange color is a cheerful boost on cooler days—think of it as edible sunshine.

WHY I LOVE THIS RECIPE?

Enjoys the joyful chaos of easy, no-fuss prep with big flavor payoff.

It connects me to nostalgic fall flavors, warm spices, and cozy kitchen moments.
I pride myself on using minimal ingredients to create something complex-tasting.

This soup is surprisingly forgiving—perfect for lazy weekend cooking.
The smell of roasted pumpkin that fills the house is pure comfort.

AVOID MY DISASTER (You’re Welcome)

FORGOT to stir mid-roast, resulting in burnt edges—scrape and toss for a charred, rich flavor.
DUMPED in too much broth early—adjust with more pumpkin or coconut milk to avoid thinness.
OVER-TORCHED the spices on the stove—add them later after blending for a fresh burst.

FORGOT to remove seeds—seeds fly everywhere but can be toasted separately for a snack.

QUICK FIXES THAT SAVE YOUR DAY

When soup is too thick—splash in hot water or stock, then blend again.

Patch over burnt flavor—add a splash of lemon juice to brighten.
Shield from over-salting—dilute with a splash of coconut milk.
When pumpkin isn’t roasted enough—return to oven for 10 minutes more.
Crack open the pantry—use canned coconut milk for velvety texture, aroma fills the air.

This vegan pumpkin soup is perfect for these early fall days when the air turns crisp and pumpkins are just calling to be roasted. Its bright, satisfying flavor is a gentle reminder to enjoy the simplicity of seasonal ingredients. Plus, it’s quick enough to make on a busy weekday and hearty enough to warm you right through.

As days grow shorter and the kitchen heats up with comforting scents, this soup offers a touch of festive elegance without much fuss. It’s the kind of dish that invites slow sunday afternoons or spontaneous kitchen experiments. Whatever your season, it’s bound to bring a smile, a bit of chaos, and a whole lot of cozy.

Roasted Pumpkin Soup

This roasted pumpkin soup involves baking pumpkin halves until caramelized, then blending the softened flesh into a smooth, velvety puree. The process highlights the pumpkin's natural sweetness and smoky flavor, resulting in a bright orange, creamy soup with a hearty texture.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4

Course: Main Course

Cuisine: Fall, Vegan

Calories: 150

Ingredients Equipment Method

Ingredients

1 large pumpkin preferably sugar or pie pumpkin
2 tablespoons olive oil for roasting
1 small onion finely chopped
3 cups vegetable broth can substitute with water or coconut milk
1 can coconut milk optional for creaminess
to taste salt and pepper
1 teaspoon ground cinnamon optional warming spice

Equipment

Baking sheet
Blender

Method

Preheat your oven to 400°F (200°C). Cut the pumpkin in half, remove seeds (which can be toasted separately), and brush the flesh with olive oil. Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast for about 45 minutes until the pumpkin is deeply caramelized and easily pierced with a fork.

Remove the pumpkin from the oven and let it cool slightly until it's safe to handle. Scoop out the tender flesh into a bowl, discarding the skins. The flesh should be soft, sweet, and fragrant with caramelized notes.
Heat a large pot over medium heat and add a splash of oil. Sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes, filling your kitchen with a comforting aroma.
Add the roasted pumpkin flesh to the pot and stir to combine with the onions, cooking for another 2-3 minutes to meld the flavors.

Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for about 10 minutes, allowing the flavors to deepen.
Use an immersion blender or transfer the soup to a blender, then purée until smooth and velvety. Be careful when blending hot liquids—blend in batches if necessary.
Return the blended soup to the pot and stir in the coconut milk for added creaminess. Season with salt, pepper, and a pinch of cinnamon for warmth. Warm through for another 5 minutes, adjusting seasoning to taste.

Serve the warm soup in bowls, garnished with a drizzle of extra coconut milk or a sprinkle of toasted pumpkin seeds if desired. The soup should be smooth, vibrant orange, and fragrant, ready to enjoy.

Once you get into the rhythm of roasting and blending, this soup becomes a staple in your fall rotation. The velvety texture and layered flavor make every spoonful a small celebration of autumn showiness. It’s a reminder that the simplest ingredients can surprise you when treated with a little patience and a lot of love.

There’s joy in the process—watching pumpkin glow orange in the oven and smelling those sweet caramel notes. This recipe is more than comfort food; it’s a small act of seasonal magic, crafted in your own kitchen. And honestly, that’s what makes cooking so endlessly rewarding, no matter how many disasters or triumphs come with it.

Anjali Arora

Hi, I’m Anjali Arora — the curious heart behind Feast Chase.

To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.