Roasted Pumpkin Soup

Roasted Pumpkin Soup is one of those warm, comforting dishes that feels like a hug in a bowl. Its vibrant color and rich flavors remind me of chilly autumn evenings spent gathered around the dinner table with family. The pumpkin, with its natural sweetness, pairs beautifully with the aromatic herbs and spices, creating a harmony that dances on the palate.

Why you’ll love this recipe

This soup is a true celebration of fall. Each ingredient is chosen not just for flavor but for the cozy, nostalgic experience it brings. Think of the sweet, earthy notes of pumpkin, the bright freshness of carrots, and the gentle kick of garlic—all simmered together to create a comforting elixir. Plus, it’s rich in vitamins and antioxidants, making it as nutritious as it is delicious. There’s something so satisfying about blending roasted veggies into a smooth soup; it’s like transforming the season’s bounty into pure comfort.

And let’s not forget about the coconut milk—add it, and you’ve got an inviting creaminess that elevates the dish to something truly special. A drizzle of maple syrup adds a hint of sweetness, while rosemary acts as the finishing touch, transporting you to a sun-drenched herb garden. Trust me, this soup will become a staple in your home, perfect for a weeknight dinner or even a cozy gathering.

Gather these ingredients

• Pie Pumpkin: The star of the show! You’ll need one pie pumpkin, about 4 cups when peeled and chopped. It’s sweeter and creamier than the larger pumpkins often used for decorating.

• Carrot: One large carrot diced into 1-inch pieces adds a lovely sweetness and depth of flavor. Feel free to try parsnips for a different twist!

• Orange Bell Pepper: This vibrant addition not only offers a pop of color but also a subtle sweetness—about 1.5 cups, chopped.

• Onion: One large onion will lend its warming flavor profile to the soup. Onions are essential for building depth in any dish.

• Extra Virgin Olive Oil: You’ll use this for roasting the veggies and creating a silky texture in the soup. Look for a good-quality oil, about 4 tablespoons in total.

• Maple Syrup: Just 1 tablespoon to bring out the natural sweetness of the pumpkin and balance the flavors. Honey would work as a substitute if you prefer.

• Fresh Rosemary: A must-have here! Three sprigs for roasting and another tablespoon finely chopped for a punch of herbal freshness.

• Garlic: Three cloves, minced, to infuse the soup with aromatic, savory goodness.

• Vegetable Broth: Three cups will add depth and richness. If you’re feeling adventurous, make your own broth—it’s worth the effort!

• Coconut Milk: One cup gives that luscious creaminess that perfectly complements the roasted veggies.

• Kosher Salt and Pepper: To taste, but don’t hold back on the seasoning; it makes all the difference!

Preparing Roasted Pumpkin Soup

Step 1: Prepare Roasted Vegetables

1. Preheat your oven to 425°F (220°C).
2. Toss pumpkin, carrot, bell pepper, and onion with 3 tablespoons of olive oil, salt, and pepper on a large baking sheet.
3. Add rosemary sprigs and spread veggies in a single layer, ensuring they have room to breathe (we want caramelization, not steaming!).
4. Roast for 25 to 30 minutes, flipping halfway through, until everything is tender and slightly charred. You’re going for flavor, so let them get a little crispy!

Step 2: Make the Soup

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute—watch it closely, as garlic can go from perfect to burnt in seconds.
2. Once your veggies are done roasting, scoop them into the pot once the garlic is ready. Allow them to mingle for a few moments—that aroma is heavenly!
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for about 10 minutes to meld the flavors.
4. Stir in the coconut milk, and add the finely chopped rosemary. Blend until smooth (a handheld immersion blender works like magic here!). Taste, and season with salt and pepper as needed. Voila!

Best way to enjoy it

Serve your beautiful soup in warm bowls, and don’t skimp on the garnishes! A drizzle of additional coconut milk on top adds visual appeal and creaminess. You can also sprinkle fresh herbs or crunchy roasted seeds for texture. Pair this comforting soup with a crusty bread or a simple green salad for a delightful, balanced meal. And what about a glass of white wine or apple cider? Now we’re talking!

Storage and reheating tips

Leftovers? Lucky you! This soup keeps beautifully in the fridge for up to 5 days. Just make sure it’s cooled down before transferring it to an airtight container. When it’s time to enjoy another serving, reheat it on the stove until steaming, stirring occasionally. Want to freeze it? Absolutely! Portion it into freezer-safe bags or containers and it’ll keep well for about three months. Thaw overnight in the fridge, and then reheat on the stove. It’s like having a little piece of autumn waiting for you!

Pro chef tips

• Flavor Boost: For added complexity, roast a head of garlic alongside the veggies. The sweet, caramelized garlic will take your soup’s richness over the top.
• Dietary Adjustments: If you’re vegan, you’re already in the clear! You can also swap out coconut milk for almond or oat milk if you’re watching the calories or the fat.
• Herb Variations: Try swapping rosemary for thyme or sage for a completely different vibe. Each herb adds its own personality!

Creative Twists

Feel free to customize this soup to suit your taste! Want a spicy kick? Add a pinch of cayenne or some red pepper flakes. Feeling adventurous? Toss in a chopped apple for an autumn twist; it pairs beautifully with pumpkin. And for those who love toppings, consider crispy bacon or sautéed mushrooms for that extra layer of texture.

Common questions:

1. Can I use canned pumpkin? Absolutely! Just use about 2 cups of canned pumpkin puree. Adjust the broth accordingly for consistency.

2. What other veggies can I add? Sweet potatoes or butternut squash are fantastic additions that will blend beautifully.

3. How long does it take to make? The entire process takes about an hour, including prep and roasting time.

4. Can I make this ahead of time? Yes! It tastes even better the next day after the flavors have settled in.

5. What to pair with the soup? Crusty bread, grilled cheese sandwiches, or a light salad with vinaigrette work wonderfully.

I hope you feel inspired to dive into this recipe! Roasted Pumpkin Soup is like capturing the essence of fall, right in a bowl. Whether you enjoy it solo or share it with loved ones, it’s bound to create a moment worth savoring. So get cooking, and don’t forget to play around with your own flavors. I can’t wait to hear about your experiences in the kitchen—let’s keep the conversation going!

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Roasted Pumpkin Soup

Difficulty: Beginner Prep Time Cook Time Total Time 60 hrs

Cooking Temp: 425  F Servings: 4 Estimated Cost: $ 10 Calories: 250

Best Season: Fall

Description

This roasted pumpkin soup is a warm, delightful blend of pumpkin, carrots, and spices, finished with coconut milk and fresh rosemary, creating a delightful, creamy texture perfect for autumn.

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup

• 1 pie pumpkin peeled and chopped ((about 4 cups))
• 1 large carrot diced ((into 1-inch pieces))
• 1.5 cups orange bell pepper (chopped)
• 1 large onion chopped
• 4 tablespoons extra virgin olive oil (divided)
• 1 tablespoon maple syrup
• 3 sprigs fresh rosemary (plus 1 tablespoon finely chopped)
• 3 cloves garlic (minced)
• 3 cups vegetable broth
• 1 cup coconut milk
• kosher salt (to taste)
• pepper (to taste)

Instructions

Prepare Roasted Vegetables

1. Step 1

   Preheat your oven to 425°F (220°C). Toss pumpkin, carrot, bell pepper, and onion with 3 tablespoons of olive oil, salt, and pepper on a large baking sheet. Add rosemary sprigs and spread veggies in a single layer. Roast for 25 to 30 minutes, flipping halfway through.
   Roast until everything is tender and slightly charred.
   Mark as complete

Make the Soup

1. Step 2

   In a large pot, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Once your veggies are done roasting, scoop them into the pot with the garlic. Pour in the vegetable broth and bring to a boil before reducing heat to simmer.
   Stir in coconut milk and chopped rosemary. Blend until smooth and season with salt and pepper as needed.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 13g20%

Saturated Fat 6g30%

Trans Fat 0g

Cholesterol 0mg

Sodium 800mg34%

Potassium 700mg20%

Total Carbohydrate 33g11%

Dietary Fiber 7g29%

Sugars 6g

Protein 4g8%

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Vitamin A 4000 IU

Vitamin C 15 mg

Calcium 50 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 5 mcg

Thiamin 0.1 mg

Riboflavin 0.2 mg

Niacin 1 mg

Vitamin B6 0.2 mg

Folate 80 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 150 mg

Iodine 0 mcg

Magnesium 30 mg

Zinc 1 mg

Selenium 3 mcg

Copper 0.2 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This soup can be made ahead and tastes even better the next day after the flavors have set.

Keywords: pumpkin soup, roasted pumpkin, fall recipes, comforting soup