Simple Roasted Pumpkin Soup

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This smooth and savory roasted pumpkin soup is the ultimate taste of autumn. Naturally rich and creamy, it’s infused with the deep flavor of roasted pumpkin, then topped with a drizzle of cream and toasted pepitas for the perfect cozy finish.

Pumpkin season is finally here, and that means one thing… it’s time for cozy roasted pumpkin soup! There’s something magical about this time of year when the air turns crisp, leaves start to fall, and the flavors of autumn return. From pumpkin pies and spiced lattes to hearty stews and apple desserts, fall brings back so many comforting favorites we’ve been waiting for all year. But this roasted pumpkin soup might just be the highlight of them all. It’s warm, creamy, and perfectly seasoned. Every spoonful tastes like fall in a bowl, comforting, flavorful, and just what you need on a chilly evening.

Why You’ll Love This Recipe

• Rich and creamy

  • Each spoonful is silky-smooth with a velvety texture that feels like pure comfort.

• Naturally sweet and savory

  • Roasted pumpkin brings out a gentle sweetness that perfectly balances with garlic, onion, and warm spices.

• Simple ingredients

  • Made with wholesome, easy-to-find ingredients. Not to mention, there’s no fancy steps required.

• Perfect for fall

  • It captures all the cozy, comforting flavors of the season in one bowl.

• Make-ahead Friendly

  • Tastes even better the next day and freezes beautifully for later.

• Customizable Toppings

  • Add pepitas, cream, or a drizzle of olive oil to make it your own.

Roasted Pumpkin Soup Ingredients

• Pie pumpkins

• Olive oil

• Yellow onion

• Garlic

• Sea salt

• Vegetable broth

• Cinnamon

• Nutmeg

• Pepper

• Heavy whipping cream

• Honey

• Pepitas

Roasted Pumpkin SOup Directions

Step 1: Roast pumpkin

Half the pumpkin(s) and scoop out the seeds using a spoon. Slice the pumpkin halves in half to make quarters. Place the pumpkin quarters on a baking sheet lined with tinfoil. Using a brush, cover the quarters with olive oil making sure to cover everything. Place the pumpkin quarters cut side down and roast until the pumpkin flesh can be poked through with a fork. Then set the pumpkin aside.

Step 2: Cook vegetables

Add the remaining olive oil to a large pot over medium heat. Add the onion, garlic, and sea salt to the pot cooking it down for about 6-8 minutes.

Step 3: Peel pumpkin skins

While the vegetables are cooking down, use your hands or a fork to peel off the orange skin from the roasted pumpkin quarters.

Step 4: Add pumpkin and spices

Add the roasted pumpkin, cinnamon, nutmeg, and pepper to the pot. Using a wooden spoon, break up the pumpkin into smaller chunks. Add the vegetable broth, bring the soup to a boil and then simmer for 10-15 minutes.

Step 5: Toast pepitas

While the soup is simmering, toast the pepitas in a small pan on low heat. Stir frequently until golden and fragrant. You know they’re done when you hear little popping sounds.

Step 6: Add cream, honey, and blend

Take the soup mixture off of the heat and stir in the heavy whipping cream and honey. Use an immersion blender to blend the soup in the pot until a smooth and velvety consistency is achieved. Alternatively, you can work in batches and blend the soup in a stand blender. Always remember not to fill past the max line in your blender and work in batches if you have to.

Step 7: Taste and adjust

Add more heavy whipping cream for extra creaminess or add more honey for more sweetness.

Step 8: Serve

Ladle your soup into a serving bowl, add a splash of heavy whipping cream and top with the toasted pepitas and fresh cracked black pepper. Optionally serve alongside toasted bread.

Roasted Pumpkin Soup FAQs

Why roast the pumpkin first?

Roasting brings out the pumpkin’s natural sweetness and adds a rich, caramelized depth of flavor that you just can’t get from boiling alone.

Can I use canned pumpkin instead of fresh?

Yes! Canned pumpkin purée works perfectly and saves time. Just make sure to use pure pumpkin and not pumpkin pie filling, which has added sugar and spices.

What toppings go well with roasted pumpkin soup?

Try toasted pepitas (pumpkin seeds), a swirl of cream or coconut milk, croutons, crispy bacon, or a drizzle of olive oil for extra flavor and texture.

How long does roasted pumpkin soup last in the fridge?

Store leftovers in an airtight container in the refrigerator for up to 4–5 days. The flavors actually get even better the next day!

Can I freeze roasted pumpkin soup?

Absolutely! Let the soup cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months and thaw in the fridge overnight before reheating.

What’s the best way to reheat this soup?

Warm it gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or cream to adjust the consistency if needed.

What can I serve with roasted pumpkin soup?

It pairs beautifully with a grilled cheese sandwich, crusty bread, or a light fall salad with apples and walnuts.

Storage, Freezing, and Reheating

Storage:

Store leftover roasted pumpkin soup in an airtight container in the refrigerator for up to 4–5 days. The flavors actually deepen over time, making it even more delicious the next day.

Freezing:

Let the soup cool completely before freezing. Pour it into freezer-safe containers or resealable bags, leaving a little room at the top for expansion. Freeze for up to 3 months. For best results, avoid freezing with cream added—stir it in after reheating for a smoother texture.

Reheating:

Thaw frozen soup overnight in the refrigerator. Warm gently in a pot on the stovetop over medium-low heat, stirring occasionally until heated through. If the soup is too thick, add a splash of broth, water, or cream to reach your desired consistency.

Final Thoughts

This roasted pumpkin soup is everything you love about fall in one cozy bowl. It’s creamy, flavorful, and comforting… the perfect way to warm up on a cool evening. Whether you’re serving it as a starter or enjoying it with crusty bread for dinner, I think it’s sure to become a seasonal favorite for you!

soup, fall soup, soups. pumpkin soup, roasted

Soups

Yield: 8

Author: Rian Mecklenburg

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Simple Roasted Pumpkin Soup

This creamy roasted pumpkin soup is rich, velvety, and full of cozy fall flavor. Made with roasted pumpkin, garlic, and warm spices, it’s the perfect comforting soup for chilly days. It's simple to make and absolutely delicious.

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Ingredients

Roasted Pumpkin Soup

• 2 small pie pumpkins
• 4 tablespoons olive oil, separated
• 1 yellow onion, chopped
• 5-6 cloves garlic, minced
• 3/4 teaspoon sea salt
• 4 cups vegetable broth
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon black pepper
• 1 cup heavy whipping cream
• 2 tablespoons honey
• 1/4 cup pepitas (optional)

Instructions

Roasted Pumpkin Soup

1. Preheat your oven to 425° F. Prepare a sheet tray lined with tinfoil or parchment paper.
2. Half the pumpkins and scoop out the seeds using a spoon. Slice the pumpkin halves in half to make quarters. Transfer the pumpkin quarters to the prepared sheet tray. Using a brush, cover the quarters with 1 tablespoon of olive oil making sure to cover everything. If 1 tablespoon isn't enough, use more olive oil. Place the pumpkin quarters cut side down and transfer to the preheated oven to roast until the pumpkin flesh can be poked through with a fork. About 35-40 minutes. Remove from the oven and set the pumpkin aside.
3. Add the remaining olive oil to a large Dutch oven or large pot over medium heat. Add the onion, garlic, and sea salt to the pot cooking it down for about 6-8 minutes or until the onion is translucent.
4. While the onion and garlic are cooking down, use your hands or a fork to peel off the orange skin from the roasted pumpkin quarters. Be careful, the pumpkins will be hot if you didn't let them cool for long enough.
5. Add the roasted pumpkin, cinnamon, nutmeg, and pepper to the pot. Using a wooden spoon, break up the pumpkin into smaller chunks. Add the vegetable broth and bring the soup to a boil and then simmer for 10-15 minutes.
6. While the soup is simmering, toast the pepitas in a small pan on low heat. Stir frequently until golden and fragrant. You know they’re done when you hear little popping sounds.
7. Take the soup mixture off of the heat and stir in the heavy whipping cream and honey. Use an immersion blender to blend the soup in the pot until a smooth and velvety consistency is achieved. Alternatively, you can work in batches and blend the soup in a stand blender. Always remember not to fill past the max line in your blender and work in batches if you have to.
8. Taste and adjust your soup to how you like it. Add more pepper, add more heavy whipping cream for extra creaminess or add more honey for more sweetness.
9. Ladle your soup into a serving bowl, add a splash of heavy whipping cream and top with the toasted pepitas and fresh cracked black pepper. Optionally serve alongside toasted bread. Enjoy!

Notes

• Ensure that your pumpkin is roasted for long enough, so it is easier to take the skin off of the pumpkin. If you realize that your pumpkin skin isn't coming off very easy, put it back in the oven for a couple more minutes or until you can easily peel the skin off.

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