Autumn is my favorite time of year; I just love the crisp air, the vibrant colors, and the cozy feeling of being indoors with my family. One of our favorite traditions is making pumpkin soup together, and I’ve perfected a recipe that I think you’ll absolutely adore: Autumn-Spiced Roasted Pumpkin Soup. This soup is a quick and easy way to enjoy the flavors of fall, and the blend of cinnamon, nutmeg, and cloves adds a warm, comforting touch. The best part? It’s ready in about 60 minutes, including roasting time!
Table of contents
Table of Contents
Why You’ll Love This Autumn-Spiced Roasted Pumpkin Soup
This isn’t just any pumpkin soup; it’s a celebration of fall flavors in a bowl, much like our Ultimate Chicken Pot Pie Soup Recipe. Here’s why I think you’ll love my version:
- Quick Roasting Method: Roasting the pumpkin brings out its natural sweetness, and my method cuts down on roasting time without sacrificing flavor.
- Perfect Balance of Spices: I’ve carefully selected the perfect blend of autumn spices to complement the pumpkin, creating a warm and comforting flavor profile.
- Creamy Texture: A touch of coconut milk or cream adds a luxurious creaminess that will make you want to savor every spoonful.
- Family-Friendly Flavor: Even picky eaters will enjoy this soup, thanks to its subtle sweetness and comforting spices.
What You’ll Need to Make Autumn-Spiced Roasted Pumpkin Soup
Here’s everything you’ll need to whip up a batch of this delicious soup. I always have most of these ingredients in my pantry, which makes it even easier to get started!
- 4 tablespoons olive oil, divided
- One 4-pound sugar pie pumpkin
- 1 large yellow onion, chopped
- 4 large or 6 medium garlic cloves, pressed or minced
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon cloves
- Tiny dash of cayenne pepper (optional, if you like spice)
- Freshly ground black pepper
- 4 cups (32 ounces) vegetable broth
- ½ cup full fat coconut milk or heavy cream
- 2 tablespoons maple syrup or honey
- ¼ cup pepitas (green pumpkin seeds)
Amazing Autumn-Spiced Roasted Pumpkin Soup
Ingredients
Equipment
Method
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds (you can roast the seeds if you’d like—see note—but you won’t need them for this recipe).
- Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
- Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
- Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
- While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.
- Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot. I prefer to use my stand blender, which yields the creamiest results—working in batches, transfer the contents of the pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.
- Taste and adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk for extra creaminess/milder flavor, or maple syrup to make it a little sweeter).
- Ladle the soup into individual bowls. Sprinkle pepitas over the soup and serve. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.
Notes
How to Make Autumn-Spiced Roasted Pumpkin Soup: Step-by-Step
Follow these simple steps, and you’ll have a pot of comforting pumpkin soup in no time! I’ve included some process shots to guide you along the way.
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds (you can roast the seeds if you’d like—see note—but you won’t need them for this recipe).
- Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
- Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
- Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
- While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.
- Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot. I prefer to use my stand blender, which yields the creamiest results—working in batches, transfer the contents of the pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.
- Taste and adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk for extra creaminess/milder flavor, or maple syrup to make it a little sweeter).
- Ladle the soup into individual bowls. Sprinkle pepitas over the soup and serve. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.
Tips for the Best Autumn-Spiced Roasted Pumpkin Soup
Here are a few tips I’ve learned over the years to help you make the most delicious pumpkin soup:
- Don’t over-roast the pumpkin, or it will become too dry. You want it to be tender and easily pierced with a fork.
- Use an immersion blender for a quicker, easier cleanup. Just be careful when blending hot liquids!
- Adjust seasoning to taste; don’t be afraid to experiment with the spices. I sometimes add a pinch more cinnamon or a dash of ginger for extra warmth.
Ingredient Substitutions & Variations
Sometimes, you might not have all the ingredients on hand, or you might want to try a different variation. Here are some substitutions and variations that I’ve found work well:
| Ingredient | Substitution | Impact on Flavor/Texture |
|---|---|---|
| Sugar Pie Pumpkin | Butternut Squash, Acorn Squash | Butternut squash is sweeter, acorn squash is less sweet. Adjust spices accordingly. |
| Coconut Milk/Cream | Cashew Cream (vegan), Half-and-Half | Cashew cream offers a vegan alternative with similar richness. Half-and-half will be less rich than heavy cream. |
| Maple Syrup/Honey | Brown Sugar, Agave | Brown sugar adds a molasses-like flavor. Agave is sweeter than honey, so use less. |
| Vegetable Broth | Chicken Broth | Chicken broth will add more richness and depth of flavor, but it is not vegetarian. |
| Pepitas | Toasted Walnuts, Croutons | Adds crunch and a nutty flavor. Walnuts offer a similar profile. Croutons provide a savory crunch but alter the flavor profile significantly. |
Common Mistakes to Avoid
Even with a simple recipe, it’s easy to make a few common mistakes. Here’s what to watch out for:
- Over-roasting the pumpkin: This can make it too dry and difficult to blend. Keep an eye on it while it’s in the oven.
- Burning the garlic: Burnt garlic will make the soup bitter. Make sure to cook the garlic over medium heat and stir it frequently.
- Not blending carefully: Blending hot liquids can be dangerous. Make sure to vent your blender and use a kitchen towel to protect your hand.
- Forgetting to season: Taste and adjust the seasoning throughout the cooking process. A little extra salt or pepper can make a big difference.
Serving Suggestions for Autumn-Spiced Roasted Pumpkin Soup
This soup is delicious on its own, but it’s even better with the right accompaniments. I love serving it with a crusty bread, like sourdough or baguette, for dipping. It’s also fantastic with a grilled cheese sandwich on the side, especially one made with sharp cheddar or Gruyère. For a lighter meal, try pairing it with a simple salad of mixed greens and a vinaigrette. If you’re looking for more delicious lunch ideas, we have a wide selection. This soup is also a wonderful appetizer for Thanksgiving! For other comforting and hearty meal options, try our Ultimate Hearty Chili with Lentils and Ground Beef.
Storage Instructions for Autumn-Spiced Roasted Pumpkin Soup
To store leftover soup, let it cool completely and then transfer it to an airtight container. Store it in the refrigerator for up to 4 days. For longer storage, you can freeze the soup for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave.
Adjusting the Spice Level
If you like a little more heat, add a pinch more cayenne pepper. If you prefer a sweeter soup, add a drizzle of honey or maple syrup. Remember, you can always add more spice or sweetness, but you can’t take it away!
Frequently Asked Questions
Can I use a different type of pumpkin? What are the best pumpkins for soup?
Yes, you can! Besides sugar pie pumpkins, butternut squash and acorn squash are great options. Butternut squash will give you a sweeter soup, while acorn squash is less sweet.
How do I know when the pumpkin is roasted enough?
The pumpkin is ready when the flesh is easily pierced through with a fork. It should be tender and slightly caramelized.
Can I make this soup ahead of time? How far in advance?
Yes, you can make this soup a day or two in advance. The flavors will actually meld together even more, making it even more delicious!
How long does the soup last in the refrigerator?
The soup will last for up to 4 days in the refrigerator.
Can I freeze this soup? How do I reheat it?
Yes, you can freeze this soup for up to 3 months. Thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave.
What kind of bread pairs well with this soup?
Sourdough, baguette, and crusty artisan bread are all great choices.
Can I make this in a slow cooker or Instant Pot?
Yes, you can! For a slow cooker, cook on low for 6-8 hours. For an Instant Pot, cook on high pressure for 15 minutes, then let the pressure release naturally.
What spices go well with pumpkin soup?
Cinnamon, nutmeg, cloves, ginger, and a pinch of cayenne pepper all complement pumpkin beautifully.
How do you make pumpkin soup thicker?
You can add a tablespoon of flour or cornstarch to the soup while it’s simmering. You can also blend in a cooked potato for a natural thickening agent.
Is pumpkin soup healthy?
Yes, pumpkin soup is a healthy and nutritious meal. It’s packed with vitamins, minerals, and antioxidants
What can I add to pumpkin soup to make it taste better?
A dollop of sour cream or Greek yogurt, a sprinkle of toasted pepitas, or a drizzle of olive oil can all enhance the flavor of pumpkin soup.
Enjoying This Autumn-Spiced Roasted Pumpkin Soup?
I hope you love this recipe as much as my family and I do! If you try it, please leave a comment below and let me know how it turned out. I’d also love to hear about any variations or substitutions you made. And if you’re feeling extra generous, please rate the recipe! Happy cooking!
