Name: Autumn-Spiced Roasted Pumpkin Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Comfort Food
Ingredients: 1 Hokkaido pumpkin; 1 potato; 3 carrots; 2 red onions; 1 head garlic (whole, top cut off); Small piece of ginger; 1 can coconut milk; 400 ml vegetable broth; 3 tbsp olive oil; Salt to taste; Pepper to taste; Coriander to taste; Chili flakes to taste

If you’re craving a bowl of comfort that wraps you in the warm, rich flavors of the season, the Autumn-Spiced Roasted Pumpkin Soup Recipe is exactly what you need. This soup combines roasted Hokkaido pumpkin with sweet carrots, gentle garlic, and lush red onions, all blended with creamy coconut milk and savory vegetable broth. The touch of warming spices like ginger, cumin, and chili flakes brings a cozy, slightly spicy depth that perfectly celebrates fall’s bounty. It’s naturally dairy-free, easy to prepare, and so satisfying, making it your new favorite way to enjoy autumn in a bowl.

Ingredients You’ll Need

The image shows several raw vegetables arranged on a baking tray with a white marbled surface beneath. There are six thick slices of bright orange pumpkin arranged in two rows, showing smooth, firm texture and curved shapes. Next to the pumpkin, an equal number of small, peeled orange carrots are lined up, showing a firm and slightly shiny surface. Above the pumpkin and carrots, there are four halved red onions with visible white inner rings, and a small whole bulb of garlic with white skin. Next to the onions and garlic, there are cubed pieces of pale yellow potatoes scattered lightly. The vegetables have a light coating of oil that gives a slight shine to their surfaces. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is key to nailing this soup’s deep flavor and silky texture. Each component plays a crucial role, from the earthy pumpkin base to the aromatic spices that lend that signature autumnal warmth.

Hokkaido pumpkin: A sweet, dense pumpkin perfect for roasting and blending into a creamy puree.
Olive oil: Enhances roasting by caramelizing vegetables and adding smooth richness.
Potato: Adds natural creaminess and body to the soup without dairy.
Head of garlic: Roasted for a mellow, sweet garlic flavor that deepens the soup’s complexity.
Carrots: Contribute subtle sweetness and vivid color.
Red onions: Provide gentle sharpness and a hint of earthiness once roasted.
Ginger: Introduces a fresh, zesty warmth essential to the autumn spicing.
Coconut milk: Gives a luscious creaminess and tropical undertone that balances spices beautifully.
Vegetable broth: The savory liquid base to blend everything smoothly.
Coriander: Offers a fresh, citrusy flavor to brighten the soup.
Salt and pepper: Seasoning essentials to enhance all the natural flavors.
Chili flakes: Add a gentle kick of heat to lift the profile without overpowering.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Autumn-Spiced Roasted Pumpkin Soup Recipe

Step 1: Prepare and Roast the Vegetables

Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper to ensure easy cleanup. Slice the Hokkaido pumpkin into wedges after removing the seeds, and chop the potato and carrots into chunky pieces. Quarter the red onions and leave the whole head of garlic intact but with the top trimmed off. Spread all the vegetables evenly on the tray, drizzle with olive oil, and sprinkle with salt to bring out their natural sweetness as they roast. Pop them in the oven and let them roast for 35-40 minutes until they’re tender and beautifully caramelized.

Step 2: Blend into a Smooth Soup

Once roasted, allow the vegetables a few minutes to cool. Squeeze the sweet, roasted garlic cloves out of their skins directly into your blender. Add the roasted pumpkin, potatoes, carrots, and onions alongside the fresh ginger piece, coconut milk, and vegetable broth. Blend everything until silky smooth and luscious. Taste your creation and season it perfectly with coriander, pepper, and chili flakes for that characteristic autumn-spiced warmth.

Step 3: Heat and Serve

Transfer your blended soup to a saucepan and gently warm it over medium heat until hot throughout. This step makes sure the flavors meld and the soup is ready to enjoy. The velvety texture combined with the subtle spice notes will have everyone eagerly reaching for their bowls!

How to Serve Autumn-Spiced Roasted Pumpkin Soup Recipe

The image shows a close-up view of a blender with bright orange smooth liquid inside. The liquid has a creamy texture with small red specks scattered throughout. The surface is glossy and thick, swirling around a deep center vortex created by the blender blades. The blender container is clear, and the blending action causes a small whirlpool effect in the liquid. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your serving with thoughtful garnishes that add texture and a pop of color. A drizzle of pumpkin seed oil or coconut cream on top is not only visually stunning but enhances the flavors deeply. Toasted pumpkin seeds or a sprinkle of fresh coriander leaves add a lovely crunch and fresh herbal note.

Side Dishes

This soup pairs wonderfully with rustic toasted bread, perfect for dipping and soaking up every last drop of its cozy goodness. A crisp autumn salad or a warm grain bowl on the side can round out the meal, complementing the rich, spiced flavors beautifully without overpowering.

Creative Ways to Present

For a special touch, serve the Autumn-Spiced Roasted Pumpkin Soup Recipe in hollowed-out mini pumpkins for a festive flair. Layering the soup with a swirl of chili oil can add a fiery surprise, and topping with crunchy croutons or a dollop of homemade chutney brings layers of flavor and sophistication to your meal presentation.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps marvelously in the refrigerator for up to 3 days when stored in an airtight container. The flavors tend to deepen and become even more harmonious, making it a convenient and tempting option for quick lunches or dinners.

Freezing

This soup freezes beautifully, so feel free to make a big batch and save some for busy days. Cool it completely before transferring to freezer-safe containers, where it will keep well for up to 3 months without losing its delicious autumn-spiced charm.

Reheating

When reheating, thaw frozen soup overnight in the fridge for best texture. Warm gently in a saucepan over low heat, stirring occasionally to maintain that silky smooth consistency. Adding a splash of vegetable broth or coconut milk during reheating can refresh the soup and keep it creamy.

FAQs

Can I use a different type of pumpkin for this soup?

Absolutely! While Hokkaido pumpkin is excellent due to its sweet flavor and smooth texture, other sugar pumpkins or even butternut squash can be great substitutes. Just adjust roasting time if needed based on the firmness of the vegetable.

Is this soup suitable for vegans?

Yes, this Autumn-Spiced Roasted Pumpkin Soup Recipe is naturally dairy-free and easily vegan, thanks to the use of coconut milk instead of cream and vegetable broth instead of meat stock.

How can I make this soup spicier?

If you like heat, simply increase the amount of chili flakes or add a pinch of cayenne pepper. You can also garnish with fresh sliced chilies or a drizzle of chili oil to kick things up.

Can I prepare the soup without a blender?

For best texture, blending is ideal, but if you don’t have a blender, you can mash the roasted vegetables well with a potato masher and then warm with coconut milk and broth for a chunkier, rustic version of this soup.

What are good alternatives to coconut milk?

If you’re not a fan of coconut milk, creamy plant-based milks such as oat or cashew milk work well too. Just choose unsweetened versions to keep the savory balance right.

Final Thoughts

Trying the Autumn-Spiced Roasted Pumpkin Soup Recipe is like a warm hug on a chilly day, capturing the essence of fall in every spoonful. It’s simple, nourishing, and bursting with flavors that feel both familiar and exciting. Whether you’re serving it for a cozy night in or impressing friends with your seasonal cooking skills, this soup will become a beloved staple in your recipe collection. Dive in and enjoy the magic of autumn in a bowl!

Autumn-Spiced Roasted Pumpkin Soup Recipe

Ingredients You’ll Need