Best Roasted Pumpkin Soup Recipe

Fall has officially arrived in our house, and I am so over-the-moon excited to share this roasted pumpkin soup with you!

Last weekend, while Henry was raking leaves with the kids, I found myself staring at the beautiful pie pumpkins I’d picked up from the farmer’s market.

Instead of just making another pumpkin pie, I decided to try something different and trust me, this soup has become our new autumn obsession.

What makes this recipe special is how we roast the pumpkin first, which gives it this incredible caramelized sweetness you just can’t get from canned varieties.

Plus, it’s so much easier than you’d think basically just toss everything on a pan and let your oven do the work!

If you’re looking for more cozy fall flavors, you’ll also love my protein pumpkin smoothie bowl recipe for those busy mornings.

Why You Will Love This Roasted Pumpkin Soup

• Simple ingredients No fancy or hard-to-find items needed
• Incredibly creamy The roasting method creates the silkiest texture
• Meal prep friendly Makes great leftovers and freezes beautifully
• Customizable spice level Adjust the ginger and pepper to your taste
• One-pan roasting Less cleanup means more time with family
• Naturally vegan Perfect for plant-based friends (just use veggie broth)

Fresh Pumpkin Roasted Pumpkin Soup Ingredients

For the roasted base:

• 1 medium-sized pie pumpkin, skin + seeds removed and cut into 1″ chunks (~670 grams)
• 1 medium sweet onion, chopped
• 6 garlic cloves
• 1 teaspoon paprika
• ¼ teaspoon cumin
• ½ teaspoon ground ginger
• ½ teaspoon black pepper
• 2 tablespoons olive oil

For finishing:

• 2-3 cups vegetable broth or broth of choice
• 1 teaspoon salt (or to taste)

Note: I always buy an extra pumpkin because Isabella and Emma love helping me scoop out the seeds – and honestly, it’s become one of our favorite fall traditions!

How to Make the Best Roasted Pumpkin Soup

Step 1: Prep your oven

Preheat your oven to 425 degrees Fahrenheit.

This high heat is what’s going to give us that beautiful caramelization.

Step 2: Prepare the pumpkin mixture

Add the pumpkin chunks, chopped onion, garlic cloves, paprika, cumin, ginger, black pepper, and olive oil to a 9×13″ baking dish.

Toss everything together until it’s well-coated in the oil and seasonings.

(Pro tip: I line my pan with parchment paper for easier cleanup!)

Step 3: Roast to perfection

Bake for 30-40 minutes, tossing every 15 minutes.

You’ll know it’s ready when the pumpkin is fork tender and everything has those gorgeous golden edges.

Your kitchen will smell absolutely amazing!

Step 4: Cool and blend

Remove from the oven and let everything cool for about 15 minutes.

This step is important hot ingredients can make your blender lid pop off (learned that one the hard way!).

Step 5: Create the creamy base

Add the roasted pumpkin mixture to a high-speed blender along with 2 cups of broth and salt.

Blend on high for about 1-2 minutes until completely smooth.

If you don’t have a high-speed blender, an immersion blender works too.

Step 6: Final touches

Pour the blended soup into a pot and bring to a gentle simmer over medium heat.

Add more broth if you prefer a thinner consistency I usually add about ½ cup extra because my family likes it on the lighter side.

Roasted Pumpkin Soup Storage & Reheating Tips

This soup keeps beautifully in the refrigerator for up to 4 days.

Store it in airtight containers, and don’t worry if it thickens up just add a splash of broth when reheating.

For longer storage, freeze portions in freezer-safe containers for up to 3 months.

I like to freeze mine in single-serving containers so I can just grab one for a quick lunch.

When reheating, do it gently over medium-low heat, stirring occasionally.

Add a bit more broth if needed to reach your desired consistency.

Creative Ways to Serve Roasted Pumpkin Soup

• Dollop of sour cream or coconut cream for richness
• Fresh herbs like parsley, chives, or sage
• Toasted pumpkin seeds for crunch (save those seeds from prep!)
• Crusty bread or homemade crackers for dipping
• Swirl of coconut milk for extra creaminess
• Crispy bacon bits for the meat-lovers in your family

Trust me, Noah always asks for extra pumpkin seeds on top – it’s become his signature way to eat this soup!

Roasted Pumpkin Soup Recipe FAQ

Final Thoughts on This Roasted Pumpkin Soup

This roasted pumpkin soup recipe has honestly become one of our most-requested meals once the weather starts cooling down.

The roasting step makes all the difference you get this deep, complex flavor that just can’t be replicated any other way.

What I love most is how it brings our whole family together.

Henry always volunteers to help with the pumpkin prep (mostly because he loves using his fancy knife), and the kids fight over who gets to help measure the spices.

It’s these simple kitchen moments that make cooking so special to me.

The best part? This recipe is totally foolproof.

Even if you’re new to cooking with fresh pumpkin, the roasting method is incredibly forgiving.

Plus, you can make a big batch on Sunday and have cozy lunches all week long.

Give this easy pumpkin soup a try and let me know how it turns out!

More Fall Recipes You’ll Love

Looking for more cozy autumn flavors? Try these family favorites:

• Roasted Pumpkin Salad with Quinoa and Feta Perfect for lunch prep
• High Protein Cheesecake Jars Easy no-bake dessert
• Butternut Squash and Feta Cheese Recipes Another fall veggie winner

Happy cooking

Amelia

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