How to Make Delicious Roasted Pumpkin Soup in 30 Minutes

As the leaves begin to change and the air turns crisp, there’s nothing quite like a warm bowl of soup to embrace the cozy vibes of fall. Today, I’m excited to share my favorite Roasted Pumpkin Soup recipe that you can whip up in just 30 minutes! This delightful dish is not only packed with flavor but also makes for a perfect weeknight dinner idea. Plus, it’s a fantastic way to use up that pumpkin you might be wondering what to make with! So, let’s dive in!

Why You’ll Love This Recipe

• Quick and easy to prepare, making it perfect for 30-minute meals.
• Rich and creamy texture that warms your soul.
• Healthy and vegetarian-friendly, ideal for those looking for vegetarian pumpkin soup options.
• Versatile enough to pair with your favorite bread or salad.
• Great for meal prep and can be stored for later!

Ingredients

To make this delicious Roasted Pumpkin Soup, you will need the following ingredients:

• 2 pounds Pumpkin (peeled, seeded, and cut into 1-2 inch pieces, about 6 cups)
• 2 tablespoons Oil (divided)
• 1 cup Yellow onion (diced)
• 4 cloves Garlic (minced)
• 1 1/2 cup Vegetable broth
• 7 oz Coconut Milk (canned full fat, 1/2 can)
• 1 teaspoon Ground Cumin (Jeera powder)
• 1/2 teaspoon Paprika
• 1/4 teaspoon Ground Cinnamon
• 1 teaspoon Salt (adjust to taste)
• 2 tablespoons Pumpkin seeds
• 1-2 tablespoons Coconut Milk (for garnish)
• 1/4 teaspoon Black Pepper (adjust to taste)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get cooking! Follow these simple steps to create your own bowl of warmth:

1. Preheat your oven to 425°F. Cut the pumpkin in half and scoop out the seeds. Slice it into quarters, rub 1 tablespoon of olive oil over the flesh, and place the slices on a baking sheet with the cut side down. Roast for about 40 minutes or until the flesh is tender and can easily be pierced with a fork. Set aside to cool for a few minutes.
2. In a large pot, heat the remaining 1 tablespoon of oil over medium heat. Sauté the diced onions for 3-4 minutes until they become translucent. Add the minced garlic and sauté for another minute until fragrant.
3. Scoop out the roasted pumpkin flesh and add it to the pot. Pour in the vegetable broth and add the spices. Give it a good stir, cover with a lid, and let it simmer for 8-10 minutes.
4. Uncover the pot and blend the mixture using an immersion blender until smooth. If you don’t have an immersion blender, you can let the soup cool slightly and then transfer it to a standalone blender. Just be careful to avoid hot splatters!
5. Stir in the coconut milk and let it simmer for another 5 minutes to meld the flavors together.
6. Garnish your soup with pumpkin seeds, a drizzle of coconut milk, and freshly cracked black pepper. Enjoy!

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your soup turns out perfectly:

• For a deeper flavor, consider roasting the pumpkin with a sprinkle of salt and pepper before adding it to the soup.
• If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
• Feel free to experiment with different spices like nutmeg or ginger for a unique twist!
• This soup pairs beautifully with crusty bread or a fresh salad, making it a great option for quick family dinners.

How to Serve

Serving this Pumpkin Soup is a breeze! Here are a few ideas:

• Serve it in a bowl topped with a swirl of coconut milk and a sprinkle of pumpkin seeds for a beautiful presentation.
• Pair it with a side of garlic bread or a light salad for a complete meal.
• For a fun twist, serve it in hollowed-out mini pumpkins for a festive touch!

Make Ahead and Storage

This soup is perfect for meal prep! Here’s how to store it:

• Let the soup cool completely before transferring it to an airtight container.
• It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
• When ready to enjoy, simply reheat on the stove or in the microwave until warmed through.

So there you have it! A delicious, creamy, and comforting Roasted Pumpkin Soup that’s perfect for those chilly fall days. Whether you’re looking for pumpkin recipes soup or just a cozy meal, this recipe is sure to please. And if you’re in the mood for more easy meals, don’t forget to check out my Beef with Broccoli, Ground Beef Stroganoff, and Beef Stir Fry for more easy pasta recipes and weeknight dinner ideas!