Name: Roasted Pumpkin Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2.2 lb pumpkin/squash, red kuri squash is best; 2 carrots; 4 shallots; 2 cloves garlic; 2 tablespoon olive oil; 1 teaspoon cardamom, optional; ½ teaspoon salt; ½ teaspoon pepper; 4 cups vegetable broth; ½ lemon, squeezed out juice; 2 tablespoon butter, vegan: dairy-free butter; some greek yogurt, vegan: dairy-free yogurt

If you’re searching for a soul-warming, cozy soup that delivers silky texture and autumnal flavor with every spoonful, look no further than Roasted Pumpkin Soup. This is the ultimate comfort food—roasted squash and veggies blended into creaminess, enriched with a subtle hint of spice, and finished however you like. Whether you’re serving it as a light lunch, a dinner starter, or the main event, Roasted Pumpkin Soup is a dish that’s bound to make everyone at the table go back for seconds (and probably thirds!).

Roasted Pumpkin Soup Recipe - Recipe Image

Ingredients You’ll Need

Here’s what makes Roasted Pumpkin Soup truly magical: each ingredient plays its role to create depth, color, and a touch of natural sweetness. You don’t need a long list to achieve complex flavor—just the right basics, prepared with care.

Pumpkin or Red Kuri Squash: The star of the show! Red kuri brings a sweet and nutty flavor, plus a gorgeous orange color. Butternut or sugar pumpkin also work well—just peel them before roasting.
Carrots: These add extra sweetness and a lovely earthiness that pairs perfectly with pumpkin.
Shallots: Shallots melt down into the soup, giving richness and a mild, elegant onion note.
Garlic: Roasted garlic brings a mellow, deep flavor—don’t skip this!
Olive Oil: A drizzle helps everything caramelize beautifully in the oven.
Cardamom (optional): For a subtle, warm spice that whispers “cozy fall evening.”
Salt and Pepper: Balances sweetness and brings out every other flavor.
Vegetable Broth: The liquid base—use a good-quality store-bought or homemade broth for best results.
Lemon Juice: A squeeze at the end brightens up the soup and ties everything together.
Butter (or Vegan Butter): Optional, but a drizzle of brown butter makes this soup next-level delicious.
Greek Yogurt (or Dairy-Free Yogurt): Adds tang and creaminess as a finishing touch.

How to Make Roasted Pumpkin Soup

Step 1: Prep and Roast the Veggies

Start by preheating your oven to 400°F (200°C). Give your pumpkin a good wash, slice it in half, and scoop out the seeds (save them for roasting if you like!). Cut the pumpkin, carrots, and peeled shallots into generous chunks. Pop the peeled garlic cloves in whole. Toss everything with olive oil, salt, pepper, and cardamom (if using), making sure every piece is gleaming and coated, then spread it all out evenly on a baking sheet.

Step 2: Roast Until Golden and Tender

Roast the vegetables in your preheated oven for about 30 minutes. You’re looking for the pumpkin and carrots to be fork-tender and slightly golden at the edges. The aroma wafting from your kitchen will be absolutely dreamy and set the mood for the Roasted Pumpkin Soup experience.

Step 3: Simmer with Broth

Once those veggies are roasted and caramelized, transfer them to a large pot. Pour in the vegetable broth and bring it up to a gentle boil. Reduce the heat and let everything simmer together for about 10 minutes, allowing all the flavors to meld into a cozy, fragrant base.

Step 4: Blend Until Silky Smooth

Grab your immersion blender (or transfer everything to a stand blender, working in batches) and blend the soup until completely smooth. If you prefer your Roasted Pumpkin Soup thinner, add ½ to 1 cup of water until it’s just right for you. The result should be a glorious, creamy pot of golden-orange comfort!

Step 5: Brighten and Finish

Turn off the heat and squeeze in the fresh lemon juice, which will perk up all the flavors. Taste and adjust with any extra salt and pepper. For serving, ladle into bowls, then top with a swirl of brown butter and a dollop of Greek yogurt if you like. If you want to try the brown butter trick, just melt butter over medium heat until it’s golden brown and nutty, then strain and drizzle. Every spoonful will taste impossibly rich and luscious.

How to Serve Roasted Pumpkin Soup

Garnishes

For a burst of flavor and extra eye appeal, garnish your Roasted Pumpkin Soup with a swirl of golden brown butter and a dollop of thick yogurt. Fresh herbs like parsley or chives, a sprinkle of pumpkin seeds, or even a drizzle of chili oil can add fun textures and make it beautiful enough for a special occasion.

Side Dishes

This soup pairs wonderfully with crusty bread—think warm sourdough, chewy artisan rolls, or even garlic bread. For something heartier, try a simple green salad dressed lightly with vinaigrette, or serve alongside grilled cheese sandwiches for the ultimate comfort meal.

Creative Ways to Present

For a show-stopping presentation, serve your Roasted Pumpkin Soup in hollowed-out mini pumpkins or soup mugs. For casual gatherings, let guests add their own toppings from a little garnish bar. You can even offer flavored oils, toasted nuts, or small grilled cheese croutons to mix things up!

Make Ahead and Storage

Storing Leftovers

Your Roasted Pumpkin Soup will keep fresh in an airtight container in the fridge for 3 to 4 days. Let it cool to room temperature before storing, and you’ll be all set for easy lunches or quick suppers throughout the week.

Freezing

If you want to make a big batch and save some for another day, Roasted Pumpkin Soup freezes like a dream. Transfer cooled soup into freezer-safe containers or bags, leaving a little space for expansion, and freeze for up to 3 months. No need to worry about the texture—this soup comes back just as smooth and delicious.

Reheating

To reheat, simply warm the soup gently on the stove, stirring regularly so it heats evenly. You can also microwave a single portion, covered, until hot. If it’s gotten a bit thick after storage, add a splash of water or broth to return it to its perfect creamy consistency.

FAQs

Can I use canned pumpkin instead of fresh?

While canned pumpkin is a handy shortcut, roasting fresh pumpkin or squash is what gives Roasted Pumpkin Soup its unbeatable flavor and velvety texture. The extra caramelization and flavor from roasting simply can’t be matched by canned puree.

What are the best pumpkins or squashes for this soup?

Red kuri squash is a favorite because you don’t need to peel it and it brings a rich, nutty taste. Butternut, muscat, or sugar pumpkin also work beautifully—just remember to peel them first for the smoothest results.

How can I make Roasted Pumpkin Soup vegan or dairy-free?

This soup is naturally vegan if you use olive oil for roasting and skip the butter or sub dairy-free options. Top with your preferred non-dairy yogurt to keep everything plant-based while still enjoying a creamy finish.

Can I make this soup ahead for a party?

Absolutely! Roasted Pumpkin Soup is an excellent make-ahead dish. Prepare and blend the soup the day before, refrigerate, then reheat and add final garnishes right before serving—it actually tastes even better as the flavors meld overnight.

Why add lemon juice at the end?

The squeeze of lemon juice brightens up all the cozy, roasted flavors and adds a little acidity, making the whole soup taste more vibrant and balanced. It’s a small addition that makes a big difference!

Final Thoughts

I can’t wait for you to cozy up with a steaming bowl of Roasted Pumpkin Soup—it’s easy enough for weeknights and impressive enough for guests. Give it a go, and you’ll soon have a new fall favorite in your regular rotation!