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There’s something magical about autumn—the crisp air, the golden leaves, and the comforting aroma of pumpkin wafting through the kitchen. This Creamy Roasted Pumpkin Soup captures all the essence of fall in a bowl. It’s rich, velvety, and surprisingly light, making it the perfect dish for chilly evenings.
Why You’ll Love This Creamy Roasted Pumpkin Soup
- Naturally Creamy: Thanks to the roasted pumpkin and coconut milk, this soup is luxuriously smooth without any dairy.
- Warm and Spiced: A blend of cinnamon, nutmeg, and cloves adds depth and warmth, while a touch of maple syrup balances the flavors.
- Simple Ingredients: Made with pantry staples like olive oil, garlic, and vegetable broth, this soup is both accessible and affordable.
- Versatile: Enjoy it as a starter, a light lunch, or a comforting dinner.
Ingredients Overview
- Sugar Pie Pumpkin: This small, sweet pumpkin variety is ideal for roasting and pureeing.
- Olive Oil: Used for roasting the pumpkin and sautéing the aromatics.
- Onion and Garlic: These form the flavorful base of the soup.
- Spices: Cinnamon, nutmeg, cloves, and a dash of cayenne pepper add warmth and complexity.
- Coconut Milk: Provides a creamy texture and subtle sweetness.
- Maple Syrup: Enhances the natural sweetness of the pumpkin.
- Pepitas: Toasted pumpkin seeds add a delightful crunch as a garnish.
Cooking Instructions
- Roast the Pumpkin: Preheat your oven to 425°F (220°C). Halve the pumpkin, remove the seeds, and rub the flesh with olive oil. Place the halves cut-side down on a baking sheet and roast for about 35 minutes, or until the flesh is tender. Let it cool slightly before scooping out the flesh.
- Sauté Aromatics: In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 8-10 minutes.
- Add Spices: Stir in the cinnamon, nutmeg, cloves, and cayenne pepper (if using). Cook for another minute to toast the spices.
- Combine Ingredients: Add the roasted pumpkin flesh to the pot, along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
- Blend the Soup: Stir in the coconut milk and maple syrup. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
- Adjust Seasoning: Taste and adjust the seasoning with salt, pepper, or additional maple syrup if desired.
- Serve: Ladle the soup into bowls and garnish with toasted pepitas.
For More Fall Recipes check Our Amazing Fall Meal Prep Ideas You’ll Love.
Tips for the Best Creamy Roasted Pumpkin Soup
- Roast the Pumpkin: Roasting the pumpkin enhances its natural sweetness and depth of flavor.
- Use Full-Fat Coconut Milk: For a richer, creamier texture, opt for full-fat coconut milk.
- Adjust the Sweetness: The amount of maple syrup can be adjusted to your taste preferences.
- Make Ahead: This soup can be made in advance and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Serving Suggestions
- With Crusty Bread: Serve alongside a slice of warm, crusty bread for dipping.
- As a Starter: Perfect as a first course for holiday meals or dinner parties.
- With a Salad: Pair with a fresh green salad for a light and satisfying meal.
Nutritional Benefits
This Creamy Roasted Pumpkin Soup is not only delicious but also packed with nutrients:
- Pumpkin: Rich in vitamins A and C, and a good source of fiber.
- Coconut Milk: Provides healthy fats and a creamy texture.
- Maple Syrup: A natural sweetener with antioxidants.
- Pepitas: High in magnesium and a good source of protein.
Why It’s a Favorite
This Creamy Roasted Pumpkin Soup has become a go-to recipe for many. Its balance of flavors and textures, combined with its ease of preparation, make it a favorite for weeknight dinners, meal prep, or even special occasions.
Ready to Try It?
Pin this Creamy Roasted Pumpkin Soup Recipe for later and follow for more wholesome, plant-based meal ideas. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this soup is sure to become a staple in your kitchen.
Creamy Vegan Pumpkin Soup
This creamy vegan pumpkin soup is rich, comforting, and full of fall flavor. Made with canned pumpkin purée, coconut milk, and warming spices, it’s easy to make in one pot and ready in under 45 minutes!
Ingredients
Equipment
Method
- Warm the olive oil in a large pot over medium heat. Once shimmering, add onion and salt. Cook, stirring occasionally, until the onion is softened and turning translucent, about 5 minutes.
- Add garlic, cinnamon, nutmeg, and optional cloves. Cook, stirring constantly, until fragrant, about 30 seconds.
- Add the pumpkin purée, coconut milk, and vegetable broth. Stir to combine and bring the mixture to a simmer. Cook for about 15 minutes to allow the flavors to meld.
- Remove the soup from heat. Add maple syrup and apple cider vinegar. Blend the soup with an immersion blender or in batches using a regular blender, until smooth and creamy. Add more salt or vinegar to taste.
- Serve hot. Optionally garnish with pepitas, coconut milk swirl, or herbs.
Notes
This soup keeps well for up to 4 days refrigerated and freezes beautifully. Garnish with roasted pepitas, a swirl of coconut milk, or fresh herbs for extra flair. You can also serve it with crusty bread for a heartier meal.