This vegan roasted pumpkin soup is super creamy, delicious, and healthy! It’s very easy to make, full of pumpkin flavor, and the best way to warm up in fall!
Winter is coming closer and temperatures are dropping, which means I’m always looking for comfort food that keeps me satisfied and warm in these colder months. And what could be better than enjoying a big bowl of delicious creamy pumpkin soup while cuddling up with a blanket when it’s cold outside? I don’t think there’s anything better than that!
Meet my absolute favorite pumpkin soup recipe!
This vegan roasted pumpkin soup is not only super delicious but also healthy and nourishing! It’s one of my all-time favorite fall and winter recipes, and also my family loves it so much too. I’ve already shared my favorite pumpkin soup recipe here on the blog, however, since I’ve been making it so often, it was time for a recipe update! In the meantime, I changed a couple of things as I usually make this soup with roasted pumpkin instead of cooked pumpkin. This adds a more intense flavor to the soup which makes it extra special and incredibly delicious!
Easy creamy vegan pumpkin soup
To make this roasted pumpkin soup you need only a few simple ingredients. It is basically made of roasted pumpkin and coconut milk, which makes this cozy soup super creamy. I also added a few aromatic spices for some warming and inviting extra flavors. Anyway, if you’ve already made pumpkin purée ahead of time, this soup comes together in just a few minutes! So it’s a perfect meal if you want a quick warming lunch, dinner, or just an appetizer.
*old photos from 2017/2018:
Roasted pumpkin for maximum pumpkin flavor
I love including pumpkin into most of my fall recipes. Especially roasted pumpkin, it is my favorite way to prepare it, because it brings out the full pumpkin flavor. Mostly, I use Hokkaido pumpkin (Red Kuri Squash) because it’s perfect for roasting and turning into homemade pumpkin purée. Of course, you can use any type of pumpkin or squash you like. I’ve already made this soup with butternut squash and it was just as delicious! Anyway, roasting the pumpkin is the only part of this recipe that takes a bit of time. But once it’s done, this soup comes together super fast! However, if you’re short on time, you can simply use canned pumpkin purée.
Perfect to make in advance
What I also love about this creamy vegan pumpkin soup recipe is that it’s not only so easy to make, but it’s also perfect to make ahead. I find, the leftovers taste even better the next day, so you can make the soup one or two days in advance. You could also double or triple this recipe and freeze it in batches for later meals, then you can always have a delicious homemade creamy pumpkin soup when you’re in the need. I think meal prepping is going to make things a whole lot easier, right?
I’m sure you’re going to love this roasted pumpkin soup. It is:
- Vegan
- Healthy
- Warming
- Comforting
- Creamy
- Savory
- Perfectly spiced
- Satisfying
- Easy to make!
Add your favorite Toppings
This time I garnished my soup with fresh parsley, pumpkin seeds, and peanuts for an extra crunch but feel free to add any toppings you like! If you want to add some protein, you can add lentils or top it with crunchy roasted chickpeas.
And if you’re looking for more cozy pumpkin recipes, don’t miss my:
- Pumpkin Chickpea Curry
- Pumpkin Risotto with Brussels Sprouts
- Vegan Pumpkin Mac and Cheese
- Pumpkin Ravioli
- Squash Ravioli
- Homemade Pumpkin Gnocchi
- Spinach Stuffed Spaghetti Squash
If you try this creamy vegan roasted pumpkin soup, please leave me a comment below sharing how you liked this easy recipe! And if you take a picture of your delicious dish and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka to make sure I won’t miss your post! Happy cooking!
Roasted Pumpkin Soup (creamy, vegan recipe)
Author:Ingredients
- 1 medium pumpkin or squash * approx. 1 kg/ 2,2 lbs
- 1 medium sweet potato approx. 250 g/ 8,8 oz (optional)
- 1 tbsp coconut oil
- 1 onion chopped
- 2 cloves garlic minced
- a small piece of ginger (15 g) minced
- 1 14 oz can coconut milk or cream 400 ml
- 2 cups vegetable broth 480 ml
- 1 tsp red paprika powder
- ½ tsp turmeric
- ½ tsp coriander
- salt and pepper to taste
Instructions
- Preheat oven to 425°F (200°C).
- Halve the pumpkin and scoop out the seeds. Slice each pumpkin halve in quarters. Prick the sweet potato a few times with a fork (if using). Brush pumpkin quarters and sweet potato with a little olive oil and place onto a baking sheet lined with parchment paper. Roast for about 40 minutes or so, until the flesh is soft.
- Heat the coconut oil in a large pot over medium heat and roast the onion for about 6-8 minutes until translucent. Add the garlic and ginger and roast for 1 minute longer while stirring.
- Peel the sweet potato and add along with the pumpkin flesh and spices to the pot. Pour in the broth and coconut milk. Bring to a boil, then reduce heat and simmer for about 5-10 minutes, to give the flavors time to meld.
- Remove the soup from heat and either blend this soup in the pot using an immersion blender, or transfer to a blender in batches and blend until smooth and creamy.
- Taste and adjust seasonings if necessary. Add more broth if you prefer a thinner consistency.
- Garnish with peanuts or roasted chickpeas, pumpkin seeds, chopped parsley, and a swirl of coconut cream, if you like.
- Enjoy!
Notes
- If using Hokkaido pumpkin (Red Kuri Squash), the skin softens during baking, so you don’t have to peel it. But if using another type of pumpkin or squash with a hard shell, make sure to peel the skin off after baking.
- Instead of roasting the pumpkin in the oven, you could also simply cook chopped pumpkin pieces along with the onions in the pot for about 15 minutes.
- The soup will last for up to one week in the refrigerator.
- You can also freeze it in an airtight container for longer storage.
- This recipe was first published in 2018. Now I added new photos because I like them more (see old photos above).
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So, I halved the pumpkin, stock and coconut milk, but not the spices, garlic and onion. Turns out, this was a bad idea… The family loved the soup so much they wanted more. Next time, an there will be a next time, I’ll double the full recipe but still add 4x the spices and onion. Having leftovers in the freezer will be good. As an aside, I also roasted the pumpkin (I used butternut pumpkin) and sweet potato. I also sweated the onion for a lot longer (but not caramelising it) and simmered the pot for 20 minutes before blending it. This was to cook the aromats longer and to smooth out the onion and garlic flavour.
Awesome! 🙂
Thank you ♡
I tasted mostly onion and garlic and I used the amount listed.
I’m sorry to hear that, Victoria. I like to use onions and garlic. But I know not everybody will enjoy it.
very delicious! made it with pumpkin from my garden, seeds, skin and all. And some extra ginger. nice and simple and quite quick too
Thank you so much, I’m happy to hear that. <3
Beautiful soup
Thank you! <3
Please can you tell me how much cups (250ml) of pumpkin soup this recipe make? I am making it for a potluck party and I need to have a ideas of how much I need to make. Your reply would be much appreciated. 🙂
Hi Mel,
this recipe yields 4 servings but I haven’t measured it yet in cups.
Greetings,
Bianca
mine was about 6 – 8 cups
that is the BEST pumpkin soup i’ve ever had!!!!!!!!!!!! and i thought my mom made the best… ((sorry mom 🙂 ))… so flavorful, and the addition of a sweet potato and coconut milk made it soooo unbelievebly creamy <3 thank you for another staple recipe
Thank you for sharing! I’m happy you liked the recipe! Have a great day! 🙂
I LOVE this soup! I make it almost weekly during the colder months.. I am just one person so I often freeze some for later and it’s still perfect!
I’ve also thrown in other veg, eg carrots, if I have them lying around and it still works perfectly! Thank you for sharing this recipe, it’s my fave! x
Yay, that’s great! So glad you loved it! ♡
Thank you so much! 🙂
I used the pumpkin that I had for my fall decoration. I Roasted & scoped out the insides 2 days prior. I was trying to figure out what recipe I could find. Then I found your recipe. OMG – Soup came out perfect & so delicious. It made for the most perfect comfort dish on this cold evening. I actually microwaved the sweet potato. Thank you. Will have to make this again.and it is good for you. Absolutely delicious 😋
So glad you enjoyed this pumpkin soup, dear Andrea!
Thanks for your great feedback! 🙂
Hi, do I peel the pumpkin after roasting as well?
Thanks!
The skin is blackened after roasting so I recommend peeling it.
Can’t wait to make this recipe tomorrow! I make my own pumpkin purée and have it in the freezer, so I won’t be roasting a whole pumpkin like the recipe calls for – how many cups of pumpkin purée should I use? Thank you!
You can use 3-4 cups 🙂
Best pumpkin soup recipe ever!
I usually blend my vegetables into my soup maker but this time I followed Bianca recipes and the taste was wonderful! I look forward to many more soups like this!
Thank you Bianca even my boyfriend ate it all and he usually don’t often eat soups😃
Hi Serena,
thank you so much for your wonderful feedback!
So glad even your boyfriend enjoyed this soup!:D
Much love,
Bianca <3
I made this last week and it was a success with everyone I let taste some!
I’ve come back to this page because my friend loved it so much he wanted the recipe 😊
So glad to read that! Thank you so much! 🙂
Hi
Planning to make this tomorrow. Do you think it’s tastier with coconut milk or thickened cream?
I recommend using coconut milk! 🙂
The best pumpkin soup I have ever made! Thank you so much for the recipe! And also your photography is beautiful!
So glad you love this soup and my photography! Thank you so much! 🙂
It’s amazing, best pumpkin soup ive ever eaten
Thank you so much! 🙂
The best soup for a cold autumn weather ! Healthy and delicious! I will definitely make it again 🍁🎃
Thank you so much!
So glad you enjoyed it! 🙂
Much love,
Bianca ♡
My goodness…Creamy and so delicious!!
Thank you so much! 🙂
Finde die Suppe sehr lecker 🤤.
Kann es kaum erwarten mich durch das Buch zu kochen!!!
Mit freundlichen Grüßen
Gabriel
Das freut mich wirklich sehr, Gabriel!
Ich danke dir für das super Feedback! 🙂
Hi,have been regularly making the amazing soup,since I found the recipe… Have tried garnishing with walnuts and flax seeds.Result is amazing.
So glad you love it!
Thank you! 😊
I LOVE this recipe. I make it for my daughter who’s allergic to dairy and she loves it as well. I add roasted broccoli and cheat sometimes and add shrimp (we’re not vegan). Best pumpkin soup recipe ever!!
So glad you enjoyed it! Thank you! ❤️
Very delicious and easy to make recipe 👌
I have tried the pumpkin/butternut soup today…it was soo full of flavors and very creamy
So glad you enjoyed this recipe! Thank you so much for your amazing feedback! ❤️
I loved this soup! I was generous with the garlic, ginger and paprika and added a whole chopped up chilli. The spices were perfect, thank you!!
So glad you love this recipe! Thank you so much! 🙂
I love this soup – it’s full of flavor and SO thick and creamy! Really good to make on a cold winter day as it’s full of great spices and very filling. However, I used a full can of pumpkin purée instead of real pumpkin and I also peeled and diced the sweet potato before baking it in the oven (which I thought to be easier).
Hi Brittany, so glad you liked this pumpkin soup recipe so much! Thank you for your amazing feedback! Lots of love, Bianca <3
Hi – May I use normal milk or cream instead of coconut milk or cream? And the sweet potato needs to be roasted/cooked as well or added raw to the pan?
Thanks for confirming!
Hi Neeti, yes you can use regular milk and cream, of course! I prick the sweet potato a few times with a fork and then I roast it in the oven along with the pumpkin until soft as instructed in this recipe. But you could also microwave the sweet potato as written in the recipe for vegan sweet potato gnocchi if you prefer. Hope you’ll enjoy it! 🙂
That’s literally the best pumpkin soup! It’s so so soooo delicious! 🤗 It’s creamy, aromatic and full of flavour, totally love it! The coconut milk made it even creamier! It’s perfect for those colder months, I can eat it every day 😁😍 Thank you Bianca that you are sharing these great and super delicious recipes with so many people! 😘
So glad you enjoyed this soup! Thank you 🙂 <3
BEST. PUMPKIN SOUP. EVER !!!
Makes being vegan even more wonderful!
I will recommend your recipes to my entire polish family! 😄
Best wishes 🌹
This makes me so happy! Thank you so much, my dear Agnieszka! My grandmas are also polish so they taught me how to make pierogi 😀 Sending much love to you!
This soup made my day! So delicious!
So glad you enjoyed this soup! Thank you! 🙂
I made this for a church potluck and wish I had made two. Everyone loved this!
So glad you liked it! Thank you 🙂
Favorite pumpkin soup to date! Very easy to make and I usually have all the ingredients on hand so I don’t have to make a special trip to the store. Will definitely be making this throughout fall and winter.
I’m so happy that you liked this creamy pumpkin soup too! 🙂 It’s just perfect when you need a cozy and warming meal 🙂 Thank you so much for your feedback! <3
Curry powder made it taste like curry soup instead of pumpkin and I used the amount said. I would recommend no curry powder! Disappointed after all the work 🙁
Hi Nicole, why did you add any curry powder? This is not part of the recipe and I don’t mention it. I’m very sad that you left a bad rating just because you didn’t follow the recipe and added curry powder.
BEST pumpkin soup recipe ever! Super easy to make, and extremely delicious! Can’t wait to try out more recipes!
So glad that you liked this pumpkin soup! It’s one of my favorite recipes for pumpkin season! I hope you’ll also enjoy my other recipes! Thank you! 🙂
I love this soup! The sweet potato and coconut milk make it super rich and creamy! I used canned pumpkin as I didn’t have enough time to roast one, and it turned out fabulous. I think this soup would work beautifully with kabocha squash! I topped mine with pumpkin seeds and a bit of everything but the bagel seasoning- delicious! Thanks, Bianca, for another wonderful recipe!
Hi Laura, so glad to hear that you liked this pumpkin soup! Thank you so much for your feedback! I hope you’ll try it with roasted pumpkin next time! I highly recommend it! Also, squash is a great choice! 🙂 <3
delicious 🧡
Thank you, Nora 🙂
Fabulous soup. I followed the recipe to the letter and was thrilled with the result.
So glad that you liked the recipe! Thank you 😀 🙂
I made this soup last day, it was absolutely delicious, super creamy and full of flavors ?
So glad that you liked it! ? Thank you! <3
Mine came out a bit lighter orange than yours but the taste is amazing! I didn’t have coriander so I added fresh parsley instead and I topped it with pumpkin seeds, roasted chickpeas and red pepper flakes for my lunches! Amazing!
So glad that you liked this soup! Thank you! ? Did you use roasted Pumpkin or cooked Pumpkin? The color also depends on which kind of Pumpkin you use and if you bake it in the oven or cook in water and so on.
Lots of love,
Bianca <3
Ein sehr schönes Rezept, die Suppe schmeckt hervorragend!?
Das freut mich zu hören! ?
This soup looks so creamy and delicious. Love the vibrant color. 🙂
Much love, Ela
Hi Ela,
So glad that you like this soup.
Thank you for your lovely comment ?
Lots of love,
Bianca ❤️