This vegan roasted pumpkin soup is super creamy, delicious and healthy! It’s very easy to make, full of pumpkin flavors and the best way to warm up!
Winter coming closer and temperatures dropping, means I’m always looking for comfort food that keeps me nice 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 satisfying! 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 last year, however, I’ve made it so often since then and I changed a couple of things. Since I make this soup with roasted pumpkin instead of cooked pumpkin, this soup has a more intense flavor and is extra special, so it was time for a recipe update.
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. Anyways, if you made the pumpkin purée in advance, this soup comes together in a few minutes! So it’s a perfect meal, if you want a quick warming lunch, dinner or just an appetizer.
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! Anyways, roasting the pumpkin is the only part of this recipe that takes any length of time. But once it’s done, this soup comes together super fast! However, if you’re in a time crunch, 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 ideal to make ahead. To me, the leftovers taste even better the next day, so you can make the soup a day in advance. You could also double or triple this recipe and freeze it in batches for later, then you can always have a delicious homemade creamy pumpkin soup when you’re in the need. I think meal prep just got a whole lot easier, right?
I’m pretty 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. If you’re looking for more cozy pumpkin recipes, don’t miss my pumpkin chickpea curry, pumpkin risotto with roasted brussels sprouts, vegan pumpkin mac and cheese and my pumpkin ravioli. Have fun trying this recipe and let me know if you liked it!
Roasted Pumpkin Soup (creamy, vegan recipe)
Ingredients
- 1 Pumpkin or squash * (approx. 1 kg/ 2,2 lbs)
- 1 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
- 1/2 tsp turmeric
- 1/2 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.
- Serve with some peanuts, pumpkin seeds, chopped parsley and a swirl of coconut cream as garnish, 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, you could also simply pan-fry pumpkin pieces along with the onions and then cook everything for about 15 minutes.
- The soup will last for up to one week in the refrigerator.
- You can also freeze this soup in an airtight container for even longer.
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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 ❤️