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:
- Perfectly spiced
- 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:
- 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
- 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.
- 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).
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN YOUR FAVORITE PICTURE, IF YOU LIKE!
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):
This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.