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A steaming bowl of creamy roasted pumpkin soup garnished with a cream swirl, pumpkin seeds, and chives, surrounded by mini pumpkins and autumn leaves on a rustic wooden table.

Easy Creamy Pumpkin Soup Recipe (From Roasted Pumpkin)

5 from 2 votes
Learn how to make the best creamy pumpkin soup with this easy recipe! Roasting the pumpkin creates a deep, rich flavor that's perfect for a cozy and healthy fall meal. This velvety smooth soup is the ultimate comfort in a bowl.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Lunch, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Small Sugar Pumpkin About 2-3 lbs (or 1 kg)
  • 1 tablespoon Olive Oil
  • 1 tablespoon Unsalted Butter Or more olive oil for vegan
  • 1 Large Yellow Onion Chopped
  • 2-3 cloves Garlic Minced
  • 4 cups Vegetable Broth Or chicken broth
  • 1 sprig Fresh Thyme Fresh Thyme
  • ½ teaspoon Salt Or to taste
  • ¼ teaspoon Black Pepper Or to taste
  • ¼ teaspoon Ground Nutmeg Or to taste
  • ½ cup Heavy Cream Or full-fat coconut milk for a vegan version

Equipment

  • 1 Baking Sheet For roasting the pumpkin
  • 1 Large Pot or Dutch Oven For simmering the soup
  • 1 Blender An immersion blender or a regular blender

Method
 

  1. Roast the Pumpkin: Preheat your oven to 400°F (200°C). Carefully cut the pumpkin in half and scoop out the seeds. Brush the inside with olive oil and place the halves cut-side down on a baking sheet. Roast for 30-40 minutes, or until the pumpkin is fork-tender.
    A hand using a pastry brush to apply olive oil to the inside of a halved pumpkin before roasting it for a creamy roasted pumpkin soup recipe.
  2. Sauté Aromatics: While the pumpkin is roasting, melt butter (or oil) in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
    A wooden spoon stirring chopped onions in melted butter in a large pot on a gas stove, creating the aromatic base for a homemade pumpkin soup
  3. Simmer the Soup: Once the pumpkin is roasted, let it cool slightly and then scoop the flesh out of the skin. Add the pumpkin flesh to the pot with the onions and garlic. Pour in the vegetable broth, add the thyme sprig, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
    Adding the flesh of a roasted pumpkin to a pot of sautéed onions, a key step in creating a flavorful and creamy roasted pumpkin soup.
  4. Blend Until Smooth: Remove the thyme sprig. Use an immersion blender to blend the soup directly in the pot until it's completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
    An immersion blender pureeing a simmering pumpkin soup directly in a cast-iron pot to create a perfectly smooth pumpkin soup.
  5. Finish with Cream: Return the blended soup to the pot over low heat. Stir in the heavy cream (or coconut milk) and warm through gently. Do not let it boil. Taste and adjust seasoning if needed. Serve hot.
    A hand pouring a stream of heavy cream into a pot of steaming, creamy pumpkin soup on the stove, creating a beautiful swirl.

Notes

  • Vegan Option: To make this a vegan pumpkin soup, use olive oil instead of butter and substitute the heavy cream with ½ cup of full-fat canned coconut milk.
  • Canned Pumpkin Shortcut: If you're short on time, you can use one large (29-ounce) can of 100% pure pumpkin puree instead of roasting a fresh pumpkin. Add it to the pot after sautéing the aromatics.
  • Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully (before adding the cream is best).
  • Garnishes: Serve with a swirl of cream, toasted pumpkin seeds, or croutons.