The cure for your cozy Fall cravings 🍂
As soon as the first cool front rolls through Texas, I’m instantly craving a big pot of something creamy and comforting on the stove.
This year, I decided to give my beloved Roasted Butternut Squash Soup a little seasonal twist and try it with fresh pumpkin instead—and oh my goodness, y’all, it did not disappoint!
The roasted pumpkin gives this soup a naturally sweet, nutty flavor that pairs beautifully with the garlic, herbs, and a swirl of coconut milk (or cream if you’re feeling extra cozy). Justin and I have been ladling it up on repeat lately—it’s the perfect cozy-meets-fancy soup for fall dinners, and it freezes beautifully, too.
Here’s the TL;DR
- Made with fresh roasted pumpkin for the best flavor (but canned works too!)
- Creamy, cozy, and just a touch sweet from the caramelized pumpkin
- A beautiful starter for Thanksgiving or a comforting weeknight dinner
- Freezes and reheats like a dream
- And yes—those roasted pumpkin seeds on top? Totally worth the extra few minutes!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Pumpkin: Stick with pie pumpkins for this one (they’re usually right by the butternut squash at the grocery store). You can totally use canned pumpkin puree instead (about 3 cups), just know it won’t have quite that same sweet, caramelized flavor you get from roasting fresh pumpkin.
- Garlic and Ginger: Fresh garlic cloves and ginger paste balance out the sweetness of the pumpkin perfectly. You can grate fresh ginger root or use paste from a tube, both work great. If you’re short on time, you can swap in dried, but fresh really gives the best flavor here.
- Dried Herbs & Spices: A blend of sage, thyme, cinnamon, and nutmeg gives this soup its cozy, complex flavor. If you’re missing one, no big deal—swap in rosemary, parsley, or oregano and it’ll still be delicious.
- Broth: Use a mild broth like chicken or vegetable since beef broth tends to overpower the delicate pumpkin flavor. Regular or reduced sodium both work fine, just season to taste at the end.
- Coconut Milk or Cream: I’ve tested this both ways and honestly, it’s hard to go wrong. Full-fat coconut milk gives you that light, slightly tropical note, while heavy cream makes it ultra rich and decadent. You can even use half-and-half or a plant-based milk if that’s what you have, though the soup won’t be quite as creamy.
Pro Tip: Don’t accidentally grab one of those big decorative pumpkins. They look cute on your porch, but trust me, they do not taste good, lol.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cut the pumpkin.
Cutting into a pumpkin can be a little tricky. This is how I like to do it: slice the pumpkin in half lengthwise (stopping just before you get to the stem as it’s nearly IMPOSSIBLE to cut through this!) then pull the halves apart. You can cut off the stem at this point or leave it on.
Season and roast in the oven.
Scoop out the seeds and strings (a sturdy spoon works great), rub the insides with a little oil, and sprinkle with salt. Roast, cut side-down, at 400°F for 40-60 minutes.
Once cool enough to handle, scoop out the soft flesh — you’ll need about 3 cups total for the soup. (You can also sub with canned puree if you’re short on time!)
Pro Tip: The pumpkin is done when a knife or fork inserted into the middle of the flesh goes through easily. You’ll also notice that the flesh begins to pull away from the skin!
Build the flavor base.
Cook onion in a large pot until soft and stir in garlic and ginger. Pour in your broth and coconut milk (or cream). Add sage, thyme, cinnamon, nutmeg, salt, and pepper, and let it all simmer for 5-10 minutes to blend those cozy fall flavors.
Purée the soup.
Add the roasted pumpkin and a touch of maple syrup, then blend until silky smooth. An immersion blender is easiest, but any high-speed blender or food processor works- just be careful with the hot soup! Ladle into bowls, top with crispy fried sage, toasted pumpkin seeds, and a sprinkle of nutmeg or black pepper.
Pro Tip: Lightly frying fresh sage leaves in a teaspoon of oil adds the prettiest garnish and a hint of crunch.
FAQs
Absolutely! You’ll need about 3 cups of canned pumpkin puree to replace one medium pie pumpkin. It’s super convenient, though roasting fresh pumpkin adds a richer, slightly caramelized flavor.
Puréeing the pumpkin will thicken the soup. But if it is still not as thick as you’d like, simmer with the lid off until your desired consistency is reached. You can also mix up 1 tablespoon of cornstarch with 2 tablespoons of cool water and add a little at a time until it thickens.
Yes! Let it cool completely, then store in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, adding a splash of broth or milk if it thickens too much.
Allow it to cool to room temperature then seal in an airtight container and refrigerate for up to 3-5 days. Pumpkin soup freezes well for up to 4-6 months when kept in a freezer safe container.
Totally! This soup actually tastes better the next day as the flavors deepen. Just refrigerate for up to 4 days and reheat gently on the stove before serving.
Fried sage leaves, roasted pumpkin seeds, a drizzle of coconut milk, or even crispy bacon crumbles if you want a salty contrast.
What to serve with it?
There are so many delicious sides and options to serve alongside this cozy soup!
- Toasted baguette. Great when slathered in a little butter or olive oil before toasting in the oven and then can be used for dipping.
- Homemade croutons. Cube up some bread, toss in oil, and then bake until crispy!
- Crackers. These are great for dipping.
- Salad. A big kale salad would pair beautifully.
- Chicken. You can’t go wrong serving this tasty soup alongside some lean protein.
- Or any one of these other Thanksgiving Side Dish recipes!
Tap stars to rate!
Roasted Pumpkin Soup Recipe
email this recipe!
Ingredients
- 1 pie pumpkin roughly 3 pounds
- 3 tablespoons olive oil
- 1 ½ teaspoons salt divided
- 1 small sweet onion diced
- 4 garlic cloves finely minced
- 1 ½ teaspoons minced ginger
- 4-5 cups vegetable broth
- 1 (15-ounce) can coconut milk full-fat
- ½ teaspoon ground sage
- ¼ teaspoon dried thyme drie
- ¼ teaspoon cinnamon
- ¼ teaspoon black pepper
- 2 tablespoons pure maple syrup
- Fresh sage leaves optional
- Roasted pumpkin seeds optional
Instructions
- Preheat the oven to 400°F.
- Prepare the Pumpkin: Cut pumpkin in half lengthwise stopping just before you get to the stem.* Place your thumbs between the two halves and pull the pumpkin apart. Make an incision at the base of the stem with your knife and then snap it off by hand. Scoop out and remove seeds and strings using a large spoon with a relatively sharp edge.1 pie pumpkin
- Roast Pumpkin in Oven: Rub 1-2 teaspoons of oil over the inside of each half. Sprinkle each with ⅛ teaspoon of salt. Line a large baking sheet with parchment paper and place pumpkin halves face side down. caramelize and turn brown and the insides are cooked through. Bake in preheated oven for 40-60 minutes, or until the edges begin to caramelize and turn brown and the insides are cooked through. Let pumpkin sit until it is cool to the touch. Remove pumpkin flesh by scooping out with a spoon or by removing pumpkin peel.3 tablespoons olive oil, 1 ½ teaspoons salt
- Sauté Vegetables: Add 1 tablespoon oil to a large pot or Dutch oven along with the chopped onion. Sauté for 3-4 minutes, or until tender. Mix in garlic and ginger. Continue sautéing for 1-2 minutes.1 small sweet onion, 4 garlic cloves, 1 ½ teaspoons minced ginger
- Add Liquid and Seasonings: Pour in vegetable broth and coconut milk. Mix in sage, thyme, cinnamon, nutmeg, salt, and pepper.½ teaspoon ground sage, ¼ teaspoon dried thyme, ¼ teaspoon cinnamon, 4-5 cups vegetable broth, 1 (15-ounce) can coconut milk, ¼ teaspoon black pepper
- Cover and Simmer: Bring ingredients to a boil and reduce heat to medium low. Cover pot with a lid and let simmer for 5-10 minutes.
- Add Pumpkin and Blend: Turn off heat and add roasted pumpkin and maple syrup. Using an immersion blender or a high-speed blender, puree the soup until smooth and creamy.*2 tablespoons pure maple syrup
- Serve pumpkin soup with lightly fried sage leaves and crushed pumpkin seeds. Enjoy!
Tap stars to rate!
Notes
- Pumpkin: Pie pumpkins are best for their natural sweetness and creamy texture. Skip the decorative kind (they’re pretty but not tasty!). If using canned pumpkin, you’ll need about 3 cups.
- Fresh vs. Canned: Canned pumpkin works fine in a pinch, but roasting fresh pumpkin adds that rich, slightly caramelized flavor that makes this soup extra special.
- Garlic & Ginger: Fresh cloves and grated ginger (or paste from a tube) make a big difference in flavor. Dried versions work, but won’t have quite the same brightness.
- Creaminess Factor: Both heavy cream and full-fat coconut milk make this soup silky smooth. Use whichever you prefer—coconut milk adds a light, subtle sweetness while cream makes it extra rich. Half-and-half or milk can work too, just know it won’t be as creamy.
- Broth: Stick with chicken or vegetable broth for a balanced flavor. Beef broth can overpower the pumpkin’s sweetness.
- Make-Ahead Tip: The soup tastes even better the next day! Store in an airtight container for up to 4 days or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Creamy Soup Recipes
Silky smooth soups are an excellent way to warm up. Try these other recipes next time:
I made this soup and loved it, taste was good and made enough for 6 people at least.
Easy to make.
Had lovely crusty bread with it and having it for my lunch at work today.
Really good consistency.
Yay! So happy to hear you enjoyed the recipe, Vicki! Sounds delicious. Thanks so much for taking the time to leave a comment and rating!
As soon as it is the fall season, I somehow crave for pumpkin soups so much! And then this time I was having similar cravings when I came across this recipe! This one turned out to taste so gorgeous and yummy.
Yay! So happy to hear you enjoyed the recipe, Ecstasy! It’s so good in the fall. Thanks so much for taking the time to leave a comment!
Can we CAN this soup? I think it would make a delicious Christmas addition to a gift basket.
I haven’t personally tried that, so I can’t vouch for it.
The creamy pumpkin soup was lovely. I was having a tough and tiring week and in the middle of it I came across this soup recipe! Smitten is the right word to use here. It allowed me to enjoy a comforting and hearty meal at the end of the day. If someone is having a busy weeknight then this is the best option you have got!
Yay! So happy to hear you enjoyed the recipe, Clara! These words make me feel so happy! Thanks so much for taking the time to leave a comment and rating!
The spices work together very well with pumpkin.
Yay! So happy to hear you enjoyed the recipe! The spices are so delicious. Thanks so much for taking the time to leave a comment and rating!
I love rosemary! And oregano. What are they a substitute for in the pumpkin soup?
I’d swap out the sage and thyme for some rosemary and oregano, Cat! Always switch out herbs for herbs and spices for spices if you try to make any changes 🙂