The naturally sweet and savory flavors of a roasted whole pumpkin get turned into a creamy and cozy soup that is lick-your-bowl-worthy! This Easy Pumpkin Soup recipe is made from a fresh pumpkin that is roasted in the oven and then blended together with coconut milk, herbs, and Fall spices. You can serve this gluten-free, Paleo, and vegan soup for a healthy appetizer at Thanksgiving or make it the main meal this Fall and Winter season.
Preheat oven to 400°F.
Add oil to a large pot or Dutch oven along with the chopped onion. Sauté for 3-4 minutes, or until tender.
Using an immersion blender or a high-speed blender, puree the soup until smooth and creamy.*