Creamy Roasted Pumpkin Soup Recipe (With Fresh or Canned Pumpkin!)

Pumpkin Soup Recipe

This smooth, creamy Pumpkin Soup Recipe has the perfect balance of sweet and savory flavors, along with plenty of cozy fall spices. Roast your own pumpkin or keep things easy with canned.

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Pumpkin: it’s not just for pie anymore!

I’ll never turn down a slice of Crustless Pumpkin Pie or Pumpkin Pecan Pie, but pumpkin also has a savory side, as seen in this pumpkin soup recipe. This one’s become a fall favorite around here and I think you’re going to love it too!

Simple Ingredients and Easy Process. The ingredient list for this pumpkin soup recipe is full of pantry and refrigerator staples, which means you probably won’t need to add much to your shopping list. And making it? It’s a cinch!
Made With a Whole Pumpkin—Or Not. Which is to say: you have options! While my Vegan Pumpkin Soup and Pumpkin Curry Soup recipes are made with canned pumpkin puree, this one starts with roasted pumpkin. Roasting adds depth and sweetness to the soup thanks to the caramelization process, but you can swap in two cans of pumpkin puree if you’re in a time crunch.
Healthy Comfort Food. This classic fall soup is like a warm hug in a bowl, but unlike so many of our other comfort food favorites, it’s also packed with nutrients. You’re nourishing your body and your soul with every spoonful.

5 Star Review

“This soup is a WINNER! So glad I used fresh pumpkin and the roasted pumpkin seeds were a bonus. Will be making this again because it didn’t last long enough to freeze.”
— Sheila —

creamy and easy pumpkin soup recipe in a large bowl with pepitas topping

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Sugar Pie Pumpkin. Not a carving pumpkin—while those are edible, the flavor is lacking. You want the small pumpkins that are usually sold alongside the winter squashes. You can also use kabocha squash or butternut squash in this recipe instead of pumpkin.
Unsalted Butter. For a light, velvety touch.
Aromatics. Yellow onion and garlic accentuate the savory side of the pumpkin.
Spices. Ground ginger, cinnamon, allspice, and cayenne pepper.
Broth. Either vegetable broth or chicken broth. Avoid the tinny canned varieties and opt for a brand that tastes so good, you’d gladly sip it from a mug when you’re under the weather. The broth forms the base of the flavor in this soup, so it’s worth it to spring for the good stuff—or even use homemade.
Half-and-Half. The perfect compromise for adding richness and creaminess to the soup without using heavy cream.
Honey. Plays up the earthy sweetness of the pumpkin.
Toppings. I like to use either toasted pepitas or Roasted Pumpkin Seeds, along with a swirl of plain Greek yogurt. Chopped fresh herbs like sage or parsley are tasty too.

Dietary Note

To make this pumpkin soup recipe vegan, substitute full-fat canned coconut milk for the half-and-half and maple syrup for the honey.

How to Make Pumpkin Soup

onions, ginger, cinnamon, allspice, and cayenne in pumpkin soup recipe

Cook the Onion. Get it nice and soft.

Add the First Half of the Spices. Cook until fragrant.

Add the Pumpkin. Scoop out the flesh of the roasted pumpkin and add it to the pot.

Mash. Add the remaining spices, then mash the pumpkin with a wooden spoon.

Stir in the broth. Increase the heat to high. Once the soup comes to a boil, reduce the heat, partially cover, and simmer for 15 minutes.

Finish. Remove from heat and stir in the half-and-half and honey. Puree, then season to taste with salt and pepper. Serve this pumpkin soup recipe topped with Greek yogurt and pumpkin seeds, then ENJOY!

How to Roast Pumpkin

While you can use pumpkin puree instead of a fresh, whole pumpkin, I think making your own pumpkin puree from roasted pumpkin ranks as one of those culinary adventures you should partake in at least once in your life.

The good news is that it’s incredibly easy and sugar pie pumpkins aren’t any more unwieldy to work with than your average acorn squash—they’re just slightly bigger.

slicing a pumpkin for easy pumpkins soup

scooping out the seeds of pumpkin to make classic fall soup

Prepare. Position a rack in the center of your oven and preheat it to 350ºF. Line a baking sheet with parchment paper.

Cut off the Top and Halve. Use a sharp chef’s knife to slice the top off the pumpkin, then cut the pumpkin in half from the stem to the base.

Scoop. Use a spoon to scoop out seeds and pulp; discard them or save them for making roasted pumpkin seeds.

Oil and Season. Drizzle olive oil all over the pumpkin flesh—the insides, not the skin. Sprinkle with salt and pepper and rub it in evenly.

Pierce. Place the pumpkin halves cut-side-down on the pan. This allows them to steam as they bake and also gets some nice caramelization on the cut sides. Pierce the skin with a fork.

Roast. Cook pumpkin in the oven for 45 to 55 minutes, or until the flesh is tender. Cool a bit, then scoop out the flesh and discard the skin.

Meal Prep Tip

You can roast the pumpkin a day or two in advance. Scoop out the flesh and refrigerate it in an airtight container.

classic pumpkin soup recipe for the fall

What to Serve with Pumpkin Soup

Chickpeas or Nuts. Toasted pecans or walnuts add a crunchy contrast to the creamy soup, as do my crispy Roasted Chickpeas.
Sandwiches. We love a soup-and-sandwich duo! You can never go wrong with soup and an Air Fryer Grilled Cheese, but the fall flavors in my Apple Grilled Cheese with Turkey also pair well with this pumpkin soup recipe.
Bread. You can pick up a crusty loaf of sourdough or a baguette from your favorite bakery, or if you’re feeling ambitious, bake your own Sweet Potato Cornbread or Beer Bread.
More Toppings. Make the Parmesan sage croutons from my Butternut Squash Soup, crumble up some Air Fryer Bacon, add a spoonful of crème fraîche, grate some aged cheddar over the top—the world is your oyster, friends.

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Pumpkin Soup Recipe

Creamy and savory with just a hint of sweetness, this easy pumpkin soup recipe is a fall favorite. The perfect cozy soup for chilly evenings!

Course Soup

Cuisine American

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings -6 servings

Calories 334kcal

Author Erin Clarke / Well Plated

Ingredients

2 tablespoons extra-virgin olive oil divided
1 4-pound sugar pie pumpkin*, NOT a carving pumpkin; you can also use roasted kabocha squash or roasted butternut squash
½ teaspoon kosher salt plus a few pinches for roasting the pumpkin
Ground black pepper for roasting the pumpkin
1 tablespoon unsalted butter
1 large yellow onion diced
1 tablespoon minced garlic about 3 cloves
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
⅛ teaspoon cayenne pepper
4 cups vegetable broth or chicken broth
½ cup half-and-half
1 tablespoon honey

For Serving:

¼ cup toasted pepitas or Roasted Pumpkin Seeds
Plain Greek yogurt optional

Instructions

Roast the pumpkin: Place a rack in the center of the oven and preheat to Preheat oven to 350°F and line a baking sheet with parchment paper. With your sharpest knife, carefully slice the pumpkin in half from the stem to the base. With a spoon or ice cream scoop, scoop out the seeds (here is how to roast pumpkin seeds later on if you like). Drizzle 1 tablespoon of the oil over the pumpkin flesh. Sprinkle with a few pinches of salt and black pepper. Rub to evenly coat. Place on the parchment paper cut sides down and pierce the outsides with the tines of a fork. Roast until the flesh is fork tender, about 45 to 55 minutes. Set aside to cool. (See blog post above for step-by-step photos.)
To make the soup: In a Dutch oven or similar large, heavy-bottomed pot, melt the butter and the remaining tablespoon oil over medium heat. Once the butter melts, stir in the onion and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes.
Stir in the garlic, ginger, cinnamon, allspice, and cayenne. Cook until fragrant, about 30 seconds.
Carefully scoop the flesh into pot (discard the skins).
With a wooden spoon, mash the pumpkin to break it up and start to combine it with the spices.
Stir in the broth. Increase the heat to high and bring the liquid to a boil. Reduce heat, partially cover, and let simmer gently for 15 minutes.
Remove the soup from the heat. Stir in the half-and-half and honey. With an immersion blender, puree the soup in the pot until it is very smooth. Or to use a regular blender, carefully transfer a few ladelfuls of the soup to a blender (do not overfill! Hot soup splatters). Blend until smooth, then transfer to a separate pot or serving bowl. Repeat with the remaining soup. Taste and add salt and black pepper as desired.
Serve hot, with a swirl of Greek yogurt and sprinkle of pepitas seeds to taste.

Video

Notes

*You can also swap 2 (15-ounce) cans of pumpkin puree (you’ll still want to blend the soup to make it smooth).

TO STORE: Leftovers of this pumpkin soup recipe can be stored in the refrigerator for up to 4 days.
TO REHEAT: Reheat on the stovetop in a pan over medium-low heat or in the microwave until warmed through.
TO FREEZE: Freeze pumpkin soup for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator overnight before warming.

Nutrition

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