30+ Cozy Roasted Pumpkin Soup Recipes for Chilly Days

As the crispness of fall settles in and the pumpkins start to appear at local markets, there’s no better way to embrace the season than with a warm bowl of roasted pumpkin soup.

This hearty, flavorful dish is the perfect blend of comforting textures and rich, natural sweetness from the pumpkin, paired with the smoky depth achieved through roasting.

Whether you’re looking for a classic take or something with a twist, there’s a roasted pumpkin soup recipe for everyone. In this blog, we’ve gathered 30+ creative, delicious roasted pumpkin soup recipes to keep you inspired and ready to indulge in the cozy flavors of fall.

Roasting pumpkin brings out its natural sweetness and enhances its rich flavor, while also giving it a caramelized, slightly smoky taste that’s irresistible.

Add in spices, herbs, and a variety of additional ingredients like garlic, onion, and cream, and you’ve got a soup that’s perfect for dinner, a gathering, or a light lunch. Whether you prefer vegan or creamy, spicy or mild, there’s a soup for every palate.

So grab a pumpkin, turn on your oven, and let’s get cooking with these delightful roasted pumpkin soup recipes.

30+ Cozy Roasted Pumpkin Soup Recipes for Chilly Days

From classic roasted pumpkin soups to innovative combinations like roasted pumpkin with coconut milk, ginger, or curry, there’s no shortage of delicious and easy-to-make recipes to try this fall.

Each one of the 30+ recipes in this collection provides a unique flavor profile, so you can enjoy a different take on this comforting dish with every meal.

Whether you’re feeding the family, hosting a gathering, or just craving something wholesome and warming, roasted pumpkin soup is the perfect solution.

Embrace the seasonal flavors and enjoy these heartwarming bowls of goodness that will keep you cozy all season long.

Roasted Pumpkin and Coconut Curry Soup

This Roasted Pumpkin and Coconut Curry Soup combines the nutty, caramelized flavor of roasted pumpkin with the rich creaminess of coconut milk and the warmth of curry spices. This soup is not only a vibrant dish perfect for fall but also a treat for the taste buds, offering a fusion of sweet, savory, and slightly spicy flavors. The coconut milk adds a velvety texture, while the curry powder brings in a hint of heat, creating a comforting yet exotic soup ideal for a cozy meal.

Ingredients:

• 1 medium pumpkin, peeled, seeded, and cut into cubes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry powder
• 3 cups vegetable broth
• 1 cup coconut milk (plus extra for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the Oven: Set the oven to 400°F (200°C).
2. Roast the Pumpkin: Toss the pumpkin cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until golden and caramelized.
3. Prepare the Base: In a large pot, sauté the onion, garlic, and ginger over medium heat until soft. Stir in the curry powder and cook for another minute.
4. Add the Broth and Pumpkin: Add the roasted pumpkin cubes and vegetable broth. Bring to a simmer and cook for 10-15 minutes to blend flavors.
5. Blend the Soup: Use an immersion blender or transfer to a blender to purée the soup until smooth.
6. Stir in Coconut Milk: Add the coconut milk, stirring until fully incorporated.
7. Serve: Ladle the soup into bowls, garnish with a swirl of coconut milk and fresh cilantro.

This Roasted Pumpkin and Coconut Curry Soup is perfect for when you crave a blend of comfort and adventure. The roasted pumpkin and spices create a delicious base, while coconut milk adds a luxurious creaminess. Each spoonful transports you to a cozy autumn evening, making this soup ideal for family dinners or a comforting solo meal.

Creamy Roasted Pumpkin and Garlic Soup

For garlic lovers, this Creamy Roasted Pumpkin and Garlic Soup is a dream come true. It combines the robust flavors of roasted pumpkin and garlic with a velvety smooth texture. Roasting the garlic with the pumpkin brings out its natural sweetness, giving this soup a full-bodied flavor profile that’s both rich and comforting. A touch of cream adds an extra layer of indulgence, making it perfect for a cold day when you’re craving something warm and hearty.

Ingredients:

• 1 medium pumpkin, peeled, seeded, and cubed
• 1 whole head of garlic
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 onion, diced
• 3 cups chicken or vegetable broth
• 1/2 cup heavy cream (optional)
• Fresh thyme sprigs (for garnish)

Instructions:

1. Preheat the Oven: Set the oven to 400°F (200°C).
2. Prepare the Pumpkin and Garlic: Place the pumpkin cubes on a baking sheet and drizzle with olive oil. Cut the top off the garlic head, drizzle with a bit of oil, wrap it in foil, and place it alongside the pumpkin. Roast for 25-30 minutes or until the pumpkin is tender and caramelized.
3. Cook the Onion: In a large pot, sauté the onion over medium heat until translucent.
4. Add Pumpkin and Garlic: Squeeze the roasted garlic cloves into the pot, add the roasted pumpkin, and pour in the broth. Simmer for 10-15 minutes.
5. Blend the Soup: Purée the soup until smooth. Stir in the heavy cream if desired, for an extra creamy texture.
6. Serve: Pour into bowls and garnish with fresh thyme sprigs.

This Creamy Roasted Pumpkin and Garlic Soup delivers an unforgettable flavor experience. The caramelized garlic complements the roasted pumpkin perfectly, adding depth and warmth to the soup. With a hint of thyme and a rich creamy finish, this soup is the ultimate cozy meal, ideal for chilly days or when you want a truly comforting bowl of deliciousness.

Spicy Roasted Pumpkin and Red Pepper Soup

Spice things up with this Spicy Roasted Pumpkin and Red Pepper Soup! This recipe brings together the earthiness of roasted pumpkin with the bold, smoky taste of roasted red peppers. Adding chili and paprika spices gives the soup a kick that’s sure to warm you up. This soup is ideal for anyone who loves a bit of heat, and the layers of flavor make it a wonderful choice for a unique twist on classic pumpkin soup.

Ingredients:

• 1 medium pumpkin, peeled, seeded, and cubed
• 2 red bell peppers, halved and seeded
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 onion, diced
• 1 clove garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 3 cups vegetable broth
• Fresh basil (for garnish)

Instructions:

1. Preheat the Oven: Set the oven to 400°F (200°C).
2. Roast the Vegetables: Arrange the pumpkin cubes and bell pepper halves on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes.
3. Prepare the Soup Base: In a large pot, sauté the onion and garlic until softened. Add smoked paprika and chili powder, cooking for another minute to release the flavors.
4. Add the Broth and Roasted Vegetables: Add the roasted pumpkin and red peppers (remove any charred skin if desired), along with the vegetable broth. Simmer for 10 minutes.
5. Blend Until Smooth: Blend the soup until smooth and creamy.
6. Serve: Pour into bowls and garnish with fresh basil.

The Spicy Roasted Pumpkin and Red Pepper Soup is a bold and exciting take on traditional pumpkin soup. The roasted red peppers add a smoky sweetness that complements the pumpkin, while the paprika and chili powder add warmth and depth. This soup is ideal for those who love a spicy twist, offering both heat and comfort in every spoonful. Perfect for warming up on a cold day, this soup is bound to be a crowd-pleaser.

Savory Roasted Pumpkin and Apple Soup

This Savory Roasted Pumpkin and Apple Soup is a delightful blend of sweet and savory, making it perfect for fall. Roasting the pumpkin alongside apples brings out their natural sweetness, which pairs beautifully with earthy herbs like sage and thyme. This soup is a comforting and aromatic dish that captures the essence of autumn, balancing warm spices with a touch of sweetness to create a perfectly balanced flavor profile.

Ingredients:

• 1 medium pumpkin, peeled, seeded, and cubed
• 2 medium apples, cored and chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• 1/2 teaspoon ground sage
• 3 cups vegetable broth
• 1/2 cup apple cider (optional, for extra sweetness)
• Fresh sage leaves (for garnish)

Instructions:

1. Preheat the Oven: Set the oven to 400°F (200°C).
2. Roast the Pumpkin and Apples: Toss pumpkin and apples with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
3. Sauté the Onion and Garlic: In a large pot, sauté the onion and garlic until softened. Add thyme and sage, cooking for another minute.
4. Add the Broth and Roasted Ingredients: Add the roasted pumpkin, apples, and vegetable broth to the pot. Bring to a gentle simmer for 10 minutes.
5. Blend the Soup: Purée until smooth, then stir in apple cider if desired.
6. Serve: Garnish with fresh sage leaves and enjoy warm.

The Savory Roasted Pumpkin and Apple Soup brings out the best of fall flavors, with a pleasant hint of sweetness from roasted apples and cider. Each spoonful offers a comforting, earthy taste enhanced by thyme and sage, making it a perfect starter or main dish for any autumn gathering. This soup is bound to be a favorite for those who enjoy the warmth of classic fall ingredients.

Roasted Pumpkin and Carrot Ginger Soup

For a fresh and slightly zesty take, the Roasted Pumpkin and Carrot Ginger Soup combines the natural sweetness of roasted pumpkin and carrots with the vibrant flavor of ginger. This soup has a light and refreshing taste with a hint of spiciness, making it both warming and uplifting. Ginger’s gentle spice pairs well with the sweetness of the vegetables, resulting in a soup that’s flavorful, aromatic, and wonderfully healthy.

Ingredients:

• 1 medium pumpkin, peeled, seeded, and cubed
• 3 medium carrots, peeled and sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 onion, diced
• 1 tablespoon fresh ginger, grated
• 3 cups vegetable broth
• Juice of 1 orange (optional, for brightness)
• Fresh parsley or chives (for garnish)

Instructions:

1. Preheat the Oven: Set the oven to 400°F (200°C).
2. Roast the Pumpkin and Carrots: Place pumpkin and carrot pieces on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, until soft.
3. Cook the Onion and Ginger: In a large pot, sauté the onion until translucent. Add grated ginger and cook for another minute.
4. Combine Ingredients and Simmer: Add the roasted pumpkin, carrots, and vegetable broth. Bring to a simmer and cook for 10 minutes to blend flavors.
5. Blend the Soup: Purée until smooth. Stir in orange juice if desired for a touch of brightness.
6. Serve: Garnish with fresh parsley or chives.

The Roasted Pumpkin and Carrot Ginger Soup offers a refreshing twist on classic roasted pumpkin soup. The natural sweetness of pumpkin and carrots is enhanced by the zesty warmth of ginger, creating a soup that’s both comforting and energizing. Perfect for chilly days, this soup is a lovely choice for when you want a nourishing, light meal with a bit of zest.

Roasted Pumpkin and Sage White Bean Soup

This Roasted Pumpkin and Sage White Bean Soup is a hearty, savory option that combines creamy roasted pumpkin with the richness of white beans and the aromatic flavor of sage. This unique combination gives the soup a silky texture and a comforting taste, making it a wonderful option for a satisfying meal. The addition of white beans adds protein and thickness, transforming the soup into a filling dish perfect for a main course.

Ingredients:

• 1 medium pumpkin, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried sage (or a few fresh leaves)
• 1 can white beans, drained and rinsed
• 3 cups vegetable broth
• 1/4 cup grated Parmesan cheese (optional)
• Fresh sage leaves or croutons (for garnish)

Instructions:

1. Preheat the Oven: Set the oven to 400°F (200°C).
2. Roast the Pumpkin: Drizzle pumpkin cubes with olive oil, salt, and pepper, and roast for 25-30 minutes until caramelized.
3. Sauté Onion and Garlic: In a large pot, cook the onion and garlic until softened. Add the sage and cook for another minute to release the flavor.
4. Add Broth, White Beans, and Roasted Pumpkin: Add the roasted pumpkin, white beans, and broth to the pot. Bring to a simmer and cook for 10 minutes.
5. Blend Until Smooth: Purée the soup until creamy, then stir in Parmesan cheese if desired for extra richness.
6. Serve: Garnish with fresh sage leaves or croutons.

The Roasted Pumpkin and Sage White Bean Soup is a deliciously creamy, protein-packed soup that satisfies both flavor and hunger. The combination of roasted pumpkin and white beans creates a thick, smooth texture, while sage adds a delicate herbaceous note. This soup is a comforting, hearty meal perfect for cozy autumn nights, and it pairs well with crusty bread for a complete dining experience.

Spicy Roasted Pumpkin and Coconut Soup

For a tropical twist, this Spicy Roasted Pumpkin and Coconut Soup combines the creamy texture of roasted pumpkin with the smooth richness of coconut milk and a kick of spice from red curry paste. This soup has a vibrant, exotic flavor profile, perfect for those who enjoy a touch of heat and depth. The mild sweetness of coconut balances the spice beautifully, creating a warm, velvety soup that’s both comforting and bold.

Ingredients:

• 1 medium pumpkin, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon red curry paste
• 1 can coconut milk (14 oz)
• 3 cups vegetable broth
• Juice of 1 lime
• Fresh cilantro (for garnish)

Instructions:

1. Preheat the Oven: Set the oven to 400°F (200°C).
2. Roast the Pumpkin: Toss pumpkin cubes with olive oil, salt, and pepper, and roast for 25-30 minutes until tender and caramelized.
3. Cook the Onion and Garlic: In a large pot, sauté the onion and garlic until softened. Stir in the red curry paste and cook for another minute to release the flavors.
4. Combine Ingredients: Add the roasted pumpkin, coconut milk, and vegetable broth. Bring to a simmer and cook for 10 minutes.
5. Blend Until Smooth: Purée the soup until creamy, then stir in lime juice.
6. Serve: Garnish with fresh cilantro.

The Spicy Roasted Pumpkin and Coconut Soup is a bold, flavorful dish that brings together the earthiness of roasted pumpkin with the creaminess of coconut and a hint of spice. Perfect for adding a bit of warmth to chilly days, this soup is ideal for those seeking a comforting yet exotic twist on traditional pumpkin soup.

Roasted Pumpkin and Red Pepper Bisque

This Roasted Pumpkin and Red Pepper Bisque brings a delightful smokiness and a vibrant color to the table. The combination of roasted pumpkin and red bell peppers adds a subtle sweetness, balanced with a hint of paprika for depth. This smooth, elegant bisque is both flavorful and visually appealing, ideal for an appetizer or a cozy main course.

Ingredients:

• 1 medium pumpkin, peeled, seeded, and cubed
• 2 large red bell peppers, seeded and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 3 cups vegetable broth
• 1/2 cup heavy cream (optional, for added richness)
• Fresh parsley or basil (for garnish)

Instructions:

1. Preheat the Oven: Set the oven to 400°F (200°C).
2. Roast the Pumpkin and Red Peppers: Toss pumpkin cubes and red bell pepper halves with olive oil, salt, and pepper. Place on a baking sheet and roast for 25-30 minutes until tender and slightly charred.
3. Cook the Onion and Garlic: In a large pot, sauté the onion and garlic until softened. Add the smoked paprika and cook for another minute.
4. Add Broth and Roasted Vegetables: Add the roasted pumpkin, red peppers, and vegetable broth. Simmer for 10 minutes.
5. Blend and Add Cream: Purée until smooth, then stir in heavy cream if desired for added richness.
6. Serve: Garnish with fresh parsley or basil.

The Roasted Pumpkin and Red Pepper Bisque is a flavorful, velvety soup with a perfect balance of smokiness and sweetness. The paprika adds a subtle spice that elevates the roasted flavors, while the optional heavy cream enhances its luxurious texture. This bisque makes for a sophisticated dish that’s sure to impress at any autumn gathering.

Creamy Roasted Pumpkin and Cauliflower Soup

The Creamy Roasted Pumpkin and Cauliflower Soup is a nourishing and hearty option that combines roasted pumpkin with roasted cauliflower for a slightly nutty, rich flavor. The cauliflower adds a creamy texture without the need for much cream, making this a lighter but still satisfying soup. Enhanced with garlic and thyme, this dish is a wholesome, flavorful meal that’s both delicious and filling.

Ingredients:

• 1 medium pumpkin, peeled, seeded, and cubed
• 1 small head of cauliflower, cut into florets
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 3 cups vegetable broth
• 1/2 cup milk or cream (optional, for extra creaminess)
• Fresh thyme sprigs (for garnish)

Instructions:

1. Preheat the Oven: Set the oven to 400°F (200°C).
2. Roast the Pumpkin and Cauliflower: Toss pumpkin and cauliflower with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
3. Sauté the Onion and Garlic: In a large pot, cook the onion and garlic until softened. Add thyme and cook for another minute.
4. Add Broth and Roasted Vegetables: Add the roasted pumpkin, cauliflower, and vegetable broth. Simmer for 10 minutes.
5. Blend and Add Milk or Cream: Purée the soup until smooth, then stir in milk or cream if desired.
6. Serve: Garnish with fresh thyme sprigs.

The Creamy Roasted Pumpkin and Cauliflower Soup is a wonderfully creamy and satisfying dish that’s light on the stomach yet rich in flavor. The roasted cauliflower adds a hint of nuttiness that complements the sweetness of the pumpkin, while thyme brings an aromatic note to the mix. Perfect for a wholesome meal, this soup is a great choice for chilly evenings and pairs well with crusty bread for a complete meal.

Roasted Pumpkin and Leek Soup

The Roasted Pumpkin and Leek Soup is a rich and velvety autumn dish that pairs the natural sweetness of roasted pumpkin with the delicate, savory flavor of leeks. Roasting the pumpkin deepens its flavor, while leeks add a mild onion-like sweetness that perfectly complements the pumpkin’s earthiness. This soup is ideal for those looking for a comforting, sophisticated dish that can easily be served as a starter or a hearty main.

Ingredients:

• 1 medium pumpkin, peeled, seeded, and cubed
• 2 large leeks, cleaned and sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 teaspoon ground nutmeg
• 1/4 cup heavy cream or coconut cream (optional)
• Fresh thyme (for garnish)

Instructions:

1. Preheat the Oven: Set the oven to 400°F (200°C).
2. Roast the Pumpkin: Toss pumpkin cubes with olive oil, salt, and pepper, then roast for 25-30 minutes until tender and caramelized.
3. Cook the Leeks and Onion: In a large pot, sauté the leeks and onion until softened, about 5 minutes. Add garlic and cook for another minute.
4. Combine Ingredients: Add the roasted pumpkin, vegetable broth, and nutmeg to the pot. Simmer for 10 minutes to allow the flavors to meld.
5. Blend the Soup: Purée the soup until smooth. Stir in heavy cream or coconut cream for extra creaminess if desired.
6. Serve: Garnish with fresh thyme.

The Roasted Pumpkin and Leek Soup is a smooth, sophisticated dish that combines the sweetness of pumpkin with the subtle complexity of leeks. The nutmeg adds a warm, aromatic touch, while the optional cream gives the soup a velvety texture. It’s perfect for autumn dinners or as a comforting lunch on a chilly day, offering a balance of earthy flavors and light, creamy richness.

Smoky Roasted Pumpkin and Chipotle Soup

The Smoky Roasted Pumpkin and Chipotle Soup takes a bold turn with the addition of smoky chipotle peppers, adding a deep, spicy kick that pairs perfectly with the natural sweetness of roasted pumpkin. This soup has a bit of heat and smokiness, making it a warm, exciting choice for those who enjoy a little spice in their fall meals. The chipotle flavor gives it a southwestern flair, making it a unique and flavorful dish.

Ingredients:

• 1 medium pumpkin, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, minced (or more, depending on spice preference)
• 3 cups vegetable broth
• 1/2 teaspoon smoked paprika
• 1/4 cup sour cream (optional, for garnish)
• Fresh cilantro (for garnish)

Instructions:

1. Preheat the Oven: Set the oven to 400°F (200°C).
2. Roast the Pumpkin: Toss the pumpkin cubes with olive oil, salt, and pepper. Spread out on a baking sheet and roast for 25-30 minutes, until the pumpkin is tender and caramelized.
3. Sauté Onion and Garlic: In a large pot, sauté the onion and garlic until softened. Add the minced chipotle pepper and smoked paprika, and cook for another minute to release the flavors.
4. Combine the Soup: Add the roasted pumpkin and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
5. Blend the Soup: Purée the soup until smooth. Adjust the seasoning with salt and pepper, if necessary.
6. Serve: Top with a dollop of sour cream and garnish with fresh cilantro.

The Smoky Roasted Pumpkin and Chipotle Soup is an exciting, spicy take on traditional pumpkin soup. The smoky heat from the chipotle peppers enhances the natural sweetness of the pumpkin, creating a complex, warming flavor. With the addition of sour cream and cilantro, this soup becomes a flavorful, satisfying dish perfect for those who enjoy bold, smoky, and spicy flavors.

Roasted Pumpkin and Sweet Potato Soup

The Roasted Pumpkin and Sweet Potato Soup combines two of fall’s most beloved vegetables into one hearty, comforting soup. The sweetness of the pumpkin and sweet potato are enhanced by roasting, creating a depth of flavor that’s perfect for a cool autumn evening. This soup is smooth and creamy, with a slight natural sweetness that’s balanced by savory onions and garlic. It’s an easy yet indulgent dish, perfect for a nourishing meal.

Ingredients:

• 1 medium pumpkin, peeled, seeded, and cubed
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon cinnamon
• 3 cups vegetable broth
• 1/2 cup coconut milk or heavy cream (optional, for added creaminess)
• Fresh parsley (for garnish)

Instructions:

1. Preheat the Oven: Set the oven to 400°F (200°C).
2. Roast the Vegetables: Toss pumpkin and sweet potato cubes with olive oil, salt, and pepper. Roast on a baking sheet for 30-35 minutes until tender and caramelized.
3. Cook the Onion and Garlic: In a large pot, sauté the onion and garlic until softened. Add cinnamon and cook for another minute to release the aroma.
4. Combine the Soup: Add the roasted pumpkin, sweet potato, and vegetable broth to the pot. Simmer for 10 minutes to blend the flavors.
5. Blend the Soup: Purée the soup until smooth, and stir in coconut milk or heavy cream if desired for extra richness.
6. Serve: Garnish with fresh parsley.

The Roasted Pumpkin and Sweet Potato Soup is a smooth and creamy delight, with natural sweetness balanced by the savory onion and garlic. The addition of cinnamon adds a warm, comforting aroma, making this soup a perfect fall meal. It’s light yet filling, perfect for a cozy night in, and can be enjoyed as a main or side dish for any autumn gathering.

Roasted Pumpkin and Apple Soup

The Roasted Pumpkin and Apple Soup combines the earthy, sweet flavor of roasted pumpkin with the tart sweetness of apples, making it an ideal autumn dish. Roasting the pumpkin brings out its deep, rich flavor, while the apples add a touch of fruitiness that balances the soup’s overall taste. With a touch of cinnamon and ginger, this soup offers a warm, comforting experience perfect for chilly days, and it’s a great option for those who like a little fruitiness mixed with their savory dishes.

Ingredients:

• 1 medium pumpkin, peeled, seeded, and cubed
• 2 medium apples, peeled, cored, and chopped (Granny Smith or Honeycrisp work well)
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 3 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 cup cream or coconut milk (optional)
• Fresh parsley or sage for garnish

Instructions:

1. Preheat the Oven: Preheat the oven to 400°F (200°C).
2. Roast the Pumpkin and Apples: Toss pumpkin cubes and chopped apples with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized.
3. Sauté the Onion and Garlic: In a large pot, sauté the diced onion and minced garlic over medium heat until softened, about 5 minutes.
4. Add the Roasted Pumpkin and Apples: Add the roasted pumpkin and apples to the pot, along with the vegetable broth, cinnamon, and ginger. Bring to a simmer and cook for 10 minutes to allow the flavors to combine.
5. Blend the Soup: Use an immersion blender or transfer the soup to a blender and purée until smooth. Stir in cream or coconut milk if you want a creamier texture.
6. Serve: Garnish with fresh parsley or sage.

The Roasted Pumpkin and Apple Soup offers a wonderful combination of flavors, with the earthy sweetness of the pumpkin beautifully complemented by the bright, tart apple. The addition of cinnamon and ginger enhances the soup with cozy, warm spices, making it a perfect dish for fall gatherings or a comforting meal. It’s light yet flavorful and can be served as a starter or a main.

Roasted Pumpkin and Carrot Soup

The Roasted Pumpkin and Carrot Soup is a hearty, flavorful dish that brings together the sweet, earthy flavors of roasted pumpkin and carrots. Roasting both vegetables enhances their natural sweetness, giving the soup a rich, comforting base. The soup’s depth of flavor is complemented by a touch of cumin and coriander, giving it a slightly exotic, warm edge. This soup is perfect for a nourishing, plant-based meal that’s simple yet full of flavor.

Ingredients:

• 1 medium pumpkin, peeled, seeded, and cubed
• 3 large carrots, peeled and chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 3 cups vegetable broth
• Salt and pepper, to taste
• 1/4 cup coconut milk or heavy cream (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the Oven: Preheat the oven to 400°F (200°C).
2. Roast the Pumpkin and Carrots: Toss the cubed pumpkin and chopped carrots with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 30-35 minutes until they are tender and caramelized.
3. Sauté the Onion and Garlic: In a large pot, sauté the diced onion and minced garlic until softened, about 5 minutes.
4. Combine the Soup Ingredients: Add the roasted pumpkin and carrots to the pot. Sprinkle in the cumin and coriander, and stir to combine. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld.
5. Blend the Soup: Purée the soup until smooth using an immersion blender or a regular blender. Stir in coconut milk or cream for added richness if desired.
6. Serve: Garnish with fresh cilantro.

The Roasted Pumpkin and Carrot Soup is a perfect example of how simple ingredients can create a deeply satisfying, flavorful soup. The natural sweetness of the roasted pumpkin and carrots is beautifully enhanced by the spices, creating a rich and warming dish. This soup is not only comforting but also full of nutrients, making it an excellent choice for a wholesome, filling meal.

Curried Roasted Pumpkin Soup

The Curried Roasted Pumpkin Soup combines the warming flavors of roasted pumpkin with the bold, aromatic spices of curry, creating a rich, hearty dish with a deep, complex flavor. The roasting process intensifies the pumpkin’s sweetness, while the curry powder adds an earthy, spicy warmth that complements the natural flavor of the pumpkin. This soup is perfect for those who enjoy a bit of heat and a lot of flavor, making it a delightful choice for a cozy dinner or gathering.

Ingredients:

• 1 medium pumpkin, peeled, seeded, and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 3 cups vegetable broth
• 1/2 teaspoon ground turmeric
• 1/4 cup coconut milk (optional, for creaminess)
• Fresh cilantro for garnish

Instructions:

1. Preheat the Oven: Preheat the oven to 400°F (200°C).
2. Roast the Pumpkin: Toss the pumpkin cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until tender and golden brown.
3. Sauté the Onion and Garlic: In a large pot, sauté the diced onion and garlic until softened, about 5 minutes. Add the curry powder and turmeric, and cook for another minute to release the flavors.
4. Add the Roasted Pumpkin and Broth: Add the roasted pumpkin and vegetable broth to the pot. Bring the soup to a simmer and cook for 10 minutes to blend the flavors.
5. Blend the Soup: Purée the soup until smooth, and stir in coconut milk for added creaminess if desired.
6. Serve: Garnish with fresh cilantro.

The Curried Roasted Pumpkin Soup is a flavorful, aromatic dish that’s perfect for those who love the bold, spicy flavors of curry. The sweet pumpkin pairs wonderfully with the warm, earthy curry spices, creating a soup that’s both comforting and exciting. The addition of coconut milk adds richness and creaminess, making this soup a satisfying and wholesome meal.

Note: More recipes are coming soon!