Description

This Roasted Pumpkin Soup recipe is a creamy, comforting fall favorite that combines the natural sweetness of roasted pie pumpkin with aromatic spices and coconut milk for a rich, dairy-free twist. Perfect for chilly days, this soup blends roasted pumpkin with sautéed onion, garlic, and ginger, plus fragrant sage, thyme, cinnamon, and a touch of maple syrup to deepen the flavor. Served with optional crispy sage leaves and roasted pumpkin seeds, it’s a delightfully warming and flavorful appetizer or light meal.

Ingredients

Scale

Roasted Pumpkin

1 pie pumpkin (roughly 3 pounds)
3 tablespoons olive oil, divided
1 ½ teaspoons salt, divided

Sauté Base

1 small sweet onion, diced
4 garlic cloves, finely minced
1 ½ teaspoons minced ginger

Soup Liquid and Seasonings

4-5 cups vegetable broth
1 (15-ounce) can coconut milk, full-fat
½ teaspoon ground sage
¼ teaspoon dried thyme
¼ teaspoon cinnamon
¼ teaspoon black pepper
2 tablespoons pure maple syrup

Optional Garnishes

Fresh sage leaves
Roasted pumpkin seeds

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Instructions

Preheat oven: Set your oven to 400°F (200°C) to get it ready for roasting the pumpkin halves.
Prepare the pumpkin: Carefully cut the pumpkin in half lengthwise, stopping just before the stem. Pry the halves apart, snap off the stem, and scoop out seeds and strings with a large spoon.
Roast pumpkin: Rub 1-2 teaspoons of olive oil inside each pumpkin half and sprinkle each with ⅛ teaspoon salt. Place them face down on a parchment-lined baking sheet and roast in the oven for 40-60 minutes, until the edges caramelize brown and flesh is tender. Let cool, then scoop out the flesh, discarding the peel.
Sauté vegetables: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté 3-4 minutes until tender. Stir in garlic and ginger and sauté another 1-2 minutes until fragrant.
Add liquids and seasonings: Pour in vegetable broth and coconut milk. Add ground sage, dried thyme, cinnamon, black pepper, and remaining salt, stirring well to combine.
Simmer soup: Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 5-10 minutes to let the flavors meld.
Add pumpkin and blend: Turn off heat and stir in roasted pumpkin flesh and maple syrup. Use an immersion blender or high-speed blender to puree the soup until velvety smooth and creamy.
Serve: Optionally garnish with lightly fried fresh sage leaves and crushed roasted pumpkin seeds for texture and extra flavor. Enjoy your warm, hearty pumpkin soup!

Notes

To fry sage leaves, heat a small amount of oil in a pan and sauté leaves until crispy, about 1 minute.
For a thinner soup, add more vegetable broth until desired consistency is reached.
This soup can be made a day ahead and reheated gently on the stovetop.
Use a high-quality coconut milk for best creamy texture and flavor.
Roasted pumpkin seeds make a great nutritious topping if you toast seeds separately with a pinch of salt.