Amazing Roasted Pumpkin Soup: 4 Servings

Hello, lovely cooks! Savana here, your comfort food enthusiast. There’s nothing quite like a warm bowl of soup on a chilly day. This Roasted Pumpkin Coconut Soup (Vegan & Creamy) is my absolute go-to. It feels like a cozy hug in a bowl, and the best part? It’s completely vegan and wonderfully creamy, without a drop of dairy. I developed this recipe because I wanted something that tasted rich and indulgent but was also super easy to make. It’s a dish that brings smiles to my family’s faces every single time. You’ll see why it’s a fall favorite!

This Roasted Pumpkin Coconut Soup (Vegan & Creamy) is a winner for so many reasons:

• It’s incredibly easy to make. Roasting the pumpkin does most of the work!
• The flavor is out of this world. Sweet pumpkin, warming spices, and rich coconut milk create magic.
• It’s wonderfully creamy and satisfying, even without any dairy.
• It’s the perfect comfort food for autumn days.
• It’s a healthy, plant-based meal everyone can enjoy.

Gather these simple ingredients for a truly delightful soup:

• 1 medium pumpkin (about 2-3 lbs), seeded and cut into wedges
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 tablespoon coconut oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon maple syrup (optional)
• Fresh cilantro for garnish (optional)

Don’t worry if you can’t find a fresh pumpkin. Canned pumpkin puree works wonderfully here! Just use about 3 cups of it. You’ll skip the roasting step if you use puree. For the coconut milk, always go for full-fat for that luxurious creaminess. If you’re not a fan of coconut, a good quality oat milk or cashew cream can be used, though it will change the flavor profile slightly. Feel free to adjust the curry powder and cumin; I like a good kick, but you do you!

Let’s get cooking! This recipe is a breeze, I promise. First, preheat your oven to a nice 400°F (200°C). Take your pumpkin wedges and give them a good toss with olive oil, salt, and pepper right on a baking sheet. Roast them for about 30 to 40 minutes. You’ll know they’re ready when they’re fork-tender. The oven does all the hard work here!

While your pumpkin is doing its thing, grab a big pot or Dutch oven. Melt the coconut oil over medium heat. Add your chopped onion and cook it until it’s soft and a little see-through. This usually takes about 5 to 7 minutes. Then, toss in the minced garlic, grated ginger, curry powder, and cumin. Stir it all around and let it cook for just 1 minute more. You’ll smell the most amazing, warm fragrance filling your kitchen. It’s such a cozy scent!

Now, add the roasted pumpkin pieces to that pot. Pour in the vegetable broth and that creamy can of full-fat coconut milk. Give it a good stir. Bring the whole mixture to a gentle simmer. Once it’s simmering, it’s time to make it super smooth. You can carefully transfer the soup, in batches if needed, to a blender. Or, if you have one, an immersion blender is your best friend here! Blend until it’s wonderfully smooth and creamy. I love how this step transforms everything.

Pour the pureed soup back into the pot. If you’re adding a touch of sweetness, stir in the maple syrup now. Heat the soup gently; you don’t want it to boil vigorously. Taste it and add more salt and pepper if you think it needs it. That’s it! Serve it up hot. A sprinkle of fresh cilantro on top looks pretty and adds a nice fresh flavor, but it’s totally optional.

Want to make it even better? Adjust the curry powder and cumin to your liking for more or less spice. If you prefer a thinner soup, just add a little extra vegetable broth until it’s just right for you. Don’t be afraid to taste and adjust seasonings!

To whip up this delicious soup, you’ll need a few trusty kitchen tools. Grab a baking sheet for roasting the pumpkin.

A large pot or Dutch oven is perfect for sautéing and simmering. You’ll also want a blender, either a standard one or an immersion blender, to get that lovely creamy texture. A knife and cutting board are essential for prepping your veggies, too!

Ladle this warm, creamy soup into bowls. A swirl of extra coconut milk looks lovely. For a burst of freshness, sprinkle with optional fresh cilantro. This vegan soup is perfect on its own.

Got leftovers? Lucky you! Store your Roasted Pumpkin Coconut Soup (Vegan & Creamy) in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. When you’re ready for more goodness, gently reheat the soup on the stovetop over low heat, stirring occasionally. You can also reheat individual portions in the microwave. Just be sure it’s heated through before serving.

Got some lingering questions about this delightful vegan soup? I’ve got you covered!

Can I use canned pumpkin puree instead of fresh? Absolutely! If you’re short on time, canned pumpkin puree is a fantastic shortcut. Just use about 3 cups and skip the roasting step. It will still yield a wonderfully creamy fall soup.

Is this soup naturally dairy-free? Yes, this Roasted Pumpkin Coconut Soup is completely dairy-free! We use full-fat coconut milk to achieve that rich, creamy texture without any dairy products. It’s a perfect option for those looking for a delicious dairy-free soup.

How spicy is this soup? The spice level comes from the curry powder and cumin. I’ve suggested 1 teaspoon of curry powder, which gives a gentle warmth. You can easily adjust this amount to your preference for a milder or spicier vegan curry.

Can I make this soup ahead of time? Yes, you can! This fall soup actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge and reheat gently on the stove.

Here’s a general idea of what you’re getting in each 1.5-cup serving of this delicious vegan soup. These are estimates, of course!

• Calories: 350
• Sugar: 15g
• Sodium: 400mg
• Fat: 25g
• Saturated Fat: 18g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 5g

Amazing Roasted Pumpkin Soup: 4 Servings

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Savana Loyal
• Total Time: 1 hour
• Yield: 4-6 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Enjoy a creamy and comforting vegan roasted pumpkin coconut soup. This easy fall recipe is perfect for a cozy meal.

---

Ingredients

Scale 1x2x3x

• 1 medium pumpkin (about 2-3 lbs), seeded and cut into wedges
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 tablespoon coconut oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon maple syrup (optional)
• Fresh cilantro for garnish (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss pumpkin wedges with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-40 minutes, or until tender.
3. While the pumpkin roasts, heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
4. Stir in the minced garlic, grated ginger, curry powder, and cumin. Cook for 1 minute more until fragrant.
5. Add the roasted pumpkin, vegetable broth, and coconut milk to the pot. Bring to a simmer.
6. Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to puree until smooth and creamy.
7. Return the soup to the pot. Stir in the maple syrup, if using. Heat gently.
8. Season with additional salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro if desired.

Notes

• You can use pre-cut pumpkin or canned pumpkin puree for a quicker version.
• Adjust curry powder and cumin to your preference.
• For a thinner soup, add a little more vegetable broth.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Roasting and Simmering
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 15g
• Sodium: 400mg
• Fat: 25g
• Saturated Fat: 18g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 5g
• Cholesterol: 0mg