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Our roasted pumpkin soup is smooth, creamy, and full of Fall flavors!
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SkinnyMS

The Best Ever Roasted Pumpkin Soup

You'll love the creamy texture and roasted flavor of this incredible soup. No one will guess it's made with all vegan ingredients!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Soup
Cuisine: American
Keyword: dairy-free, Gluten-Free, Holiday, Plant-Based, Thanksgiving, Vegan
Servings: 6 people
Calories: 243kcal
Author: Lindsay Mattison

Ingredients

  • 4 pounds sugar pie pumpkin about 2 pumpkins. If you can't find sugar pie pumpkin, use butternut squash
  • 2 tablespoons coconut oil
  • 1 yellow onion large, chopped
  • 4 garlic cloves minced
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon ground paprika
  • 2 cups low-sodium vegetable broth plus additional if needed to thin the soup
  • 1 cup coconut milk plus additional for garnish
  • 2 tablespoons maple syrup or honey
  • ground black pepper to taste
  • 1/4 cup pepitas lightly toasted

Instructions

  • Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Halve the pumpkin and remove the seeds. Cut the pumpkin into quarters and place them, cut-side down, on the baking sheet.
  • Roast for 35 minutes, until the pumpkin is tender when pierced with a fork. When the pumpkin is cool enough to handle, peel and discard the pumpkin skin.
  • Heat the coconut oil in a Dutch oven over medium heat. Cook the onion until it’s softened, about 10 minutes.
  • Add the garlic to the pot. Cook until fragrant, about 1 minute.
  • Add the pumpkin flesh, salt, pumpkin pie spice, and ground paprika, breaking up the pumpkin with a spoon.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15 minutes.
  • Remove the pot from the heat and stir in the coconut milk and maple syrup. Blend the soup in batches in a high-powered blender. An immersion blender also works, but the stand blender creates a creamier consistency.
  • Taste the soup and season to with salt and pepper, to taste. Add additional water or vegetable broth, if needed, if the texture is too thick.
  • Meanwhile, toast the pepitas in a dry skillet over medium-high heat for about 4 minutes, until the pepitas are golden brown. Shake the pan from time to time to keep the pepitas from burning.
  • Pour the soup into individual bowls. Garnish with additional coconut milk and the toasted pepitas.