When the air turns crisp and the leaves begin to fall, there’s nothing more comforting than a warm bowl of soup. This Autumn-Spiced Roasted Pumpkin Soup is everything you love about fall in one healthy, satisfying dish. With sweet roasted pumpkin, fragrant spices, and a silky smooth texture, it’s the perfect addition to any healthy food menu.
If you’re looking for a roasted pumpkin soup recipe that’s easy enough for a weeknight but impressive enough to serve at a dinner party, this is it. It’s wholesome, full of fiber and vitamins, and has just the right amount of warmth from ginger and spices.
Whether you call it spiced pumpkin soup, pumpkin and ginger soup, or simply the best pumpkin soup recipe you’ve ever made, this will quickly become one of your go-to pumpkin recipes healthy and hearty enough for fall.
Table of Contents
What Makes This Roasted Pumpkin Soup Recipe Special?
This soup takes a classic pumpkin puree base and elevates it with the depth of roasted pumpkin. Roasting caramelizes the natural sugars in the pumpkin, creating a richer, sweeter flavor and silky texture. The addition of autumn spices like ginger, nutmeg, and a hint of chili gives this roast pumpkin soup its signature warming kick.
Unlike many cream-heavy pumpkin soups, this version is light yet creamy, making it a guilt-free comfort food that fits perfectly on any healthy food menu.
Why This Pumpkin Soup is Healthy and Comforting
✅ Made with nutrient-packed roasted pumpkin
✅ Full of antioxidants and vitamins
✅ Naturally gluten-free and can be made vegan
✅ Warm spices aid digestion and boost immunity
✅ Comforting without being heavy
For another comforting yet healthy fall recipe, try this Coconut Curry Pumpkin Soup — also full of flavor and perfect for chilly days.
Ingredients You’ll Need
For the Soup:
1 medium pumpkin (about 3–4 lbs), peeled, seeded, and cubed
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
Pinch of chili flakes (optional)
4 cups vegetable or chicken broth
Salt and freshly ground black pepper, to taste
Optional Garnishes:
A swirl of coconut cream or Greek yogurt
Toasted pumpkin seeds
Chopped fresh parsley
Croutons
For more pumpkin inspiration, check out this creamy Pumpkin Dump Cake for dessert after your soup!
Kitchen Equipment Needed
Sharp chef’s knife
Cutting board
Baking sheet
Large pot or Dutch oven
Wooden spoon or spatula
Blender or immersion blender
Ladle and serving bowls
If you love seasonal cooking, you’ll also enjoy trying this Pumpkin Sheet Cake with Cream Cheese Frosting as a sweet finish to your fall menu.
Step-by-Step Preparation: Autumn-Spiced Roasted Pumpkin Soup
Step 1: Roast the Pumpkin
Preheat your oven to 400°F (200°C).
Place the cubed pumpkin on a baking sheet and drizzle with 1 tablespoon olive oil. Season lightly with salt and pepper and toss to coat.
Spread the pumpkin cubes in an even layer and roast for 25–30 minutes, or until tender and lightly caramelized.
Step 2: Sauté the Aromatics
In a large pot or Dutch oven, heat the remaining olive oil over medium heat.
Add the chopped onion and cook for about 5 minutes, until softened and translucent.
Stir in the garlic, ginger, cumin, cinnamon, nutmeg, and chili flakes if using. Cook for another minute until fragrant.
Step 3: Combine and Simmer
Add the roasted pumpkin cubes to the pot and stir to coat with the spices and onions.
Pour in the broth, bring the mixture to a boil, then reduce heat and simmer for 10–15 minutes.
Step 4: Blend
Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
Step 5: Adjust and Serve
Taste the soup and season with additional salt and pepper if needed.
Ladle into bowls, garnish with a swirl of coconut cream, toasted pumpkin seeds, and a sprinkle of parsley if desired.
Tips for Roasting Pumpkin to Perfection
Cut pumpkin into evenly sized cubes to ensure even cooking.
Don’t overcrowd the baking sheet — this helps the edges caramelize instead of steaming.
Use parchment paper for easy cleanup.
Common Mistakes to Avoid
🚫 Using unseasoned pumpkin — salt and pepper bring out the natural sweetness.
🚫 Skipping the roasting step — raw pumpkin lacks depth of flavor.
🚫 Overcooking the pumpkin — it can become mushy and waterlogged.
🚫 Adding cream too soon — it can curdle if cooked too long.
Serving Ideas and Presentation Tips
Serve your soup in rustic bowls with a swirl of coconut cream and toasted pumpkin seeds on top for texture.
For a festive autumn touch, serve the soup in hollowed-out mini pumpkins or squash bowls.
Pair with warm crusty bread or cheesy toasts for a complete meal.
For more fall-friendly ideas, you could even serve this alongside Sweet Potato Toast for a colorful, healthy spread.
Recipe Tips and Variations
Make-Ahead Tips and Storage Suggestions
You can make this soup up to 3 days ahead and store in the refrigerator in an airtight container.
Freeze portions in freezer-safe containers for up to 3 months — thaw overnight in the fridge and reheat gently.
Flavor Twists for Other Healthy Pumpkin Recipes
Add a splash of orange juice for brightness.
Stir in a tablespoon of curry powder for a deeper, earthy spice.
Top with crispy chickpeas instead of croutons for extra protein.
How to Store and Reheat Leftovers
Refrigerate leftover soup in an airtight container for up to 3 days.
To reheat, warm gently on the stovetop over medium heat, stirring often. Add a splash of broth or water if the soup has thickened too much.
Why This Roast Pumpkin Soup is a Fall Favorite
This Autumn-Spiced Roasted Pumpkin Soup is a wholesome, comforting dish that captures everything we love about fall — rich flavors, cozy warmth, and nourishing ingredients. It’s easy to prepare, easy to customize, and fits beautifully into any healthy food menu.
For anyone looking for a light yet satisfying soup to balance out all the hearty holiday meals, this is a perfect choice. It’s no wonder it’s one of the best roasted pumpkin recipes you can make this season.
Frequently Asked Questions
Can I make this soup vegan?
Yes — just use vegetable broth and garnish with coconut cream or vegan yogurt.
Can I use canned pumpkin?
You can, but roasting fresh pumpkin gives a much better flavor.
What’s the best type of pumpkin to use?
Sugar pumpkins (also called pie pumpkins) are ideal because they’re sweeter and less watery than large carving pumpkins.
Can I add other vegetables?
Yes — roasted carrots or sweet potatoes blend in beautifully.
Make This Autumn-Spiced Roasted Pumpkin Soup Today and Share It!
This Autumn-Spiced Roasted Pumpkin Soup is a healthy, cozy dish you’ll come back to all season long. Bursting with flavor, easy to make, and endlessly customizable, it’s a shining example of pumpkin soup healthy and delicious enough to impress.
If you loved this recipe, please share it with friends and subscribe to our blog for more pumpkin recipes healthy, comforting, and perfect for fall. Happy cooking and enjoy every spoonful!
Print
Autumn-Spiced Roasted Pumpkin Soup : Healthy, Cozy, and Full of Flavor
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Autumn-Spiced Roasted Pumpkin Soup is creamy, nourishing, and full of cozy fall flavors. Roasted pumpkin blended with warm spices and a hint of ginger creates a velvety, comforting dish perfect for healthy seasonal meals, dinner parties, or holiday starters.
Ingredients
1 medium pumpkin (about 3 lbs), peeled, seeded, and cubed 2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 teaspoon ground cumin ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 4 cups vegetable broth Salt and black pepper to taste ½ cup coconut milk or cream (optional) Fresh parsley or pumpkin seeds, for garnish
Instructions
1. Preheat oven to 400°F (200°C). Place cubed pumpkin on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss. Roast for 30–35 minutes until tender and caramelized. 2. Meanwhile, heat remaining olive oil in a large pot over medium heat. Cook onion until soft, about 5 minutes. Add garlic and ginger, cook 1 minute, then stir in cumin, cinnamon, and nutmeg and toast for 30 seconds. 3. Add roasted pumpkin to the pot with vegetable broth. Bring to a simmer and cook 10 minutes for flavors to meld. 4. Use an immersion blender to puree soup until smooth. Stir in coconut milk if desired, and adjust seasoning. Ladle into bowls, garnish with parsley or pumpkin seeds, and serve warm.
Notes
• Use a sweet, dense pumpkin variety for best texture. • Adjust spices to taste; add a pinch of cayenne for heat if desired. • Cool completely before storing; soup can be refrigerated for up to 4 days or frozen up to 3 months. • Serve with crusty bread or in a bread bowl for a rustic touch.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasted and Blended
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: autumn spiced roasted pumpkin soup, healthy pumpkin soup, cozy fall soup, pumpkin and ginger soup, roasted pumpkin soup recipe
