Creamy sweet & savory pumpkin soup with coconut milk, roasted veggies, and a simple seasoning. Perfect for a chilly fall day!
Whenever I called my grandma, we always started out our conversation by asking each other about the weather.
Always.
It was a comfortable routine, the common ground we could both answer easily and confidently, politely paving the way to more in-depth topics.
Sometimes small talk can lead to big things, right?
So…how’s the weather where you are?
We almost had our first frost here this past week, so I’m cozying up to mugs brimming with warmth.
The mugs you see in this picture are what I drink my matcha out of every morning!
I discovered this week, however, that they’re also my favorite way to eat Roasted Pumpkin & Vegetable Soup.
This soup is super creamy, orange, and packed with unexpected veg and subtle sweetness!
Don’t get me wrong; I love pumpkin.
But I wanted this soup to be a little more than just pumpkin, you know?
Roasted cauliflower, sweet potato, carrot, and onion add my favorite fall flavors to an already tasty pumpkin base.
Use oil when roasting, or don’t, and keep the entire recipe oil free.
Roast your pumpkin, too, if you’re feeling adventurous, or grab a can of pumpkin purée and keep things simple.
Why You Will Love Roasted Pumpkin & Vegetable Soup
Are you sweet or savory pumpkin soup kind of a person?
There’s no right answer here, because this soup can go either way.
Most pumpkin soups out there are sweetened with an added sweetener of some kind.
I incorporated sweet potato in this recipe to make the soup lightly sweet without any added sugars!
Tips for How to Making the Perfect Pumpkin Soup
You will need a big blender for this recipe!
I recommend preparing all of the ingredients to the blender ahead of time, then throwing in the roasted veggies and pumpkin straight from the oven.
Chances are, the mixture will be hot enough to serve straight from the blender with no reheating by pan required.
I like my pumpkin soup on the thicker side with lots of substance to each bite.
The soup is super creamy with the addition of light coconut milk.
If you prefer thinner more watery soup, add an extra cup of vegetable broth to spread out the goodness a little more.
How the Enjoy Pumpkin Soup
This Roasted Pumpkin & Vegetable Soup is perfect for a chilly fall or winter evening.
Enjoy it as a tasty light meal or side soup to an equally cozy entree.
I recommend serving it as the main dish with plenty of pumpkin seeds and crispy chickpeas for protein and crunch!
I kept the toppings for this soup simple with Eden Foods Organic Dry Roasted Pumpkin Seeds.
These delicious dry roasted organic pumpkin seeds are the perfect crunchy topping to compliment your pumpkin soup bowl.
Their lightly salty coating coaxes out the slight sweetness of the soup.
More Vegan Soup Recipes
-
Oil-Free Detox Zoodle Soup
-
Chunky Chickpea Noodle Soup with Brussel Sprouts
-
“Clean out the Fridge” Vegetable Chili
-
Vegan Chocolate Chili
-
Chickpea & Wild Rice Soup
-
Black Bean Quinoa Chili
-
The Quickest Vegan Curry
-
Everyday Carrot Lentil Soup
-
1-Pot Vegetable Minestrone
-
5-Spice Squash & Chickpea Stew
-
Heart Beet Soup
-
Spicy Tempeh Bell Pepper Chili
I Want to Hear From You
If you make a pot of this Roasted Pumpkin & Vegetable Soup, I’d love to hear what you think!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Roasted Pumpkin & Vegetable Soup
- Total Time: 1 hour
- Yield: 3-4 bowls
- Diet: Vegan
Description
Creamy sweet & savory pumpkin soup with coconut milk, roasted veggies, and a simple seasoning. Perfect for a chilly fall day!
Ingredients
- 1/2 white onion, roughly chopped
- 1/2 tsp garlic powder
- 1 large carrot, sliced
- 1 sweet potato, diced
- 1/2 head of cauliflower, broken into florets
- 1 tsp avocado oil (optional)
- 1 15-oz. can light coconut milk
- 2 cups low-sodium vegetable broth
- 1 15-oz. can puréed pumpkin (not pumpkin pie filling) OR roasted pumpkin
- 1/4 tsp ground turmeric
- 1/4 tsp paprika
- Himalayan sea salt and pepper to taste
- 1/4 cup Eden Foods Organic Pumpkin Seeds
For Serving
- parsley
- red pepper flakes
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add the onion, carrots, cauliflower and sweet potato to the pan. Drizzle them with optional avocado oil and sprinkle with garlic powder and a pinch of salt and pepper. Bake the vegetables for 25-30 minutes, until sweet potato is tender and the vegetables are lightly roasted.
- Allow the vegetables to cool slightly, then add them to a high-speed blender with the coconut milk, vegetable broth, pumpkin purée, turmeric, and paprika.
- Using a high-speed blender, blend the mixture until it’s very smooth and creamy, stopping to scrape down the sides to recombine as needed. Taste the mixture and add more sea salt and pepper as needed.
- Pour the mixture into a large saucepan and heat everything until it’s warm throughout. Alternatively, you can skip this step if the heat created from the blender has your soup hot already!
- Serve the soup immediately in bowls topped with pumpkin seeds, red pepper flakes, and parsley.
- Store any leftover soup in an airtight container for up to one week and reheat before serving.
Notes
Adapted from The Glowing Fridge
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup, Entree, Side
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free
This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Beautiful roast pumpkin soup
Thanks so much, Alice!
XOXO Lauren
Hi Lauren! This soup is so glowish!! Do you think can be used full-fat coconut milk instead of light?
Thanks so much!
Love it
Thanks, Rose!
Made this recipe with what I had available. I used a roasted pumpkin and it yield 3 times the amount asked by the recipe. I also used yellow potatoes since I didn’t have sweet potatoes. Used a bit of cayenne. For the veggie broth I just added a bunch of roasted mushrooms with thyme and onions. I also used full fat coconut milk.
It came out delicious. Thank you for this recipe, everyone loved it here.
Forgot to add that I made the soup in a large pot instead of baking it and just used a hand blender once the potatoes were cooked. Simmer a bit afterwards and voila.
I love this variation– it might dirty less dishes!
Hi JC,
I’m so glad that you enjoyed this recipes. Your substitutions sound great!
XOXO Lauren