Cozy Roasted Pumpkin Soup Topped with Toasted Pepitas

Cozy Roasted Pumpkin Soup Topped with Toasted Pepitas 🎃🍂

Silky smooth, deeply savory, and infused with autumn warmth, this Roasted Pumpkin Soup is everything you need on a crisp day. Made with roasted pumpkin, aromatic spices, and creamy coconut milk, it’s finished with toasted pepitas for crunch. Naturally vegan and gluten-free!

Why You’ll Love It 💚

• ✅ Deep roasted flavor: Roasting the pumpkin intensifies its sweetness and earthy notes.
• ✅ Ultra-creamy: Coconut milk gives a dreamy texture with no dairy needed.
• ✅ Perfect for meal prep: Stores beautifully and freezes like a charm.

🛒 Ingredients

• 1 small sugar pumpkin (about 2–2.5 lbs), halved and seeds removed
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon ground nutmeg
• 3 cups vegetable broth
• ¾ cup full-fat coconut milk
• Salt and pepper to taste
• ¼ cup toasted pepitas (pumpkin seeds), for garnish

👩‍🍳 Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Lightly oil the cut sides of the pumpkin, place face-down on a baking sheet, and roast for 35–45 minutes or until fork-tender. Let cool slightly, then scoop out the flesh.
2. Sauté the aromatics: In a large pot over medium heat, sauté onion in olive oil until soft (about 5 minutes). Add garlic and ginger, cooking for 1 minute more.
3. Add spices: Stir in cumin, paprika, and nutmeg, letting the spices toast for 30 seconds.
4. Add pumpkin and broth: Add the roasted pumpkin flesh and vegetable broth. Stir to combine and simmer for 10–15 minutes.
5. Blend it up: Use an immersion blender (or transfer in batches to a blender) to purée until smooth and velvety.
6. Stir in coconut milk and adjust seasoning with salt and pepper. Let it simmer for 5 minutes more.
7. Serve warm, topped with toasted pepitas and a drizzle of coconut milk or olive oil.

💡 Pro Tips & Serving Ideas

• 🍞 Crusty bread is a must: Serve with toasted sourdough, garlic bread, or herbed focaccia to soak up every drop.
• 🌿 Layer the flavor: A splash of maple syrup or apple cider vinegar adds a lovely contrast of sweet or tangy.
• 🔥 Spice it up: For heat lovers, a pinch of chili flakes or cayenne elevates this to a spicy fall favorite.

🌱 Variations & Add-Ins

• 🥕 Carrot-pumpkin blend: Add a chopped carrot or two while simmering for a sweeter base.
• 🥔 Creamier texture: Blend in a boiled potato or ½ cup cooked white beans.
• 🥜 Nutty finish: Swirl in cashew cream or almond butter for richness.
• 🧄 Roasted garlic: Roast a head of garlic with the pumpkin and blend in for a mellow garlic depth.

🥡 Make-Ahead & Storage Tips

• 🧊 Fridge: Store in an airtight container for up to 4 days. Reheat gently over medium-low heat.
• ❄️ Freezer-friendly: Freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
• 🍲 Meal prep: Double the batch and portion into mason jars or containers for lunch-ready soups all week!

❓ FAQ

• Can I use canned pumpkin instead of fresh?
  Absolutely. Substitute with 1½ cups canned pumpkin purée (not pie filling). It won’t have the roasted depth, but it’s still delicious and fast!

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