pumpkin soup

Cozy Roasted Pumpkin Soup

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Okay, this one just tastes like fall in a bowl. It’s creamy, cozy, and a little earthy with all those roasted veggies! Pumpkin, sweet potato, and carrot – blended up with coconut milk and warm spices like turmeric and ginger. It’s healthy but still feels like comfort food.

I roasted everything first to get that deep caramelized flavor, and it makes such a difference. This soup is perfect for lunch meal prep or for serving with some crusty bread on a chilly night. Bonus: it’s dairy-free, naturally sweet, and full of nutrients.

Why You’ll Love This Recipe

  • Creamy and comforting – without needing any cream.
  • Full of fall flavor – pumpkin, sweet potato, and warm spices = cozy perfection.
  • Super nourishing – packed with vitamins and fiber.
  • Easy to make ahead – freezes beautifully for later.
Cozy Roasted Pumpkin Soup
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Cozy Roasted Pumpkin Soup

Recipe by itskristinskitchen
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 
Calories

290

kcal

Ingredients

  • 1 small pie pumpkin, peeled and cubed

  • 3 carrots, chopped

  • 1 sweet potato, peeled and diced

  • 1 onion, quartered

  • 1 head garlic

  • 2 tbsp olive oil

  • 1 can (400ml) coconut milk

  • 2 cups chicken broth (or veggie broth)

  • 1 tsp ground ginger

  • 1 tsp turmeric

  • Salt and pepper, to taste

Directions

  • Preheat oven to 400°F (200°C).
  • Place pumpkin, carrots, sweet potato, onion, and the whole head of garlic (wrapped loosely in foil) on a baking sheet. Drizzle everything with olive oil, season with salt and pepper, and roast for 30–40 minutes, until soft and caramelized.
  • Squeeze the roasted garlic cloves out of their skins and add them, along with all the other roasted veggies, into a large pot.
  • Pour in the coconut milk, chicken broth, ginger, and turmeric. Stir and simmer for 10 minutes to let all the flavors blend.
  • Use an immersion blender (or regular blender in batches) to puree until silky smooth.
  • Taste and adjust seasoning – add more broth if you want it thinner. Serve warm with a drizzle of coconut milk and cracked pepper on top.

I seriously love my Vitamix Blender for soups like this – it makes everything extra velvety and smooth. Totally worth it if you make creamy soups or sauces often.

FAQ

Can I use canned pumpkin instead?
You can! Use about 2 cups and reduce the broth a little so it doesn’t get too thin.

Does this soup freeze well?
It freezes perfectly — just let it cool, pour into containers, and thaw on the stove when you’re ready to eat.

👉 If you liked this one, check out my Sweet Heat Chicken Flatbread – it’s spicy, cheesy, and pairs perfectly with this cozy soup!

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