This creamy roasted pumpkin soup is made with sweet red kuri (Hokkaido) pumpkin, coconut milk, fresh sage and thyme, nutmeg, maple syrup, and miso. It’s thick, velvety, and deeply cozy, with a savory-sweet flavor that makes this vegan pumpkin soup especially comforting on a chilly fall day.
A Super Creamy Roasted Pumpkin Soup with Coconut Milk That Uses a Whole Pumpkin!
I love the convenience of canned pumpkin puree but sometimes you just have to roast a whole pumpkin in order to make a super flavorful and creamy soup! This roasted pumpkin soup starts with a red kuri squash (Hokkaido pumpkin) that is roasted until super tender and caramelized around the edges. The roast is what sets this apart from soups made with canned pumpkin puree — it yields a more flavorful soup since the pumpkin flesh starts to caramelize in the oven!
Aromatics like onion, garlic, thyme, sage, and nutmeg add cozy flavor to the soup and canned coconut milk ensures it is extra creamy. Since we’re using coconut milk, this soup is accidentally vegan/dairy free! Right before it’s blended to creamy perfection, maple syrup and miso are added to enhance the sweet, salty, and umami flavors in this creamy pumpkin soup. Make sure to save this one because it is so perfect for chilly nights!
JUMP STRAIGHT TO:
- The Best Pumpkin Varieties to Use
- Pumpkin FAQs
- Key Pumpkin Soup Ingredients for Maximum Flavor
- How to Roast a Pumpkin and Turn it Into Soup
- Pumpkin Soup Garnishes and Serving Suggestions
The Best Pumpkin Varieties to Use in This Soup
I’m a pumpkin fanatic and have cooked and baked with many whole pumpkins over the years. Some are bland, watery, and stringy while others are dense, flavorful, and super creamy once cooked. In my opinion, these are the best pumpkin varieties for this creamy pumpkin soup that you’ll commonly come across in a store or farmers market:
- Red Kuri Squash (aka Hokkaido Pumpkin) – this is the reddish orange variety that you see below. The flesh is dense and drier so when roasted, it lends itself to a creamy quality that is PERFECT in soups. The flavor is nutty, sweet, and earthy.
- Kabocha (Japanese Pumpkin) – these squatty pumpkins (seen in this side dish and this soup) are typically dark green though they can have splotches of grey and orange. They are very similar to the red kuri in terms of texture and flavor but slightly denser.
- Koginut (butternut and Japanese pumpkin hybrid) – this hybrid from the amazing folks at Row 7 has become one of my favorite multi-purpose winter squashes! It has frosted tan skin and an amazing sweet and nutty flavor. These are typically on the smaller side so you’ll most likely need to grab two for this soup. Or, grab several so you can also make these koginut muffins!
PUMPKIN FAQs
Can I use a regular pie pumpkin for this soup? Yes, you can use a pie pumpkin though I find that they are often a little more bland and watery than the varieties above. To combat this, you may want to add slightly more maple syrup and slightly less broth if you prefer a thicker texture.
Can I use canned pumpkin puree in this soup? If you want a shortcut version, yes, you can use canned pumpkin puree but your soup will lack some of the depth of flavor over one made with roasted pumpkin. I recommend using 1 1/2 cans of pumpkin puree and adding a touch more maple and miso. You might also want to reduce the amount of broth to 1 1/2 cups to ensure the soup is thick and creamy since canned pumpkin will be more watery than the roasted pumpkin.
Key Pumpkin Soup Ingredients for Maximum Flavor
We’re layering in lots of cozy autumn flavor in this roasted pumpkin soup! Fresh sage and thyme lend an aromatic herbal flavor while a bit of nutmeg adds a cozy touch of warmth and spice. Even though the pumpkin already has a natural sweetness, I love to add a touch of maple syrup to enhance it. In order to ensure there’s plenty of savory depth of flavor and a lovely umami quality, I add miso paste at the end.
How to Roast a Pumpkin and Turn it into a Super Creamy Soup
Using a sharp knife (very important!) and a steady hand, cut your pumpkin in half through the center. Scoop out the pulp and seeds with a spoon. Once the cavity is empty, slice each half in half again so that you have wedges. I prefer to brush the wedges with olive oil and season with salt and pepper. There’s no need to peel anything! We’ll worry about that once the squash is roasted.
During the last 10-15 minutes of the squash roasting time, cook the onions in a pot until they’re golden then add the carrot and remaining aromatics. Cook just long enough for the carrot to soften
Add the coconut milk, broth, and the flesh from your roasted pumpkin (not the skin!). Let everything simmer and mingle together for a bit to develop the flavor. After 10 minutes, remove it from the heat, add the maple, miso, and apple cider vinegar, and blend until very smooth. I like to use an immersion blender so I’m not worrying about dumping really hot liquid into my upright blender!
Pumpkin Soup Garnishes and Serving Suggestions
This roasted pumpkin soup is delicious on its own but I really love adding a swirl of something tangy to contrast the sweetness of the soup. You can use sour cream, plain yogurt, or creme fraiche if you happen to have some. A sprinkle of parmesan also works really well since it brings out the nuttiness of the squash. And, a sprinkle of dainty thyme or sage leaves looks especially lovely against the orange backdrop of the soup!
For a classic combo, you could pair this coconut milk pumpkin soup with a grilled cheese or some garlic bread. Or, try adding a scoop of plain steamed rice (my go-to when I want simple yet comforting). If you’re serving this savory pumpkin soup for a dinner party or holiday meal, I highly recommend ladling it into in small hollowed out pumpkins intead of bowls!
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Roasted Pumpkin Soup with Coconut Milk
- Total Time: 1 hour
- Yield: 4 1x
- Diet: Gluten-Free, Vegan, Vegetarian
Description
This creamy roasted pumpkin soup is made with sweet red kuri (Hokkaido) pumpkin, coconut milk, fresh sage and thyme, nutmeg, maple syrup, and miso. It’s thick, velvety, and deeply cozy, with a savory-sweet flavor that makes this vegan pumpkin soup especially comforting on a chilly fall day.
Ingredients
- One 2.5 pound pumpkin, such as Red Kuri or Kabocha
- 2 tablespoons olive oil
- Sea salt, to taste
- Pepper, to taste
- 1 medium yellow onion, diced
- 1 tablespoon fresh thyme leaves, chopped
- 1 handful fresh sage leaves, chopped
- 2 large carrots, diced
- 3 garlic cloves, minced
- 1/2 teaspoon nutmeg
- 1 can coconut milk, full fat not light
- 2 cups low sodium vegetable broth
- 1 1/2 tablespoons maple syrup
- 2 tablespoons mellow miso paste
- 1 1/2 teaspoons apple cider vinegar
- Plain yogurt, optional for garnish
Instructions
- Pre-heat the oven to 425 degrees and line a baking sheet with parchment paper for easy cleanup.
- Cut the pumpkin in half and scoop out the pulp and seeds. Cut the halves in half again so that you now have four wedges. Brush the pumpkin wedges with some of the olive oil and season with salt and pepper to taste. Place the pumpkin wedges cut side down on the baking sheet. Roast in the pre-heated oven for 30-40 minutes until fork tender.
- During the last 10-15 minutes of roasting time, set a large stock pot or Dutch oven with at least a 2.5 quart capacity over medium heat. Add the remaining olive oil to the pot. Once it shimmers, add the diced onion and a pinch each of salt and pepper. Cook until golden, stirring every minute, about 6-8 minutes.
- Add the thyme, sage, carrots, garlic, and nutmeg. Cook, stirring regularly, until the carrot has softened, about 5 minutes.
- Add the coconut milk, vegetable broth, and the flesh of the roasted pumpkin (discard the skin). Stir well then cover the pot and bring the soup to a simmer. Once it comes to a simmer, remove the lid. Simmer for 10 minutes, then remove the soup from heat. Add the maple syrup, miso paste, and apple cider vinegar. Use an immersion blender to blend until very smooth. Taste then add more salt/ pepper as needed.
- Serve the soup with a swirl of plain yogurt if you like. Keep leftovers in the fridge and enjoy within a week.
Notes
You can use an upright blender to blend the soup if you prefer. Carefully ladle it into the blender jar. Before blending, remove the cap from the lid, and place the lid on the blender. Cover the top with a towel so that steam can still escape, then blend.
Not all miso is gluten free to make sure to check the label if that is a concern for you.
Aim to use a pumpkin that is approximately 2.5 pounds (before roasting). I like red kuri (hokkaido pumpkin), kabocha (Japanese pumpkin), or koginut but a pie pumpkin works well, too.
If you prefer a shortcut version that cuts the total recipe time down to below 30 minutes, use 1 1/2 cans of pumpkin puree. Add more maple and miso as needed to taste.
This recipe makes 3-4 dinner-sized servings.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: Dinner
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