Can I freeze roasted pumpkin soup ?

Yes, roasted pumpkin soup freezes beautifully. Allow it to cool completely, then store it in airtight containers or freezer-safe bags for up to three months. Thaw overnight in the fridge and reheat gently on the stovetop. If the soup thickens while stored, just stir in a splash of broth or coconut milk to bring it back to its silky consistency.

How do I make roasted pumpkin soup thicker without cream ?

To thicken without using cream, reduce the liquid slightly while simmering or add more roasted pumpkin. You can also blend in a small cooked potato or some soaked cashews. These options maintain the creaminess of your roasted pumpkin soup recipe without changing its flavor profile.

Is roasted pumpkin soup healthy ?

Absolutely. This soup is packed with fiber, vitamins A and C, and antioxidants. Using roasted pumpkin boosts flavor without needing heavy ingredients. When made with vegetable broth and coconut milk, it’s also vegan and dairy-free—perfect for clean eating and those following special diets.

Can I use canned pumpkin instead of roasting it myself ?

Yes, canned pumpkin is a time-saving substitute. But keep in mind—roasting brings out natural sweetness and depth that canned versions lack. If you're short on time, you can use canned pumpkin and sauté it with the spices before blending to build more flavor. For best results, try to make at least one batch of your own roasted pumpkin to experience the difference firsthand.

Roasted Pumpkin Soup – 5 Irresistible Steps to Fall Flavor

Description

A cozy and creamy roasted pumpkin soup perfect for fall. Made with caramelized pumpkin, coconut milk, and warm spices—this comforting dish is a seasonal favorite.

Ingredients

Scale

1 medium pumpkin (about 2 pounds), peeled and cut into chunks or roast with skin on

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

4 cups vegetable broth

1 cup canned coconut milk (optional)

Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C). Toss pumpkin with olive oil and roast for 30–35 minutes until caramelized.

2. Let the roasted pumpkin cool slightly. Peel if desired.

3. Add roasted pumpkin, garlic, cinnamon, and nutmeg to a pot. Sauté for 2–3 minutes.

4. Pour in vegetable broth and simmer for 10 minutes.

5. Add coconut milk if using. Blend until smooth using immersion blender or standard blender.

6. Return to simmer, season with salt and pepper, adjust thickness with broth if needed.

7. Serve hot with garnishes like coconut milk swirl or herbs.

Notes

You can substitute sweet potato for pumpkin.

Leftovers keep for up to 4 days in the fridge or 3 months in the freezer.

Prep Time: 10 mins
Cook Time: 40 mins
Category: Soup
Method: Roasting, Blending
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 160
Sugar: 5g
Sodium: 420mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg