Creamy, sweet and savory pumpkin soup made with coconut milk, roasted vegetables, and simple seasoning — ideal for a chilly autumn day.
When I used to call my grandmother, we’d always begin by talking about the weather.
Always.
That small ritual was a comforting way to start a conversation — easy, familiar, and a gentle doorway into deeper topics.
Sometimes small talk leads to something meaningful, don’t you think?
So…how’s the weather where you are?
We nearly had our first frost this week, and I’m reaching for warm mugs to soothe the chill.
The mugs in these photos are the ones I use for morning matcha — and I recently discovered they’re perfect for enjoying this Roasted Pumpkin & Vegetable Soup as well.
This soup turns out deeply creamy and vibrant orange, with roasted vegetables adding texture and a subtle sweetness that complements the pumpkin.
I love pumpkin, but I wanted this soup to be more than a single note. Roasting cauliflower, sweet potato, carrot, and onion brings classic fall flavors and depth to the pumpkin base.
You can roast the vegetables with a little oil or skip the oil to keep the recipe oil-free. If you have fresh pumpkin and feel adventurous, roast it; otherwise a canned pumpkin purée keeps things quick and easy.
Why You Will Love Roasted Pumpkin & Vegetable Soup
Do you prefer sweet or savory pumpkin soup? This recipe works either way. I avoided adding refined sugar by including sweet potato, which lends a gentle natural sweetness and balance to the savory spices.
The final texture is luxuriously smooth thanks to light coconut milk, and roasting the vegetables concentrates their flavor and adds a hint of caramelization.
Tips for Making the Perfect Pumpkin Soup
A high-speed blender makes a big difference. Prepare your ingredients and add the roasted vegetables to the blender while they’re still warm — often the heat from the oven is enough that no additional reheating is needed.
I like a thicker, hearty soup with body in every spoonful. If you prefer a thinner consistency, stir in another cup of vegetable broth until you reach the desired texture.
The coconut milk adds creaminess without dairy; use light or full-fat depending on how rich you want the finished soup to be.
How to Enjoy Pumpkin Soup
This Roasted Pumpkin & Vegetable Soup is comforting on a fall or winter evening. Serve it as a light main course or a cozy starter alongside a heartier entree.
Toppings are optional but recommended: pumpkin seeds (pepitas) add crunch, and crispy roasted chickpeas provide protein. Finish with fresh parsley and a few red pepper flakes for brightness and a touch of heat.
I kept my garnish simple: dry-roasted pumpkin seeds lend a salty crunch that enhances the soup’s subtle sweetness.
More Vegan Soup Ideas
- Oil-Free Detox Zoodle Soup
- Chunky Chickpea Noodle Soup with Brussels 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 this Roasted Pumpkin & Vegetable Soup, I’d love to know how it turned out. Please leave a comment, rating, or review — your feedback helps me create more recipes you’ll enjoy.
Tag me on Instagram using the hashtag #floraandvino to share your photos, or pin this recipe to save it for later.
— Lauren
Roasted Pumpkin & Vegetable Soup
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 4 reviews
- Author: Flora & Vino
- Total Time: 1 hour
- Yield: 3-4 bowls
- Diet: Vegan
Description
Creamy, sweet and savory pumpkin soup made with coconut milk, roasted vegetables, and a simple blend of spices — a comforting bowl for cool weather.
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 (or other pepitas)
For Serving
- fresh parsley
- red pepper flakes
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the onion, carrots, cauliflower, and sweet potato on the baking sheet. Drizzle with avocado oil if using, then sprinkle with garlic powder, salt, and pepper. Roast for 25–30 minutes, until the sweet potato is tender and the vegetables are lightly browned.
- Let the vegetables cool slightly, then add them to a high-speed blender with the coconut milk, vegetable broth, pumpkin purée, turmeric, and paprika.
- Blend until very smooth and creamy, stopping to scrape down the sides as needed. Taste and adjust salt and pepper.
- Pour into a saucepan and warm gently until heated through — or skip this step if the blended soup is already piping hot.
- Serve immediately topped with pumpkin seeds, red pepper flakes, and parsley.
- Store leftovers in an airtight container in the refrigerator for up to one week; reheat before serving.
Notes
This recipe was 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; all words and recipes are my own. Thanks for supporting the brands that keep me cooking!