Roasted Pumpkin Soup Recipe

This Roasted Pumpkin Soup Recipe tastes just like Fall with warming spices, savory bacon, and a cozy creamy texture. We roast the pumpkin in this hearty soup recipe for an unbeatable caramelized richness.
Pumpkin soup is so easy to make with only a few ingredients. P.S. We even include directions for canned pumpkins if you need an even quicker meal. 
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Easy Pumpkin Soup RecipeWe’re just beginning the chilly season here in Idaho, and I’m not going to hide it—I’m excited. We had a great summer enjoying the Hawaiian beaches, California sunshine, and even Paris in the Spring, but I’m ready for a change of pace. Bring on the cool temps, fuzzy socks, and comforting, cozy soups I love, like Beef Stew, Split Pea Soup, and Chicken Tortilla Soup.
This pumpkin soup will be the first bowl I reach for this year. It’s hearty and creamy from the roasted pumpkin, rich from the coconut milk and bacon, and warms from the inside out, courtesy of the perfect blend of spices.
Pumpkin soup reheats well, so it’s easy to make a big pot ahead and reheat when ready to serve. It’s also a versatile recipe that you can customize the flavor to your preferences. You will love cozying up to a bowl of this soup as much as I do.
Ingredients for Pumpkin SoupThe ingredient list is short and sweet for our easy Pumpkin Soup recipe, but each ingredient does play an important part in making this the best Fall soup! 

Pumpkin– we need two 2-pound pumpkins or one 4-pounder.

Bacon and onion – we use the bacon twice in this recipe using the fat rendering to sauté the onions and to top the soup. This pairing offsets the naturally sweet pumpkin for a savory depth of flavor.

Spices – cinnamon, nutmeg, allspice, salt, and pepper

Vegetable Stock – you can use store-bought stock or make your own Chicken Stock or Turkey Stock

Coconut Milk – unsweetened, full-fat coconut milk is usually found canned in the international section of the grocery store. It adds extra flavor and keeps the soup dairy-free.

Maple Syrup – 2-3 Tablespoons adds the perfect amount of sweetening to the soup

Pepitas – (optional) See how to make Roasted Pumpkin Seeds from the seeds you take out of the pumpkin before roasting. They make the perfect crunchy topping for pumpkin soup. VariationsOur recipe for Pumpkin soup is so simple that it’s easy to make some changes if you want something a little different:

Squash – readers love our Butternut Squash Soup, made with a similar method, but you can swap the pumpkin with any similar squash. Try Kabocha, Buttercup, or Roasted Acorn Squash.

Canned Pumpkin – You can substitute 2 cans of pumpkin puree (not pumpkin pie filling) and skip the roasting. You can also use homemade pumpkin puree.

Heavy Cream – You can also substitute coconut milk with heavy whipping cream.

Spices – try swapping the spices for curry powder, turmeric, or cumin How to Buy Pumpkins for RoastingWe use sweet baking pumpkins for pumpkin soup—often called Pie Pumpkins or Sugar Pumpkins—not the Jack-O-Lantern variety. You’ll find these smaller, meatier squash at the grocery store produce section or at your local Farmers Market. They are much easier to cut and fit into an oven for roasting and have a much better texture for eating.
Find a squash with firm skin without nicks or bruises. We use two 2-pound pie pumpkins, but you can use one 4-lb pie pumpkin if you prefer. If you’re picking one off the vine at your local farm, here’s a guide on how to pick the best one from Southern Living.
Why roast pumpkin for pumpkin soup?Roasting pumpkin for pumpkin soup makes all the difference, and it doesn’t take much extra effort! I actually think it’s easier than having to peel pumpkin skins ahead. They are easy to remove once roasted.
The caramelized flavors from the roasted pumpkin puree create an amazing depth of flavor so each bite is complex and deeply satisfying. Of course, if you’re in a hurry, you can substitute canned pumpkin puree to speed things along, but it may be missing those sweet savory flavors (although, it’s still a delightful soup).
How to Make Pumpkin Soup

Roast the pumpkins by preheating your oven to 425°, and then washing and drying them. Carefully cut it into quarters and scrape out the seeds (Save the seeds to make Roasted Pumpkin Seeds). Place pumpkin pieces on a lined sheet pan cut-side down, then bake at 350°F for 35 minutes. Remove the skin and set aside the pumpkin flesh.

Cook the bacon in a large Dutch oven or heavy-bottomed pot until crispy. Remove and reserve the bacon, leaving 3 Tbsp of bacon grease in the pot.

Saute the onion in the grease until soft (6-7 minutes) and then add garlic, salt, pepper, and the 3 spices, sautéing for another minute.

Add pumpkin flesh and the broth to the pot. When it comes to a boil, reduce to a simmer partially covered for 15 minutes.

Blend the soup until smooth (see our 4 favorite ways to blend creamy soup below) using a blender.

Add the coconut milk/cream, and then return the soup to a boil. Last, add the maple syrup to taste and adjust the spices.4 Ways to Blend a Creamy Pumpkin SoupThere are a few ways to make a soup creamy but to get a completely velvety smooth texture for this Pumpkin Soup, we prefer the high-powered blender. Here are a few options for how to cream the soup to match your preferences:

High-Powered Blender – This is my favorite way to make pumpkin soup creamy throughout. I carefully spoon the hot soup into the blender in step 5, filling it only halfway so that the liquid doesn’t spill. I blend in batches for a smooth, luxurious soup.

Immersion Blender – No need to move the hot liquid, just place the head of the immersion blender into the pot and blend the soup thoroughly. It won’t scratch your pot but can spatter, so I advise wearing an oven mitt and an apron.

Food Processor – This is the least effective option for making pumpkin soup since it won’t be silky smooth, but it will break up larger chunks.  Pro Tip: To toast Pumpkin Seeds, soak the seeds in water to remove the pulp and clean. Then boil in fresh water for 10 minutes. Drain, dry, coat with olive oil, and roast at 300° for 30 minutes. Get the complete directions on how to Roast Pumpkin Seeds. 
How to Serve Pumpkin SoupThis simple soup is so easy to make and easy to serve. Here are a few of our suggestions for platting, topping, and side dishes:

Plating: Spoon into a warm bowl, or try a more festive dish like a hollowed-out mini pumpkin or a small sourdough bread boule with the center scooped out to hold the soup.

Toppings: Sprinkle the top of the soup with roasted pumpkin seeds (pepitas), small croutons, oyster crackers, bacon bits, or freshly cracked pepper. You can even take a few springs of microgreens.

Side Dishes: Pumpkin soup is great on its own, but it’s easy to make into a full meal. Serve some of our Sourdough Discard Crackers, Crusty Bread, or Focaccia for dipping. On the side, I like serving Grilled Cheese or a fresh salad, like our Homemade Caesar Salad or Cucumber Tomato Salad.Pumpkin Soup is one of the most festive and satisfying soups for when the weather gets chilly. It’s creamy, warming, and easy to serve to a crowd of hungry friends. Roasting the pumpkin before cooking gives the soup a great depth of flavor – it’s delicious!
Make-AheadPumpkin soup keeps well when made ahead. It’s easy to reheat for a party or for lunch the next day.

To Refrigerate: pack cooled soup in an airtight container and refrigerate for 3-5 days.

Freezing: freeze in a freezer-friendly container for up to 3 months

To Reheat: thaw in the fridge and then reheat in the microwave or on the stove until heated through. If it is too thick, add water until it reaches your desired thickness. More Creamy Soup RecipesCreamy soup recipes like this Pumpkin Soup hit the spot when you want something warm and satisfying. Here are a few of my favorites you have to try:

Sweet Potato Soup

Loaded Potato Soup

Creamy Cauliflower Soup with Shrimp

Corn Chowder

Mushroom Soup

Tomato Soup

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