Uploaded October 2025 | Updated September 2026, 2 weeks ago
This creamy roasted pumpkin soup is rich, comforting, and full of flavor. Made with pumpkin, sweet potato, and warm spices, it’s the perfect cozy fall recipe. Add curry powder and coconut milk for a delicious pumpkin curry soup twist.
►Full written recipe: thecookingfoodie.com/recipe/easy-pumpkin-soup
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients:
3 pounds (1.5 kg) Pumpkin, peeled and roughly chopped
1 medium (about 10 oz/280 g) Sweet potato, peeled and roughly chopped (optional – can substitute with 2–3 carrots)
3-4 tablespoons Olive oil, divided
1 Onion
1 whole head Garlic
1 tablespoon (15g) Fresh ginger, grated
1 tablespoon Fresh thyme
1/2 teaspoon Nutmeg
1-2 teaspoon Curry powder (optional, for warmth and depth)
Salt to taste
Black pepper to taste
6-8 cups (1.5-2 liters) Vegetable stock, depending on desired thickness
¾ to 1 cup (180–240 ml) Coconut milk, or heavy cream for a richer finish
Fresh coriander (cilantro), for garnish
Instructions:
1. Roast the vegetables: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place pumpkin, sweet potato, and onion on a lined baking sheet. Cut the top off the garlic head to expose the cloves, and drizzle generously with olive oil. Drizzle the rest of the vegetables with 2–3 Tbsp olive oil, season with salt and pepper, and roast 40–50 minutes, stirring halfway, until tender and caramelized.
3. Cook aromatics: In a large pot, heat 1 Tbsp olive oil. Add grated ginger and cook 1–2 minutes until fragrant.
4. Simmer: Squeeze roasted garlic from the skins and transfer all roasted vegetables to the pot. Add vegetable stock, thyme, nutmeg, curry powder (if using), salt, and pepper. Simmer gently for 5–10 minutes.
5. Blend: Using an immersion blender (or a regular blender in batches), blend until silky smooth.
6. Finish: Stir in coconut milk (or cream) and cook for 5 minutes. Adjust consistency with extra stock if too thick. Taste and adjust seasoning.
7. Serve: Ladle into bowls and garnish with fresh coriander, toasted bread, or a swirl of cream.
This creamy roasted pumpkin soup is rich, comforting, and full of flavor. Made with pumpkin, sweet potato, and warm spices, it’s the perfect cozy fall recipe. Add curry powder and coconut milk for a delicious pumpkin curry soup twist.
►Full written recipe: thecookingfoodie.com/recipe/easy-pumpkin-soup
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients:
3 pounds (1.5 kg) Pumpkin, peeled and roughly chopped
1 medium (about 10 oz/280 g) Sweet potato, peeled and roughly chopped (optional – can substitute with 2–3 carrots)
3-4 tablespoons Olive oil, divided
1 Onion
1 whole head Garlic
1 tablespoon (15g) Fresh ginger, grated
1 tablespoon Fresh thyme
1/2 teaspoon Nutmeg
1-2 teaspoon Curry powder (optional, for warmth and depth)
Salt to taste
Black pepper to taste
6-8 cups (1.5-2 liters) Vegetable stock, depending on desired thickness
¾ to 1 cup (180–240 ml) Coconut milk, or heavy cream for a richer finish
Fresh coriander (cilantro), for garnish
Instructions:
1. Roast the vegetables: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place pumpkin, sweet potato, and onion on a lined baking sheet. Cut the top off the garlic head to expose the cloves, and drizzle generously with olive oil. Drizzle the rest of the vegetables with 2–3 Tbsp olive oil, season with salt and pepper, and roast 40–50 minutes, stirring halfway, until tender and caramelized.
3. Cook aromatics: In a large pot, heat 1 Tbsp olive oil. Add grated ginger and cook 1–2 minutes until fragrant.
4. Simmer: Squeeze roasted garlic from the skins and transfer all roasted vegetables to the pot. Add vegetable stock, thyme, nutmeg, curry powder (if using), salt, and pepper. Simmer gently for 5–10 minutes.
5. Blend: Using an immersion blender (or a regular blender in batches), blend until silky smooth.
6. Finish: Stir in coconut milk (or cream) and cook for 5 minutes. Adjust consistency with extra stock if too thick. Taste and adjust seasoning.
7. Serve: Ladle into bowls and garnish with fresh coriander, toasted bread, or a swirl of cream.
