Cozy & Creamy Roasted Pumpkin & Vegetable Soup with Coconut Milk: The Ultimate Fall Comfort Meal

This velvety smooth, sweet, and savory pumpkin soup, enriched with creamy coconut milk and deeply flavored roasted vegetables, is truly a hug in a mug. It’s the quintessential dish for embracing the crisp air of autumn and warming up from the inside out.

There’s something wonderfully comforting about routine, especially when it connects us to loved ones. I vividly recall my calls with Grandma; our conversations always began with a simple, familiar question about the weather. It was our gentle ritual, a shared piece of common ground that paved the way for deeper, more meaningful discussions. Small talk, in its own way, often blossoms into something significant, don’t you think?

So, on that note, how’s the weather where you are today? Here, the air has taken on that distinct autumnal chill. We even had our first brush with frost this past week, a sure sign that it’s time to gather around with steaming mugs filled with warmth and comfort.

Speaking of mugs, you might recognize the ones in these photos! They’re my trusty companions for my morning matcha ritual. However, this week, I made a delightful discovery: they’re also absolutely perfect for savoring a generous serving of this Roasted Pumpkin & Vegetable Soup.

This soup is a vibrant, creamy delight, boasting a beautiful orange hue and brimming with an array of unexpected vegetables. Its subtle sweetness, perfectly balanced by savory notes, makes it a truly unique and irresistible fall staple.

Don’t misunderstand; I adore pumpkin. Its earthy flavor and smooth texture are perfect for fall dishes. But for this particular recipe, I wanted to elevate the classic pumpkin soup, to create something with a little more depth and complexity. That’s where a medley of other autumnal vegetables comes into play, adding layers of flavor and nutrition.

Roasted cauliflower contributes a nutty, slightly sweet undertone and a delightful creaminess when blended. Sweet potato and carrot enhance the soup’s natural sweetness and vibrant color, while roasted onion provides an aromatic base that deepens the overall savory profile. These roasted elements are the secret to the soup’s rich, comforting taste, complementing the pumpkin beautifully.

When roasting your vegetables, you have the option to drizzle them with a touch of oil, like avocado oil, for extra caramelization and flavor. Alternatively, you can omit the oil entirely for an oil-free rendition, allowing the natural sugars of the vegetables to shine through as they roast. And while canned pumpkin purée offers a convenient shortcut, if you’re feeling adventurous and have the time, roasting your own fresh pumpkin halves will impart an even richer, more profound flavor to your soup.

Why You Will Love This Creamy Roasted Pumpkin & Vegetable Soup

Are you typically drawn to sweet or savory pumpkin soups? With this recipe, you don’t have to choose! This versatile soup masterfully balances both profiles, making it a crowd-pleaser for all palates. Many pumpkin soups rely on added sweeteners, but I’ve achieved a perfect, natural sweetness by incorporating roasted sweet potato. Its inherent sugars caramelize during roasting, infusing the soup with a gentle, wholesome sweetness without the need for any refined sugars.

Beyond its incredible flavor, this soup offers a wealth of benefits. It’s entirely vegan, gluten-free, and can easily be made oil-free, making it suitable for a variety of dietary preferences. Packed with nutrient-dense vegetables like pumpkin, cauliflower, sweet potato, and carrots, it’s a wholesome meal that truly nourishes your body. The addition of light coconut milk not only creates an incredibly luscious texture but also adds a subtle tropical note that elevates the overall experience. It’s the ultimate comfort food that you can feel good about enjoying, perfect for cozy evenings or as a vibrant side dish.

Expert Tips for Making the Perfect Roasted Pumpkin Soup

Crafting the perfect creamy roasted pumpkin and vegetable soup is simpler than you might think, especially with a few key tips:

• The Power of Roasting: Don’t skip the roasting step! This is where the magic happens. Roasting vegetables brings out their natural sweetness and deepens their flavors through caramelization. It transforms otherwise simple vegetables into stars, creating a complexity that boiling simply cannot achieve. Ensure your vegetables are spread in a single layer on the baking sheet to allow for proper roasting, rather than steaming.
• Blender Choice is Key: For that ultra-smooth, velvety texture, a high-speed blender is your best friend. It emulsifies the ingredients beautifully, creating a luxuriously creamy consistency without any dairy. If you don’t have a high-speed blender, a standard blender will work, but you might need to blend in smaller batches for a longer time to achieve the desired smoothness.
• Temperature Advantage: I highly recommend adding the roasted vegetables and pumpkin purée to your blender while they are still warm (though not scalding hot directly from the oven). The heat generated by a high-speed blender can often warm the soup sufficiently, meaning you might not even need to reheat it on the stovetop! This saves an extra step and gets you to enjoying your cozy soup faster.
• Adjusting Consistency: I personally love my pumpkin soup on the thicker side, with a hearty substance to each spoonful. The light coconut milk contributes immensely to this rich, creamy texture. However, if you prefer a thinner, more pourable soup, simply add an extra cup (or more, to taste) of low-sodium vegetable broth during the blending process until you reach your ideal consistency.
• Seasoning to Perfection: Always taste and adjust your seasonings. While the recipe provides a great starting point with garlic powder, turmeric, and paprika, you might find you want a touch more sea salt, freshly cracked black pepper, or even a pinch of warming spices like nutmeg or cinnamon to lean into a sweeter profile. For a hint of heat, a dash of cayenne pepper or extra red pepper flakes can be transformative.
• Make-Ahead & Storage: This soup is fantastic for meal prep! It stores beautifully in an airtight container in the refrigerator for up to one week. It also freezes well for up to three months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, adding a splash of broth or coconut milk if needed to restore its perfect consistency.

How to Enjoy Your Roasted Pumpkin & Vegetable Soup

This Roasted Pumpkin & Vegetable Soup is truly versatile and perfect for a variety of occasions, especially on a chilly fall or winter evening. Its comforting warmth and rich flavor make it an ideal choice for a light yet satisfying meal on its own, or as a cozy side dish alongside a hearty entree.

To transform it into a more substantial main course, I highly recommend serving it generously topped with a medley of crunchy elements. A generous sprinkle of pumpkin seeds, like the delicious Eden Foods Organic Dry Roasted Pumpkin Seeds, provides not only a wonderful textural contrast but also a boost of healthy fats and protein. For even more protein and an irresistible crunch, add some crispy roasted chickpeas. These simple additions elevate the soup from a starter to a truly fulfilling meal.

More Delicious Vegan Soup Recipes to Try

If you’ve fallen in love with this Roasted Pumpkin & Vegetable Soup, you’re in for a treat! Our collection of vegan soup recipes offers a wide variety of flavors and textures, perfect for any season or craving. From light and refreshing to hearty and warming, there’s a soup for everyone:

• Oil-Free Detox Zoodle Soup

• Chunky Chickpea Noodle Soup with Brussel 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’re inspired to whip up a batch of this incredibly comforting and flavorful Roasted Pumpkin & Vegetable Soup, I would absolutely love to hear about your experience! Your feedback is invaluable and helps me continue creating delicious recipes.

Please take a moment to leave me a comment, a star rating, and a review below. Let me know what you think, what variations you tried, or if you discovered a new favorite topping!

And don’t forget to share your beautiful creations! Give me a shout on Instagram and be sure to use the hashtag #floraandvino so I can see and celebrate your culinary masterpieces.

Looking for more plant-based recipe inspiration? Head over to my Pinterest page, where you can pin this recipe and countless others to your boards to make later.

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XO Lauren

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Roasted Pumpkin & Vegetable Soup

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

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  Author: Flora & Vino
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  Total Time: 1 hour
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  Yield: 3-4 bowls
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  Diet: Vegan

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Description

Indulge in this incredibly creamy, naturally sweet, and savory pumpkin soup. Crafted with luscious coconut milk, deeply flavored roasted vegetables, and a thoughtfully simple seasoning, it’s the ultimate comforting bowl for any chilly fall day. This vegan, gluten-free, and easily oil-free recipe promises warmth, rich flavor, and a velvety smooth texture in every spoonful, making it a perfect healthy meal or side.

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Ingredients

• 1/2 white onion, roughly chopped
• 1/2 tsp garlic powder
• 1 large carrot, peeled and sliced
• 1 medium sweet potato, peeled and diced into 1-inch cubes
• 1/2 head of cauliflower, broken into bite-sized florets
• 1 tsp avocado oil (optional, for roasting)
• 1 15-oz. can light coconut milk (full-fat works for extra richness)
• 2 cups low-sodium vegetable broth (plus more for thinning if desired)
• 1 15-oz. can puréed pumpkin (ensure it’s pure pumpkin, not pumpkin pie filling) OR an equal amount of homemade roasted pumpkin puree
• 1/4 tsp ground turmeric
• 1/4 tsp paprika (smoked paprika for a deeper flavor)
• Himalayan sea salt and freshly ground black pepper to taste
• 1/4 cup Eden Foods Organic Dry Roasted Pumpkin Seeds, for garnish

For Serving (Optional Garnishes)

• Fresh parsley, finely chopped
• Red pepper flakes, for a hint of heat
• A swirl of extra light coconut milk or vegan sour cream
• Crispy roasted chickpeas, for added protein and crunch

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Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Evenly spread the chopped onion, sliced carrots, cauliflower florets, and diced sweet potato onto the prepared baking sheet. If using, drizzle them with the optional avocado oil, then sprinkle generously with garlic powder, a pinch of sea salt, and freshly ground black pepper. Toss gently to ensure all vegetables are lightly coated. Roast for 25-30 minutes, or until the sweet potato is fork-tender and the vegetables are lightly golden and caramelized at the edges, indicating enhanced flavor.
3. Carefully remove the roasted vegetables from the oven and allow them to cool slightly for about 5-10 minutes. This makes them easier to handle. Then, transfer the warm roasted vegetables to a high-speed blender. Add the light coconut milk, vegetable broth, pumpkin purée, ground turmeric, and paprika to the blender.
4. Secure the blender lid and blend the mixture on high speed until it becomes incredibly smooth and creamy. You may need to stop occasionally to scrape down the sides of the blender with a spatula to ensure everything is thoroughly combined. Once smooth, taste the soup and adjust the seasonings as needed, adding more Himalayan sea salt, black pepper, or any other spices to achieve your desired flavor profile.
5. Pour the blended soup into a large saucepan and gently heat over medium-low heat until it is warmed throughout and simmering slightly. Stir frequently to prevent sticking. Alternatively, if your high-speed blender generated enough heat during blending, your soup might already be hot and ready to serve directly from the blender, skipping this stovetop warming step!
6. Serve the luscious soup immediately in your favorite bowls or mugs. Garnish each serving with a generous sprinkle of Eden Foods Organic Dry Roasted Pumpkin Seeds, a pinch of red pepper flakes for a subtle kick, and a scattering of fresh chopped parsley for vibrant color and fresh herbaceousness.
7. Store any leftover Roasted Pumpkin & Vegetable Soup in an airtight container in the refrigerator for up to one week. To reheat, gently warm on the stovetop over low heat, stirring occasionally, or microwave until hot. Add a splash of extra vegetable broth or coconut milk if the soup has thickened too much during storage.

Notes

This recipe was wonderfully adapted from The Glowing Fridge, with modifications for enhanced flavor and simplicity.

• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Soup, Entree, Side
• Method: Stovetop
• Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free, Plant-Based

This delicious post and recipe are proudly brought to you by Eden Foods, a brand I genuinely trust and adore. As always, all opinions, words, and delightful eats are entirely my own. Thank you for supporting the incredible sponsors who keep my culinary adventures, and my hunger, alive!