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This Vegan Roasted Pumpkin Soup is creamy, comforting, and packed with warm, rich flavors. Roasting the pumpkin enhances its natural sweetness, while coconut milk gives it a smooth, velvety texture. With a blend of warm spices and a touch of lime for brightness, this soup is a fall favorite that’s perfect for cozy evenings or as a stunning starter for holiday meals.
If you love comforting soups, be sure to check out this creamy tomato tortellini soup, a classic cozy chicken noodle soup, or this hearty minestrone soup.
Why You’ll Love This Recipe
Key Benefits
This soup is incredibly easy to make, requiring minimal hands-on time. It’s a great recipe for meal prep, as it stores well in the fridge and freezer. It’s naturally vegan and gluten-free, making it a great option for various dietary needs. Plus, the ingredients are budget-friendly and readily available.
Taste & Texture
Roasting the pumpkin gives it a deep, caramelized flavor, while the coconut milk adds a luxurious creaminess. The combination of smoked paprika, cinnamon, and chili powder creates a perfectly balanced warmth with a subtle hint of spice. If you enjoy soups that are thick, rich, and smooth, this one is a must-try.
Dietary Attributes
This soup is completely plant-based, dairy-free, and gluten-free. It can also be adjusted to be oil-free by omitting the olive oil and using vegetable broth for roasting.
Ingredients & Substitutions
Ingredient List
- 1 tablespoon olive oil
- 2 cups carrots, quartered
- 1 medium onion, diced
- 3 cloves of garlic
- 1 medium sugar pumpkin (about 3 pounds)
- 2 teaspoons chili powder
- 1/2 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups vegetable stock
- Juice of 1 lime
- 1 (14.5 oz) can coconut milk
- Salt & pepper to taste
Notes on Quality
For the best flavor, use a sugar pumpkin rather than a carving pumpkin, as it has a sweeter and smoother texture. Freshly squeezed lime juice adds brightness, but bottled lime juice can work in a pinch.
Possible Substitutions
- Pumpkin: Butternut squash or sweet potatoes can be used as an alternative.
- Coconut Milk: For a lower-fat version, use light coconut milk or almond milk.
- Spices: If you prefer a milder soup, reduce or omit the cayenne pepper.
Step-by-Step Instructions
- Preheat the oven to 400ºF. Half and clean the pumpkin, removing the seeds and stringy bits. Place it cut-side up on a baking sheet.

- Add the carrots and onion to the pan. Drizzle everything with olive oil and season with salt and pepper.
- Bake on the center rack for 45–50 minutes until the pumpkin is tender. In the last 10 minutes of baking, add the garlic cloves to the pan.
- Once everything has roasted and cooled slightly, transfer the carrots, onion, and garlic to a blender. Scoop out the flesh of the pumpkin and add it as well.
- Add the chili powder, cinnamon, smoked paprika, cayenne (if using), vegetable stock, and lime juice. Blend on high until smooth and creamy.
- Pour in the coconut milk and blend again until fully combined. Adjust seasoning to taste.
- Serve immediately if warm enough, or transfer to a pan and heat before serving. Garnish with a drizzle of olive oil, pumpkin seeds, and fresh sage if desired.
Expert Tips & Tricks
Best Practices
For extra depth of flavor, roast the pumpkin with a touch of maple syrup. This enhances its natural sweetness and pairs beautifully with the smoky spices.
Common Mistakes
Avoid using a watery pumpkin variety, as it can make the soup too thin. If your soup turns out too thick, add a bit more vegetable broth until you reach your desired consistency.
Time-Saving Tips
If you’re short on time, use canned pumpkin instead of roasting a fresh one. Simply sauté the carrots, onion, and garlic, then blend with the remaining ingredients.
Serving Suggestions
Pairings
This soup pairs beautifully with crusty bread, a fresh green salad, or roasted chickpeas for added crunch.
Presentation Ideas
Top with toasted pumpkin seeds, a swirl of coconut milk, or a sprinkle of smoked paprika for a restaurant-style presentation.
Beverage Pairings
A crisp white wine like Sauvignon Blanc or a warm spiced chai tea complements the flavors of this soup perfectly.
Storage & Reheating
Leftover Storage
Store leftovers in an airtight container in the refrigerator for up to one week. For longer storage, freeze in portioned containers for up to three months.
Reheating Methods
Reheat on the stovetop over low heat, stirring occasionally. If using a microwave, heat in 30-second intervals, stirring between each until warmed through.
Frequently Asked Questions
Substitutions & Adjustments
Can I use canned pumpkin instead of fresh?
Yes! Use about 3 cups of canned pumpkin puree to replace the fresh pumpkin.
What if I don’t have a blender?
You can use an immersion blender directly in the pot or a food processor in batches.
Troubleshooting
Why is my soup too thick?
Simply add more vegetable broth or coconut milk to thin it out.
How do I make the soup spicier?
Increase the cayenne pepper or add a dash of hot sauce when serving.
Variations & Customizations
Dietary Adaptations
To make this soup oil-free, roast the vegetables with vegetable broth instead of olive oil.
Flavor Twists
Try adding a spoonful of peanut butter or almond butter for a nutty depth of flavor. A bit of curry powder can also bring an exciting twist to the spice profile.
Seasonal/Holiday Versions
For a festive holiday touch, garnish with pomegranate seeds or drizzle with maple syrup before serving.
Conclusion
This vegan roasted pumpkin soup is a warm and nourishing dish that’s easy to make and packed with flavor. Whether you’re looking for a simple weeknight dinner or a stunning addition to your holiday table, this recipe is sure to impress. Give it a try and let us know how you liked it in the comments!
For more cozy soup recipes, check out this creamy tomato tortellini soup, this classic chicken noodle soup, or this comforting minestrone soup.
Find more inspiration on Pinterest



Vegan Roasted Pumpkin Soup with Coconut Milk
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Roasted Pumpkin Soup with Coconut Milk is creamy, rich, and full of warm, comforting flavors. Roasting the pumpkin brings out its natural sweetness, while coconut milk adds a silky, velvety texture. A touch of smoked paprika, cinnamon, and chili powder gives it a deep, complex taste with a hint of spice. Perfect for cozy nights, meal prep, or as a holiday starter, this soup is naturally vegan, gluten-free, and dairy-free.
Ingredients
- 1 tablespoon olive oil
- 2 cups carrots, quartered
- 1 medium onion, diced
- 3 cloves garlic
- 1 medium sugar pumpkin (about 3 pounds)
- 2 teaspoons chili powder
- 1/2 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups vegetable stock
- Juice of 1 lime
- 1 (14.5 oz) can coconut milk
- Salt & pepper to taste
Instructions
- Preheat the oven to 400ºF. Cut the pumpkin in half, scoop out the seeds, and place it cut-side up on a baking sheet.
- Add the carrots and onion to the pan. Drizzle with olive oil, season with salt and pepper, and roast for 45–50 minutes until the pumpkin is fork-tender. Add the garlic to the pan for the last 10 minutes of roasting.
- Let everything cool slightly, then transfer the carrots, onion, and garlic to a blender. Scoop out the roasted pumpkin flesh and add it to the blender.
- Add the spices, vegetable stock, and lime juice. Blend on high until smooth and creamy.
- Pour in the coconut milk and blend again until fully combined. Adjust seasoning to taste.
- Serve immediately or transfer to a pan and heat before serving. Garnish with pumpkin seeds, a drizzle of coconut milk, and fresh sage if desired.
Notes
- Storage: Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
- Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals until heated through.
- Substitutions: Butternut squash can be used instead of pumpkin, and almond milk can replace coconut milk for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting & Blending
- Cuisine: Fall, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 273 kcal
- Sugar: 5g
- Sodium: 545mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg