This Roasted Pumpkin Soup with coconut milk and pumpkin seed swirls is the perfect fall meal. It’s easy to make, flavorful and so delicious! Plus it’s vegan and gluten-free.
The best part about fall? Definitely the fall produce! I live for pumpkin, Brussels sprouts, and chanterelle mushrooms.
In this creamy Roasted Pumpkin Soup, there is a triple pumpkin action going on: Roasted pumpkin in the soup, pumpkin seed oil and roasted pumpkin seeds on top.
I love making pretty swirls on soups! It makes every soup look like art. And it’s really not hard. Just give it a try! I’m sure it will turn out beautiful!
The Ingredients
The ingredients for the pumpkin soup are really basic. Here’s what you’ll need:
- half a Hokkaido pumpkin
- olive oil
- veggie broth
- coconut milk
- salt
- optional for garnish: pumpkin seed oil, a bit more coconut milk, roasted pumpkin seeds
Also: A blender will make your life easier. Or use a hand blender.
How to make Roasted Pumpkin Soup
Step 1: Cut a Hokkaido pumpkin in half (we will only need one half for the soup but I baked the whole pumpkin) and remove the seeds. Brush the insides with olive oil and sprinkle them with salt.
Step 2: Bake the pumpkin at 400°F/200°C for 20 minutes with the insides facing down, then flip the pumpkin and let it bake for another 10 minutes. The pumpkin should be soft by then.
Step 3: Scoop the pumpkin (remove the skin) into a blender, add the veggie broth, coconut milk, and salt …
Step 4: … and blend until smooth. Fill the soup in a pot and heat until warm.
Step 5: Divide the soup into bowls, add the coconut milk and pumpkin seed swirls and add a few roasted pumpkin seeds.
More Vegan Recipes with Pumpkin
- 10+ Vegan Pumpkin Recipes to Try This Fall!
- Vegan Pumpkin Basil Pinwheels
- Pumpkin Goulash with Bread Dumplings
- Vegan Pumpkin Lasagne with Cashew Cheese
- Crispy Pumpkin Gnocchi
More Creamy Soup Recipes
- Vegan Sweet Potato Soup with Coconut Milk
- Easy Vegan Broccoli Soup
- 5-Ingredient Spicy Corn Soup
- 5+ Warming Vegan Soups
I hope you will enjoy this Roasted Pumpkin Soup as much as I did! Let me know if you give it a try!
And don’t forget to rate the recipe if you like it, this helps other users figure out if it is worth a try!
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Cheers, Bianca

Roasted Pumpkin Soup
Ingredients
Roasted Pumpkin Soup
- 1/2 Hokkaido pumpkin
- 1 teaspoon olive oil
- 2/3 cup veggie broth
- 1/3 cup coconut milk
- 1/4 teaspoon salt (+ more to taste)
Garnish
- coconut milk
- pumpkin seed oil
- roasted pumpkin seeds
Instructions
- Cut a Hokkaido pumpkin in half (we will only need one half for the soup but I baked the whole pumpkin) and remove the seeds. Brush the insides with olive oil and sprinkle them with salt.
- Bake the pumpkin at 400°F/200°C for 20 minutes with the insides facing down, then flip the pumpkin and let it bake for another 10 minutes. The pumpkin should be soft by then.
- Scoop the pumpkin (remove the skin) into a blender, add the veggie broth, coconut milk, and salt ...
- ... and blend until smooth. Fill the soup in a pot and heat until warm.
- Divide the soup into bowls, add the coconut milk and pumpkin seed swirls and add a few roasted pumpkin seeds.
SAJ Real
Friday 20th of September 2019
I have tried, it was so nice. Thanks
anna baldini
Tuesday 19th of February 2019
Wonderfull. I cannot resist, I'm going to prepare it.! Thank you very much
Best Buy Geek Squad
Monday 3rd of December 2018
Roasted pumpkin soup is really nice, thanks for sharing
Geek Squad Tech support
Thursday 29th of November 2018
I have tried, it was so nice. Thanks
Canon Printer Support
Thursday 29th of November 2018
Nice Pumpkin recipe. Thanks