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Roasted Pumpkin Soup (Vegan + GF)

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. 

Roasted Pumpkin Soup

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.

Roasted Pumpkin Soup

How to make Roasted Pumpkin Soup

Roasted Pumpkin SoupStep 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.

Roasted PumpkinStep 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.

How to make pumpkin soupStep 3: Scoop the pumpkin (remove the skin) into a blender, add the veggie broth, coconut milk, and salt …

Pumpkin Soup in a blenderStep 4: … and blend until smooth. Fill the soup in a pot and heat until warm.

Roasted Pumpkin SoupStep 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

More Creamy Soup Recipes

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

Roasted Pumpkin Soup

Bianca Haun | Elephantastic Vegan
Roasted Pumpkin Soup with coconut milk and pumpkin seed swirls. Easy to make, flavorful and so delicious! It's vegan and gluten-free.
4.62 from 13 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Soup
Cuisine Vegan
Servings 2 people
Calories 211 kcal

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. 

Nutrition

Calories: 211kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 7gSodium: 622mgPotassium: 1272mgFiber: 5gSugar: 8gVitamin A: 4815IUVitamin C: 41.8mgCalcium: 102mgIron: 3.2mg
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