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Creamy & Roasted Pumpkin Soup (Vegan)

Creamy & Roasted Pumpkin Soup (Vegan)

When the cold days arrive, all we want is some comfort in a bowl. Thick, creamy, and rich in flavors – this pumpkin soup is a total delight. It also has the goodness of roasted tomatoes and carrots which makes the soup even more gorgeous and delicious. The combination is something which you Must-Try. The aroma of different herbs will make you dream about this soup for days.

Also, try Vegan Tom Kha Gai Soup, Italian Minestrone Soup, and Creamy Tomato Soup.

Story Time

When we came to Germany, we saw so many different kinds of pumpkins. They come in all kinds of shapes and sizes and colors too. They always fascinated me to try but whenever I picked one, it always felt so hard and difficult to cut. I never bought it until this season. It’s fall season in Germany and every supermarket is full of pumpkins. You just can’t ignore them. So, I got one small pumpkin at home and decided to make some soup.

Surprisingly, it wasn’t too difficult to cut. I even added some other vegetables and herbs to the soup to enhance the color and flavor even more. It looked gorgeous and the aroma is something that is to experience. We paired it with some ciabatta bread which tastes delicious with creamy soups. It’s time for the taste test and some critic reviews by Jatin. I will say just one thing – he loved it. His words – I did not have many hopes for this soup but it is surprisingly delicious. Yay. Now I want to try more recipes with this delicious vegetable.

Pumpkin Options

There are many kinds of pumpkins available in the market these days. But obviously, different regions grow different kinds of pumpkins depending on the temperature, soil conditions, or other factors. We have Golden Nugget, Butternut Pumpkin, Kabocha Squash, Cinderella, Sugar Pie, etc.

For this soup recipe, I would suggest trying it with any kind of pumpkin that you can find. I tried it with Butternut Pumpkin and Red Kuri. Both of them were amazing. You can not go wrong with this recipe and with such a humble vegetable.

Photo by NEFF

Which season is best for Pumpkin?

Pumpkin is available during the fall and early winter seasons. You can easily get them in the month of September till November. Make use of this delicious vegetable when it is in season. It is nutritious and good to strengthen your immune system.

Easy Swaps

  1. Pumpkin: Replace it with Butternut Pumpkin or any other pumpkin that you can find.
  2. Herbs: You can even use basil, parsley, chives, etc. The fresh ones taste better but you can even add dried herbs.
  3. Coconut Milk: You can use cashew paste, almond paste, or any other plant-based cream. If you are not vegan, you can even use any dairy alternative like fresh cream.

Is this recipe vegan?

Yes. This recipe is vegan. All the ingredients used in this recipe are plant-based.

More Vegan Recipes: Vegan Pesto Pasta, Vietnamese Summer Rolls, and Mushroom Sauce Pasta.

Can we store this soup?

This roasted pumpkin soup can be refrigerated for up to 2 to 3 days. Reheat while serving.

You can even freeze this soup for around 2 to 3 weeks. I don’t prefer the freezing option but if you have time constraints then go with it.

Roasted Pumpkin Soup

More Delicious Soup Recipes

  1. Vegan Chilli Ramen
  2. Noodle Soup
  3. Mango Dal Rasam

Now grab all the ingredients because you are ready to make this delicious, aromatic, and flavorful roasted pumpkin soup at home. It is perfect to make in this cold weather. You will feel warm and comforted. So, make it, snug yourself in the bed and enjoy this soup.

If you try this recipe & like it too, please share the photo of your creation on Instagram and tag us @thefearlesscooking. We just love to see your recreation of our recipes.

Happy Cooking 🙂



Creamy & Roasted Pumpkin Soup (Vegan)

Creamy. Aromatic. Vegan.

Roasted, creamy, and extremely flavorful - this pumpkin soup is something that you must try in this fall (or winter) season. It even has some roasted tomatoes, carrots, and herbs which make this even more gorgeous and delightful.



15 min

Prep Time

50 min

Cook Time

1 hr 5 min

Total Time




Serving Suggestion


Roasted Veggies
  1. Preheat oven to 180°C, grill-fan mode.
  2. Cut the pumpkin into quarters and remove the seeds. Cut the tomatoes in half and roughly cut the carrot into big pieces.
  3. Place everything in a large baking tray. Sprinkle some salt and olive oil. Toss to coat the veggies with salt and oil.
  4. Place the rosemary sprigs on top.
  5. Bake for around 30 minutes or until they are soft and well-roasted.
  6. Once roasted, remove the soft pulp of the pumpkin and discard the peel. Also, discard the rosemary sprigs. 
  7. Rosemary tastes bitter. Hence, it is best to discard them.
  8. Blend everything into a smooth puree. Add water as needed to blend well. 
  1. In a large saucepan, add the prepared puree and water. Mix well.
  2. Add all the seasonings - black pepper, onion powder, garlic powder, and sage. Mix well. Cover and let it cook on a medium flame for around 7 to 10 minutes.
  3. Add the full sprig of sage so that it can be easily removed later. It tastes bitter. Hence, it is best to discard while serving.
  4. Add coconut milk. Mix and cook for another 10 minutes (or until you get the desired consistency) on medium flame. Stir occasionally.
  5. Once done, serve right away. Top it up with some pumpkin seeds and drizzle a little bit of olive oil on top. Serve it with some ciabatta or baguette bread for ultimate pleasure.


Which season is best for Pumpkin?

Pumpkin is available during the fall and early winter seasons (or autumn season). You can easily get them in the month of September till November. Make use of this delicious vegetable when it is in season. It is nutritious and good to strengthen your immune system.

Which pumpkin is best for soups?

The best pumpkin for soups is either a butternut pumpkin or that orange-colored, round-shaped pumpkin – Hokkaido Pumpkin. They add a nice flavor and aroma to the soup and they are good to build the immune system and fight infections. If you can’t find them, use any kind of pumpkin for soups that are available in your region.

The pumpkin comes in many different varieties – Golden Nugget, Butternut Pumpkin, Kabocha Squash, Cinderella, Sugar Pie, etc. Every region has its own kind of pumpkin. In fact, they are available with different names in different regions. You can use them for many different kinds of recipes like Pumpkin Soup, Pumpkin Pasta, Pumpkin Risotto, Pumpkin Sabzi (Indian), etc.


Can we refrigerate pumpkin soup?

Pumpkin soup can be refrigerated for 2 to 3 days. You can simply reheat while serving. You can even freeze it for around 2 weeks. Making fresh is always better but if you have time constraints then you can go for refrigeration or even freezing the pumpkin soup.

Is pumpkin soup healthy?

Pumpkin soup is healthy because it contains vitamins, minerals, and antioxidants. It contains Vitamin C which is good to build and strengthen your immune system. It even contains Vitamin A which is good for the eyes. It even contains some herbs that are packed with antioxidants. Top it up with some seeds and nuts and make it even more delicious and healthy.

Using canned pumpkin puree is not that healthy since it is not fresh. It even comes in aluminum cans and aluminum leeches into the food which makes it not a good option to consume. So, avoid using canned pumpkin purees.

Can we boil the vegetables instead of baking or roasting them in the oven?
Yes. Why not? This recipe is just a guideline to include some nutritious and natural ingredients in your diet. You can customize the recipe based on your taste buds, your preferences, what is available in your kitchen, etc. Instead of baking the vegetables, you can roughly cut them and pressure cook them for a few minutes until soft. Or you can steam them.

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