I love this roasted pumpkin soup with pesto. It’s one of the first dishes I reach for when autumn arrives. Roasting the pumpkin and caramelizing the onions brings out a rich, savory depth that pairs beautifully with a bright, herb-forward pumpkin seed pesto. This soup is perfect for a cozy fall evening, as an appetizer for Thanksgiving, or served in hollowed pumpkins for a seasonal Halloween presentation.
Looking for more fall soups? Try a roasted butternut squash soup or roasted red kuri squash soup—both offer warm, comforting flavors and can be adapted to be dairy-free if desired.
What ingredients do you need to make roasted pumpkin soup?
Pumpkin: Use sugar (pie) pumpkins for convenience—they’re smaller and easy to handle—but any firm, sweet pumpkin or winter squash will work. Kabocha or Cinderella pumpkins are lovely alternatives with great flavor and texture.
Onion, olive oil, and garlic: These basic aromatics form a savory base for the soup. Roast them with the pumpkin to deepen the flavor.
Vegetable broth or stock: Vegetable broth keeps the recipe vegetarian, but chicken broth can be used if you prefer.
Heavy cream or coconut milk: Heavy cream gives a luxurious finish; coconut milk is a great dairy-free option. You can omit cream for a lighter soup.
Seasonings and herbs: Kosher salt and black pepper are essential. Fresh thyme, sage, oregano, or rosemary make excellent additions—sage is particularly nice with pumpkin.
Pumpkin seed pesto: The pesto uses toasted pumpkin seeds, fresh basil, a little sage, garlic, Parmesan, and olive oil. It adds texture, color, and an herbaceous contrast that lifts the soup.
Optional additions: For a fuller vegetable profile or a deeper orange color, add carrots, sweet potato, or butternut squash. For warmth, a pinch of cinnamon or nutmeg complements roasted pumpkin very well.
Instructions to make this roasted pumpkin soup recipe
1. Roast the vegetables.
Preheat the oven to 400°F (about 200°C). Cut the pumpkin into quarters, then halve if needed to make the pieces manageable. Quarter the onion and slice the garlic head in half horizontally. Lay pumpkin, onion, and garlic on a rimmed baking sheet lined with parchment. Drizzle with olive oil and season with salt and pepper. Roast until tender and caramelized, about 40–50 minutes.
2. Make the pumpkin seed pesto.
While the vegetables roast, make the pesto. In a food processor combine a large handful of basil, a few sage leaves, toasted pumpkin seeds, grated Parmesan, garlic, salt, and pepper. Pulse while streaming in olive oil until you reach a bright, slightly textured pesto. Taste and adjust seasoning, then set aside.
3. Blend the soup.
When the vegetables are done, remove the pumpkin flesh from its skin and squeeze the roasted garlic cloves out of their skins. Place pumpkin flesh, roasted onions, and garlic into a blender or into a pot if using an immersion blender. Add the vegetable broth and blend until smooth. Return to the pot if necessary and stir in the cream or coconut milk. Warm gently and adjust seasoning with salt, pepper, a pinch of sugar if needed, and a splash of sherry vinegar or lemon juice if you like a touch of acidity to balance the sweetness.
4. Serve. Ladle the soup into bowls and finish with spoonfuls of pumpkin seed pesto, a drizzle of olive oil or cream, fresh sage leaves, and cracked black pepper.
Tips, Tricks and Substitutions
Roast vs. steam: Roasting concentrates the pumpkin’s natural sugars and develops more complex flavors than steaming. If you’re short on time, steaming or simmering on the stovetop will work, but the roast adds the best depth.
Which pumpkins work best? Sugar pumpkins are ideal for this recipe, but kabocha, Cinderella, or other sweet winter squashes can be excellent substitutes—each will yield slightly different sweetness and texture.
Pairings: This soup pairs well with grilled cheese, crusty bread, or a crisp salad. It’s also a lovely starter for a fall dinner menu.
Stovetop method: You can cook the pumpkin, onions, and garlic in a large pot over medium heat—sauté until softened, then add broth and simmer until tender before blending.
Watch How To Make This Recipe
Roasted Pumpkin Soup with Pesto
Ingredients
- 1 large sugar pie pumpkin (about 4 cups cooked)
- 1 yellow onion, quartered
- 1 head of garlic, halved
- 1/4 cup extra-virgin olive oil
- 2 cups vegetable broth
- 1 cup heavy cream (or coconut milk)
- Salt, pepper, sugar, and sherry vinegar to taste
For the pumpkin seed pesto
- 1 large bundle basil
- A few sage leaves
- 2 garlic cloves
- 1/4 cup toasted pumpkin seeds
- 1/3 cup grated Parmesan (adjust to taste)
- 1/2 cup extra-virgin olive oil
- Kosher salt and pepper to taste
Instructions
- Roast your vegetables: Preheat oven to 400°F. Arrange pumpkin, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until tender, about 40–50 minutes.
- Make the pesto: In a food processor combine basil, sage, pumpkin seeds, Parmesan, garlic, salt, and pepper. Stream in olive oil while blending until combined. Set aside.
- Blend: Remove roasted pumpkin flesh from the skin and squeeze out roasted garlic. Combine pumpkin, onions, garlic, and broth in a blender (or use an immersion blender) and blend until smooth.
- Add cream or coconut milk and blend again. Adjust seasoning with salt, pepper, a little sugar if needed, and a splash of sherry vinegar to balance sweetness.
- Serve: Ladle into bowls and top with pesto, a drizzle of olive oil or cream, fresh sage leaves, and cracked black pepper.
Nutrition
Calories: 615 kcal, Carbohydrates: 7 g, Protein: 5 g, Fat: 64 g, Saturated Fat: 21 g, Sodium: 634 mg, Fiber: 1 g, Sugar: 4 g. Nutrition information is an approximation.
