Dinner

Roasted Pumpkin Soup with Coconut Milk, Sage, and Maple Recipe

ByAiden Wells January 2, 2026January 2, 2026

Introduction

This roasted pumpkin soup is a creamy, comforting dish perfect for cozy evenings. Roasting the pumpkin deepens its natural sweetness, blended with warm spices and coconut milk for richness. It’s easy to prepare and wonderfully flavorful.

The image shows a white bowl filled with thick, creamy orange soup that has a smooth texture. On top of the soup, there are several green fried sage leaves arranged mostly on one side, along with scattered green pumpkin seeds and small crushed nuts or seeds, adding a crunchy contrast. Some black pepper sprinkles are visible on the soup surface. The bowl sits on a white marbled surface with some leaves and pumpkin seeds spread around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pie pumpkin (roughly 3 pounds)
3 tablespoons olive oil
1 ½ teaspoons salt (divided)
1 small sweet onion (diced)
4 garlic cloves (finely minced)
1 ½ teaspoons minced ginger
4-5 cups vegetable broth
1 (15-ounce) can coconut milk (full-fat)
½ teaspoon ground sage
¼ teaspoon dried thyme
¼ teaspoon cinnamon
¼ teaspoon black pepper
2 tablespoons pure maple syrup
Fresh sage leaves (optional)
Roasted pumpkin seeds (optional)

Instructions

Step 1: Preheat the oven to 400°F.
Step 2: Cut the pumpkin in half lengthwise, stopping just before the stem. Separate the halves by pulling apart, then snap off the stem by cutting an incision at its base and breaking it off. Scoop out the seeds and strings with a large spoon.
Step 3: Rub 1-2 teaspoons of olive oil inside each pumpkin half, then sprinkle each with about ⅛ teaspoon of salt. Place the halves face down on a parchment-lined baking sheet.
Step 4: Roast in the preheated oven for 40-60 minutes until the edges caramelize and the insides are tender. Allow the pumpkin to cool until you can handle it comfortably, then scoop out the flesh, discarding the peel.
Step 5: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until tender. Stir in the garlic and ginger and cook for another 1-2 minutes.
Step 6: Pour in the vegetable broth and coconut milk. Add ground sage, dried thyme, cinnamon, salt, and black pepper. Stir well to combine.
Step 7: Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer gently for 5-10 minutes to blend the flavors.
Step 8: Turn off the heat. Add the roasted pumpkin flesh and maple syrup. Use an immersion blender or transfer to a high-speed blender to puree until smooth and creamy.
Step 9: Serve hot, garnished with lightly fried sage leaves and roasted pumpkin seeds if desired. Enjoy your comforting bowl of roasted pumpkin soup!

Tips & Variations

For extra depth, roast the garlic alongside the pumpkin halves.
Use coconut cream instead of coconut milk for a richer texture.
Add a pinch of cayenne pepper for a subtle heat.
Substitute maple syrup with honey or brown sugar if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain creaminess.

How to Serve

Two white bowls filled with smooth, bright orange pumpkin soup sit on a white marbled surface. Each bowl has a swirl pattern on top, decorated with green crispy sage leaves and scattered pale green pumpkin seeds. A sprinkle of light brown spices and small bits of crushed nuts add texture across the surface of the soup. Nearby, fresh green sage leaves, two silver spoons, and part of a bright orange pumpkin add to the autumn feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin puree can be used in a pinch, but fresh roasted pumpkin offers a sweeter, more complex flavor and texture.

Is this soup suitable for vegans?

Absolutely. This recipe uses vegetable broth and coconut milk, making it completely vegan-friendly.

Aiden Wells