Comments on: Creamy Roasted Pumpkin Soup

By: Allison StickIntheMud

Allison StickIntheMud — Mon, 09 Nov 2026 00:29:27 +0000

Made this and it just wasn’t flavorful! It was overly sweet and had very little flavor besides sweetness. However, after adding some spicy peppers and lots of black pepper, as well as additional salt, it came out well.

By: Alex

Alex — Sat, 07 Nov 2026 05:59:58 +0000

This creamy roasted pumpkin soup looks absolutely delicious! I love how the roasted pumpkin adds rich flavor while the coconut milk creates such a smooth, creamy texture. The combination of cinnamon, nutmeg, and toasted pepitas sounds perfect for cozy fall meals. I also appreciate that it can be made ahead and enjoyed the next day, which makes planning meals easier.

By: Cookie and Kate

Cookie and Kate — Mon, 02 Nov 2026 02:37:38 +0000

In reply to Lauren. Hi Lauren, here's my guide to roasting pumpkin seeds. You can customize the flavor for a sweet or savory option, or just leave plain.

By: Lauren

Lauren — Sun, 01 Nov 2026 17:11:24 +0000

At what temperature do you roast the pumpkin seeds for 13-16 minutes?

By: See Jane Cook-Tucson, AZ

See Jane Cook-Tucson, AZ — Thu, 29 Oct 2026 20:05:59 +0000

I just made this for my clients. They requested a pumpkin soup, and searched the internet taking into consideration his allergy to cow’s milk. This was perfect. I beefed up the amount of pumpkin a bit, along with the spices, and I just loved it! The maple syrup is a superb finishing touch, as is the cayenne pepper (just a touch). I will definitely make this again. Very filling.

By: Magdalena

Magdalena — Sun, 25 Oct 2026 12:57:49 +0000

I made this soup a number of times now and everybody that tries it loves it. I use Hokkaido pumpkin to make it easier (no need to take the skin off).

I also have a neat “make it ahead” tip. I buy pumpkin when it is in harvest, roast it and freeze it. I also cook a large pot of vegetable broth once in a while and freeze it in 1 and 2 cups portion sizes (good for a variety of recipes this way). When I feel like making this soup, I take the pumpkin and broth out of the freezer in the morning and have this soup done in 20 minutes tops.

Kate, I love your recipes so please keep doing what you are doing, I truly appreciate your work. After living in Canada most of my live, I moved to Poland a couple of years ago and I can attest that your recipes work here as well :)

By: Mel

Mel — Sun, 18 Oct 2026 21:01:55 +0000

Hello Fall! My pumpkin was a little larger, so I adjusted the spices, syrup and added a little lemon juice. I also subbed Pumpkin pie spice because I didn’t realize I was out of the other spices. I used slightly less since it contains ginger.

By: Catherine Mohin

Catherine Mohin — Thu, 08 Oct 2026 16:13:15 +0000

Good recipe, it turned out well and exactly as I expected. Thought I would love the spice combination but I guess I don’t like the “sweet and warm” spices so much in soup. It was easily remedied by adding extra cayenne, some cumin and smoked paprika as well as some dashes of white vinegar. Thanks for the recipe and inspiration!

By: Kamila

Kamila — Thu, 08 Oct 2026 16:02:11 +0000

In reply to Laurie Luzama.

It’s my favorite pumpkin soup! To make the taste pop up every more, I use few drops of apple cider vinegar for serving – it’s delicious.
Thank you for the recepy

By: Steph.

Steph. — Wed, 30 Sep 2026 09:09:41 +0000

I absolutely loved this roasted pumkin soup. It was delicious, creamy and so well balanced.
I was able to freeze some, and I had it over the weekend and it was amazing.
This will definitely be the go to for pumkin soup.