When the weather starts hinting at sweater season, this roasted pumpkin and sweet potato soup feels like a warm hug. The kind that says, ‘Go ahead, grab another blanket.’ I love how roasting the pumpkin and sweet potatoes first deepens their flavor, giving every spoonful a rich, cozy sweetness with just a little smokiness. If you’ve ever thought healthy pumpkin soup recipes taste too plain, this one will surprise you. The texture is creamy but not heavy, and it tastes like autumn packed itself into your bowl. I made this one weekend when I had a few extra pumpkins staring at me from the counter, and let’s just say they didn’t go to waste. This soup fits beautifully into your list of easy pumpkin recipes — it’s hearty enough for lunch, elegant enough for dinner, and it smells so good that everyone will wander into the kitchen asking, ‘What’s cooking?’ That’s my favorite part about making savory pumpkin recipes like this. The aroma feels like home.

1) Key Takeaways
2) Easy Roasted Pumpkin and Sweet Potato Soup Recipe
3) Ingredients for Roasted Pumpkin and Sweet Potato Soup
4) How to Make Roasted Pumpkin and Sweet Potato Soup
5) Tips for Making Roasted Pumpkin and Sweet Potato Soup
6) Making Roasted Pumpkin and Sweet Potato Soup Ahead of Time
7) Storing Leftover Roasted Pumpkin and Sweet Potato Soup
8) Try these soup recipes next!
9) Roasted Pumpkin and Sweet Potato Soup
10) Nutrition

1) Key Takeaways

This roasted pumpkin soup recipe is hearty, simple, and perfect for chilly days.
It combines pumpkin, sweet potato, and spices for deep flavor and creaminess.
It’s a healthy pumpkin soup recipe made with natural ingredients and no fuss.
Ideal for meal prep and storing for quick, nourishing lunches or dinners.

2) Easy Roasted Pumpkin and Sweet Potato Soup Recipe

I love this soup for how cozy it makes the kitchen feel. There’s something about roasted pumpkin that transforms into pure comfort. When I toss it into the oven with sweet potatoes, the smell alone makes me slow down and breathe. I know it’s going to be a good evening.

This is one of my favorite roasted pumpkin recipes because it takes simple ingredients and turns them into something that tastes like care and patience. No complicated steps, just honest cooking that rewards you with a bowl of warmth. I’ve made this after long days, and somehow, it always brings me back to center. A bowl of this next to a slice of crusty bread, and all feels right in the world again.

It’s a healthy pumpkin soup recipe, but it doesn’t feel like one. It’s rich without being heavy, earthy with a touch of sweetness, and full of real, satisfying flavor. That’s the kind of cooking I want in my life — real, cozy, and easy to share.

3) Ingredients for Roasted Pumpkin and Sweet Potato Soup

Pumpkin: Use a medium pumpkin, peeled and cubed. It’s the heart of the dish, sweet and rich once roasted. The flavor deepens beautifully in the oven.

Sweet Potatoes: These add a lovely creamy texture and natural sweetness that pairs perfectly with the pumpkin. Plus, they make the color pop.

Olive Oil: A light drizzle brings out the best caramelization. Don’t skip it — it’s what makes the roasted edges taste irresistible.

Onion: Adds a mellow depth once softened. It ties everything together with quiet confidence.

Garlic: Three cloves, minced and golden. Garlic adds that comfort note that rounds out the flavor.

Vegetable Broth: Gives the soup a smooth, silky base and allows the veggies to shine.

Coconut Milk: For creaminess and a hint of natural sweetness that balances the roasted flavor.

Salt and Pepper: Simple seasoning that lets the roasted pumpkin do the talking.

Nutmeg: Just a pinch. It adds a little warmth without overpowering the dish.

Fresh Herbs: A sprinkle of thyme or parsley to brighten everything right before serving.

4) How to Make Roasted Pumpkin and Sweet Potato Soup

Step 1. Preheat the oven to 400°F and line a baking sheet. Spread out your pumpkin and sweet potato cubes, drizzle them with olive oil, and give them a quick toss.

Step 2. Roast for about 25 minutes, or until they’re golden on the edges and fork-tender. This step brings out the magic — deep caramel flavor and a cozy aroma that fills the kitchen.

Step 3. In a pot, warm a bit of oil and cook the chopped onion until soft. Then add minced garlic, letting it turn fragrant.

Step 4. Add your roasted pumpkin and sweet potato to the pot. Pour in vegetable broth and let it simmer for about 10 minutes so everything blends.

Step 5. Use an immersion blender to blend until smooth. Stir in coconut milk, salt, pepper, and nutmeg. Taste. Smile. You did that.

Step 6. Serve warm, with herbs or a drizzle of cream. Each spoonful feels like calm on a spoon — pure roasted pumpkin goodness.

5) Tips for Making Roasted Pumpkin and Sweet Potato Soup

Use ripe pumpkin for the best flavor. It should feel heavy for its size and have firm skin. A sweet, earthy pumpkin makes all the difference in roasted pumpkin soup recipe flavor.

Let the veggies roast until they start to caramelize at the edges — that’s where the depth comes from. Don’t rush this part. The kitchen will smell amazing anyway, so enjoy the wait.

If you prefer a thicker soup, use less broth. For something lighter, add more. It’s your kitchen; you get to call the shots.

This soup pairs perfectly with a simple green salad or a slice of sourdough. If you have roasted pumpkin seeds, sprinkle a few on top for a little crunch and a touch of rustic flair.

6) Making Roasted Pumpkin and Sweet Potato Soup Ahead of Time

One of the best things about this recipe is how well it fits into busy days. I often roast the pumpkin and sweet potato the night before. That way, when dinner rolls around, I just blend everything together — no fuss, no rush.

The flavor actually gets better as it sits. By the next day, the roasted pumpkin, spices, and broth have mingled into something deeper. It’s like the soup settles into itself overnight.

For storing, keep the soup base separate from the coconut milk if you can. Add it fresh when you reheat. It keeps the texture just right and the flavor balanced.

7) Storing Leftover Roasted Pumpkin and Sweet Potato Soup

I keep leftovers in airtight containers in the fridge for up to four days. When I reheat it, I like to add a splash of broth or water to loosen it a bit. The soup thickens as it cools, so this helps bring it back to that creamy texture.

If you’re freezing it, let it cool first, then portion it out. It freezes beautifully for up to two months. On cold nights when I don’t feel like cooking, this soup has saved the day more times than I can count.

Just thaw it overnight and warm it gently on the stove. Don’t let it boil — just let it sigh into a simmer. Then ladle it into your favorite bowl and let that roasted pumpkin flavor remind you why simple food can feel so special.

8) Try these soup recipes next!

9) Roasted Pumpkin and Sweet Potato Soup