Creamy Pumpkin Soup with Roasted Vegetables – Cozy Fall Comfort Food

Welcome to my kitchen! 🍂 Today, we're making a creamy pumpkin soup with roasted vegetables—a warm, flavorful, and hearty dish perfect for chilly fall days. Roasting the vegetables before blending them into the soup brings out deep, caramelized flavors that take this cozy classic to the next level. If you’ve never tried this method, now’s the perfect time!

Before diving into the soup, I baked a batch of homemade sourdough bread shaped like pumpkins—my kids love it, and it makes the perfect dipping companion! If you’d like to try making your own, you can find the pumpkin bread roll recipe here. It's an adorable and delicious addition to any autumn table.

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Ingredients You’ll Need

For this roasted vegetable pumpkin soup, you'll need:

• 4 large tomatoes

• 2/3 of a large onion

• 5 large garlic cloves (or more if yours are smaller)

• Fresh thyme (or dried if unavailable)

• Olive oil

• Basil salt (or a mix of salt + dried basil)

• Black pepper

• 5 generous spoonfuls of pumpkin purée (just under 15 oz)

• 2 tsp brown sugar

• 2 tsp tomato paste

• 1.5 tsp onion powder (split for different steps)

• 32 oz vegetable broth (store-bought is fine)

• 1 cup heavy cream

• 1/2 cup shredded parmesan cheese

Creamy Pumpkin Soup with Roasted Vegetables - VIDEO

Creamy Pumpkin Soup with Roasted Vegetables (Cozy Fall Recipe)

Roast Your Vegetables First

Preheat your oven to 400°F (205°C).

On a baking tray, place your tomatoes, onion slices, and garlic cloves. Add sprigs of fresh thyme, drizzle generously with olive oil, and season with basil salt and black pepper.

Roast for 30 to 35 minutes, flipping the vegetables halfway through to ensure even cooking. You’ll know they’re ready when they start to char slightly—those blackened bits are where the flavor lives! (For a smoky twist, try roasting on the BBQ.)

Build the Soup Base

In a large pot over medium-low heat:

1. Add 2 tbsp olive oil and 1 tbsp unsalted butter.

2. Stir in your pumpkin purée, 2 tsp brown sugar, and 2 tsp tomato paste.

3. Let it cook for a few minutes to reduce acidity.

4. Add 1 tsp onion powder and a pinch of basil salt.

Let these flavors meld for a few minutes while your vegetables finish roasting.

Blend and Simmer

Once roasted, remove the thyme sprigs from your vegetables. Keep the tomato skins on if you prefer, and make sure to include all the flavorful juices from the pan.

Add everything to the pot, then pour in the 32 oz of vegetable broth, ½ tbsp onion powder, and ½ tsp black pepper.

Use an immersion blender to puree the mixture directly in the pot. It’s easier and safer than transferring hot soup to a blender—and more budget-friendly. (I recently upgraded to a new one and loved it—I'll link it in the description if you're interested.)

Cover the pot and simmer for 20 minutes, or until slightly thickened.

Add the Finishing Touches

To finish your soup:

• Stir in 1 cup heavy cream and a sprinkle of fresh thyme.

• Simmer for another 5 to 10 minutes.

• Just before serving, stir in ½ cup of shredded parmesan cheese for that rich, umami flavor.

Serving Suggestions

Serve this creamy pumpkin soup with a side of warm, crusty bread. We paired ours with adorable pumpkin-shaped sourdough bread, and the kids couldn’t get enough! If you'd like to try it, check out the sourdough pumpkin bread roll recipe here.

Pro Tips

• Roast for flavor: Roasting brings out the natural sweetness of the vegetables and reduces the acidity.

• No basil salt? No worries—just use sea salt and a pinch of dried basil.

• Immersion blender = game changer: Less mess, more convenience.

• Adjust the creaminess: If you like it richer, add more cream. For a lighter version, reduce or skip the parmesan.

Final Thoughts

This roasted vegetable pumpkin soup is everything you want in a cozy fall recipe—warm, creamy, nutrient-rich, and packed with comforting flavors. It's an easy make-ahead meal that’s perfect for meal prep, holiday dinners, or a simple weeknight dinner with sourdough on the side.

Let me know if you try it! Tag me on Instagram @life.by.eya and let me know how yours turns out.

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