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Sheet Pan Pumpkin Soup Recipe

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★★★★★

4.7 from 105 reviews

This Sheet Pan Pumpkin Soup is a cozy and flavorful fall recipe that combines roasted pumpkins, squash, carrots, apples, and aromatic spices. Roasted on a single sheet pan and blended smooth with creamy coconut milk and vegetable broth, it makes a comforting and dairy-free soup served right inside roasted pumpkin bowls for a festive presentation.

Ingredients

Scale

Vegetables and Fruits

  • 2 small pie pumpkins*
  • 1 lb squash of choice (honeynut or butternut), cut in half or large chunks
  • 1/2 yellow onion, quartered
  • 2 medium carrots, cut into 2 inch pieces
  • 1 apple (honeycrisp preferred), cut into large wedges
  • 1 small head of garlic, top sliced off to expose cloves

Seasonings and Oils

  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of cayenne pepper

Liquids

  • 1 1/2 cups vegetable or chicken broth
  • 1 can (14 oz) lite coconut milk

Extras

  • Saved pumpkin seeds from inside the pumpkins

Instructions

  1. Preheat Oven: Preheat your oven to 400˚F (205˚C) to prepare for roasting the pumpkins and vegetables.
  2. Prepare Pumpkin Bowls: Cut off the tops of the two small pie pumpkins about two-thirds up, scoop out the insides, and separate the seeds from the pulp. Set the seeds aside for later use.
  3. Roast Pumpkins Initially: Place the hollowed pumpkins and their tops on a large sheet pan. Drizzle with olive oil and sprinkle with salt to taste. Roast in the oven for 10-15 minutes to start softening.
  4. Mix Spices: In a small bowl, combine the salt, cumin, coriander, turmeric, onion powder, garlic powder, cinnamon, nutmeg, and cayenne pepper, mixing well to create the spice blend.
  5. Add Vegetables and Roast: Remove pumpkins from oven. Add the squash chunks, carrots, quartered onion, apple wedges, garlic head, and the reserved pumpkin seeds to the sheet pan. Drizzle olive oil over everything evenly and then generously sprinkle the spice mix atop. Roast for 40-45 minutes until squash and carrots are fork tender, stirring pumpkin seeds every 15 minutes to avoid burning.
  6. Heat Broth and Coconut Milk: While roasting finishes, gently heat the vegetable broth and lite coconut milk together in a small pot over low heat until warmed through.
  7. Scoop Pumpkin Flesh and Blend: Remove the sheet pan from oven and allow to cool slightly. Scoop the cooked pumpkin flesh from the roasted pumpkins, leaving some flesh attached to maintain the bowl shape. Transfer the pumpkin flesh, roasted squash, carrots, onions, apples, garlic cloves, and the warmed broth-coconut milk mixture to a heat-safe blender.
  8. Blend Soup: Blend until smooth, keeping the blender lid slightly cracked to allow steam to escape. Depending on your blender size, blend in two batches if necessary. Taste and adjust salt as desired.
  9. Serve: Pour the creamy pumpkin soup into the hollowed pumpkin bowls or regular soup bowls. Top with the roasted pumpkin seeds for a crunchy garnish and serve warm.

Notes

  • This recipe yields two pumpkin bowls; increase pumpkin quantity if serving more people.
  • Choose sweet apples like Honeycrisp for a nice balance of tartness and sweetness.
  • You can substitute squash types based on availability: butternut, honeynut, or similar varieties work well.
  • Keep an eye on the pumpkin seeds while roasting to prevent burning; stir every 15 minutes.
  • The soup can be made ahead and refrigerated; reheat gently before serving.
  • For a richer flavor, substitute vegetable broth with chicken broth if not vegan.
  • For a spicier soup, increase the cayenne pinch slightly.

Keywords: pumpkin soup, sheet pan recipe, roasted pumpkin, fall soup, creamy pumpkin soup, vegetarian soup, coconut milk soup

Find it online: https://nataliereeve.com/sheet-pan-pumpkin-soup-recipe/