Skip to Content
Roasted Pumpkin Soup

Roasted Pumpkin Soup

Recipe by

  • Prep Time



  • Total Time



  • Serves


  • Difficulty



  1. Preheat the oven to 425°F.
  2. Add the pumpkin to a baking sheet lined with foil or parchment paper. Drizzle about 1 tablespoon of olive oil over the pumpkin; toss to mix well. Roast the pumpkin for 40 minutes or until fork-tender; set aside to cool for a few minutes.
  3. In a large saucepan or Dutch oven, add the remaining 1 tablespoon of olive oil. Over medium heat, cook the onions for about 4 minutes until translucent. Add the garlic and sauté for 3 minutes longer. Add the roasted pumpkin, salt, pepper, ginger, cumin, turmeric, and broth. Bring to a boil, then cover and simmer for about 15 minutes.
  4. Blend the mixture with an immersion blender or transfer to a blender to blend until smooth.
  5. Add the mixture back to the pan. Add the coconut milk and stir well; continue to simmer for another 10 minutes. Remove from heat.
  6. Garnish the soup with pepitas, crème fraîche, and POM Arils.


  • 1 2-lb. sugar pumpkin, peeled, seeded, and cut into ½" pieces
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 2 cups vegetable broth
  • 1 14-oz. can full-fat coconut milk
  • ¼ cup pepitas (pumpkin seeds), for garnish
  • ¼ cup crème fraîche, for garnish
  • ¼ cup POM Wonderful Pomegranate Fresh Arils, for garnish

In This Recipe

No items found.
POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit