Roasted Pumpkin Soup with Crispy Garlic and Aleppo Pepper Oil

Velvety and richly-spiced roasted pumpkin soup is a warming autumn meal. Adding a drizzle of fragrant Aleppo pepper-infused olive oil and golden garlic chips to take it over the top. 

This roasted pumpkin soup recipe is exactly the kind of thing I crave when the weather starts to shift. It’s comforting, cozy, and full of depth from a few simple, beautiful ingredients.

It starts with any orange-fleshed winter squash, roasted until the edges caramelize and the insides are buttery soft. Add shallots and a whole head of garlic to the pan, and you’re already halfway to a soup that feels rich and layered, even before blending in the broth, cream, and spices. No canned shortcuts here, just honest flavor from the oven.

A final swirl of Aleppo pepper oil with crispy garlic takes it over the top. It’s warm, a little smoky, and has just the right hint of heat. Whether you’re making this to share or to eat on your own all week long, it’s one of those recipes that feels like a small act of care. It’s nourishing, unfussy, and absolutely delicious.

Table of Contents

1. What’s in Pumpkin Soup?
2. How to Make Pumpkin Soup
3. Make It Your Own
4. What to Serve With Roasted Pumpkin Soup
5. More Autumn Soup Recipes:
6. Pumpkin Soup Recipe

What’s in Pumpkin Soup?

This flavorful soup comes together with a short, thoughtful list of ingredients:

• Pie pumpkin or winter squash: You can make this pumpkin soup starting with any type of orange-fleshed winter squash, but steer clear of spaghetti squash. While developing and shooting this recipe, I used Red Kuri squash, which I love because it’s so naturally sweet and creamy, but you could also use pie pumpkins or butternut squash.
• Extra virgin olive oil helps the edges of the squash caramelize and also acts as the base for the finishing Aleppo pepper oil.
• Salt is essential to balance the velvety sweetness of the pumpkin. 
• Shallots add a subtle caramelized onion flavor to the soup. I typically start with 2 large shallots, but you can use 3 or 4 smaller ones, or replace them with an onion. Roasting them until they’re caramelized brings out their depth.
• Garlic adds lots of flavor to this pumpkin soup! I roast a whole head to puree into the base, and then sizzle a few more cloves into crispy chips for garnish. 
• Spices: Ground coriander is warm and citrusy, brightening the flavor of the soup. Ground cumin is savory, contributing earthy warmth.
• Vegetable broth creates the silky base for the soup. Store-bought or homemade both work.
• Heavy cream adds rich creaminess to the soup; swap with milk or coconut milk if you prefer.
• Aleppo pepper: This mild, slightly fruity chile pepper adds a hint of spice and a beautiful red color to the finishing oil that adds balance to the creamy base.
  • READ MORE: What Is Aleppo Pepper and How to Use It
  • TRY IT: Grab a bottle of our Aleppo-style pepper 

How to Make Pumpkin Soup

Pumpkin soup takes a little time, but most of that is hands-off as the vegetables roast. After that, it’s just a matter of pureeing. Here’s the full process:  

• Get ready. Preheat the oven to 425°F and line a baking sheet with parchment paper. Halve and seed 2 (about 4 pounds total) pie pumpkins or other winter squash. Brush the cut sides with 2 teaspoons olive oil and add a pinch of salt. Place cut-side down on the baking sheet. Halve and peel 2 large shallots. Toss shallots in 1 teaspoon olive oil and a pinch of salt, then place cut-side down with the pumpkin. Slice the top off a head of garlic to expose the cloves and place in a square of foil. Drizzle the garlic with 1 tablespoon olive oil and add a pinch of salt, then wrap tightly in foil and place on the baking sheet.
• Roast the vegetables. Roast for 35 to 50 minutes, depending on the size of your pumpkin. The pumpkin is ready when a knife easily slides through the thickest part. The garlic should feel soft when squeezed.
• Make the Aleppo Pepper-Garlic Oil. While the vegetables roast, set a fine mesh strainer over a heatproof bowl. In a small saucepan, heat 1/3 cup olive oil over medium-high heat. Add 2 sliced garlic cloves and fry, stirring constantly, until golden and crisp,1 to 2 minutes. Watch carefully to avoid burning. Remove from heat and stir in 1 teaspoon Aleppo pepper. Pour through the strainer. Set aside.
• Puree the soup. Scoop the flesh from the pumpkin into a blender or food processor. Add the shallots and squeeze the garlic cloves out of their skins into the blender. Add 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 2 cups vegetable broth, and 1/4 cup heavy cream or milk. Blend until completely smooth. Depending on the size of your blender, you may need to do this in batches.
• Simmer the soup. Transfer the blended soup to a large pot over medium heat. Stir in 2 more cups vegetable broth and bring the soup to a gentle simmer. Taste and adjust seasoning as needed. Add more broth or water to thin, if you like.
• Finish and serve. Ladle the soup into bowls. Drizzle each with Aleppo Pepper-Garlic Oil and sprinkle with garlic chips.

Make It Your Own

My pumpkin soup recipe is super flexible. Here are a few easy ways to switch things up depending on what you have or what you’re craving:

• Looking for something deeper and earthier? Roast a carrot or parsnip along with the squash for extra sweetness and depth. 
• No Aleppo pepper? Use smoked paprika instead for a smoky finishing oil.
• Want to brighten things up? Add fresh herbs like dill or chives just before serving. Or try sprinkling the veggies with some thyme or sage before roasting them to infuse the broth with cozy, savory notes.
• Want to add some protein? Blend the soup with 1 to 2 cups (or one drained and rinsed can) of cooked white beans or chickpeas.

What to Serve With Roasted Pumpkin Soup

This pumpkin soup recipe is delicious and cozy on its own, but it’s even better with a little something on the side. Whether you’re making it a full meal or planning a dinner party spread. Here are a few pairing ideas that play beautifully with the sweet heat and creamy texture of the soup:

• Pair it with the Perfect Pearl Couscous Salad. It’s bright, herby, and tossed with chickpeas, cucumbers, and lemon for just the right contrast to the creamy soup. The chewy pearl couscous is also just fun to eat.
• Add a side salad of Italian Green Beans with garlic and anchovies. They’re simple, but packed with flavor and color.
• You can’t go wrong with Garlic and Lemon Baked Cod. It’s light and flaky, with citrusy brightness that cuts through the richness of the soup. Or try Skillet Chicken Thighs with Cherry Tomato Sauce and Za’atar if you’re in the mood for something more savory and bold. The za’atar complements the coriander and cumin in the soup.
• Warm crusty baguette, garlic bread, or even pita chips for dipping make this soup feel extra indulgent without much effort.

More Autumn Soup Recipes:

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Acorn Squash Soup with Turmeric and Ginger

Vegan

Creamy Roasted Butternut Squash Soup With Tahini and Hazelnut

Greek

Greek Chickpea Soup (Revithosoupa)

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