Ingredients
Main Ingredients
- 3 cups pumpkin, cubed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 cup coconut milk
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat and Roast Pumpkin: Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with olive oil until evenly coated and spread them out on a baking sheet. Roast for 25–30 minutes or until the pumpkin is tender and slightly caramelized.
- Sauté Aromatics: In a pot over medium heat, sauté the chopped onion until it becomes soft and translucent. Add the minced garlic and cook for an additional 30 seconds to release its flavor without burning.
- Combine Ingredients and Simmer: Add the roasted pumpkin cubes and vegetable broth to the pot. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld together.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. If you do not have an immersion blender, carefully transfer the soup in batches to a blender.
- Finalize the Soup: Stir in the coconut milk, ground cumin, paprika, salt, and black pepper. Heat the soup over low heat for a few minutes to warm through and blend the flavors.
- Serve: Ladle the warm soup into bowls. Optionally garnish with roasted pumpkin seeds or fresh herbs for added texture and flavor. Enjoy your creamy roasted vegan pumpkin soup!
Notes
- Garnish with roasted pumpkin seeds or fresh herbs like cilantro or parsley for extra texture and flavor.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer preservation.
- For a spicier version, add a pinch of cayenne pepper or chili flakes.
- If a thicker soup is desired, reduce the amount of vegetable broth or simmer the soup uncovered for a few extra minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
