Description
Enjoy a creamy and comforting vegan roasted pumpkin coconut soup. This easy fall recipe is perfect for a cozy meal.
Ingredients
Scale
- 1 medium pumpkin (about 2-3 lbs), seeded and cut into wedges
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon maple syrup (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss pumpkin wedges with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-40 minutes, or until tender.
- While the pumpkin roasts, heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic, grated ginger, curry powder, and cumin. Cook for 1 minute more until fragrant.
- Add the roasted pumpkin, vegetable broth, and coconut milk to the pot. Bring to a simmer.
- Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to puree until smooth and creamy.
- Return the soup to the pot. Stir in the maple syrup, if using. Heat gently.
- Season with additional salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- You can use pre-cut pumpkin or canned pumpkin puree for a quicker version.
- Adjust curry powder and cumin to your preference.
- For a thinner soup, add a little more vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 15g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg