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–+ servings
Autumn-Spiced Roasted Pumpkin Soup

Hearty Autumn-Spiced Roasted Pumpkin Soup for Cozy Nights

Enjoy creamy Autumn-Spiced Roasted Pumpkin Soup, a vegan, dairy-free, and gluten-free comfort dish perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Gluten-Free, Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 medium Hokkaido Pumpkin No peeling required
  • 1 medium Potato Can swap for sweet potato
  • 1 bulb Garlic Roasted for milder flavor
  • 2 medium Carrots
  • 1 medium Red Onion Can use yellow onion
For the Creamy Finish
  • 1 can Coconut Milk Full-fat for extra creaminess
  • 4 cups Vegetable Broth Homemade is recommended
For the Spice Kick
  • 1 inch Ginger Freshly grated
  • 1 teaspoon Coriander Adjust to taste
  • 1/2 teaspoon Pepper Adjust to taste
  • 1/4 teaspoon Chili Flakes Adjust to taste
For Roasting
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 1 tablespoon Pumpkin Oil Optional, for garnish

Equipment

  • Oven
  • baking tray
  • High-speed blender
  • medium saucepan

Method
 

Preparation Steps
  1. Preheat the oven to 200°C (390°F) and line a large baking tray with parchment paper.
  2. Slice the Hokkaido pumpkin, chop the potato and carrots, quarter the red onions, and cut off the top of the garlic bulb.
  3. Spread the vegetables on the baking tray, drizzle with olive oil, and sprinkle with salt. Roast for 35-40 minutes until tender and caramelized.
  4. Transfer the roasted vegetables to a high-speed blender, squeezing out the roasted garlic, and add ginger, coconut milk, and vegetable broth. Blend until smooth.
  5. Heat the blended soup in a medium saucepan, stirring occasionally. Adjust seasoning with pepper or chili flakes as desired.
  6. Ladle the hot soup into bowls, drizzle with pumpkin oil if desired, and serve with crusty bread or pumpkin seeds.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 400mgPotassium: 700mgFiber: 6gSugar: 5gVitamin A: 15000IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

For best flavor, use homemade vegetable broth. Allow the soup to cool before storing for optimal freshness.

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