Description
As the leaves turn and the air gets crisp, there’s nothing quite like a warm bowl of Vegan Roasted Pumpkin Soup with Coconut Milk to wrap you in comfort. I know how hectic life can be, especially for busy moms and professionals juggling a million things.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cups carrots, quartered
- 1 medium onion, diced
- 3 cloves garlic
- 1 medium sugar pumpkin (about 3 pounds)
- 2 teaspoons chili powder
- 1/2 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups vegetable stock
- Juice of 1 lime
- 1 (14.5 oz) can coconut milk
- Salt & pepper to taste
Instructions
- Preheat the oven to 400ºF. Cut the pumpkin in half, scoop out the seeds, and place it cut-side up on a baking sheet.
- Add the carrots and onion to the pan. Drizzle with olive oil, season with salt and pepper, and roast for 45–50 minutes until the pumpkin is fork-tender. Add the garlic to the pan for the last 10 minutes of roasting.
- Let everything cool slightly, then transfer the carrots, onion, and garlic to a blender. Scoop out the roasted pumpkin flesh and add it to the blender.
- Add the spices, vegetable stock, and lime juice. Blend on high until smooth and creamy.
- Pour in the coconut milk and blend again until fully combined. Adjust seasoning to taste.
- Serve immediately or transfer to a pan and heat before serving. Garnish with pumpkin seeds, a drizzle of coconut milk, and fresh sage if desired.
Notes
- For a spicier soup, increase the cayenne pepper.
- Garnish with fresh herbs for added flavor.
- This soup can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg