Creamy Roasted Pumpkin Soup Recipe (Vegan)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut milk

Greek yogurt reduces calories while maintaining creaminess

Clean out one half of a large pumpkin or one whole small pumpkin and cut it into manageable roasting sizes.

Transfer the pumpkin to a lined baking sheet and brush the insides with olive oil.

Season with salt, black pepper, fresh rosemary, and fresh sage.

Roast in the oven for about 35 minutes.

Start heating olive oil in a large pot over medium heat.

Add diced onion, garlic, and salt; stir to combine and cook until the onions are translucent.

Carefully remove the flesh from the roasted pumpkin with a spoon and add it to the pot.

Add spices: cinnamon, nutmeg, clove, a little cayenne for spice, and black pepper; stir together.

Pour in 4 cups of vegetable broth and bring to a simmer.

Cover and let cook for about 15 minutes to let the flavors come together.

Turn off the heat and stir in coconut milk and a little maple syrup.

Blend the soup using an immersion blender directly in the pot or transfer to a stand blender in small batches, ensuring not to fill the blender past the halfway mark.

Once smooth and creamy, serve and top with a little olive oil and toasted pepitas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens