Roasted Pumpkin Soup Recipe
Roasted pumpkin soup is a hearty and filling, gluten-free vegan soup. Learn how to make pumpkin soup in a few simple steps.
Servings: 4
Calories: 97kcal
Equipment
- Saucepan
- Blender
Ingredients
- 2 Cup diced yellow pumpkin
- 1 onion, cut into half
- 5 - 6 garlic cloves
- 2 - 3 sprigs thyme
- 3 Cup vegetable stock (Get Recipe)
- ⅛ Cup coconut milk
- Salt and black pepper to taste
- 1 tablespoon light olive oil
Instructions
- Preparing Pumpkin:
- Start off with washing and wiping the pumpkin. Carefully, cut it into halves.
- Using a spoon, remove the seeds and fibers from the center of the pumpkin. If a pumpkin is of a little bigger in size, then slice it into the quarter.
How To Roast Vegetables:
- Pre-heat the oven at 180 degrees Celcius.
- Place the pumpkin slices in a baking tray. Place sprigs of thyme along with garlic cloves, and onion in between pumpkin slices. Sprinkle salt and drizzle olive oil.
- Bake or roast 20 minutes each side. Check using a fork, if the pumpkin flesh is tender. Baking time may vary, depending upon the size and variety of the pumpkin. So check after the first 20 minutes.
- Blend the roasted vegetables pulp along with garlic cloves and onion to a smooth puree along with vegetable stock.
Simmer Soup:
- Add soup to a saucepan along with coconut milk, salt, and pepper to taste. Simmer for 2 - 3 minutes.
- Serve Roasted Pumpkin Soup warm garnished with pumpkin seeds and chopped parsley.
Video
Notes
- You can roast the pumpkin in a BBQ or over the stovetop as well.
- Adding cream or coconut milk is optional.
- Do not cook the soup for too long after adding coconut milk.
Nutrition
Calories: 97kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 945mg | Potassium: 281mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1318IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 1mg