Description
A comforting and creamy Pumpkin Veggie Soup, perfect for autumn. This recipe features roasted vegetables for enhanced flavor and is made dairy-free with coconut milk. It’s packed with nutrients and easy to make.
Ingredients
Scale
- 1 medium Sugar Pumpkin (about 4 lbs or 1.8 kg)
- 2 large Carrots (peeled and roughly chopped)
- 1 large Yellow Onion (peeled and quartered)
- 4 cloves Garlic (peeled)
- 1-inch piece of Ginger (peeled and grated)
- 4 tablespoons Olive Oil (divided)
- 6 cups Vegetable Broth
- 1 can (13.5 oz or 400 ml) Full-Fat Coconut Milk
- 1 teaspoon ground Nutmeg
- ½ teaspoon ground Cumin
- ½ teaspoon ground Cinnamon
- Salt and freshly ground Black Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Cut the pumpkin in half, scoop out seeds and pulp. Place cut-side down on the baking sheet.
- Arrange chopped carrots, quartered onion, and whole garlic cloves around the pumpkin. Drizzle with 2 tablespoons olive oil, salt, and pepper.
- Roast for 40-50 minutes until pumpkin is fork-tender and vegetables are soft and caramelized.
- Let cool for 10-15 minutes, then scoop the roasted pumpkin flesh from the skin.
- In a large pot, heat remaining 2 tablespoons olive oil over medium heat. Sauté grated ginger for 1 minute until fragrant.
- Add scooped pumpkin flesh, roasted carrots, onions, and garlic to the pot. Pour in vegetable broth and bring to a boil.
- Reduce heat to low, stir in nutmeg, cumin, and cinnamon. Simmer for at least 15 minutes.
- Blend the soup until smooth using an immersion blender or a standard blender in batches.
- Return blended soup to the pot over low heat. Stir in coconut milk. Do not boil.
- Season with salt and pepper to taste. Serve hot.
Notes
- Save pumpkin seeds to roast for a garnish.
- For a dairy-free option, ensure vegetable broth is used.
- Do not boil the soup after adding coconut milk to prevent separation.
- Adjust seasoning with salt and pepper as needed.
- Consider adding other vegetables like sweet potatoes, celery, or parsnips during roasting.
- If the soup is too thick, add more vegetable broth or water. If too thin, simmer uncovered to reduce.
- When blending hot liquids, use caution and allow steam to escape.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: 250 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A