Description
Easy Fall Roasted Pumpkin Soup is a warm, velvety delight that captures the essence of autumn in every spoonful. This comforting soup combines sweet roasted pumpkin with aromatic spices, making it perfect for cozy evenings or festive gatherings. Whether enjoyed alone or paired with crusty bread, this vegan-friendly recipe is easy to prepare and savor. Dive into a bowl of fall magic that’s sure to warm your heart and home.
Ingredients
Scale
- 2 cups roasted pumpkin (about 1 medium sugar pumpkin)
- 1 medium onion, chopped
- 4 cloves garlic, unpeeled
- 3 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp cayenne pepper
- 2 tbsp olive oil
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the pumpkin, scoop out the seeds, and place cut-side down on the baking sheet.
- Add onion wedges and unpeeled garlic around the pumpkin. Drizzle with olive oil and sprinkle with salt.
- Roast for 30-40 minutes until the pumpkin is tender.
- Let cool slightly, then remove garlic skins and scoop pumpkin flesh into a blender with roasted onions and garlic.
- Gradually add vegetable broth and coconut milk until desired consistency is reached.
- Pour the mixture into a pot over medium heat, stir in spices, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg