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–+ servings
Autumn-Spiced Roasted Pumpkin Soup

Autumn-Spiced Roasted Pumpkin Soup That Warms the Soul

A comforting and vegan Autumn-Spiced Roasted Pumpkin Soup perfect for chilly evenings, bursting with flavor and warmth.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 whole Hokkaido Pumpkin provides a naturally sweet flavor
  • 1 medium Potato adds a creamy texture
  • 4 cloves Garlic roasting mellows its sharpness
  • 2 medium Carrots balances the flavors
  • 1 medium Red Onion adds sweetness after roasting
  • 1 inch Ginger infuses warmth and spice
  • 400 ml Coconut Milk creates a creamy texture
  • 500 ml Vegetable Broth forms the flavorful base
  • 1 teaspoon Coriander adds aromatic touch
  • 1 teaspoon Black Pepper enhances flavor
  • 1 teaspoon Chili Flakes adjust for heat preference
  • 2 tablespoons Olive Oil enhances the roasting process
  • 1 teaspoon Pumpkin Oil optional for drizzling

Equipment

  • Oven
  • Baking Tray
  • parchment paper
  • High-Speed Blender
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 200°C (390°F) and prepare a baking tray covered with parchment paper.
  2. Cut the Hokkaido pumpkin in half and scoop out the seeds. Slice the pumpkin into wedges, chop the potato, carrots, and quarter the red onions. Cut off the top of the garlic bulb.
  3. Spread all vegetables on the baking tray, drizzle with olive oil, sprinkle with salt, and roast for about 35-40 minutes until tender and golden brown.
  4. After roasting, allow the vegetables to cool slightly. Squeeze the soft garlic out and blend all roasted veggies with ginger, coconut milk, and vegetable broth until smooth.
  5. Pour the blended soup into a saucepan and gently heat until warmed through. Optionally drizzle with pumpkin oil before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 6000IUVitamin C: 15mgCalcium: 60mgIron: 1.5mg

Notes

Ensure vegetables are roasted until slightly browned for maximum flavor. Adjust chili flakes for preferred spiciness. Use high-quality broth for the best taste.

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