Vegan Roasted Pumpkin Soup
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5.0
3 reviews
Excellent
Vegan Roasted Pumpkin Soup
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This vegan roasted pumpkin soup is a great way to enjoy roasted pumpkin, and it’s a satisfying meal when paired with sandwiches or a salad.
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Ingredients
- 3.5 lbs pumpkin 1.5 kg, Note 2
- 1-2 onions about 150 g/ 5.5 oz
- 1 tablespoon coconut oil or olive oil
- 2 large garlic cloves
- 1 thumb-sized piece of ginger
- 2 teaspoons green curry powder Note 3
- 1 Can coconut milk 400 g/ 14 oz
- 3 ½ cups vegetable broth 800 ml
- ⅓ cup Pepitas or shelled pumpkin seeds, 40 g
- 2 tablespoons soy sauce
- 2-3 tablespoons fresh lemon juice to taste
- Fine sea salt and black pepper
- 1-2 tablespoons parsley chopped
- a sprinkle of red chili flakes
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Instructions
- Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper.
- Roast pumpkin: Halve the pumpkin and remove the seeds with a spoon. Halve again to obtain quarters. Place them on the prepared baking sheet and bake them for 40-45 minutes or until fork-tender.3.5 lbs pumpkin / 1.5 kg
- Saute: Finely chop the onions. Heat the oil in a soup pot and cook the onions on medium-low heat, stirring often, until translucent. Add the finely chopped garlic and ginger and continue cooking for 3 minutes. Sprinkle the curry powder on top, and mix well for 1 minute.1-2 onions + 1 tablespoon coconut oil + 2 large garlic cloves + 1 thumb-sized piece of ginger + 2 teaspoons green curry powder
- Simmer soup: Add the chopped roasted pumpkin pieces (remove peel if using anything else but Hokkaido pumpkin), coconut milk, and vegetable broth. Cover and simmer gently for about 10 minutes.1 can coconut milk + 3 ½ cups vegetable broth
- Toast the pumpkin seeds or pepitas in a dry pan. Stand by and shake the pan often. Once they are golden and fragrant, transfer them to a large plate to cool.⅓ cup pepitas / 40 g
- Blend the soup until smooth. Add soy sauce, lemon juice, salt, and pepper to taste. Garnish the soup with the roasted pepitas, chopped parsley, and some red chili flakes just before serving.2 tablespoons soy sauce + 2-3 tablespoons fresh lemon juice + fine sea salt and black pepper + 1-2 tablespoons parsley chopped + a sprinkle of red chili flakes
Equipments used:
Notes
- An immersion blender is best for blending soup or other hot liquids. You can use a regular blender, but be cautious when blending hot soup. Allow it to cool slightly, blend in batches, and vent the blender lid to release steam.
- Pumpkin: You can use Hokkaido pumpkin (no need to peel), butternut squash, Kabocha squash, sugar pie pumpkin, or any other flavorful pumpkin or squash.
- Curry: You can use your favorite curry powder and adjust the quantity to taste; some sorts and brands are spicier than others.
Nutrition Information
Show Details
Serving
1/4 of the soup
Calories
346kcal
(17%)
Carbohydrates
31g
(10%)
Protein
7g
(14%)
Fat
25g
(38%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Sodium
1316mg
(55%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 1/4 of the soup | |
| Calories | 346kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Sodium | 1316mg | 55% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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