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–+ servings
vegan roasted pumpkin soup garnished with pepitas and with a spoon in it.
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5 from 1 vote

Vegan Roasted Pumpkin Soup

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.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Soup
Cuisine: American
Servings: 4 people
Calories: 346kcal
Author: Adina

Equipment

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

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

Notes

  1. 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.
  2. Pumpkin: You can use Hokkaido pumpkin (no need to peel), butternut squash, Kabocha squash, sugar pie pumpkin, or any other flavorful pumpkin or squash.
  3. Curry: You can use your favorite curry powder and adjust the quantity to taste; some sorts and brands are spicier than others.

Nutrition

Serving: 1/4 of the soup | Calories: 346kcal | Carbohydrates: 31g | Protein: 7g | Fat: 25g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Sodium: 1316mg | Fiber: 6g | Sugar: 11g