Smoky Vegan Pumpkin Soup
This hearty vegan pumpkin soup features roasted pumpkin for a deeply caramelized, sweet flavor complemented by smoky paprika and a touch of cayenne. Blended to a smooth, velvety texture with coconut cream, it’s topped with toasted pumpkin seeds for crunch, creating a warm, comforting dish perfect for chilly days. The process involves roasting, sautéing, blending, and garnishing for a rich, autumn-inspired bowl.
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Calories: 220kcal
Servings: 4
Equipment
- Oven
- Immersion blender
- Serrated Knife
Ingredients
- 1 medium pumpkin about 2 pounds, halved and seeded
- 1 large onion diced
- 3 cloves garlic minced
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper adjust to taste
- 1 cup vegetable broth
- 1/2 cup coconut cream for richness and creaminess
- 2 tbsp olive oil
- to taste salt and pepper for seasoning
- 1/4 cup pumpkin seeds toasted for garnish
Instructions
- Preheat your oven to 200°C (390°F). Place the pumpkin, cut side down, on a parchment-lined baking sheet and roast for 45-50 minutes until it's soft and edges are caramelized.
- While the pumpkin roasts, dice the onion and mince the garlic. Heat olive oil in a large pot over medium heat, then sauté the onion until translucent and fragrant, about 5 minutes.
- Add the minced garlic, smoked paprika, and cayenne pepper to the pot, cooking for another minute until the spices are fragrant.
- Once the pumpkin is roasted and cool enough to handle, scoop out the flesh and add it to the pot with the sautéed aromatics.
- Pour in the vegetable broth, then bring the mixture to a gentle simmer for 10 minutes to let the flavors meld.
- Use an immersion blender to blend the soup directly in the pot until smooth and velvety. Alternatively, transfer in batches to a blender and purée until creamy.
- Stir in the coconut cream, then simmer for another 5 minutes, seasoning with salt and pepper to taste.
- Meanwhile, toast the pumpkin seeds in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes.
- Ladle the hot soup into bowls, garnish with a drizzle of coconut cream, and sprinkle with toasted pumpkin seeds for crunch and nuttiness.
- Serve immediately and enjoy the warm, smoky, and creamy flavors of this cozy pumpkin soup.
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Sodium: 600mg | Potassium: 700mg | Sugar: 8g | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg