Fall is here and there’s no better way to use the pumpkin than make this glorious Vegan Roasted pumpkin soup that’s the perfect thing to sip into. Its so addictive that you’ll want it all year long and wish that pumpkins weren’t as seasonal as they are.
Why you should make this soup?
It’s SUPER EASY
VEGAN
GLUTEN FREE
CREAMY
COMFORTING
JUST PERFECT FOR FALL/WINTER
GREAT ON YOUR THROAT
SUPER HEALTHY CUZ ITS LOADED WITH VITAMINS AND BETA CAROTENE
MAKES FOR A FABULOUS DINNER
WHILE YOU’RE AT IT, YOU MIGHT ALSO WANT TO CHECK OUT THIS EXTREMELY CREAMY, DREAMY, DELICIOUS ROASTED PUMPKIN PESTO PASTA THAT’S VEGAN AGAIN. EXCEPT MAY, BE FOR THE PARMESAN SHAVES ( hey who eats pasta without parmesan?) right? 🙂 it’s like icing on a super delectable cake that you sink your teeth into. And if you’re a big fan of pumpkin like I’m, you really don’t want to miss this Karnataka style – Sihi Kumbalakayi Gojju that’s equally, finger licking good – with roti/rice/dosae or to eat it just like that with second helpings. Yep, a hand-me-down recipe from my late ajji who passed away this August but stays immortal in my deeds, thoughts, in every dish that I cook and in all the good things that she has inculcated and taught me.
I’ve been MIA for a while now here on this space and been posting only on Instagram of late cuz the LO is keeping me on my toes all day long and if i’m lucky I manage to get a good shot and instantly post it on Insta. #lifeOfaMom
But, hey! This has always been my first love, my first baby and you know it means everything to me. My blog is my space where I not only share my love for food and all other things but also a space where my soul lies. My passion and love reflects here in every recipe, every dish that is thoughtfully styled and shot. It means everything to me and gives me a purpose to life.
So cheers to all good things and grateful for what I have!
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Vegan Roasted Pumpkin Soup
Fall is here and there's no better way to use the pumpkin than make this glorious Vegan Roasted pumpkin soup that's the perfect thing to sip into. Its so addictive that you'll want it all year long and wish that pumpkins weren't as seasonal as they are.
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| Servings | Prep Time |
| 4People | 30Minutes |
| Cook Time |
| 20Minutes |
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- 500gms Sweet Yellow PumpkinPeeled, deseeded( reserve the seeds for roasting) washed and diced
- 2Medium Sized OnionsPeeled and cubed
- 4Pods garlic
- 2Tbsp olive oil
- 1Tbsp dried/fresh Mixed herbsI used oregano, basil, thyme, rosemary
- 1Tsp Chilli flakes
- 1Inch Ginger
- 1Cup Thick Coconut Milk
- As needed Salt
- 1Tsp Pepper powder
- 1/2Tsp Pumpkin seeds
- A few Pomegranate arils
- a small bunch MicrogreensOptional
- To make the vegan roasted pumpkin soup, lets first begin by pre-heating the oven to 180 °C ( 350 °F) and start marinating evreything. In a large bowl, add olive oil, herbs, chilli flakes and give it a mix. Then add the pumpkin cubes, onion and garlic mix well to coat. Leave it for 10 minutes.
- Line a baking sheet with parchment paper and spread the marinated mixture and bake for 25-30 minutes or until you see the pumpkins browning ( you can't resist the aroma while it's roasting in the oven) ADDICTIVE! 🙂 Once it's done, let it cool. At this point add the ginger and grind to a smooth paste without any water or very little water if required.
- In a wide bottomed pan, add the ground paste and start stirring slowly, then add the coocnut milk, salt and pepper powder, give it a stir. Bring it to a boil while it is on medium low flame. Simmer and turn off the stove. Add them to soup bowls and garnish with coconut cream, pome arils, pumpkin seeds and microgreens. Serve hot.
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