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–+ servings
Roasted Pumpkin Soup In A Bowl

CREAMY ROASTED PUMPKIN SOUP RECIPE (VEGAN)

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This Roasted Pumpkin Soup is a perfect recipe for cold autumn and winter days. It is super creamy, flavorful, and easy to make. It’ll become your new favorite soup.
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Prep Time:15 mins
Cook Time:40 mins
Total Time:55 mins
Course: Soup
Cuisine: Western
Diet: Vegan
Yield: 2 servings
Calories: 287kcal
Author: Plantiful Bakery

Ingredients
 

  • 600 grams orange Hokkaido pumpkin (red kuri squash), cut into cubes, (=approx. 1 kg whole pumpkin)
  • 100 grams yellow onion
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1/8 teaspoon black pepper
  • 2 teaspoons dried marjoram , (or thyme, oregano)
  • 500-600 ml vegetable broth
  • 1/2 tablespoon lemon juice
  • 3/4 teaspoon sea salt
  • 1 tablespoon nutritional yeast

Instructions

  • Preheat the oven to 200°C. Line the baking pan with parchment paper. Set aside.
  • Cut the top of the pumpkin and then carefully halve the pumpkin*. Hallow out all the seeds using a spoon. Slice the pumpkin, cut into cubes, and place them onto the baking pan.
  • Peel the yellow onion and cut it into quarters. Peel 3 cloves of garlic. Place cut onion and peeled garlic to the pan with pumpkin and drizzle with olive oil. Season it all with black pepper and marjoram. Toss everything until it's all coated.
  • Roast for about 35 minutes, until the pumpkin is soft**.
  • Remove the pan from the oven and put the roasted pumpkin, onion, and garlic into a blender (if using a plastic blender, let it cool slightly). Add vegetable broth, lemon juice, sea salt, and nutritional yeast. Blend until it’s smooth and creamy. If needed, add more vegetable broth or boiled water. Taste and add more salt or seasoning if necessary.  
  • Pour the soup into a pot, bring to boil, and simmer for about 5 minutes to combine the flavors.
  • Serve with your favorite toppings.

Notes

*If using another type of pumpkin, you may need to peel the skin off before baking.
**The baking time will differ depending on how big cubes of pumpkin you cut. If you use another type of pumpkin or squash, it may need more time to soften.
*** If you want to use a hand blender, just add the roasted pumpkin and vegetable to the pot, add the rest ingredients. Boil for about 5 minutes. Let cool slightly, and then blend until completely smooth.
*** The nutrition facts are calculated without toppings.

Nutrition Facts

Serving: 1 bowl / Calories: 287kcal / Total Fat: 14,4g / Saturated Fat: 2,1g / Cholesterol: 0mg / Sodium: 567mg / Total Carbohydrate: 36,4g / Fiber: 7,1g / Sugar: 14,9g / Protein: 6,7g / Vitamin D: 0mcg / Calcium: 116mg / Iron: 3mg / Potassium: 216mg

Nutrition

Calories: 287kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!