This Roasted Pumpkin Soup recipe is Vegan, Keto, and Gluten Free. It has an easy method for roasting pumpkins and then blending them with fresh herbs, veggies, pumpkin seeds, ginger, and a dash of cayenne to make the perfect fall soup.
Sugar Pumpkin | Olive Oil Yellow Onion | Salt Garlic Cloves | Ginger Black Pepper | Cayenne Pepper Vegetable Broth
Halve the pumpkin and scoop out the seeds. Slather with olive oil, salt and pepper. Place face down on a baking sheet. Roast in the oven for roughly 30-40 minutes.
Dice onion and garlic, add olive oil into a saucepan and sauté the chopped onion until translucent. Next, stir in minced garlic and cook until fragrant.
Add pumpkin pulp, spices, and vegetable broth. Stir to combine and bring it to a boil. Then, reduce heat and simmer, covered, for 20 minutes. Use a hand mixer to blend the soup into a creamy and smooth consistency.
Serve warm with bread. Enjoy!