Roasted Pumpkin Soup
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.
Servings: 4
Calories: 143kcal
Ingredients
- 1 sugar pumpkin small
- 1 tbsp olive oil
- 1 onion yellow
- 1 tsp salt
- 4 cloves garlic
- 1 tbsp ginger fresh and shredded
- 1/2 tsp pepper black ground
- 2 cups vegetable broth
- 1/2 tsp pepper cayenne
Instructions
- Preheat oven to 400 degrees.
- Chop pumpkin in half. Scoop out seed content. Slather with olive oil and add salt and pepper. Roast face down on a baking sheet for 30-40 minutes or until fork tender.
- Spoon out pumpkin flesh into a bowl and set aside.
- Dice onion and mince garlic cloves.
- Add a tablespoon of olive oil to a large skillet. Sauté onion until translucent. Add garlic. Cook until fragrant.
- Add pumpkin pulp, ginger, cayenne pepper, salt and pepper, and vegetable broth to the pan. Stir and bring to a boil.
- Reduce heat and simmer covered for 20 minutes, stirring occasionally.
- Use a hand mixer or blender to blend the soup into a smooth consistency. Add extra broth if you prefer a thinner consistency.
- Serve it warm with heavy cream or (vegan) coconut cream, your choice of garnish, and a slice of bread.
Optional Garnishes
- Heavy Whipping Cream, (vegan) coconut cream, a drizzle of olive oil, fresh herbs (parsley, rosemary, thyme, cilantro), pumpkin seeds.
Nutrition
Calories: 143kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 1057mg | Potassium: 1222mg | Fiber: 2g | Sugar: 12g | Vitamin A: 29198IU | Vitamin C: 34mg | Calcium: 86mg | Iron: 3mg