Roasted Pumpkin Soup
Treat yourself to a bowl of thick, creamy Roasted Pumpkin Soup ... it couldn't be easier to make or more delicious!
Servings: 4 people
Calories: 318kcal
Ingredients
For Roasted Vegetables:
- 1 pie pumpkin, peeled and chopped into 1-inch pieces (about 4 cups)
- 1 large carrot, peeled and chopped into 1-inch pieces (about 1 cup)
- 1 large orange bell pepper, chopped into 1-inch pieces (about 1 ½ cups)
- 1 large onion, chopped into 1-inch pieces (about 2 cups)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- 3 sprigs fresh rosemary
For Soup:
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon finely chopped fresh rosemary
- kosher salt
- pepper
Instructions
Prepare Roasted Vegetables:
- Preheat oven to 425 degrees.
- Place pumpkin and carrots on one baking sheet, and bell pepper and onions on another.
- Drizzle veggies with 3 tablespoons olive oil and 1 tablespoon maple syrup, dividing between pans. Season with salt and pepper to taste, then mix well. Top with rosemary sprigs.
- Roast vegetable for 20 minutes, then flip. Continue roasting until veggies are tender and lightly browned: about 10 minutes more for the bell pepper / onion; and about 15 minutes more for the pumpkin / carrot.
- Discard rosemary sprigs.
Prepare Soup:
- When veggies are done roasting, heat 1 tablespoon olive oil and garlic in a dutch oven (or soup pot) over medium heat. Cook until garlic is sizzling and fragrant, stirring constantly (do not brown).
- Mix roasted vegetables into garlic. Stir in broth and coconut milk, then heat until warm. Remove from heat.
- Using an immersion blender, blend soup in pot until smooth (or in batches using a traditional blender). Return soup to medium heat.
- Cook soup until hot. Stir in chopped rosemary, then season to taste with salt and pepper.
- Serve soup hot, topped with with a drizzle of coconut milk and additional rosemary, if desired. Enjoy!
Notes
I used a small pumpkin when making this recipe. If yours is larger, and you have extra pumpkin, feel free to use it all. You will just need to add extra broth (or coconut milk) to thin the soup when pureeing.
Make sure to use canned, unsweetened coconut milk for this recipe. Full fat works best.
This recipe makes four small (but rich) servings. You can easily double the recipe to serve more, if needed.
Check out all the info before this recipe card for more more tips, variations, and related recipes!
Nutrition
Calories: 318kcal
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