Creamy, Vegan Roasted Pumpkin Soup
This is perhaps the simplest recipe for a Creamy, Vegan Roasted Pumpkin Soup. Most other recipes I saw called for cream or coconut milk, but I used neither and still got a silky smooth Pumpkin Soup.
Equipment
- Heavy Bottomed Vessel
- Blender
- Oven
- Baking Sheet
Ingredients
- 500 gms Pumpkin
- 1 Cup Sliced Onion
- 4 Garlic Cloves
- 2.5 Cups Water (Vegetable Stock, if you have it)
- 3 tsp Olive Oil
- 1/2 tsp Ground Pepper
- 2 tbsp Roasted Pumpkin Seeds (Optional)
- Salt to Taste
Instructions
Roast the Pumpkin
- Preheat an oven to 150 C and putting it in the roasting/grilling mode.
- From 500 gms of pumpkin, remove the seeds and soft stringy part of the pumpkin.
- Cut the pumpkin into large chunks. Do not peel the pumpkin at this stage.
- Place the pumpkin pieces in a baking tray.
- Drizzle 2 tsp of oil olive and toss the pieces so that they are evenly coated with the oil.
- Ensure that pumpkin pieces are placed such that the flesh is touching the tray and the side with the skin is on the side.
- Roast the pumpkin till the pieces brown a bit and are soft. It took me about 30 minutes. I also flipped the pumpkin pieces to ensure even cooking.
- Take the tray out of the oven and let the pieces cool.
- Using a knife slice the skin off the roasted pumpkin pieces.
- Using a fork, gently press the pumpkin pieces to lightly mash them.
Getting the Onion Ready (I do this while the pumpkin is cooling)
- In a heavy bottomed pan, over medium flame, heat 1 tsp of oil.
- Add 1 cup sliced onions and 4 garlic cloves.
- Stir-fry till the onion is translucent.
Making the Roasted Pumpkin Soup
- Transfer the fried onions, garlic, and the roasted pumpkin to a blender.
- Add some salt and 1/2 tsp pepper powder.
- Blend to a thick paste.
- Add 2.5 cups water and blend to a thick puree.
- Transfer the soup to a cooking pot.
- Add water as required to adjust consistency. Pumpkin Soup should be thick and just slightly thinner than a puree.
- Add salt and pepper, if needed, and mix well.
- Bring the soup to a boil.
- Take off the heat.
- Serve the hot Roasted Pumpkin Soup after garnishing with roasted pumpkin seeds.
Notes
Ensure that your pumpkin is ripe and orange in colour. The pale yellow pumpkin does not have much flavour.
Nutrition
Calories: 196 kcalCarbohydrates: 27 gProtein: 5 gFat: 10 gSaturated Fat: 2 gSodium: 35 mgPotassium: 1030 mgFiber: 3 gSugar: 10 gVitamin A: 21283 IUVitamin C: 30 mgCalcium: 91 mgIron: 3 mg