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+ servings
Vegan Pumpkin Soup with Coconut Milk
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Roasted Pumpkin Soup

This Mexican roasted pumpkin soup is creamy, but vegan, and has a kick from lime juice and chili powder.
Course Soup
Cuisine American
Keyword fall soup recipes, mexican soup, pumpkin soup, vegan pumpkin soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 Servings
Calories 273kcal
Author Alyssa

Ingredients

Instructions

  • Preheat the oven to 400ºF. Half and clean the pumpkin and add it face up to a baking sheet. Add the carrots and onion to the pan as well. Drizzle with olive oil and season with salt and pepper.
  • Bake on the center rack for 45 - 50 minutes until the pumpkin is tender. When there is 10 minutes left in the baking, place the garlic on the pan and continue cooking.
  • After everything has roasted and cooled slightly, transfer the veggies and garlic to a blender. Scoop the flesh out of the pumpkin and add that to the blender as well. Toss in spices, broth and lime, and blend on high until smooth and creamy.
  • Once smooth, add the coconut milk and blend again until creamy. Taste and adjust seasoning as needed.
  • Serve immediately (if it's warm enough) or transfer to a pan and heat to before you serve. Garnish with a drizzle of oil, pumpkin seeds and some sage leaf if desired.

Notes

Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months. Reheat in the microwave or on the stovetop. 

Nutrition

Calories: 273kcal | Carbohydrates: 15g | Protein: 3g | Fat: 24g | Saturated Fat: 18g | Sodium: 545mg | Potassium: 508mg | Fiber: 2g | Sugar: 5g | Vitamin A: 11560IU | Vitamin C: 10.8mg | Calcium: 52mg | Iron: 3.7mg