Go Back Email Link
+ servings
Vegan Pumpkin Soup with Coconut Milk
Print

Creamy Mexican Pumpkin Soup

This roasted pumpkin soup is perfect for fall! With a hint of chili, lime and coconut, it's flavorful and unique. Naturally gluten-free & vegan too!
Course Soup
Cuisine American
Keyword mexican soup, pumpkin, pumpkin soup, vegan pumpkin, vegan 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.

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