Creamy Vegan Pumpkin Soup

This vegan roasted pumpkin soup is super creamy, delicious, and healthy! It’s very easy to make, full of pumpkin flavors, and the best way to warm up!

Ingredients

• 1 medium pumpkin or squash (approx. 1 kg/ 2,2 lbs)
• 1 medium sweet potato (approx. 250 g/ 8,8 oz) (optional)
• 1 tbsp coconut oil
• 1 onion chopped
• 2 cloves garlic minced
• a small piece of ginger (15 g) minced
• 1 14-oz can coconut milk or cream
• 2 cups vegetable broth
• 1 tsp red paprika powder
• ½ tsp turmeric
• ½ tsp coriander
• salt and pepper to taste

Instructions

Preheat oven to 425°F (200°C).

Halve the pumpkin and scoop out the seeds. Slice each pumpkin halve in quarters. Prick the sweet potato a few times with a fork (if using). Brush pumpkin quarters and sweet potato with a little olive oil and place onto a baking sheet lined with parchment paper. Roast for about 40 minutes or so, until the flesh is soft.

Heat the coconut oil in a large pot over medium heat and roast the onion for about 6-8 minutes until translucent. Add the garlic and ginger and roast for 1 minute longer while stirring.

Peel the sweet potato and add along with the pumpkin flesh and spices to the pot. Pour in the broth and coconut milk. Bring to a boil, then reduce heat and simmer for about 5-10 minutes, to give the flavors time to meld.

Remove the soup from heat and either blend this soup in the pot using an immersion blender, or transfer to a blender in batches and blend until smooth and creamy.

Taste and adjust seasonings if necessary. Add more broth if you prefer a thinner consistency.

Garnish with peanuts or roasted chickpeas, pumpkin seeds, chopped parsley, and a swirl of coconut cream, if you like.

Enjoy!