Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Roasted Pumpkin Soup


  • Author: Eat Drink Shrink
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 1 sugar pumpkin, halved, seeded and quartered 
  • 1 Granny Smith apple, quartered and seeded
  • 6 fresh thyme sprigs
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 large sweet onion, quartered 
  • 4 cups vegetable stock
  • 6 fresh sage leaves
  • 1 tsp pumpkin spice 
  • 1 cup coconut milk, full fat

Instructions

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet 
  2. Place pumpkin, apple and quarter onions in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 45-50 minutes, or until pumpkin is fork-tender, stirring at halftime; let cool, then remove skins.
  4. Throw all the roasted veggies in a food processor or blender with the stock, garlic, and thyme. Throw the blended soup in a large pot. 
  5. Bring to a boil; reduce heat and simmer and add the coconut milk, salt, pepper, and pumpkin spice. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
  6. Serve immediately, garnished with apples, fried sage and coconut milk

Notes

You can mix up the flavor by incorporating ginger, more pumpkin spice, cinnamon, or throwing some shiitake bacon or pumpkin seeds on top!

  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Category: Pumpkin
  • Cuisine: Soup

Nutrition

  • Serving Size: 1
Top of page