Description
A cozy and delightful roasted pumpkin soup that balances sweet and savory, perfect for chilly days.
Ingredients
Scale
- 1 pie pumpkin (about 4 cups when peeled and chopped)
- 1 large carrot, diced into 1-inch pieces
- 1.5 cups orange bell pepper, chopped
- 1 large onion
- 4 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- 3 sprigs fresh rosemary
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup coconut milk
- Kosher salt and black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C).
- Toss pumpkin, carrot, bell pepper, and onion with 3 tablespoons olive oil, salt, and pepper on a baking sheet. Add rosemary sprigs.
- Roast for 25-30 minutes, flipping halfway through.
- In a pot, heat 1 tablespoon olive oil over medium heat and sauté garlic until fragrant.
- Add roasted veggies to the pot, pour in vegetable broth, and bring to a boil. Reduce heat and simmer for 10 minutes.
- Stir in coconut milk and chopped rosemary, then blend until smooth.
- Serve topped with additional coconut milk, fresh herbs, or crunchy roasted seeds.
Notes
Store leftovers in an airtight container in the fridge for up to five days or freeze for up to a month. Reheat gently on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: pumpkin soup, autumn recipe, cozy food, vegan soup, fall dish, healthy soup