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Easy to make but tastes amazing, this pumpkin soup with herbs, garlic and extra veggies is the perfect healthy bowl to warm you up during the chilly months! Recipe on thecookandhim.com #pumpkinsoup #pumpkinrecipes #autumnrecipes #winterwarmerrecipes #prepaheadmeals #fallrecipes

Roasted Pumpkin Soup

Prep: 20 mins | Cook: 45 mins | Total: 65 mins | Quantity: 4 servings

Ingredients

Roasted vegetables:

  • 1 kg pumpkin – peeled and deseeded weight
  • 1 large carrot
  • 1 large sweet potato
  • 1 tablespoon oil
  • salt and pepper

Soup:

  • 1/2 tablespoon oil
  • 1 tablespoon (15g) vegan butter
  • 1 large red onion
  • 6 cloves garlic
  • few sprigs fresh thyme – leaves only (sub with 1 teaspoon dried thyme)
  • 3 cups (800ml) vegetable stock
  • 1 heaped teaspoon smoked paprika
  • 20 fresh sage leaves (sub with 1-2 teaspoons dried sage)
  • 1/2 cup (125ml) vegan cream
  • salt and pepper

To serve (optional):

  • 2 tablespoons vegan yoghurt
  • Toasted pumpkin seeds (see note)
  • Chopped fresh parsley

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  2. Chop the peeled and deseeded pumpkin into largeish chunks. Scrub the sweet potato and carrot and chop those into chunks as well
  3. Put the chopped veggies on a large roasting tray, drizzle with the oil and a pinch of salt and pepper
  4. Roast for 35-40 minutes until just tender and golden
  5. While that's roasting peel and chop the onion and garlic. It doesn't need to be too fine as it's getting pureed
  6. In a large saucepan melt the butter and oil together then add the onion and garlic and cook over a medium heat, stirring often, for 5 or so minutes until just softened
  7. Add the thyme and paprika and cook for a further couple of minutes
  8. Stir in the stock and bubble for 5 minutes
  9. Add the sage and cooked roasted veggies, then stir in the vegan cream
  10. Season to taste then carefully ladle into a blender or food processor and whizz until smooth - you might need to do this in a couple of batches
  11. Return the pureed pumpkin soup to a saucepan and gently heat through until just bubbling

Notes

  • Any leftovers can be kept in the fridge or frozen
  • Toast pumpkin seeds in a dry frying pan for a few minutes, tossing the pan often - keep an eye on them as they burn easily!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/roasted-pumpkin-soup/