This vegan roasted pumpkin soup is super delicious and healthy! It's extremely easy to make, full of flavour and the best way to warm up!
During this winter I am always looking for a comfort food that keeps me nice and warm in the colder months. And what could be better than enjoying a homemade pumpkin soup while cuddling with a blanket?
My absolute favourite pumpkin soup recipe!
This vegan roasted pumpkin soup is not only super healthy but it is also super delicious! Its one of my all time favourite winter and spring recipes. Since I make this pumpkin soup with roasted pumpkin, carrot, potato, garlic and onion the soup has a more intense flavour and is extra special.
What to serve with the soup
I like to have this soup by it's self with some fresh cracked pepper or with some crusty bread.
How to store the soup
You can store this soup in the fridge in an airtight container just sure its consumed within 3-5 days.
You can also store this soup in the freezer in air tight containers just make sure it has completely cooled before putting into a container. The soup can last up to 3 months in the freezer.
Vegan Rosted Pumpkin Soup
Total Time: 40 Minutes
Prep Time: 5 Minutes
Yield: 15
Cost per serving: $0.50
Total cost: $7.58
INGREDIENTS
3 Tbsp Olive oil $0.35
3 Onions, Halved $1.19
3 Garlic cloves, Peeled $0.37
6 Medium Carrots, Halved $1.07
5 Medium sized Potatoes, Halved $0.83
1/2 or 500g of Pumpkin, Roughly chopped $2.13
Salt and Pepper
3 Tbsp Smoked Paprika $0.24
3 Litres of Vegetable stock $1.03
1/4 Tsp of Chili flakes $0.37
INSTRUCTIONS
Preheat the oven to 200°c. Place olive oil, onions, garlic, carrots, potatoes, pumpkin and paprika on an ovenproof tray and toss until all vegetables have some paprika on them. Season with salt and pepper. Place in the oven for 15 minutes and then lower the temperature to 170°c and mix vegetable on the tray. Cook for another 15 minutes or until vegetable are soft.
Meanwhile place vegetable stock in a large saucepan and have on a low simmer and add chili flakes.
Scrap all vegetable and oil on ovenproof tray into the saucepan. Cook for another 10 minutes.
Blend mixture with a hand mixer until smooth.
Serve with bread or by itself.
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