Roasted Pumpkin Soup
This Mexican roasted pumpkin soup is creamy, but vegan, and has a kick from lime juice and chili powder.
Servings: 4 Servings
Calories: 273kcal
Ingredients
- 1 tablespoon olive oil
- 2 cups carrots quartered
- 1 medium onion diced
- 3 cloves of garlic
- 1 medium sugar pumpkin (about 3 pounds)
- 2 teaspoons chili powder
- 1/2 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups vegetable stock
- Juice of 1 lime
- 1 (14.5 oz) can coconut milk
- Salt & pepper to taste
Instructions
- Preheat the oven to 400ºF. Half and clean the pumpkin and add it face up to a baking sheet. Add the carrots and onion to the pan as well. Drizzle with olive oil and season with salt and pepper.
- Bake on the center rack for 45 - 50 minutes until the pumpkin is tender. When there is 10 minutes left in the baking, place the garlic on the pan and continue cooking.
- After everything has roasted and cooled slightly, transfer the veggies and garlic to a blender. Scoop the flesh out of the pumpkin and add that to the blender as well. Toss in spices, broth and lime, and blend on high until smooth and creamy.
- Once smooth, add the coconut milk and blend again until creamy. Taste and adjust seasoning as needed.
- Serve immediately (if it's warm enough) or transfer to a pan and heat to before you serve. Garnish with a drizzle of oil, pumpkin seeds and some sage leaf if desired.
Notes
Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months. Reheat in the microwave or on the stovetop.
Nutrition
Calories: 273kcal | Carbohydrates: 15g | Protein: 3g | Fat: 24g | Saturated Fat: 18g | Sodium: 545mg | Potassium: 508mg | Fiber: 2g | Sugar: 5g | Vitamin A: 11560IU | Vitamin C: 10.8mg | Calcium: 52mg | Iron: 3.7mg