Roasted Pumpkin Soup
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Roasted Pumpkin Soup

Roasted Pumpkin Soup with coconut milk and pumpkin seed swirls. Easy to make, flavorful and so delicious! It's vegan and gluten-free.
Course Soup
Cuisine Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 people
Calories 211kcal
Author Bianca Haun | Elephantastic Vegan

Ingredients

Roasted Pumpkin Soup

  • 1/2 Hokkaido pumpkin
  • 1 teaspoon olive oil
  • 2/3 cup veggie broth
  • 1/3 cup coconut milk
  • 1/4 teaspoon salt (+ more to taste)

Garnish

  • coconut milk
  • pumpkin seed oil
  • roasted pumpkin seeds

Instructions

  • Cut a Hokkaido pumpkin in half (we will only need one half for the soup but I baked the whole pumpkin) and remove the seeds. Brush the insides with olive oil and sprinkle them with salt. 
  • Bake the pumpkin at 400°F/200°C for 20 minutes with the insides facing down, then flip the pumpkin and let it bake for another 10 minutes. The pumpkin should be soft by then.
  • Scoop the pumpkin (remove the skin) into a blender, add the veggie broth, coconut milk, and salt ... 
  • ... and blend until smooth. Fill the soup in a pot and heat until warm.
  • Divide the soup into bowls, add the coconut milk and pumpkin seed swirls and add a few roasted pumpkin seeds. 

Nutrition

Calories: 211kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Sodium: 622mg | Potassium: 1272mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4815IU | Vitamin C: 41.8mg | Calcium: 102mg | Iron: 3.2mg