Roasted Pumpkin Soup
Amanda StansfieldCooler nights motivate me to start making soup again. And wow, this week the weather this week in Seattle has me bundling up at night. Since it’s pumpkin season, I picked up a couple sugar pie pumpkins from my favourite supermarket, to turn into a delicious hearty soup.
Naturally vegan and gluten free, and with the addition of coconut milk slightly creamy. My Roasted Pumpkin soup is a family favourite, especially when I throw on a handful of roasted pumpkin seeds. It ticks all the boxes! Its rich, creamy and ultimately satisfying. YUMMY! Give it a try!
Serve the soup topped with some roasted pumpkin seeds and a sprinkle of thyme and black pepper, and of course, some gluten free crusty rolls for dipping. (optional of course!)
It’s even more delicious the following day, just add a bit more water as it will thicken overnight – perfect for lunch paired with a light salad.
Feel free to use any other squash your supermarket has in stock if Sugar Pie Pumpkins are difficult to find, it’s just as delicious with Kabocha, Butternut or Acorn squash.
- 1 small Sugar Pie Pumpkin baked, remove seeds (set aside for roasting)
- 2 carrots peeled and chopped
- 3 celery stalks, chopped
- 1 cup yellow onion chopped
- 1 cup leek chopped
- 3 clove garlic minced
- 2 tsp extra virgin olive oil
- 2 cups veggie stock
- 1/2 cup full fat coconut milk
- 1 1/2 tsp sea salt
- black pepper to taste
- 1/2 tsp cinnamon
- 1 tsp fresh sage or thyme plus extra for garnish
- Preheat oven to 400 degrees.
Cut pumpkin in half, drizzle with olive oil and toss with salt, then place on a baking sheet face down. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 40 minutes. Let cool enough to remove skins.
Meanwhile, while pumpkin is baking: Heat olive oil in a large saucepan over medium heat and sauté onion, celery and leek until tender, 6-8 minutes. Add garlic and continue to sauté until fragrant, about one more minute. Add veggie stock, carrot and spices and bring to a simmer. Once pumpkin skins have been removed, add to saucepan.
- Either using a high speed blender or immersion blender puree soup. Return to saucepan and stir in the coconut milk. Season to taste and serve immediately.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Garnish with toasted pumpkin seeds, fresh thyme or sage, a dollop of fresh sour cream. (vegan of course)
- Reduce oven temp to 325 degrees F (150 degrees C).
Toss seeds in a bowl with the olive oil, salt and pepper. Spread the seeds in a single layer on a baking sheet and bake for about 30 minutes or until golden brown; stir occasionally. Serve with soup immediately.
If you try this recipe, let me know. Post your re-creation on Instagram (tag me @amandavs) I’d love to see your creations.
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