|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 4g||13%|
|Total Sugars 8g|
|Vitamin C 12mg||62%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chilly fall and winter nights are no batch for this warm and creamy pumpkin soup. We roasted garlic right inside the pumpkin for a truly exceptional flavor.
This recipe only calls for a few ingredients and the soup itself comes together quickly. You can even roast the pumpkin ahead of time, then make the soup when you’re ready.
It's a bonus that the soup is vegan! It’s full of flavor even without cream or cheese, though you can easily replace some of the ingredients with heavy cream and chicken broth if you’re not vegan.
This soup is the perfect lunch or light dinner. If you want to make it a complete meal, you can serve alongside a salad and some crusty bread or homemade breadsticks.
1 4-pound sugar pumpkin
1 small garlic bulb
3 tablespoons olive oil, divided
1 tablespoon salt, divided
1 teaspoon freshly ground black pepper
1 large onion, diced
4 cups vegetable broth
1/2 cup coconut milk
1 tablespoon maple syrup
1/4 teaspoon ground nutmeg
Pepitas, fresh thyme, for garnish
Steps to Make It
Gather the ingredients.
Preheat the oven to 400F.
Cut the pumpkin in half and scoop out the seeds.
Place the pumpkin on a large baking sheet, cut side up.
Cut the bulb of garlic in half. Place a half of the garlic onto each half of the pumpkin, drizzle the olive oil over the garlic heads, sprinkle with salt and then flip over, cut side down onto the pumpkin.
Bake in the preheated oven for 35 minutes or until the pumpkin is tender when pricked with a fork.
While the pumpkin is baking, begin cooking the other ingredients.
Add a tablespoon of the olive oil to a large, heavy bottomed pot like a dutch oven. Add half of the diced onion and saute with a sprinkle of salt on medium heat until softened, about 5 minutes.
Add in the vegetable broth and cook on low heat until the pumpkin is finished cooking.
Remove the garlic cloves from the bulb and scoop the pumpkin out from the skin. Add the cloves and the pumpkin flesh to the pot and cook for 10 minutes. You can add as many or as few garlic cloves as you wish. The more cloves you add, the more intense the garlic flavor.
Add the remaining onions, coconut milk, maple syrup, and ground nutmeg to the pot. Then add the entire contents to a blender (or use and immersion blender) and blend until completely smooth. Add more salt and pepper to taste, heat to desired temperature and serve with more coconut milk and some toasted pepitas.
- You can make this recipe with canned pumpkin, but it won’t have the same robust roasted garlic flavor. You can roast the garlic on its own by drizzling with olive oil and wrapping in foil. You will use about 1 1/2 cups of canned pumpkin. Do not use pumpkin pie filling.