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Vegan Pumpkin Soup
A delicious and creamy vegan soup made with roasted pumpkin and warming spices.
4
Servings
15 min
Prep Time
30 min
Cook Time
45 min
Total Time
Courses
Cuisines
Ingredients
Roasted Pumpkin
Soup
Steps
Roasted Pumpkin
- Preheat the oven to 200°C/400°F.
- Place the chopped pumpkin on a baking sheet and drizzle with olive oil.
- Season with salt and black pepper and toss to coat.
- Roast for 20-25 minutes, until tender and lightly browned.
- Set aside.
Soup
- Heat a large pot over medium heat.
- Add the chopped onion, minced garlic and grated ginger and sauté for 3-5 minutes.
- Add the chopped carrots and diced apple and cook for another 5 minutes.
- Add the roasted pumpkin, ground cumin, curry powder and cayenne pepper and stir to combine.
- Add the vegetable broth, bring to a boil then simmer for 10-15 minutes.
- Using a blender, puree the soup until smooth. Return to the pot.
- Stir in the coconut milk, lime juice, salt and black pepper.
- Simmer for another 5 minutes, then serve hot, garnished with fresh herbs if desired.
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