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Roasted Mix Veg Soup | Pumpkin, Tomato, Paprika Soup For Dinner

Roasted Mix Veg Soup | Pumpkin, Tomato, Paprika Soup For Dinner

This roasted mixed veg soup recipe is hearty, nourishing, and comforting. When the weather gets chilled, there is nothing like a warm bowl of soup. This roasted mixed vegetable soup is a celebration of seasonal produce, bursting with flavor and wholesome goodness. Roasting the vegetables enhances their natural sweetness and adds depth to the soup, making it a comforting and satisfying meal.

Let’s check out the recipe and dive into the flavors and aroma of some natural and seasonal vegetables and herbs.

P.S. This recipe is inspired by the Roasted Vegetable Harvest Soup of Pick Up Limes.

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What are the different kinds of pumpkins available?

There are many kinds of pumpkins available in the market during the fall or autumn season. The options include Golden Nugget, Butternut Pumpkin, Kabocha Squash, Cinderella, Sugar Pie, etc. But obviously, different regions grow different kinds of pumpkins depending on the temperature, soil conditions, or other factors. And they have different names also in different areas. For example, Butternut Pumpkin is also known as Butternut Squash. So, don’t get confused.

For this soup recipe, I would suggest trying it with any pumpkin that you can find. You can use a golden nugget (Hokkaido Pumpkin) or butternut pumpkin. Both of them give amazing results. You simply can not go wrong with this recipe and with such a humble vegetable.

Photo by NEFF

Which season is best for pumpkin?

Pumpkin is available during the fall and early winter seasons (or autumn season). You can easily get them in September till November. Make use of this delicious vegetable when it is in season. It is nutritious and good to strengthen your immune system.

Is this recipe vegan-friendly?

Yes. Of course. All of the ingredients used in this recipe are vegan and plant-based.

ROASTED Mix Veg Soup

How to Store Roasted Mix Veg Soup?

This roasted mix veg soup can be refrigerated for up to 2 days. Reheat while serving.

You can even freeze this soup for around 2 to 3 weeks. I don’t prefer the freezing option, but if you have time constraints, go ahead. Reheat while serving. You can also thaw the soup overnight in the refrigerator and heat it while serving.

More Soup Recipes – just as good

  1. Miso Soba Noodle Soup with Crispy Tofu
  2. Fall Special Pumpkin and Red Pepper Soup
  3. Veg Khow Suey
  4. Immune Boosting Red Lentil Soup
  5. Pumpkin And Sweet Potato Minestrone Soup (Italian Pasta Soup)

Conclusion

This roasted mixed vegetable soup is a comforting and nourishing meal, perfect for chilly days or whenever you need a hearty pick-me-up. Packed with the goodness of seasonal vegetables and fragrant herbs, this soup is as flavorful as it is wholesome. Whether enjoyed as a starter, a light lunch, or a cozy dinner, this roasted mixed vegetable soup is sure to warm you from the inside out. So, gather your favorite vegetables, fire up the oven, and let’s roast and simmer our way to soup perfection!

ROASTED Mix Veg Soup

If you try this recipe, please share your reviews in the comment section below. Do share a photo on Instagram and tag us @thefearlesscooking. We love seeing your recreation of our recipes.

Happy Cooking, 🙂

Love from us.

Richa

Roasted Mix Veg Soup | Pumpkin, Tomato, Paprika Soup For Dinner

Comforting. Soothing. Nourishing.

This roasted mixed vegetable soup is a comforting and nourishing meal, perfect for chilly days or whenever you need a hearty pick-me-up. Packed with the goodness of seasonal vegetables and fragrant herbs, this soup is as flavorful as it is wholesome.

2

Servings

10 min

Prep Time

45 min

Cook Time

55 min

Total Time

Courses


Ingredients

Vegetables & Herbs

    Spices & Seasoning

      Dairy or Non-Dairy

        Other

          Garnish

            Steps

            Bake Vegetables
            1. Preheat oven to 180°C, top/bottom setting. 
            2. In a large mixing bowl, toss the diced mixed vegetables with olive oil, salt, pepper, roasted cumin powder, and red chili powder until evenly coated. Spread the vegetables out in a single layer on the baking sheet.
            3. Roast the vegetables in the preheated oven for 30-35 minutes, or until they are tender and caramelized, stirring halfway through cooking for even browning.
            4. Once they are baked, blend into a smooth paste. Add water to blend well, if needed. 
            5. Cool completely before blending, if needed.
            Prepare Soup
            1. In a large saucepan, add the blended vegetables with coconut milk and water. Mix well. Let it simmer gently for 15-20 minutes to allow the flavors to meld together.
            2. Cook till you get the desired consistency.
            3. Once the soup has simmered and the flavors have developed, remove it from the heat.
            4. Taste the soup and adjust the seasoning with salt and pepper, if needed.
            Prepare Garnish
            1. Preheat Oven to 180°C.
            2. Mix all the ingredients and spread evenly on a baking tray. Bake for 3 minutes or until well roasted. 
            3. You can even roast on a pan.
            Serving
            1. Ladle the roasted mixed vegetable soup into bowls and garnish with crunchy pumpkin seeds and a drizzle of creamy coconut milk. Serve hot and enjoy!
            Note
            1. Feel free to customize the vegetables used in the soup according to your preferences or what's in season.

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