Name: Roasted Mix Veg Soup | Pumpkin, Tomato, Paprika Soup For Dinner
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Cuisine: Baking
Ingredients: 200 Gram Diced Pumpkin, (or 1 Cup); 1 Onion (medium), diced; 1 Green Chilli (Thick), diced; 1 Red Bell Pepper, diced; 2 Tomato (medium), diced; 2 Red Carrots, diced; 6 Cloves Garlic, peeled; 1/2 Tsp Roasted Cumin Powder,; 1/2 Tsp Red Chilli Powder,; Salt, to taste; 1/2 Tsp Black Pepper, freshly cracked; 1/2 Tsp Dried Thyme,; 1.5 Cup Coconut Milk,; 1.5 Cup Water, (or vegetable broth); 2 Tbsp Olive Oil,; 1/3 Cup Pumpkin Seeds,; 1/4 Tsp Red Chilli Powder,; 1/4 Tsp Garlic Powder,; 1/4 Tsp Rosted Cumin Powder,; 1/4 Tsp Onion Powder,; Salt, to taste; A Pinch of Black Pepper Powder,

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.

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.

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

Miso Soba Noodle Soup with Crispy Tofu
Fall Special Pumpkin and Red Pepper Soup
Veg Khow Suey
Immune Boosting Red Lentil Soup
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!

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