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Vegan Roasted Pumpkin Soup with a Spicy Twist

This vegan pumpkin soup is made by roasting chunks of pumpkin until tender and caramelized, then blending them with vegetable stock and warming spices to create a smooth, creamy texture. A hint of an unexpected spice adds a subtle kick, making each bowl both comforting and slightly adventurous.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg fresh pumpkin (or butternut squash) peeled and cut into chunks
  • 2 tablespoons olive oil for roasting
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 teaspoon curry powder or turmeric for color and warmth
  • 1/4 teaspoon cinnamon optional, adds warmth
  • 1/4 teaspoon ground cayenne pepper adjust to taste for heat
  • Salt and black pepper to taste salt

Equipment

  • Baking sheet
  • Blender

Method
 

  1. Preheat the oven to 400°F (200°C). Spread the pumpkin chunks on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes, or until the pumpkin is soft and caramelized around the edges.
  2. Meanwhile, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes. Stir in minced garlic and cook for another minute until aromatic.
  3. Once the pumpkin is roasted and slightly cooled, add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and stir in the curry powder, cinnamon, and cayenne pepper. Bring the mixture to a gentle simmer.
  4. Use an immersion blender or transfer the soup to a blender in batches, then blend until smooth and creamy. Be careful with the hot liquid—hold the lid securely and blend in short bursts if needed.
  5. Return the pureed soup to the pot if using a stand blender, and warm over low heat. Adjust seasoning with salt and pepper to taste. If the soup is too thick, stir in a little more broth to reach your desired consistency.
  6. Once heated through and silky smooth, ladle the soup into bowls. Garnish with a drizzle of olive oil, a sprinkle of fresh herbs, or a dash more cayenne for extra spice, if desired.

Notes

For added creaminess, blend in a splash of coconut milk before serving. Adjust spice levels based on your heat preference.