Roasted Pumpkin Soup

Pumpkin soup is autumn in a bowl. Creamy, scrumptious and comforting, this vegan model has every thing to please within the fall with solely 5 natural elements!

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Good day, that is the autumn!

We lastly begin feeling like autumn right here in Southern California. The leaves change coloration and pumpkin stains develop all over the place. I have no idea about you, however I need to swim each minute of this season. And there's no higher approach to get into the autumn temper than with an enormous bowl of pumpkin soup.

What's in a soup?

Do you know that the majority pumpkin soups include a whole lot of energy and fats from cream and butter? Whereas there may be nothing fallacious with decadent dishes, I like soup dishes which can be additionally nutritious in order that they are often eaten on daily basis. If you’re searching for the identical factor in soup, I simply have the recipe for you.

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Purified Pumpkin Soup

To arrange my vegan soup with roasted pumpkin, I exploit 5 key elements for optimum taste!

– Grilled pumpkin
– Peanuts -Cinnamon

That's all! Oh and naturally, just a little salt and pepper. You may at all times add further herbs like rosemary, thyme or sage, however the style is scrumptious with out them too.

The model of my pumpkin soup relies totally on roasted pumpkin . I attempted utilizing pumpkin puree and no, it didn’t work Even the boiled pumpkin was not pretty much as good. Roasting makes all of the distinction. The roasting brings out the sweetness of the pumpkin and in addition provides an incredible depth to the soup.

Second, the cashew nuts that I soaked in boiling water for 15 minutes earlier than mixing them with the broth. make the pumpkin soup creamy and comforting. This replaces cream in most conventional pumpkin soups.

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Eat your pumpkins through the season! Why? Pumpkins aren’t solely tasty and go properly with dessert soup, however they’re additionally wealthy in carotenoids . It’s the pigment that provides pumpkins their distinctive orange coloration and act as an antioxidant within the physique. As well as, a cup of cooked pumpkin accommodates 200% of the really helpful each day consumption of vitamin A . In fact, vitamin A being a fat-soluble vitamin, it’s higher absorbed within the presence of fats. And that leads us to our subsequent ingredient, the cashew nut.

When you’ve got not taken the cashew nut prepare, I extremely advocate it. I exploit cashew nuts to interchange cream . And it really works, I promise you! Cashew nuts not solely make this creamy and scrumptious roasted pumpkin soup however they’re additionally attention-grabbing so as to add to vegan / vegetarian diets. It’s because it is a wonderful supply of natural zinc. An oz (or small deal with) represents 11% of the grownup DV for zinc!


It’s best to arrange this vegan soup with roasted pumpkin in massive batches to get a soup all week. I even added it to my daughter's mac and cheese. Essentially the most troublesome a part of this dish is roasting the pumpkin, which, from my perspective, is far simpler to chop than a pumpkin than reducing spaghetti or butternut squash. I like to recommend piercing the pumpkin just a few occasions with a for or knife and microwave for Three to five minutes to make it simpler to slice. Right here is the recipe beneath and inform me what you assume.

 Pumpkin soup made from plants of cashew nuts and roasted pumpkin

Vegan soup with roasted pumpkin


Pumpkin (2-Three kilos)
sugar or pumpkin pie

vegetable broth

cashew nuts


half of
to tea

olive oil

salt / pepper


Put together the pumpkin. Minimize the pumpkin into slices or quarters. Be aware: To make it simpler to chop the pumpkin, you might have to fork and microwave for a couple of minutes. Take away the seeds.

Sprinkle with olive oil, salt / pepper.

Roast for about 35 to 40 minutes, till the fork is tender. Take away the pores and skin: Take away the pumpkin from the oven and let it cool about 10 minutes, till it’s chilly sufficient to deal with. Take away the flesh and put aside.

Whereas the pumpkin is roasted, soak the cashews in boiling water for 15 minutes. Drain and blend with half of vegetable broth.

Warmth the chopped onion in a pot (to maintain the dishes!) For five to eight minutes over medium warmth. Hit incessantly.

Combine remaining vegetable broth with pumpkin and onion sauteed.

Add pumpkin, cashews, vegetable broth and cinnamon to the jar. Heat up and serve!

If you happen to strive it, I'd wish to share it, mark me ( @JessicaSpiroRD ) and I'll share it on my Instagram account! Or let me know within the feedback beneath!

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