Creamy Roasted Pumpkin Soup
Sometimes you just need a savory pumpkin recipe, am I right? Believe me, I am all about the sweet ones as well but with October bringing chilly evenings here, it is officially soup season and I’m here for it! I have been wanting to create a luscious, creamy soup celebrating the season’s most iconic gourd and I think one is worthy of any table. Although preparing the pie pumpkins takes a little effort, the rich flavor of the roasted flesh makes it all worthwhile. Beyond that initial effort, though, it is an easy, simple soup for any home cook. We have a ton of other pumpkin recipes worth checking out, too.
½ cup unsalted, unroasted cashews, covered in water for 30 minutes to an hour, then drained
2 tablespoons extra virgin olive oil
2 pie pumpkins, cut in half, seeds and stringy insides removed
3 carrots, peeled and sliced in big chunks
1 yellow onion, peeled and sliced into big chunks
5 cloves garlic, whole (different from bulbs!)
6 cups vegetable stock or more as needed for a smooth soup
3 tablespoons tamari
2 tablespoons nutritional yeast
1 tablespoon ground cumin
2 teaspoons chili powder or to taste
Salt and pepper to taste
Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.
Using one tablespoon of the olive oil, coat the four seeded pumpkin halves fully over the inside and sprinkle with salt. Arrange them facing down on one of the baking sheets.
In a bowl, mix the carrots, onion and garlic cloves with the remaining tablespoon of olive oil and one tablespoon of tamari.
Put both baking sheets in the oven. Bake for 35 - 40 minutes or until the flesh of the pumpkin is soft and scoopable. Stir the sheet with the onions after 20 - 25 minutes to keep it from burning. Remove both from the oven when the pumpkin is soft.
Add the vegetable stock, drained cashews, roasted onions, carrots and garlic, remaining two tablespoons tamari, nutritional yeast, cumin and chili powder into a blender. Scoop the flesh from the pumpkin into the same blender. You may need to do this in more than one stage depending on the size of your blender. Blend until completely smooth. Transfer to a saucepan, heat gently while stirring and salt and pepper to taste. Delicious with some toasted pumpkin seeds on top.
Sometimes you just need a savory pumpkin recipe, am I right? Believe me, I am all about the sweet ones as well but with October bringing chilly evenings here, it is officially soup season and I’m here for it! I have been wanting to create a luscious, creamy soup celebrating the season’s most iconic gourd and I think one is worthy of any table. Although preparing the pie pumpkins takes a little effort, the rich flavor of the roasted flesh makes it all worthwhile. Beyond that initial effort, though, it is an easy, simple soup for any home cook. We have a ton of other pumpkin recipes worth checking out, too.
½ cup unsalted, unroasted cashews, covered in water for 30 minutes to an hour, then drained
2 tablespoons extra virgin olive oil
2 pie pumpkins, cut in half, seeds and stringy insides removed
3 carrots, peeled and sliced in big chunks
1 yellow onion, peeled and sliced into big chunks
5 cloves garlic, whole (different from bulbs!)
6 cups vegetable stock or more as needed for a smooth soup
3 tablespoons tamari
2 tablespoons nutritional yeast
1 tablespoon ground cumin
2 teaspoons chili powder or to taste
Salt and pepper to taste
Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.
Using one tablespoon of the olive oil, coat the four seeded pumpkin halves fully over the inside and sprinkle with salt. Arrange them facing down on one of the baking sheets.
In a bowl, mix the carrots, onion and garlic cloves with the remaining tablespoon of olive oil and one tablespoon of tamari.
Put both baking sheets in the oven. Bake for 35 - 40 minutes or until the flesh of the pumpkin is soft and scoopable. Stir the sheet with the onions after 20 - 25 minutes to keep it from burning. Remove both from the oven when the pumpkin is soft.
Add the vegetable stock, drained cashews, roasted onions, carrots and garlic, remaining two tablespoons tamari, nutritional yeast, cumin and chili powder into a blender. Scoop the flesh from the pumpkin into the same blender. You may need to do this in more than one stage depending on the size of your blender. Blend until completely smooth. Transfer to a saucepan, heat gently while stirring and salt and pepper to taste. Delicious with some toasted pumpkin seeds on top.
Vegan, Recipe, Soup, Pumpkin, Warming, Creamy, Autumn