Name: Roasted Pumpkin Soup
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: ½ tsp coriander; 1 tbsp coconut oil; 1 14 oz can coconut milk or cream; 2 cups vegetable broth; 1 tsp red paprika powder; ½ tsp turmeric; salt and pepper; 1 onion; 1 medium sweet potato; 1 medium pumpkin or squash; 2 cloves garlic; a small piece of ginger

Pumpkin Soup

What type of pumpkin should I use for pumpkin soup?

Do I need to peel the pumpkin before making soup?

Can I use canned pumpkin instead of fresh pumpkin?

What other ingredients do I need besides pumpkin for pumpkin soup?

How can I adjust the consistency of the soup?

What are some common mistakes to avoid when making pumpkin soup?

This vegan roasted pumpkin soup is super creamy, delicious, and healthy! It’s very easy to make, full of pumpkin flavors, and the best way to warm up!

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Seasonings

gram

ground coriander

Oils

milliliter

coconut oil

Non Dairy Milk

coconut milk

Stocks & Broths

vegetable broth

paprika

ground turmeric

Salt & Pepper

Fresh Vegetables

onion

sweet potato

pumpkin

garlic

fresh ginger

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Vitamin A

Vitamins

Vitamin C

Copper

Manganese

Selenium

Thiamin (B1)

Riboflavin (B2)

Trans fatty acids

Beta-cryptoxanthin

Iodine

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Beta-carotene

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Choline

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Roasted Pumpkin Soup 

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