Vegan Pumpkin Soup, with a balance of savory and sweet. Freshly roasted sugar pumpkin, fall spices, and a splash of coconut milk to make it rich and creamy!
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
Prepare the sugar pumpkin for roasting by slicing in half and removing the seeds. Cut the halves into 3 wedges and lightly brush with 1 tablespoon of olive oil. Place on the prepared baking sheet, on its side.
Roast the pumpkin for about 15 minutes, then flip it to the other side. Continue roasting an additional 15 minutes. The pumpkin is done when skin is fork-tender. When the pumpkin is done, remove it from the oven and set aside.
Meanwhile, heat 1 Tablespoon olive oil in a dutch oven. Add the onion and cook until translucent, about 3-4 minutes. Add garlic and cook an additional 2 minutes.
While the onion is cooking, remove the skin off the pumpkin. Chop the pumpkin into small cubes.
When the onion and garlic are done cooking, add the pumpkin, cinnamon, nutmeg, cayenne pepper, smoked paprika, salt, pepper, and vegetable broth to the dutch oven. Bring to a simmer, cover and cook 10 minutes.
Remove from heat and add the coconut milk and desired sweetener. Allow to cool.
Use an immersion blender to puree soup or use a blender to puree the soup until smooth in small batches.
Return the pureed soup to the pot and simmer until heated through and serve as desired.
Notes
If you want a spicy pumpkin soup you can increase the cayenne powder, otherwise, you could the cayenne out if you don't want any spice.
To add smokiness we like adding a little smoked paprika, you can leave this out if you'd like.
Serve the pumpkin soup with coconut milk on top to make it even more colorful, or just do a simple garnish of pumpkin seeds, pepper, and parsley.
This pairs really well with a spinach salad and some crusty bread.