Creamy Vegan Roasted Pumpkin Soup
This delicious vegan pumpkin soup is nutritious, easy to make, cream-free, and the perfect appetizer or side dish for your Fall/Holiday dinner parties! Lightly seasoned, the roasted pumpkin flavors shine through pairing beautifully with Cypher's ElementalCabernet Sauvignon or award-winning Slayer.
Ingredients
- 2 ½ lbs Sugar pumpkin or butternut squash Halved and seeded
- 4-5 Garlic cloves Unpeeled
- 3 tbsp Crickets & Tumbleweed Arbequina Olive Oil
- 1 Sweet onion Peeled and diced
- 2 Large carrots peeled and chopped
- 1 tbsp SAM’s FCC Blend Fennel, coriander and clove
- C&T Lime Sea Salt to taste
- Pepper to taste
- 3 cups Low-sodium vegetable broth use more or less broth depending on the thickness of soup you want
optional
- plain yogurt, pumpkin seeds, fennel pollen to taste
Instructions
- Preheat your oven to 400F and line a large rimmed baking sheet with parchment paper.
- Peel and cut the pumpkin into 2-inch pieces and place them into the prepared baking tray, together with the garlic cloves.
- Season pumpkin and garlic with salt and pepper, and lightly coat with C&T olive oil, then spread into a single layer.
- Place the tray on the middle rack of the oven, and roast until pumpkin is fork-tender, about 30 minutes.
- Meanwhile, prep the remaining veggies. Heat oil in a medium saucepan over medium heat, add onion and carrots, and sauté until they soften, about 5-6 minutes, stirring occasionally.
- Add the FCC spice blend, roasted pumpkin, and garlic (pop it out from the skins). Pour in the broth and bring to a boil, then continue to cook for a couple of minutes.
- Remove soup from heat, and pure it with an immersion blender until smooth.
- Season with salt and pepper to taste and garnish with desired toppings.
- Enjoy!
