Creamy Vegan Pumpkin Soup with Cauliflower Rice
Cozy Up with Creamy Roasted Pumpkin Soup
As the leaves change and the air gets crisp, there’s nothing quite like a warm bowl of soup to nourish the soul. Today, we’re sharing a delightful recipe for Roasted Pumpkin Soup – a creamy, flavorful, and surprisingly easy dish that’s perfect for lunch, dinner, or even a sophisticated appetizer. This isn’t your average pumpkin soup; roasting the pumpkin brings out its natural sweetness and adds a depth of flavor you won’t get any other way.
This recipe is naturally vegan and vegetarian, making it a fantastic option for those following plant-based diets or simply looking to incorporate more vegetables into their meals. It’s also incredibly versatile – feel free to adjust the seasonings to your liking or add a swirl of coconut cream for extra richness.
What makes this Roasted Pumpkin Soup special?
- Roasted Pumpkin: Roasting the pumpkin intensifies its flavor and creates a smoother, creamier texture.
- Cauliflower Rice: Adds a subtle thickness and nutritional boost without overpowering the pumpkin flavor.
- Coconut Milk: Provides a velvety texture and a hint of sweetness.
- Easy to Make: This soup comes together in just about an hour, making it perfect for a weeknight meal.
Serving Suggestions:
- Garnish with a sprinkle of chopped parsley for a pop of freshness.
- Add a swirl of coconut cream or a dollop of vegan sour cream.
- Serve with crusty bread for dipping.
- A sprinkle of toasted pumpkin seeds adds a nice crunch.
Frequently Asked Questions:
Q: Can I use a different type of pumpkin?
A: Yes! While we recommend a sugar pumpkin (also known as pie pumpkin) for its sweetness, butternut squash or kabocha squash also work well.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I freeze this soup?
A: Yes, you can freeze this soup for up to 2 months. Be sure to cool it completely before transferring it to a freezer-safe container.
Q: I don’t have an immersion blender, what can I use?
A: A regular blender will work, but you may need to blend the soup in batches. Be careful when blending hot liquids!
We hope you enjoy this comforting and flavorful Roasted Pumpkin Soup! It’s a perfect way to celebrate the flavors of fall and nourish your body from the inside out.
Roasted Pumpkin Soup
Ingredients
- 1 medium pumpkin
- 4 cups vegetable broth
- 1 cup cauliflower rice
- 1/2 cup coconut milk
- 1/4 cup parsley chopped
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 350 F (177 C).
- Cut the pumpkin in half lengthwise and scrape out the seeds.
- Roast the pumpkin face-down on a baking sheet for 30 minutes, or until fork-tender.
- Let the pumpkin cool, then scrape out the flesh and discard the peel.
- Combine the pumpkin, cauliflower rice, and vegetable broth in a stock pot.
- Heat over medium-high heat until it just begins to boil, then reduce heat to a simmer.
- Cook for 15 minutes and remove from heat.
- Use an immersion blender to puree the soup until creamy.
- Return the soup to the stove and bring it back up to a simmer.
- Add the coconut milk and parsley. Stir to combine and heat for 5 more minutes.
- Add salt and pepper to taste, then serve.
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