Vegan Roasted Pumpkin Soup

Total time1 hr

Prep time15 min

Cook time45 min

Golden roasted pumpkin is the heart of this soup, caramelized in the oven until the edges turn deep amber and the flesh turns fork-tender. Garlic-infused oil and a warm blend of cumin, ginger, and cinnamon build layers of cozy flavor before everything gets simmered down and blended into a silky, velvety puree. A touch of maple syrup rounds out the sweetness of the squash, giving the whole bowl a subtle, comforting depth. Finished with a scatter of toasted pepitas and fresh chives, it's the kind of soup that feels indulgent but comes together with pantry-simple ingredients. This one is a great fit for a plant-based table, perfect for ladling into bowls on a chilly night.

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Ingredients

4 servings

2 lb sugar pumpkin or kabocha squash, peeled, seeded, and cut into 1-inch cubes (about 5 cups raw)
Fresh Kabocha Squash PRODUCE Organic Kabocha Squash
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3 tbsp garlic-infused oil, divided
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
4 scallions, green tops only, thinly sliced
1 tsp ground cumin
½ tsp ground ginger
¼ tsp ground cinnamon
3 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup water
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tbsp maple syrup

For serving

pumpkin seeds (pepitas), toasted (optional)
fresh chives or scallion greens, thinly sliced (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the pumpkin cubes on a large baking sheet in a single layer. Drizzle with 2 tablespoons of the garlic-infused oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then toss to coat evenly.
2
Roast the pumpkin for 25–30 minutes, flipping once halfway through, until the cubes are tender when pierced with a fork and the edges are golden brown.

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