Vegan Roasted Pumpkin Soup
Total time1 hr
Prep time15 min
Cook time45 min
4.7(27)
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Learn more →Ingredients
4 servings
- 2 lb sugar pumpkin or kabocha squash, peeled, seeded, and cut into 1-inch cubes (about 5 cups raw)
- 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 tipUse 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 tipUse 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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