- Gouda Gougères
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- Asparagus and Pea Soup with Smashed Pea Crostini
- Radicchio and Endive Salad with Herbed Buttermilk Dressing
- Air-Fried Sour Cream and Onion Potato Poppers
- Root Vegetable Potato Pancakes with Caviar and Creme Fraiche
- Air-Fried Everything Pigs in a Blanket
- Crudités with a Trio of Dips
- Endive and Apple Salad with Candied Walnuts
- Butternut Squash Tart with Goat Cheese
- Savory Barley Soup with Wild Mushrooms and Thyme
- Pumpkin Soup with Grilled Cheese Croutons
- Creamy Shaved Brussels Sprout Salad with Polenta Croutons
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- Rustic Garlic Bread
- Creamy Roasted Pumpkin Soup
- Caramelized Onion and Apple Tarts with Gruyère and Thyme
- Light and Fresh Crudités with Easy Autumn Dips
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- Pea & Pancetta Arancini
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- Endive Salad with Pears and Blue Cheese
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Creamy Roasted Pumpkin Soup
Creamy Roasted Pumpkin Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Servings: 12
This vegan roasted pumpkin soup is so creamy, flavourful and easy to make! This nutritious fall soup is suitable for most diets: vegetarian, vegan, gluten-free and even nut-free if needed!
Courtesy of Crumbs & Caramel (https://crumbsandcaramel.com)
- 4 tbsp extra-virgin olive oil, divided plus 1 teaspoon (5mL)
- 3-4 lb sugar pumpkin or dense winter squash, whole & unpeeled
- 1 whole bulb garlic
- 1 brown onion, peeled and diced
- 1 tsp finely minced fresh ginger
- 1 firm, tart apple, cored and diced (see notes for substitution)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cayenne pepper
- 1/2 cup raw cashews* (see notes for nut-free substitutions or if you don't have a high-powered blender)
- 1 cup wheat beer (may substitute with gluten-free pale beer, apple cider, apple juice or broth)
- 3 cups vegan chicken or vegetable broth
- Salt & pepper, to taste
- Toasted crispy pepitas (green pumpkin seeds) or chickpeas
- Unsweetened dairy-free yogurt/sour cream, or canned coconut milk/cream
Roast the Pumpkin and Garlic
- Preheat the oven to 425°F/220°C/gas mark 7. Line a large baking sheet with parchment paper.
- Carefully cut the pumpkin in half and scoop out the seeds and stringy bits. Slice each pumpkin half into 1"(2.54 cm) thick strips. Arrange the strips on the baking sheet. Brush all sides of the flesh with 2 tablespoons of oil. Set aside.
- Keeping the garlic bulb intact, slice the tops off of the garlic cloves with a large knife. Drizzle the cloves with 1 teaspoon (5 mL) of oil. Wrap the garlic bulb in foil and set on the baking tray with the pumpkin. Roast in the preheated oven for 30-40 minutes, flipping the pumpkin after 20 minutes. The pumpkin is cooked once the flesh is easily pierced with a fork and some caramelization is visible. The garlic is cooked once the cloves are soft and golden. If your garlic bulb is really big, you may need to roast it longer.
- Open the foil packet around the garlic bulb. Allow the pumpkin and garlic to cool until you can safely handle it, about 10 minutes. Remove the peel from the pumpkin strips with a small knife, discarding the skin (this is not edible for most pumpkins).
- Use the tip of the knife or your fingers to remove the soft garlic cloves.
Make the Pumpkin Soup
- In a Dutch oven or large heavy-bottomed pot over medium heat, add 2 tablespoons (30 mL) oil. When the oil is shimmering, add the onions, apples, cinnamon, cayenne pepper, and ginger, stirring occasionally for 5-8 minutes or until the onion is translucent and the apple softened. Deglaze with the beer (or substitute per ingredient list).
- If you have a high-powered blender, add the cashews to the pot (if you don't have a high-powered blender, see Notes below.) Reduce the heat and simmer until the moisture is reduced by about half, about 5 minutes. In the meantime, peel the skin off the pumpkin wedges and discard the skins. Remove the skin from the roasted garlic cloves.
- Add the pumpkin flesh, roasted garlic, and the onion-cashew mixture from the pot to a blender with 2 cups (500 mL) of broth. If you have a small blender, you'll need to do this in batches. It's not safe to overfill a blender with hot liquids as the steam creates pressure and can pop the lid off, spraying scalding liquid on you.
- Add the pumpkin soup and remaining 1 cup (250 mL) of broth back to the pot over medium heat – bring to a boil then reduce to a simmer for about 10 minutes to bring the flavours together. Stir occasionally. If using canned coconut milk or non-dairy milk instead of cashew cream, add it in at this time. If you'd like to thin the soup, add a bit more broth. If you'd like to thicken the soup, allow it to simmer until thickened as desired. Add salt and pepper to taste.
- If serving at the table, transfer the soup to a terrine. Otherwise, ladle the soup into serving bowls. Garnish with toasted pepitas, crispy chickpeas, or a dollop of unsweetened vegan yogurt/sour cream or a drizzle of canned coconut milk, as desired.
- Store cooled soup in an airtight container for up to 5 days in the refrigerator. May be frozen in an airtight container for 3-6 months.
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