Vegan Roasted Pumpkin Soup

Comfort for this rainy season! A warm bowl of pumpkin soup is honestly one of the best comfort foods I can think of for all this coldness. I love this soup for the additional spices. Paring cinnamon and pumpkin has always placed a smile on my face.

I added some additional Fenugreek seeds for nuttiness and coconut milk for that true Caribbean flavour. The coconut milk ties the whole dish together making it rich and creamy. Since it is only coconut milk its perfect for the “non-dairy persons “.

I prefer pumpkin soup very viscous as the mouth feel is extraordinary. Croutons are very easy and tasty. These pair very well together. Another simple and tasty meal for the family.

Hope this helps with the coldness. Enjoy!

Vegan Roasted Pumpkin Soup

Try this delicious vegan roasted pumpkin soup, enhanced with spices and coconut milk for a rich, creamy texture and amazing flavor!

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Course: Soup

Cuisine: Caribbean, Tobago, Trinidad

Keyword: vegan, vegetarian

Author: Renee

Ingredients

• 1 lb Pumpkin medium cubes
• ½ cup Cuisine Soya-Bean Oil
• 10 Garlic cloves minced
• 3 Cuisine Multi-grain Bread Small cubes
• ½ tsp Paprika
• 3 tbsp Fresh Parsley finely chopped
• 1 tbsp Fenugreek seeds
• 1 Medium Onion small diced
• 2 Celery storks small diced
• 2 Sprigs Thyme
• 1 tbsp Cinnamon
• ¼ cup Roucou
• 4 cup Coconut milk
• Salt- To taste
• Black Pepper- To taste

Instructions

• Foil a baking tray and place the pumpkin onto the tray. Pour 3 tbsp soya-bean oil, salt, black pepper, garlic and rub thoroughly.
• Bake at 475 degrees for 20 minutes. Note: (Roast until the pumpkin is tender and has a char to it.)
• Line another tray with foil. Cut the bread into small cubes and drizzle 3 tbsp soya-bean oil then season with salt, black pepper, paprika and 1 tbsp parsley. Toss making sure to fully coat the bread.
• Bake at 475 degrees for 10 minutes. Note (Add any additional dried spices or herbs that you like at this stage. Eg Cayenne pepper)
• In a pan toast the fenugreek seeds and transfer into a mortar and pestle.
• Grind until a powdered form and set aside.Note (When toasted the seeds add a nuttiness to the soup.)
• Heat the remaining oil and sauté onion, garlic and celery. Allow to cook for 2 minutes.
• Add pumpkin, fenugreek seeds, salt, black pepper, thyme, parsley, cinnamon, roucou and coconut milk.
• Mix well, cover and simmer for 10 minutes.
• Place the mixture a little at a time into a blender and blend the soup until smooth.
• Serve hot and add the croutons. Enjoy!

Video

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