Whenever I called my grandma, we always started out our conversation by asking each other about the weather.
It was a comfortable routine, the common ground we could both answer easily and confidently, politely paving the way to more in-depth topics.
Sometimes small talk can lead to big things, right?
So…how’s the weather where you are?
We almost had our first frost here this past week, so I’m cozying up to mugs brimming with warmth.
The mugs you see in this picture are what I drink my matcha out of every morning!
I discovered this week, however, that they’re also my favorite way to eat Roasted Pumpkin & Vegetable Soup.
This soup is super creamy, orange, and packed with unexpected veg and subtle sweetness!
Don’t get me wrong; I love pumpkin.
But I wanted this soup to be a little more than just pumpkin, you know?
Roasted cauliflower, sweet potato, carrot, and onion add my favorite fall flavors to an already tasty pumpkin base.
Use oil when roasting, or don’t, and keep the entire recipe oil free.
Roast your pumpkin, too, if you’re feeling adventurous, or grab a can of pumpkin purée and keep things simple.
Are you sweet or savory pumpkin soup kind of a person?
There’s no right answer here, because this soup can go either way.
Most pumpkin soups out there are sweetened with an added sweetener of some kind.
I incorporated sweet potato in this recipe to make the soup lightly sweet without any added sugars!
You will need a big blender for this recipe!
I recommend preparing all of the ingredients to the blender ahead of time, then throwing in the roasted veggies and pumpkin straight from the oven.
Chances are, the mixture will be hot enough to serve straight from the blender with no reheating by pan required.
I like my pumpkin soup on the thicker side with lots of substance to each bite.
The soup is super creamy with the addition of light coconut milk.
If you prefer thinner more watery soup, add an extra cup of vegetable broth to spread out the goodness a little more.
This Roasted Pumpkin & Vegetable Soup is perfect for a chilly fall or winter evening.
Enjoy it as a tasty light meal or side soup to an equally cozy entree.
I recommend serving it as the main dish with plenty of pumpkin seeds and crispy chickpeas for protein and crunch!
I kept the toppings for this soup simple with Eden Foods Organic Dry Roasted Pumpkin Seeds.
These delicious dry roasted organic pumpkin seeds are the perfect crunchy topping to compliment your pumpkin soup bowl.
Their lightly salty coating coaxes out the slight sweetness of the soup.
If you make a pot of this Roasted Pumpkin & Vegetable Soup, I’d love to hear what you think!
Be sure to leave a comment, rating, and review so I can use your feedback to make more yums.
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your creations!
Want more colorful soups packed with protein and veg?
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Creamy sweet & savory pumpkin soup with coconut milk, roasted veggies, and a simple seasoning. Perfect for a chilly fall day!
- 1/2 white onion, roughly chopped
- 1/2 tsp garlic powder
- 1 large carrot, sliced
- 1 sweet potato, diced
- 1/2 head of cauliflower, broken into florets
- avocado oil, optional
- 1 15 oz. can light coconut milk
- 2 cups low-sodium vegetable broth
- 1 15 oz. can puréed pumpkin (not pumpkin pie filling) OR roasted pumpkin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon paprika
- Himalayan sea salt and pepper to taste
- 1/4 cup Eden Foods Organic Pumpkin Seeds
- Optional for serving: parsley, red pepper flakes
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Add onion, carrots, cauliflower and sweet potato to the pan. Drizzle with optional avocado oil. Sprinkle with garlic powder and season with a pinch of salt and pepper. Bake for 25-30 minutes, until sweet potato is tender and the vegetables are lightly browned.
- Allow to cool slightly, then add to a high speed blender with coconut milk, vegetable broth, pumpkin purée, turmeric, and paprika.
- Using a high speed blender, blend until very smooth and creamy, stopping to recombine as needed. Taste, and add more se salt and pepper as needed.
- Pour mixture into a large saucepan and heat until warm throughout. Serve immediately topped with pumpkin seeds, red pepper flakes, and parsley.
- Store leftover soup in the fridge for 3-5 days and freeze for longterm storage.
*adapted from The Glowing Fridge Spicy Vegan Pumpkin Soup
- Category: Soup, Entree, Side
- Cuisine: Vegan, Gluten Free, Oil Free, Grain Free, Refined Sugar Free
This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!