Delicious, curry-roasted pumpkin soup that just needs a sheet pan and a blender! This creamy soup is vegan and zero waste! Save those pumpkin seeds and roast them up.
3lbspumpkinmedium sized pumpkin, check notes for substituting puree
2tablespoonsavocado oil
2teaspoonscumin powder
2teaspoonscoriander powder
2teaspoonsgaram masalaoptional
1teaspoonred chili powdersubstitute cayenne or red chili flakes and adjust to your spice tolerance!
1teaspoonsalt
½teaspoonblack pepper
1onionmedium sized
4clovesgarlic
1teaspoonginger
4cupsvegetable stock
½cupcoconut milkoptional
Instructions
Preheat your oven to 350°F
Slice your pumpkin in half. Remove and save the seeds for roasting. Drizzle 2 tablespoons of avocado oil (one per side), and rub in the spices on the flesh of the pumpkin (i.e., 2 teaspoons each of cumin powder, coriander powder, and optional garam masala, as well as 1 teaspoon of red chili powder). Place skin side down on a baking sheet. Chop up an onion into halves and place them on the same baking sheet, along with four cloves of garlic.
Optional: If you plan to roast your seeds, remove any fleshy strings and dry them first. Then, toss in avocado oil with salt, pepper, and any other spices of your choice. Transfer to a baking sheet and toast for 10-15 mins.
Roast your pumpkin, onion, and garlic cloves for 40 to 45 minutes.
Once the pumpkin is roasted, allow to cool down (if your blender cannot accommodate hot foods) or proceed to the next step if you have a blender that has a soup setting.
Scoop out the flesh of the pumpkin, the roasted onions and garlic, and add to the blender along with 4 cups of vegetable stock and ½ cup of coconut milk (optional). Blend until smooth.
If your blender does not have a hot soup setting, then add the ingredients to a large Dutch oven or pot and bring to a mild simmer. Let it cool down and then blend.
Your spicy pumpkin soup is ready! Top with toasted pumpkin seeds or a drizzle of coconut milk or other herbs as you like!