Roasted Curry Pumpkin Soup (Vegan)

Learn how to make some roasted curry pumpkin soup. This soup is delicious, comforting and vegan friendly. It is also perfect to serve as an appetiser or dinner during thanksgiving or the holiday season.

Course Soup

Cuisine Caribbean

Prep Time 30

Cook Time 50

Total Time 1 20

Servings people

Calories 404kcal

Author Charla

Ingredients

1½ lb pumpkin chopped
4 tablespoon olive oil
1½ tablespoon curry powder
1 small onion chopped
4 garlic cloves minced
2 teaspoon ginger minced
1 teaspoon cumin
1 teaspoon paprika
6 sprigs of thyme (leaves removed or use 1 teaspoon of dried)
1 teaspoon coriander
½ teaspoon chilli flakes
4 cups vegetable broth
14 oz full fat coconut milk
black pepper and pink salt to taste

Instructions

Preheat the oven to 180C/356F/gas mark 4.
Line and grease a baking tray with parchment paper.
Place the chopped pumpkin on the tray and spread it out as to not overcrowd the tray.
Lightly coat the top of the pumpkin with some olive oil using a pastry brush.
Roast the pumpkin until it is slightly golden, turning over half way. Mine took 40 minutes to roast, so keep a watchful eye on the time.
Once the pumpkin is roasted, remove from the oven and set aside.
Heat a medium sized saucepan with olive oil on medium heat.
Add the curry powder and "burn (cook) the curry" for about one minute.
Add the onion, garlic and ginger and saute until soft and translucent.
Add the cumin, paprika, thyme, coriander and chill flakes and stir to combine.
Pour in the vegetable broth along with the coconut milk.
Give the pot a gentle stir and reduce the heat to medium-low.
Allow to simmer for 5-10 minutes during that time you may notice the colour of the contents for the soup may darken.
After the given time, pour the contents from the saucepan into a high speed blender.
Put the lid on and blitz into a smooth consistency.
Remove the lid and stir in the black pepper and pink salt to taste.
Garnish the soup with herbs, spices and pumpkin seeds.

Video

Notes

This is the recipe link that you will need for my Jamaican Curry Powder and Vegetable Broth.
Make sure you are using fresh pumpkin, pumpkin puree fine.
Don't use frozen pumpkin as it will be water logged when thawed out and not roast very good.
If you don't have pumpkin to hand simply use butternut squash.
Depending on the capacity of your blender you may need to puree the soup in batches.
Feel free to make this soup ahead of time (one day) it tastes even better when serving it the next day.
Full fat coconut milk is preferred however you can use light coconut milk/almond milk if you wish to do so.
Feel free to use an immersion stick blender instead.
The use of spice (chill flakes) is subjective, half a teaspoon gives a mild spicy kick to it, however if you want yours with extreme heat add atleast one teaspoon or more.
As always, be sure to do a taste test of the soup and adjust accordingly.
For an extra boost of plant based protein, feel free to add some lentils or chickpeas.
Coriander is known as cilantro in certain countries.
Add some roasted carrots, sweet potatoes or bell peppers for an extra layer of flavour.
Any leftover soup can be refrigerated for up to 3 days or stored in the freezer for up to 3 months.

Nutrition