Roasted Creamy Pumpkin Soup


A delicious, sweet pumpkin soup, perfect for a winters day. We added a little ginger for a nice kick. Serve with a dollop of coconut cream and toast, slathered in vegan butter.

Roasted Creamy Pumpkin Soup

Servings 4 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • Baking Tray
  • Chopping Board
  • Chopping Knife
  • Medium Sized Soup Pot
  • Stirring utensil
  • Stick Blender or Blender
  • Measuring Utensils: tbsp, tsp and a 1/8 of a cup


  • 1/2 butternut pumpkin (sliced)
  • 2 tbsp olive oil
  • 1 pinch salt and pepper
  • 1 small sweet potato (peeled and cubed)
  • 2 onions (cut into quarters)
  • 4 cloves garlic
  • 2 carrots (peeled and cut into chunks)
  • 1/8 cup nutritional yeast
  • 2 inches ginger (roughly chopped)
  • 2 tbsp plant based chicken or vegetable stock powder
  • 1 tsp ground turmeric
  • 1 1/2 tsp white miso paste
  • 1 tsp salt
  • 2 tsp pepper
  • water


  • Preheat your oven to 180°C.
  • Place your sliced pumpkin on a baking tray and drizzle with olive oil, salt and pepper. Place into the oven and roast for 20-25 minutes.
  • Meanwhile, in a medium sized soup pot or saucepan, chuck in: onions, garlic, ginger, carrots, sweet potato, nutritional yeast, stock, turmeric, salt and pepper and add water until the veggies are just covered. Simmer with the lid on for about 20 minutes.
  • Add your roasted pumpkin to the pot and simmer for a further 5 minutes and then blend everything together until smooth and creamy. Adjust salt and pepper to taste.
  • Serve with fresh coconut cream and enjoy.
Course: lunch, Main Course

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