About This Recipe
Easy vegetarian pumpkin soup is wholesome, nutritious, easy to make, and so delicious. Perfect for the whole family to enjoy.
Ingredients
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2 1/2 pounds
Pumpkin or butternut squash, halved and seeded
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4-5
Garlic Cloves, unpeeled
-
as needed
Avocado oil spray
-
1
Sweet Onion, peeled and diced
-
2
Large Carrots, peeled and chopped
-
2
Celery Stalks, chopped
-
1 tablespoon
Smoked Paprika
or plain paprika
-
1 tablespoon
Olive Oil
-
to taste
Kosher salt and pepper
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3 cups
Homemade or store-bought low-sodium veggie broth
-
as desired
Plain yogurt, pumpkin seeds, sliced scallions, and/or fresh chopped herbs (optional)
for garnish
Instructions
- Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
- Peel and cut the pumpkin or butternut squash into 2-inch pieces and place them into the prepared baking tray, together with the garlic cloves.
- Season with salt and pepper, lightly spray with avocado oil to coat, and spread into a single layer.
- Place the tray on the middle rack of the oven, and roast until the pumpkin is fork-tender, about 30 minutes.
- Meanwhile, prep the remaining veggies. Heat olive oil in a medium saucepan over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-6 minutes, stirring occasionally.
- Add the smoked paprika, roasted pumpkin, and garlic (pop it out from the skins). Pour in the veggie broth and bring to a boil, then continue to cook for a couple of minutes.
- Take it off the heat, and puree with an immersion blender until smooth.
- Season with salt and pepper to taste and garnish with desired toppings. Enjoy!
💡 Notes & Tips
- Makes 4-5 decent-sized bowls.
- You may use avocado oil in place of olive oil.
- I do prefer you use fresh pumpkins instead of canned.
- If you don't like smoked paprika, use regular or mild paprika.
- For a vegan option, use coconut yogurt, coconut cream, or any other dairy-free yogurt in place of Greek yogurt.
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