Maple Roasted Pumpkin Soup
- Category: Soup
Description
Maple and cinnamon give this roasted pumpkin soup it’s deeply satisfying flavour. Once you roast the pumpkin, this recipe will come together in about 20 minutes. You can prepare the pumpkin a few days ahead; making this a very quick weeknight meal when paired with a big kale salad.
Pumpkin is very low in calories – 100 grams provides just 26 calories and contains no saturated fats or cholesterol; however, it is rich in dietary fibre, antioxidants, minerals, and vitamins.
This recipe transforms the humble pumpkin into a soul-satisfying, comforting soup. The ingredients are super easy to find in your grocery store, and cooking the soup takes very little work. Just put all the ingredients into a pot and let it simmer away.
Pair this with a big kale salad topped with vegan feta and roasted tofu.
Ingredients
- 2 cups roasted pumpkin
- 1 medium white onion, diced
- 4 cloves garlic, roasted is best
- 3 cups vegetable stock
- 1 1/2 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- First, roast the pumpkin and the garlic. (This can be done a day or two ahead if you want.) Preheat the oven to 350 F. Cut the pumpkin in half and scoop out the seeds. Note: I used one about 6 inches across when I cut it open.
- Place the 2 halves face down on a baking sheet lined with parchment. Take the 4 cloves of garlic and tuck 2 cloves in each half in the cavity made from scooping out the seeds. Bake for 30 minutes or until the pumpkin is soft.
- Once the pumpkin is cool enough to handle, scoop out 2 cups of cooked flesh. Add this to a soup pot with the onion, garlic, and vegetable stock. Bring to a boil, reduce to a simmer and cook for 15 minutes.
- Add maple syrup, cinnamon, salt, and pepper. Either blend all ingredients with a hand-held wand blender or pour the contents into a blender and blend until smooth. Be careful, as the soup is hot!
- If using the blender, pour everything back into the pot, return it to the lowest heat, and keep it warm until ready to serve.
- Any unused roasted pumpkin can be stored in a sealed container in the fridge for 3 days or in the freezer for one month.
