This vegan pumpkin soup with roasted turnips and pepitas is perfect for enjoying on chilly fall days! Canned pumpkin forms the base of the soup along with caramelized onion and vegetable broth. The soup is blended until creamy then served topped with roasted turnips and pepitas.
I managed to whip up an incredibly delicious soup the other day inspired by some beautiful scarlet turnips from a local farm and some random pantry staples. Since it was so tasty, hearty, and soul-warming, I took a few minutes to shoot some photos so I could share the recipe with you! While the pumpkin soup cooks, you’ll have time to quickly roast the turnips. I actually ended up using my toaster oven for this since it was a small amount of turnips and it took a lot less time! Once the pumpkin soup is ready, I added a scoop of rice to my bowl, followed by a ladle of the soup and a handful of the roasted turnips. Simple yet very tasty!
Pumpkin Soup with Roasted Turnips & Pepitas (vegan)
- Total Time: 30-35 minutes
- Yield: 2–4 servings 1x
- Diet: Vegan
Description
This vegan pumpkin soup with roasted turnips and pepitas is perfect for enjoying on chilly fall days! Canned pumpkin forms the base of the soup along with caramelized onion and vegetable broth. The soup is blended until creamy then served topped with roasted turnips and pepitas.
Ingredients
- 1 small red onion, sliced
- 2 tablespoons coconut oil
- sea salt, to taste
- pepper, to taste
- 1 tablespoon apple cider vinegar
- 6–7 fresh sage leaves, chopped
- 1 heaped cup pumpkin puree
- 2 1/2 cups veggie stock
- 1 tablespoon miso paste
- 1/2 cup nutritional yeast
- cooked rice, optional for serving
- 1/2 tablespoon melted coconut oil, or olive oil
- 1 bunch Hakurei or scarlet turnips, scrubbed and sliced into wedges
- sea salt, to taste
- 1 large handful raw pepitas
Instructions
Add the coconut oil to a dutch oven or large stock pot and set the heat to medium. Once the oil melts, add the onion and cook until it softens a bit. Add a pinch of salt/pepper, the apple cider vinegar, the sage, and cook until the onion starts to caramelize and turn golden.
Add the pumpkin, a pinch more of salt/pepper, and cook a few minutes until the mixture starts to bubble. Add the vegetable stock, miso, and nutritional yeast to the mixture, then remove the pot from the heat. Using an immersion blender or working carefully in two batches in a standard blender, blend the soup to your desired consistency (I prefer mine on the smoother side). If you feel like your soup is too thick, you can add more veggie stock. Place the soup back on the heat and cook it on low for an additional 10 minutes. Taste the soup and adjust the seasoning as necessary.
While the soup cookes, roast the turnips. Drizzle the turnips with the olive oil and a sprinkle of salt/pepper. Roast the turnips at 400 degrees until they are just starting to turn golden on the edges and have softened. Toss the pepitas with the turnips for the last 3-5 minutes of roasting time.
To serve, add a scoop of cooked rice to a bowl, then ladle in the soup. Top with the roasted turnip & pepita mixture.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Category: soup
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