Description

This creamy roasted pumpkin soup is made with sweet red kuri (Hokkaido) pumpkin, coconut milk, fresh sage and thyme, nutmeg, maple syrup, and miso. It’s thick, velvety, and deeply cozy, with a savory-sweet flavor that makes this vegan pumpkin soup especially comforting on a chilly fall day.

Ingredients

Units Scale

One 2.5 pound pumpkin, such as Red Kuri or Kabocha
2 tablespoons olive oil
Sea salt, to taste
Pepper, to taste
1 medium yellow onion, diced
1 tablespoon fresh thyme leaves, chopped
1 handful fresh sage leaves, chopped
2 large carrots, diced
3 garlic cloves, minced
1/2 teaspoon nutmeg
1 can coconut milk, full fat not light
2 cups low sodium vegetable broth
1 1/2 tablespoons maple syrup
2 tablespoons mellow miso paste
1 1/2 teaspoons apple cider vinegar
Plain yogurt, optional for garnish

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Instructions

Pre-heat the oven to 425 degrees and line a baking sheet with parchment paper for easy cleanup.
Cut the pumpkin in half and scoop out the pulp and seeds. Cut the halves in half again so that you now have four wedges. Brush the pumpkin wedges with some of the olive oil and season with salt and pepper to taste. Place the pumpkin wedges cut side down on the baking sheet. Roast in the pre-heated oven for 30-40 minutes until fork tender.
During the last 10-15 minutes of roasting time, set a large stock pot or Dutch oven with at least a 2.5 quart capacity over medium heat. Add the remaining olive oil to the pot. Once it shimmers, add the diced onion and a pinch each of salt and pepper. Cook until golden, stirring every minute, about 6-8 minutes.
Add the thyme, sage, carrots, garlic, and nutmeg. Cook, stirring regularly, until the carrot has softened, about 5 minutes.
Add the coconut milk, vegetable broth, and the flesh of the roasted pumpkin (discard the skin). Stir well then cover the pot and bring the soup to a simmer. Once it comes to a simmer, remove the lid. Simmer for 10 minutes, then remove the soup from heat. Add the maple syrup, miso paste, and apple cider vinegar. Use an immersion blender to blend until very smooth. Taste then add more salt/ pepper as needed.
Serve the soup with a swirl of plain yogurt if you like. Keep leftovers in the fridge and enjoy within a week.

Notes

You can use an upright blender to blend the soup if you prefer. Carefully ladle it into the blender jar. Before blending, remove the cap from the lid, and place the lid on the blender. Cover the top with a towel so that steam can still escape, then blend.

Not all miso is gluten free to make sure to check the label if that is a concern for you.

Aim to use a pumpkin that is approximately 2.5 pounds (before roasting). I like red kuri (hokkaido pumpkin), kabocha (Japanese pumpkin), or koginut but a pie pumpkin works well, too.

If you prefer a shortcut version that cuts the total recipe time down to below 30 minutes, use 1 1/2 cans of pumpkin puree. Add more maple and miso as needed to taste.

This recipe makes 3-4 dinner-sized servings.

Prep Time: 10 minutes
Cook Time: 40-50 minutes
Category: Dinner