Description
A warm and silky vegan soup that combines roasted Hokkaido pumpkin, cherry tomatoes, and carrots with coconut milk for a rich, comforting flavor—perfect for chilly days.
Ingredients
1 medium Hokkaido pumpkin (about 1 kg), washed and sliced (skin on)
300 g cherry tomatoes
2 carrots, peeled and cut into chunks
1 yellow onion, peeled and quartered
1 whole head garlic, top sliced off
2 tbsp olive oil
750 ml vegetable stock
Splash of balsamic vinegar
150 ml coconut milk
Salt & freshly ground black pepper, to taste
1–2 tsp dried thyme
For garnish: roasted pumpkin seeds, chili flakes, pumpkin seed oil (optional)
Instructions
- Preheat the oven to 200 °C (fan 180 °C).
- Arrange pumpkin slices, cherry tomatoes, carrots, onion, and garlic head (cut side up) on a large baking tray.
- Drizzle with olive oil and sprinkle with salt, pepper, and dried thyme.
- Roast vegetables for 25–30 minutes until tender and lightly caramelized.
- Transfer roasted vegetables to a blender or large pot. Squeeze garlic cloves out of their skins into the mix.
- Add vegetable stock and a splash of balsamic vinegar. Blend until smooth.
- Pour the soup into a pot and stir in the coconut milk.
- Simmer gently for 5–7 minutes to meld flavors. Adjust seasoning with more salt, pepper, or balsamic vinegar as needed.
- Ladle into bowls and garnish with roasted pumpkin seeds, chili flakes, and a drizzle of pumpkin seed oil if desired.
Notes
Add cayenne or a roasted chili pepper for extra heat.
Use rosemary or sage instead of thyme for a different herb flavor.
Blend in cooked red lentils for extra protein.
Oat or cashew cream can replace coconut milk.
Butternut squash or kabocha can be used instead of Hokkaido pumpkin.
Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.
Reheat on the stove and add a splash of stock or water if the soup thickens.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
