Roasted Pumpkin and Carrot Soup | Vegan & Gluten-Free

Pumpkin season is upon us again and there's never been a better time to nourish yourself with hearty, healthy soups brimming with nature's goodness. This roasted pumpkin and carrot soup is perfect as the weather gets cooler, and can be made in advance for quick & easy lunches, or weeknight dinners.

Pumpkin is the perfect seasonal ingredient to cook with this fall. It's packed with vitamins, fiber, and is a super versatile ingredient.

You could make this recipe with canned pumpkin puree, but you'll miss out on the delicious caramelised flavors that come through when you roast the vegetables.

Roasted pumpkin is so delicious and adds a lot of natural sweetness especially when roasted to golden perfection. 

Vegan Roasted Pumpkin Soup Ingredients

The ingredients for this carrot pumpkin soup are super simple. You'll likely have everything you need right in your pantry already!

• 1 medium size pumpkin, peeled, chopped and seeds removed
• 2 cups vegetable stock
• 2 carrots, peeled and roughly chopped
• 1 onion, roughly chopped
• 3 cloves of garlic, no skin
• 1 teaspoon cinnamon
• 1 teaspoon smoked paprika
• ½ cup cashew nuts
• 1 cup boiling water
• 1 tablespoon olive oil
• Salt and pepper to taste

How to Make Pumpkin & Carrot Soup

1. Preheat your oven to 425F / 220C. Place the pumpkin, carrots, onion and garlic onto a baking tray.
2. Pour over the olive oil, and season with salt and pepper.
3. Mix well and pop in the oven for around 40 minutes or until the pumpkin is tender.
4. In the meantime, make the cashew cream by placing the cashews and boiling water in a bowl. Let sit for 15 minutes then transfer to a blender and blend on high until smooth and creamy; set aside.
5. Once the pumpkin and vegetables are roasted, transfer them into a blender along with the cinnamon, smoked paprika, and veggie stock, and blend on high until smooth.
6. Once smooth, add the cashew cream and blend again until creamy. Taste and adjust seasoning according to taste.
7. Serve with extra cashews, fresh pomegranate jewels, watercress and crusty seeded bread.

How to Store Vegan Roast Pumpkin Soup

The soup will last for up to 5 days in the fridge, but you can also freeze it in an airtight container and it will last well for a couple of months. Simply heat it back up on the stove or in the microwave when you're ready to eat!

Tips for Making the Best Roasted Pumpkin Soup

• You can use either pumpkin or squash to make this recipe.
• You can skip the cashew cream if you don't have any cashews on hand, and use plant-based yogurt, milk, or your favourite vegan cream instead.
• Change up the toppings to suit your tastes and preferences! Try roasted chickpeas, pumpkin seeds, or your favorite nuts.

Other hearty vegan soups to try:

• Sweet Potato Lentil Soup
• Carrot and Coriander Soup
• Roasted Cauliflower Soup

As always please, if you make this recipe share it with me either on my Facebook, Twitter or Instagram. I would love to see it! Hashtag #HediHearts
Much love,
Hedi