Lunch / Dinner

Vegan Roasted Pumpkin Soup

I’ve taken the easy way out to make pumpkin soups before by using canned pumpkin puree. While it was indeed easier & saved time, the taste was not there. Roasting a pumpkin makes all the difference! Trust me, the extra 40 minutes to roast your pumpkin is going to be worth it in the end!

People like different kinds of soups. Some like their soups liquidy thin. Some like them chunky with lots of texture. I like my soup thick & creamy! My favorite soups are sweet potato, pumpkin & carrot because it’s so easy to get that thick & creamy texture. If that’s not your style & you are looking for a thinner soup simply add a little more veggie broth or almond milk at a time to this recipe until you reach your desired consistency.

I like this soup because it’s vegan, creamy & tasty without having to use coconut milk like most recipes would.

Pumpkins are packed with vitamins!


So let’s get to the recipe 🙂

Vegan Roasted Pumpkin Soup

  • Servings: 2-4
  • Difficulty: easy
  • Print




  • 1 small Pie Pumpkin
  • 1/4 red onion, chopped
  • 1 medium red apple, de-seeded & chopped
  • 1 large carrot, chopped
  • 2 tsp garlic powder
  • Pinch of pink himalayan salt
  • 3/4 c veggie broth
  • 1/2 c Almond Dream Pumpkin Spice milk, or regular almond milk or more veggie broth
  • 2 tsp ginger


  • Goji Berries
  • Roasted pumpkin seeds


  1. Preheat the oven to 400F. Line a baking sheet with foil or a silpat.
  2. Cut your pumpkin half lengthways, scoop out the seeds & scrape the sides. Then slice each half again to make quarters. Place pumpkin slices cut-side up on your baking sheet. Add the chopped onion on top & bake for 20 minutes.
  3. Once done remove from the oven, flip your pumpkin slices cut-side down & add your apple slice & chopped carrot to the sheet. Sprinkle it all with your garlic powder & salt & bake for another 20 minutes.img_4597
  4. Use a spoon to scoop out the flesh of the pumpkin (discarding the skin) & transfer the flesh along with all other ingredients on the pan to a food processor. Add your veggie broth, pumpkin spice almond milk & ginger to the processor & process until smooth & creamy.
  5. Transfer mixture to a bowl, top with pumpkin seeds & goji berries if desired. Serve warm. Soup will keep in a container in the fridge for up to 4 days. Enjoy!


I’m in love with this soup & so was my dog 🙂 How would you adjust the recipe to your unique taste?!

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