Easy Roasted Pumpkin Soup Recipe (VIDEO) | Nutritarian | Vegan
Prep time
Cook time
Total time
I like this soup just the way it is written, with no added seasonings at all. Mmmm...that roasted flavor!!!! But feel free to add any seasonings desired, including cumin, cinnamon, nutmeg, pepper, salt, Mrs. Dash, red pepper, etc, at the final stage of blending, adjusting to taste.
Serves: 4 servings or 8 cups
  • 1 sugar pumpkin (about 5-6 inches diameter), cut in half, seeds and strings removed
  • 1 head garlic, unpeeled and wrapped loosely in foil, but with no holes
  • 2 small sweet onions, cut in half
  • 4 large carrots, scrubbed if organic, peeled if not, chopped into large pieces
  • 2-3 cups water
  1. Preheat your oven to 400 degrees Fahrenheit. In a large glass baking dish, place pumpkin halves cut side down. Add ¼ inch water to the bottom of the dish.
  2. In another large glass baking dish, lightly spray or wipe with oil. Place onions cut side down on bottom of dish. Add carrots.
  3. Add both glass dishes and foil-wrapped garlic in the oven for about 45 minutes. Check items periodically to make sure they don't burn, or are cooked enough. Watch my video to see how I suggest they come out for maximum flavor! Remove everything from the oven.
  4. Open the garlic foil and cut the garlic head in half lengthwise.
  5. Into a large blender, squeeze the garlic out of the cloves and discard the papery skins. Add the carrots. Squeeze the onions form the outer layer of peeling and drop into the blender, discarding the outer onion layer and peel. Scoop out and add the pumpkin flesh, discarding the peeling. Add adjusted amount of water to desired consistency. Blend until smooth. Serve hot!
Recipe by The Watering Mouth at https://thewateringmouth.com/easy-roasted-pumpkin-soup-recipe-video-nutritarian-vegan/