Roasted Pecan Pumpkin Soup
Indulge in the cozy, nutty flavors of autumn with this Roasted Pecan Pumpkin Soup—an irresistibly creamy, dairy-free dish that’s perfect for cool-weather dining. This velvety soup features roasted pumpkin and pecans, lovingly caramelized in the oven to deepen their natural sweetness, and brought together with aromatic sautéed onions, garlic, and a touch of warm spices like cinnamon and nutmeg. A splash of rich coconut milk ensures a luscious texture, while a drizzle of maple syrup adds a whisper of sweetness. Finished with crunchy toasted pecans and a dash of seasoning, this soup is a comforting yet elegant option for weeknight dinners or holiday table starters. Quick to prepare in under an hour, this vegan-friendly recipe will delight your taste buds with its bold, earthy flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 4 cups (about 1 medium pumpkin, peeled, seeded, and cubed) Pumpkin
- 1 cup Pecans
- 2 tablespoons Olive oil
- 1 large (diced) Yellow onion
- 3 (minced) Garlic cloves
- 4 cups Vegetable broth
- 1 cup (unsweetened) Coconut milk
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons (or to taste) Salt
- 0.5 teaspoons (or to taste) Black pepper
- 2 tablespoons Maple syrup
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Spread the cubed pumpkin and pecans on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat. Roast in the preheated oven for 25-30 minutes, checking halfway through to ensure the pecans do not burn. Remove the pecans after 10-12 minutes if they are golden and toasted.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Transfer the roasted pumpkin (and pecans if desired for blending) to the pot with the onion and garlic. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
Using an immersion blender (or a countertop blender, working in batches), puree the soup until smooth and creamy.
Stir in the coconut milk, ground cinnamon, ground nutmeg, salt, black pepper, and maple syrup. Allow the soup to heat through for 5 more minutes on low heat. Adjust seasoning to taste.
Serve the soup warm, garnished with the reserved toasted pecans for crunch, and an additional drizzle of coconut milk or a sprinkle of cinnamon, if desired.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 27.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4617 mg | 201% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 77.6 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 5611 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
