Roasted Vegan Pumpkin Soup
- 24 ounces Pumpkin (1 medium pumpkin)
- 3 teaspoons vegetable oil (Divided)
- 1 medium Sweet potato
- ½ cup white onions (roughly chopped)
- 1 tablespoon crushed garlic
- 8 ounces Coconut milk (Divided)
Heat oven to 250°C / 475°F
Cut the pumpkin in half, remove the seeds, and brush the cut sides with 1 teaspoon of oil. Pierce sweet potato all over with the tines of a fork.
Place pumpkin on a foil-lined baking sheet, flesh side down. Also place sweet potato on the baking sheet and roast both for about 45 minutes or until the pumpkin is soft.
Once roasted peel the sweet potato and cut into small chunks. Scoop the softened pumpkin out of it's flesh.
In a medium pot, set over medium heat, add the remaining 2 teaspoons of oil, and heat until shimmering. Add onion and saute until soft, add garlic and saute for 1 additional minute. Add the roasted pumpkin, sweet potato, 7 ounces of coconut milk, vegetable broth, and spices. Stir to combine, bring to a boil, reduce to low heat, cover and simmer for about 10 minutes.
Allow to cool to warm and blend with an immersion blender or in a standing blender until smooth.
Reheat soup before serving. Garnish each bowl with the remaining 1-ounce coconut milk and pumpkin seeds. Serve with bread, if desired.