It’s squash season! And with the chill in the autumn air, it also means it’s soup season. What better way to warm you from the inside out than with this flavorful, nutritious pumpkin soup? This vegan recipe combines the creamy texture of pumpkin with sweet carrots and healthful spices like turmeric and ginger for immunity-boosting power. We think you’ll agree—it’s fall comfort food at its finest!
Roasted Pumpkin Soup with Carrot and Turmeric
For this recipe, use small sugar or pie pumpkins —the large ones traditionally used for carving Jack O’Lanterns are not as flavorful.
*To roast the pumpkin for pumpkin soup: Preheat the oven to 400°F and line a baking sheet with parchment paper. Carefully cut the pumpkin in half lengthwise, then scoop out the seeds and pulp. (Save the seeds to roast for snacking!). Brush the cut sides of the pumpkin with 1 teaspoon vegetable oil, then position each half face-down on the baking sheet. Bake for 45 minutes to 1 hour, or until the flesh is tender.
Roasted Pumpkin Soup with Carrot and Turmeric
Sheryl Normandeau, BA, is a Master Gardener and writer from Calgary, Alberta, Canada. Her articles and short stories have appeared in several international publications. She is the co-author (with Janet Melrose) of the Guides for the Prairie Gardener series.
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