RecipesMains2 Ingredient Pumpkin Soup

2 Ingredient Pumpkin Soup

5 min
Prep Time
40 min
Cook Time
45 min
Total Time
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2 Ingredient Pumpkin Soup

5 min
Prep Time
40 min
Cook Time
45 min
Total Time

Avg 4.5 stars (33)
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Ingredients (2 servings)

MetricImperial
1/2 small pumpkin
600ml vegetable stock
-Cooking spray
-Salt, to taste
-Black pepper, to taste
1 tbsp coconut yogurt (optional)
  1. Preheat oven to 390°F / 200°C.
  2. Cut pumpkin into slightly smaller pieces.
  3. Place pumpkin in a baking dish and spray lightly with cooking spray. Bake for 30-40 minutes or until pumpkin is cooked. You should be able to easily pierce through it with a fork.
  4. Place roasted pumpkin and vegetable stock in a high speed blender.
  5. Blend until smooth and creamy. Taste and season with salt and pepper according to your preference.
  6. Top with a bit of coconut yogurt for some extra creaminess if desired. Enjoy!
Notes
  • I used kabocha pumpkin (also known as Japanese pumpkin) but you can use whatever variety you can find. Squash will also work fine!
  • Adjust the consistency of the soup according to your own preference. Add more stock if you want a thinner soup, or add less if you want a thicker, creamier soup.