Detox Roasted Pumpkin Soup Recipe

Recipe Classifications

Cuisine:

American

Meal:

Dinner

Diet:

Gluten-Free, Dairy-Free, Vegan, Vegetarian, Kid-Friendly, Anti-Inflammatory Diet

Rainbow:

Brown / White, Green, Orange / Yellow

Freezes well:

Yes

Prep Time  (total time):

Under 30 Minutes  (Under 1 Hour)

Detox Roasted Pumpkin Soup Recipe

Temperature’s going down. The weather’s cozy; hence, the soup season has officially arrived. It’s the time of the year to boost up our immune systems and eat healthier.  

Also, with all the stressful happenings in the world, more than ever, this is the perfect time to recharge, rejuvenate, and renew our bodies – a detox. The good news is, this Detox Roasted Pumpkin Soup Recipe got you covered! Plus, it makes a great prelude to all the Thanksgiving food that we’re about to gobble up. 

Detox Roasted Pumpkin Soup Recipe

This creamy bowl of goodness infuses your body with powerful antioxidants for cellular clean-up, vitamins for nourishment & protection, and a low amount of carbohydrates, yielding a low-calorie yet nutrient-dense food. Our moms prodded us to eat pumpkin because it’s full of vitamin A that’s good for eyesight. Little did we know that it’s also the food for getting good skin and immunity.

Detox Roasted Pumpkin Soup Recipe

This detox recipe is also fitting for weight watchers and those who simply want to get back on track with pristine health. Our physical bodies most likely need time reversals to slow down cellular wear out. Not to mention the natural physiological changes that could potentially cause diseases due to age, stress, and occupation. All the more, in these busy times, we need doable, palatable, healthy recipes! And, this Detox Roasted Pumpkin Soup Recipe just screams healthy and perhaps, necessity! 

This version uses healthier ingredients like almond milk and extra-virgin olive oil. Oh yes, this recipe is gluten-free, vegan, and vegetarian!

Detox Roasted Pumpkin Soup

A light and simple recipe that will surely warm you up on cold winter days. Not to mention that it’s rich in antioxidants and vitamins that promote good skin, eyesight, and overall immunity. It’s also low in calories which can promote weight loss. Perfect as a vegan, vegetarian, and gluten-free alternative too!
Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings 8 servings
Calories 115kcal

Ingredients

  • 4 pounds pumpkin sliced into half-moon pieces, seeds removed
  • 2 tablespoons extra virgin olive oil divided
  • 2 sprigs fresh rosemary
  • 2 medium onion peeled and diced
  • 1 head garlic peeled and smashed
  • 3 1/2 cups water divided
  • 2 cups unsweetened almond milk
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 300ºF.
  • Place the pumpkin into a roasting pan (no rack), sprinkle a tablespoon of EVOO, add in the rosemary, and roast for 15 minutes or until tender. Set aside to cool down.
  • Once the pumpkin is cold enough to handle, remove the skin and cut it into cubes.
  • Heat the remaining tablespoon of EVOO in a saucepot, then sauté onions and garlic for about 2 minutes or until fragrant.
  • Add in the baked pumpkin and sauté for another minute or two. Pour in 2 cups of water and bring to a boil with the lid on. Simmer for 8 minutes and set aside to cool down.
  • Transfer the mixture into a blender or food processor and blend until smooth. Put it back to the pot over medium-low heat and add the remaining 1 1/2 cup of water and unsweetened almond milk. Add salt and pepper to taste. Serve hot.

Notes

  • This recipe can be served as a main course or a meal replacement. Simply double the serving size and consider the nutritional information doubled as well.
  • You can also multiply this recipe and make it ahead of time. Store them in food-safe containers, freeze, or refrigerate for later consumption.

Nutrition

Calories: 115kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 95mg | Potassium: 825mg | Fiber: 2g | Sugar: 8g | Vitamin A: 19307IU | Vitamin C: 24mg | Calcium: 138mg | Iron: 2mg

Love this recipe? Share with us your thoughts in the comments section below.

Recommended products

Heritage - Pizza Stone (Oven & Grill) - Non-Staining Black Ceramic

4.5/5

Silicone Baking Mat, Set Of 2 Half Sheets

5/5

Presto 01781 23-Quart Pressure Canner

5/5

Cuisinart MCP-12N Multiclad Pro 12-Piece Cookware Set

4.5/5

Oster Pro 1200 Blender

4.4/5

Cuisinart Mini-Prep Plus Processor

4.5/5

The Husband

The Husband

Hi! I’m Mike. I’m happily married and have a young daughter. I’ve lived all over the world and have learned a lot from seeing others’ perspectives. I’ve also had many life altering health challenges. Fortunately, my lovely and brilliant wife helped save me by finding a new and better way for us to live. We started The Healthy Treehouse to share what we’ve learned and to learn from others, too.
 

Let's Be Friends