Creamy Savory Pumpkin Soup (Plant-Based)

*Not the sweet Pumpkin Pie type of pumpkin

Any savory variety works best here or best substitute: Butternut Squash

Ingredients

• 4 cups pumpkin (1 medium sized savory variety pumpkin) or butternut squash, peeled & cubed

  • 1½ tbsp olive oil

  • 1 tsp ground cumin

  • 1 tsp garlic powder

  • ¾ tsp adobo seasoning

  • ½ tsp sea salt (adjust to taste)

  For the soup base:

  • 1½ tbsp olive oil

  • 1 tsp mustard seeds

  • 4–5 fresh garlic cloves, minced &/or 1 chopped yellow onion

  • ¼ cup sofrito

  • 1/2 tsp ground cumin

  • 1 tsp garlic powder

  • ½ tsp adobo

  • 3–3½ cups vegetable broth or water

  • 1–1¼ cups unsweetened oat milk *creamy, not sweet

Directions

1. Roast the Pumpkin

   • Remove skin and cube the pumpkin

   • Toss with oil, cumin, sea salt, adobo, and garlic powder

   • Air fry or roast at 360°F for 15–20 minutes, until lightly browned and soft

   • Heat crockpot (or pot) on high

   • Add mustard seeds and fresh garlic

   • Sauté 1–2 minutes until fragrant

   • Add a drizzle of avocado oil and a spoon of sofrito

   • Add roasted pumpkin to a large bowl or directly into the pot

   • Slowly add water while blending with a stick blender

   • Blend until smooth and creamy

   • Stir in unsweetened oat milk until desired creaminess

   • Lower heat to low

   • Let cook 30 minutes, just to warm and infuse flavors

   Serve

   • Transfer to bowls

   • Top with fresh thyme and crispy plantain chips

   • Taste and adjust seasoning if needed