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

• 1 savory pumpkin (or butternut squash)

• Neutral oil (avocado oil recommended)

• Sea salt

• Cumin

• Garlic powder

• Adobo

• Mustard seeds

• Fresh garlic cloves, minced

• Sofrito

• Unsweetened creamy oat milk

• Water (as needed)

  Optional Toppings

  • Fresh herbs (thyme is perfect )

  • Plantain chips or any crispy topping

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