This creamy vegan pumpkin soup recipe is ready in less than an hour and tastes absolutely delicious! Bursting with roasted apple, cinnamon and pumpkin flavors, it's perfect for a chilly fall evening.
Preheat oven to 425 degrees F. Line a large baking pan with parchment paper.
Carefully wash and slice the pumpkin lengthwise. Remove all seeds and slice into thirds. Place skin-side-up on the baking sheet.
Carefully remove the skins of the onion and garlic and slice the ends off. Slice in half and place on the baking sheet.
Wash and quarter the apple, placing skin-side-up on the baking sheet alongside the onions and pumpkin.
Roast for 35 minutes, or until the pumpkin is fork-tender. Remove from the oven to a wire rack and allow to cool for 5 minutes.
Carefully remove the pumpkin skins and discard. Transfer the pumpkin to a food processor and add the roasted apple quarters and onion.
Slowly add the coconut milk, ice water, apple cider vinegar, freshly grated ginger, sea salt, cinnamon, cayenne pepper and freshly ground black pepper and blend on low until creamy and smooth (approximately 1-2 minutes).
Carefully pour into a stock pot and bring to a simmer.
Using a ladle, transfer to serving bowls and garnish with a pinch of nutmeg and additional freshly ground black pepper to taste. Sprinkle with the Toasted Pecan Crumb Topping and drizzle with any remaining coconut milk and enjoy!
While the vegetables are roasting, toast the pecans over medium-low heat in a medium sized skillet.
Once toasted, add the pecans to a food processor and chop until coarse.
Add the old-fashioned rolled oats and blend once again until crumbly.
Add the cashew butter, organic brown sugar and sea salt and blend again until the mixture resembles fine crumbles.
Transfer to a small serving bowl and set aside.