Description
This vegan pumpkin soup is an incredible, cozy autumn comfort dish that celebrates the season’s best flavors. It’s velvety, warming, and made with pureed pumpkin, fragrant spices, and a touch of creaminess.
Ingredients
Scale
- 1 medium pumpkin (about 3–4 pounds), peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- Salt and pepper, to taste
- Fresh parsley or cilantro, for garnish (optional)
Instructions
- Prepare the pumpkin: Start by peeling the pumpkin, removing the seeds, and cutting it into small, even cubes.
- Heat oil: In a large pot, heat olive oil over medium heat.
- Sauté onions: Add the chopped onion and sauté until translucent, about 5 minutes.
- Add garlic and spices: Stir in the minced garlic, ginger, nutmeg, and cinnamon; cook for about 1 minute until fragrant.
- Cook pumpkin: Add the diced pumpkin to the pot and mix well with the onion and spices.
- Pour in the broth: Add the vegetable broth to the pot, bringing everything to a gentle boil.
- Simmer: Reduce the heat and let simmer for 20 minutes, or until the pumpkin is tender.
- Blend the soup: Remove from heat, then either use an immersion blender or transfer the mixture to a countertop blender to puree until smooth.
- Stir in coconut milk: Return to the heat, adding coconut milk, stirring until well-combined. Season with salt and pepper to taste.
- Heat through: Let the soup simmer for another 5 minutes to heat thoroughly.
Notes
- For the best flavor, use fresh pumpkin instead of canned.
- Experiment with different spices like cayenne pepper or smoked paprika.
- Add cooked quinoa or lentils for extra texture and protein.
- Fresh herbs like thyme or sage can be added during simmering.
- Roast pumpkin cubes before adding to the pot for a caramelized flavor.
- Incorporate curry powder or paste for a curried pumpkin soup variation.
- Blend in crushed tomatoes for a creamy tomato pumpkin soup.
- Use smoked vegetable broth or liquid smoke for a smoky depth.
- Store cooled soup in the refrigerator for up to 5 days in an airtight container.
- Freeze portions in freezer-safe containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 240 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 12g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 4g
- Cholesterol: 0mg