Introduction
When the cool autumn weather sets in, there’s nothing better than a warm bowl of Vegan Pumpkin Soup. This creamy and comforting soup is made with pureed pumpkin, flavorful spices, and coconut milk, creating the ultimate fall dish. It’s easy to make, hearty, and perfect for cozy dinners or meal prep.
Why Make This Recipe
Pumpkin is rich in vitamins and antioxidants, making this soup both healthy and delicious. Paired with aromatic spices like cinnamon and nutmeg, this soup is a true celebration of the fall season. It’s also naturally vegan and gluten-free, making it suitable for various dietary preferences.
How to Make Vegan Pumpkin Soup
Ingredients:
- 1 small pumpkin, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley or pumpkin seeds for garnish (optional)
Directions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until soft.
- Add the pumpkin cubes and spices (cinnamon, nutmeg, ginger). Stir and cook for another 2-3 minutes.
- Pour in the coconut milk and vegetable broth, and bring to a simmer. Cook for 20-25 minutes until the pumpkin is tender.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup to a blender in batches.
- Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh parsley or pumpkin seeds.
How to Serve Vegan Pumpkin Soup
Serve this pumpkin soup with crusty bread or a side salad for a complete meal. It’s perfect for a cozy fall dinner or as a starter for Thanksgiving.
How to Store Vegan Pumpkin Soup
Store leftovers in an airtight container in the refrigerator for up to 5 days. This soup also freezes well; freeze in portioned containers for up to 3 months.
Tips to Make Vegan Pumpkin Soup
- Smoothness: If you prefer a thicker soup, you can reduce the broth or add more pumpkin.
- Spices: Adjust the amount of cinnamon and nutmeg based on your taste preference.
Variation (If Any)
- Add coconut yogurt: For extra creaminess, swirl in a spoonful of coconut yogurt before serving.
FAQs
1. Can I use canned pumpkin for this recipe?
Yes, canned pumpkin works perfectly if you’re short on time. Use the same amount as fresh pumpkin.
2. Can I make this soup spicy?
Absolutely! Add a pinch of cayenne pepper or a chopped jalapeño for some heat.
3. Can I add protein to the soup?
You can add cooked lentils or chickpeas for a protein boost.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 5g
- Carbohydrates: 35g
- Fat: 12g
- Fiber: 6g
- Sugar: 10g
- Sodium: 400mg
