Do you love soup? Well…..you’re going to love this vegan pumpkin soup! It’s a simple recipe and it’ll be ready to serve in less than 1 hour. It’s creamy, it’s healthy, it’s spicy, it’s delicious, it’s a fall come true.
Did we mention this soup is organic? Oh yes…health is wealth!
Roasted Pumpkin vs. Pumpkin Puree
Great flavor will always exist when one takes the extra mile and roasts the vegetables. BUT, it’s not always necessary. If you have the time, definitely purchase a 2-3 pound sugar pumpkin. Cut the pumpkin in half lengthwise and discard all the string and seeds. Season with salt, pepper, and extra virgin olive oil. Roast at 350 degrees F for roughly 45-55 minutes, allow it to cool. Then, scoop out the pumpkin and puree it with all the ingredients within the recipe.
Now if you’re starving like Marvin and simply cannot wait an additional hour, use a canned pumpkin puree. I know it may not sound as appealing as the roasted pumpkin, but the overall taste would be about the same. Our go-to organic pumpkin puree can be found at Whole Foods and/or Amazon.
Bottom line, rather you have time to spare or just an hour. Both the roasted pumpkin and the organic pumpkin puree provide very similar taste.
Vegan Pumpkin Soup Ingredients
So, we’ve briefly discuss the pumpkin situation….let’s talk about the other ingredients in this killer soup!
- Pumpkin– Obviously one cannot make pumpkin soup….without the pumpkin!
- Coconut Milk – Since this recipe is vegan, some type of fat/creaminess needs to be incorporated without the use of heavy cream. So, we use coconut milk because it not only adds creaminess to the soup. But it also provides richness and helps create a more vibrant colored soup.
- Brown Sugar– This ingredient is used to sweeten up the dish and create that truly magical fall taste.
- Vegan butter – I mean who doesn’t love butter? The butter is used to help caramelize the onions and add a little flavor.
- Garlic & Onions – Just like the butter, the use of garlic and onions simply helps develop a flavor profile for the soup. This dynamic duo is definitely essential to this soup.
- Seasoning – If you’ve ever watched any cooking show, you’ll know that seasoning is highly important! Please please please, don’t forget the salt and pepper.
- Garnishes – As a finishing touch to the soup top it off with pumpkin seeds, charred veggies, or a slice of toasty vegan bread. MMMM…..Delicious!
Interested in more fall like recipes? Click the links below:
- Butternut squash soup
- Caramel frappuccino mini cupcakes
- Apple Cider Bundt Cake
- Roasted Brussels Sprouts
Vegan Pumpkin Soup
Ingredients
- 1 can Organic Pumpkin Puree
- ¼ cup Vegan unsalted butter
- 1 White onion
- 4 Garlic cloves
- Kosher salt
- Freshly ground black pepper
- 3 cups Vegetable stock
- ½ cup Coconut milk
- 1 tbsp Dark brown sugar
- ½ tsp Ground cinnamon
- ¼ tsp Freshly grated nutmeg
- 2 sprigs Thyme
- ¼ tsp Cayennne pepper
Instructions
- In a large pot, heat the vegan unsalted butter over moderate heat. Add the chopped onions and saute for 5 minutes. Next, add in the minced garlic, dark brown sugar, cayenne pepper, nutmeg, cinnamon, black pepper, and a dash of kosher salt. Allow to cook for 2-3 minutes.
- Mix in the pumpkin puree, vegetable stock, and leaves of thyme. Stir to incorporate and season to taste with salt and pepper. Bring to a boil. Then reduce the heat to a simmer and allow to cook for 20 minutes. Lastly, stir in the coconut milk and let it cook for an additional 5-10 minutes.
- Transfer the pumpkin soup to a blender or use an emulsion to puree until smooth. If too thick, add more vegetable stock to reach the desired consistency. Serve the soup hot and garnish with your favorite toppings.