Looking for a cozy dish to warm you up this fall? This Vegan Pumpkin Soup Recipe is your answer. It’s rich, creamy, and packed with the delightful flavors of pumpkin and warm spices. Perfect for a chilly evening, this soup is not just nutritious but also incredibly comforting. Plus, you can whip it up in no time with just a few simple ingredients that you might already have at home.
Imagine curling up with a bowl of this velvety soup, topped with a drizzle of coconut cream and a sprinkle of pumpkin seeds. It’s a delightful way to enjoy the seasonal bounty of pumpkins while sticking to a plant-based diet. Whether you’re serving it for a family dinner or enjoying it solo, this vegan soup is sure to satisfy your cravings.
Simple and Delicious Vegan Pumpkin Soup
This Vegan Pumpkin Soup Recipe combines roasted pumpkin, aromatic onions, and a hint of ginger for a warm and inviting flavor. The result is a creamy, luscious soup that is both hearty and healthy, making it a perfect choice for lunch or dinner during the cooler months.
Ingredients
- 1 medium pumpkin, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch piece of fresh ginger, grated
- 4 cups vegetable broth
- 1 can (400ml) coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Pumpkin seeds and fresh herbs for garnish
Instructions
- Prep the Pumpkin: Preheat your oven to 400°F (200°C). Peel and dice the pumpkin into cubes and spread them on a baking sheet. Drizzle with olive oil and roast for about 25-30 minutes until tender.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Then add minced garlic and grated ginger, cooking for another minute until fragrant.
- Combine Ingredients: Once the pumpkin is roasted, add it to the pot along with the vegetable broth, ground cumin, and cinnamon. Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes.
- Blend the Soup: Use an immersion blender to puree the soup until smooth or transfer it in batches to a blender. Stir in coconut milk and mix well.
- Season: Adjust seasoning with salt and pepper to taste. Heat the soup gently without boiling.
- Serve: Ladle the soup into bowls and garnish with pumpkin seeds and fresh herbs. Enjoy it with some crusty bread or on its own.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 220kcal
- Fat: 12g
- Protein: 3g
- Carbohydrates: 27g
