Velvety Vegan Pumpkin Soup: A Cozy Fall Secret

Imagine the smell of roasted pumpkin mingling with warm spices, filling your kitchen with autumnal nostalgia. Creating a vegan pumpkin soup that’s rich yet light is my secret weapon on chilly days when comfort food is a must. This recipe takes a simple pumpkin, elevates it with aromatic herbs, and transforms it into a bowl of velvety goodness that surprises every spoonful.

Unusual in its approach, I add a splash of coconut milk to boost the creaminess without dairy, making this dish accessible to everyone. The process is forgiving; a few simmering minutes and an immersion blender turn plain pumpkin into a silky feast. It’s perfect for meal prep, cozy dinners, or impressing friends with a seemingly indulgent, healthy bowl.

Vegan Pumpkin Soup

This vegan pumpkin soup is made by simmering roasted pumpkin with aromatic herbs and coconut milk until tender, then blending it into a smooth, velvety consistency. The final dish has a rich, creamy texture with a vibrant orange color and warming spice flavors. It’s perfect for cozy autumn days and meal prepping.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: fusion

Calories: 140

Ingredients Equipment Method

Ingredients

  

• 1 kg pumpkin peeled, seeded, and chopped
• 1 tbsp olive oil
• 1 small onion diced
• 2 garlic cloves garlic minced
• 1 tsp ground cinnamon
• 400 ml coconut milk
• 2 cups vegetable broth

Equipment

• Baking sheet
• Large pot
• Immersion blender or regular blender

Method

 

1. Preheat your oven to 200°C (400°F). Spread the chopped pumpkin on a baking sheet, drizzle with olive oil, and toss to coat evenly.
2. Roast the pumpkin in the oven for about 25-30 minutes until it’s tender and slightly caramelized around the edges.
3. While the pumpkin roasts, heat a large pot over medium heat. Add diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
4. Add minced garlic and ground cinnamon to the onions, cooking for another minute until aromatic.
5. Once the pumpkin is roasted and cool enough to handle, scoop it into the pot with the onion mixture.
6. Pour in the coconut milk and vegetable broth, then bring the mixture to a gentle simmer. Let it cook for 10-15 minutes to meld the flavors.
7. Use an immersion blender to blend the soup until smooth and velvety, or carefully transfer to a blender and purée until creamy.
8. Season with salt and pepper to taste, adjusting the flavor as needed.
9. Serve the soup hot, garnished with a drizzle of coconut milk or fresh herbs if desired.

In today’s quick-paced world, a warm bowl of soup offers a moment of grounding. This vegan pumpkin delight is not only easy to assemble but also celebrates the flavors of fall with every sip. It’s a reminder to savor seasonal ingredients while nourishing your body and mind.

As the temperatures drop, let this soup be your go-to for effortless comfort. You can tweak the spice level or add a crunchy topping for texture. Sometimes, the simplest dishes are the most satisfying, especially when they bring a little seasonal magic to your table.