Vegan Pumpkin Soup
This vegan pumpkin soup is a velvety, comforting dish made with roasted pumpkin, spices, and coconut milk. It is puréed until smooth, resulting in a creamy texture and a warm, golden color that showcases fall flavors. The addition of ginger and optional toppings enhances its depth and appeal.
Equipment
- Baking sheet
- Heavy-bottomed pot or saucepan
- Immersion blender or regular blender
- Measuring spoons
- Knife
- Cutting board
Ingredients
- 1 medium pie pumpkin or sugar pumpkin roasted until tender
- 1 inch fresh ginger peeled and minced
- 1 can coconut milk full-fat preferred
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- to taste salt and pepper
- 4 cups vegetable broth warm
Instructions
- Preheat your oven to 400°F (200°C) and slice the pumpkin in half. Scoop out the seeds and place the pumpkin halves cut-side down on a baking sheet. Roast for about 40-50 minutes until the flesh is tender and easily pierced with a fork.
- Once cool enough to handle, scoop the soft pumpkin flesh into a bowl, discarding the skin. Set aside.
- Heat olive oil in a large pot over medium heat. Add the minced ginger and sauté until fragrant, about 1 minute—your kitchen will fill with a warm, spicy aroma.
- Add the roasted pumpkin flesh to the pot, stirring to combine with the ginger and olive oil. Cook for 2-3 minutes to let the flavors meld.
- Stir in the ground cinnamon and nutmeg, allowing the spices to toast slightly and release their rich aromas for about 30 seconds.
- Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until heated through.
- Use an immersion blender to purée the soup directly in the pot until smooth and creamy. Alternatively, transfer in batches to a blender and blend until velvety, then return to the pot.
- Stir in the coconut milk, mixing well to incorporate and add richness. Taste the soup and season with salt and pepper as needed.
- Let the soup simmer for another 5 minutes, allowing flavors to meld and the soup to thicken slightly.
- Taste again and adjust seasoning if necessary. The soup should be smooth, warm, and flavorful with a hint of spice; it will have a rich, velvety appearance and inviting aroma.
- Ladle the hot soup into bowls, garnish with a swirl of coconut milk or toasted pumpkin seeds if desired, and serve immediately.
Notes
For extra flavor, add a splash of maple syrup or a dash of miso paste during blending. To make it even creamier, stir in silken tofu or cashew cream just before serving.