Vegan Pumpkin Soup
This creamy vegan pumpkin soup combines roasted or pureed pumpkin with aromatic vegetables and warming spices, resulting in a smooth, velvety texture. The soup is finished with coconut milk and fresh herbs, making it both hearty and bright, perfect for chilly days.
Equipment
- Large pot
- Immersion blender or regular blender
Ingredients
- 1 small pumpkin (fresh or canned) sugar or pie pumpkin if fresh
- 1 medium onion diced
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 2 carrots carrots chopped
- 2 stalks celery chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon or nutmeg
- 4 cups vegetable broth
- 1/2 cup coconut milk or plant-based cream
- 1 tablespoon lemon juice freshly squeezed
- to taste salt and pepper
- optional for topping pumpkin seeds toasted
Instructions
- Start by heating a large pot over medium heat and adding a splash of olive oil. Add the diced onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
- Add the minced garlic and grated ginger to the pot, cooking for another minute until you can smell their aroma and they start to sizzle.
- Stir in the chopped carrots and celery, cooking for about 5 minutes until they begin to soften and turn slightly tender.
- Add the pumpkin puree or chopped fresh pumpkin to the pot, stirring well to combine with the aromatics. Cook for 2 minutes as the mixture starts to warm through.
- Sprinkle in the smoked paprika, ground cumin, and cinnamon or nutmeg, stirring constantly to toast the spices and deepen their flavors for about 1 minute.
- Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 20-30 minutes, or until all vegetables are tender and flavors meld.
- Remove the pot from heat and carefully blend the soup directly in the pot using an immersion blender, or transfer in batches to a blender. Blend until the soup is completely smooth and velvety.
- Return the blended soup to gentle heat, stirring in the coconut milk and lemon juice. Season with salt and pepper to taste, adjusting as needed.
- Ladle the hot soup into bowls and garnish with toasted pumpkin seeds or your favorite toppings. Serve immediately with crusty bread or a fresh salad for a complete meal.