Vegan Pumpkin Soup Recipe
Introduction
This vegan pumpkin soup is a comforting and creamy dish perfect for chilly days. With simple ingredients and easy steps, you can enjoy a warm, flavorful bowl in no time.
Ingredients
- 4 cups pumpkin, peeled and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
Instructions
- Step 1: In a large pot, combine the pumpkin, onion, garlic, and vegetable broth. Bring to a boil, then reduce heat and let simmer until the pumpkin is tender, about 20 minutes.
- Step 2: Use an immersion blender or transfer the soup in batches to a blender. Blend until smooth and creamy. Adjust seasoning if desired, then serve warm.
Tips & Variations
- For extra richness, add a splash of coconut milk before blending.
- Add a pinch of nutmeg or cinnamon to enhance the pumpkin flavor.
- Use roasted pumpkin for a deeper, caramelized taste.
Storage
Store the pumpkin soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin works well and can save time. Use about 2 cups of canned pumpkin for this recipe, and reduce the cooking time since it’s already cooked.
How can I make the soup spicy?
Add a pinch of cayenne pepper or some crushed red pepper flakes while simmering to give the soup a gentle heat without overpowering the pumpkin flavor.
PrintVegan Pumpkin Soup Recipe
A creamy and comforting vegan pumpkin soup made with simple ingredients like pumpkin, onion, garlic, and vegetable broth. This easy-to-make soup is perfect for warming up on a chilly day and requires minimal preparation and cooking time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Soup Ingredients
- 500 grams pumpkin, peeled and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil (optional for sautéing)
Instructions
- Prepare the vegetables: Peel and chop the pumpkin into bite-sized pieces. Dice the onion and mince the garlic cloves to have them ready for cooking.
- Sauté onions and garlic (optional): In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes. This step enhances flavor but can be skipped for a quicker vegan soup.
- Add pumpkin and broth: Add the chopped pumpkin to the pot along with 4 cups of vegetable broth. Season with salt and black pepper to taste.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Let it simmer gently until the pumpkin is very tender, approximately 20-25 minutes.
- Blend the soup: Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy.
- Adjust seasoning and serve: Taste the soup and adjust seasoning with additional salt or pepper if needed. Serve hot, garnished with fresh herbs or a drizzle of coconut cream if desired.
Notes
- You can substitute pumpkin with butternut squash for a sweeter flavor.
- For added creaminess, stir in coconut milk or cashew cream after blending.
- Use fresh herbs like sage or thyme to enhance the earthy flavor.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Keywords: vegan pumpkin soup, healthy pumpkin soup, easy vegan soup, creamy pumpkin soup, fall recipes, plant-based soup
