This vegan pumpkin soup is made with roasted pumpkin- pureed and flavored with warm spices. A simple, comforting soup that's perfect to make your evenings cozy.
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I tasted vegan pumpkin soup for the first time on a cruise in Halong Bay, Vietnam. I am not sure if it was the magic of that magnificent place, the chef's skills, or a combination of both but we fell in love with that soup.
And, since that day I always make my pumpkin soup vegan, and instead of cream or milk, I use coconut milk in my pumpkin soup.
Today I am sharing that easy, simple, and comforting vegan pumpkin soup recipe with you all.
If you like mildly flavored dishes, you will love this soup. The warm spices -cinnamon and nutmeg that are used to gently flavor it, make it so appropriate for fall and winter.
When I make any pumpkin recipe, peeling pumpkin is something that I hate the most. Thankfully, in this recipe, since the pumpkins are roasted first and then the flesh is scooped out, the step of peeling pumpkin skin gets skipped. A great relief!
Ingredients required and substitute suggestions
To make this soup, the following ingredients are required:
- Pumpkin
- Onion: Red/ white/ yellow or any variety is fine.
- Garlic
- Coconut milk: You can use any other plant-based milk too but coconut milk tastes the best in it.
- Olive oil
- Spices: Ginger powder, red chili powder, cinnamon powder, nutmeg powder, black pepper. Feel free to use any spice of your choice.
- Vegetable bouillon cube: Instead of using vegetable bouillon cube and water you can use vegetable stock too.
- Pumpkin seeds: Optional but recommended.
- Salt
How to make it
Making vegan pumpkin soup is very easy. Just follow the following steps:
- Cut pumpkin cubes, apply some oil, salt, and pepper, prick the skin, and bake. Allow reaching room temperature and then scoop out the flesh. Keep it aside.
- Saute onion and garlic in olive oil until the onion turns translucent. Add spices, salt, and vegetable bouillon cube. Saute for a few seconds.
- Add pumpkin flesh and water. Cook for a few minutes and then blend with a hand blender.
- Add coconut milk. Cook for a few more minutes. Garnish with pepitas, chili flakes, and enjoy!
Type of pumpkin to use
This roasted pumpkin soup can be made using any type of pumpkin. You can also use butternut squash to make it.
How to store
In the fridge, this soup will be fine for 3-4 days.
For a longer period store in the freezer for 3-4 months. If you feel the flavors have become milder, add some spices while reheating. Freeze in batches so that you re-heat only the amount you can consume at a time.
Tips & Tricks
- This soup can also be made by simply cooking peeled pumpkin cubes in a pot. Just peel the pumpkin, cut cubes, add water until it covers the pumpkin. Boil until the pumpkin gets nicely cooked. Puree and then follow the recipe given in the recipe card.
- Don't make very large pieces of pumpkin otherwise the baking time will get increased.
- While baking, keep the flesh side down.
- If you prefer spicy food, add some chili flakes or chopped chili peppers.
- Other spices like cumin, ground cloves, etc can also be added to this soup.
- Non-vegans may use cooking cream or milk instead of coconut milk
More vegan soup recipes to try
The evenings will start getting colder soon and if you love enjoying a bowl of delicious soup during such weather then don't miss to check the following vegan soup recipes:
- Mexican black bean soup
- Easy ginger carrot soup
- Roasted tomato and red pepper soup
- Moroccan spiced chickpea and sweet potato soup
- Manchow soup
More easy pumpkin recipes
Looking for more easy pumpkin recipes? Don't miss to check the following links:
If you try any of my recipes then please don’t miss to rate it in the comments section below.
You can also follow me on Facebook, Pinterest, and Instagram.
Step by step photo instructions
Vegan pumpkin soup
Ingredients
- 1.25 kgs pumpkin any variety
- 1 medium-sized onion chopped
- 4-5 garlic cloves chopped
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon ginger powder
- ground black pepper as per taste
- Salt as per taste
- 1 cube vegetable bouillon
- 0.5 cup coconut milk
- 3 tbsp olive oil
- 3 cups water
Ingredients for garnishing (optional)
- Pepitas
- Chili flakes
- Chopped parsley or any other fresh herb
Instructions
- Cut the pumpkin into medium-sized pieces. Spread the pieces on a baking tray lined with baking paper. Brush the pumpkin pieces with olive oil. Sprinkle salt and pepper. Bake in a pre-heated oven at 200°C for 40-45 minutes or until the pumpkin is tender and cooked. Take out from the oven and allow to reach room temperature.
- Scoop out the pumpkin flesh using a spoon or knife. Discard the skin and keep the pumpkin flesh aside.
- Heat oil in a pan. Add onion and garlic. Saute until the onion turns translucent.
- Add vegetable bouillon cube, all the spices, salt, and mix.
- Add water and pumpkin. Cook for 2-3 minutes and then puree with an immersion blender until smooth.
- Add coconut milk and mix. If required, add more water at this stage to get the desired consistency. Check and adjust the seasoning. Cook for another 3-4 minutes.
- Garnish with pepitas, chili flakes, and fresh herbs. Enjoy!
Notes
- This soup can also be made by simply cooking peeled pumpkin cubes in a pot. Just peel the pumpkin, cut cubes, add water until it covers the pumpkin. Boil until the pumpkin gets nicely cooked. Puree and then follow the recipe given in the recipe card.
- Don't make very large pieces of pumpkin otherwise the baking time will get increased.
- While baking, keep the flesh side down.
- If you prefer spicy food, add some chili flakes or chopped chili peppers.
- Other spices like cumin, ground cloves, etc can also be added to this soup.
- Non-vegans may use cooking cream or milk instead of coconut milk
Nutrition
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