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Vegan pumpkin soup served in a white bowl with bread and pepitas in the background
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Vegan pumpkin soup

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.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5
Calories 198kcal

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

Calories: 198kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Sodium: 15mg | Potassium: 941mg | Fiber: 2g | Sugar: 8g | Vitamin A: 21366IU | Vitamin C: 25mg | Calcium: 70mg | Iron: 3mg