Creamy Vegan Pumpkin Soup: A Cozy Autumn Hug (Print Version)
Make this creamy vegan pumpkin soup recipe tonight! It’s simple, satisfying, and full of delicious fall flavors. Perfect for a cozy evening in.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegan, Vegetarian
# Ingredients:
→ Main Ingredients
01 -
1 medium butternut squash (or 2 small pumpkins)
02 -
1 large onion, chopped
03 -
4 cloves garlic, minced
04 -
4 cups vegetable broth
05 -
1 (14.5 ounce) can full-fat coconut milk
→ Seasonings & Spices
06 -
1 teaspoon ground cinnamon
07 -
1/2 teaspoon ground nutmeg
08 -
1/4 teaspoon ground cloves
09 -
Salt and pepper to taste
→ Garnish & Toppings
10 -
Toasted pumpkin seeds
11 -
Fresh cilantro
12 -
A swirl of coconut cream
13 -
A drizzle of maple syrup
→ Optional Extras
14 -
Olive oil
# Instructions:
01 -
Preheat oven to 400°F (200°C). Cut the squash in half, remove seeds, and drizzle with olive oil, salt, and pepper. Roast for 40-45 minutes, or until tender.
02 -
While the squash is roasting, heat olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant.
03 -
Add the roasted squash (scoop out the flesh), vegetable broth, coconut milk, cinnamon, nutmeg, and cloves to the pot. Bring to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld.
04 -
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be careful when blending hot liquids!
05 -
Return the soup to the pot and season with salt and pepper to taste. Garnish with toasted pumpkin seeds, a swirl of coconut cream, fresh cilantro, or a drizzle of maple syrup, if desired.
06 -
Serve warm and enjoy every last drop!
# Notes:
01 -
Don't overcook the garlic; it will become bitter.
02 -
This soup keeps well in the refrigerator for up to 3 days. It's best reheated gently on the stovetop.
03 -
You can substitute with full-fat cashew cream or even silken tofu for a creamier texture.
04 -
Pair with crusty bread for dipping!
# Equipment Needed:
01 -
Oven
02 -
large pot
03 -
blender or immersion blender
# Nutrition (Per Serving):
Calories: 250 calories
Total Fat: 15 grams
Total Carbohydrate: 25 grams
Protein: 5 grams