Awesome creamy vegan pumpkin soup perfect for the entire family. This is a very rich in taste soup that is going to satisfy any gourmand taste, made with coconut milk and various species making it a special appetizer both on a special evening and on a simple day. Without any special requirements or without spending too much time – only 30 minutes, you’re ready to serve your pumpkin soup.
This vegan pumpkin soup is going to be perfect for everyone – from the little ones to elders, they are all going to enjoy this creamy and super enjoyable soup. There are various tastes thanks to various ingredients that are easy to find, making the soup so copious.
In addition, one of the best news is that is very easy to prepare it and can be on your table in 30 minutes or even less!
However, is important to mention that your creamy pumpkin soup is ready in such a short period of time if you have got your pumpkin that’s already peeled and chopped. I’m pretty sure you’re also going to find the peeled and chopped pumpkin as I did in my local grocery store but if you cannot, then you would require a bit more time. How much time? It depends on how fast you can peel and chop it.
I have to admit was I was too lazy to do it myself so I asked my husband to do it. That’s because I tried it previously and I found that peeling and chopping a pumpkin is something a bit too difficult for me. However, luckily my husband taught me some tricks I will share with you today.
How to peel pumpkin?
For that, you will need one medium knife, very well sharpened. Quarter the pumpkin, o cut it in as many pieces you can. Usually, a quarter of a pumpkin is easier to work with. Consequently, take a cutting board and place the pumpkin with the inner side on the board. Hold it well with one hand and chop the skin out of it with your second hand. Don’t take too much skin with one cut. Start slow and chop it securely. Make sure the movements are not too fast as you don’t want to injury yourself.
This is how you peel a pumpkin very easily. Alternatively, ask your husband as I did:)
Ingredients for the pumpkin soup with coconut mil
The ingredients below are enough for 4 servings. Depending on how much you need, decide how much of each ingredient you should have on hand.
- 2.2 lbs (1 kg) peeled and chopped (cubed) pumpkin– that would be 9 cups.
- 2 tablespoon of olive oil
- 1 tablespoon of thyme
- 1 tablespoon of ginger (chop it very carefully or mince)
- 1/2 tablespoon of cayenne pepper
- 2 crushed cloves of garlic
- 1 chopped onion
- 12 oz (360 ml) of vegetable stock/ broth
- 14 oz (400 ml) of coconut milk or cream
- Salt and pepper
How to roast pumpkin soup vegetables?
Be ready with the pumpkin and you’re also going to need the coconut milk. You could also use coconut cream in order to make it even more creamy – it’s up to you and your preference.
You could use the gas stove in order to cook the pumpkin, yet I have used the oven in order to perfectly bake them to receive a special taste. Although you receive a special taste, it requires nothing special, simply preheat oven at 350 degrees for 10 minutes, and then insert the baking tray with chopped veggies.
After about 10 minutes you could check them and you’re most likely going to notice they are completely soft – the moment when you realize you’ve got to get them out.
How to blend the vegan pumpkin soup?
Blend them all out using a hand blender or use your food processor. That’s not going to take more than 2-3 minutes or so. Is important to check them regularly as they are cooked really fast – don’t just leave them. You’ve got to blend all the veggies very well after they are all soft and then boil them with coconut milk (or then again, it could be coconut cream too).
Almost there…
In a matter of minutes, you’re going to notice the soup is ready. We highly recommend you to garnish the vegan pumpkin soup with some pumpkin seeds as that would make it special. Do not forget to add a bit of thyme and black pepper. You could add salt, but we firstly recommend to try it like that.
Do not forget about dipping some crusty rolls in the soup. Use whatever crusty rolls you love as it would all work well. The soup is gluten-free, if you wish to stay this way, add some gluten-free bread.
How to top the soup?
Anyone who is going to try this vegan pumpkin soup will love it for two main reasons. First, it is super creamy, you could make it thick, and is overall super-pleasurable. Second, it is ready in just under 30 minutes.
The first time that I made this vegan pumpkin soup, I made it for only 4 serves. Yet, my husband asked for 2 more after he got his first “attempt”. Good news for me that I was left with at least one serving. I served it with some roasted pumpkin seeds, and I didn’t skip the pine nuts, they just go so perfectly with the soup. To balance the color and give it a touch of freshness, I sprinkled the soup with some chopped dill and chili flakes. Well, I think you could top the soup with anything you find appropriate.
How to serve Vegan pumpkin soup?
Besides enriching the visual and the taste with pine nuts and seeds, serve the soup with some croutons. When immersed in a hot bowl of soup, the croutons will soak in the liquid and will become tender, perfect to be served to toddlers. It is indeed a healthy soup recipe perfect for anyone. It is a meat-free and lactose-free dish, so it can be served to those who look to eat clean, as well as to those who are looking to boost their immunity in a cold season.
I hope that you would enjoy this vegan pumpkin soup as much as my husband did.
Delicious Vegan Pumpkin Soup
Ingredients
- 2.2 lbs pumpkin
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 cup water or vegetable broth
- 1 onion
- 1 carrot
- 1 potato
- 3 cloves garlic
- 1/2 tsp nutmeg powder optional
- 1 handful pumpkin seeds
- 1 handful dill chopped
- 1 tsp salt
- 1 tsp paprika
Instructions
- Peel and chop all ingredients
- Preheat oven at 350 degrees for 10 minutes
- Mix all the chopped vegetables, sprinkle with olive oil, and season with salt, pepper, and paprika
- Put the mixture on a baking tray and insert into the oven
- Bake for 15-20 minutes at 350 degrees
- Take out the tray, transfer vegetables into a pan and pour the broth/water and the coconut milk
- Use a hand blender to transform the mixture into a thik soup
- Put the pan on the stove and let come to a boil. Check for salt/pepper
- Pour in a bowl, season with pumpkin seeds, pinenuts, and chopped dill, and serve while still hot
