Description
This vegan pumpkin soup recipe offers a warm, comforting bowl of creamy goodness made from fresh pumpkin, aromatic spices, and coconut milk. Perfect for cozy evenings, it’s easy to prepare in under an hour and delivers rich flavors without any animal products.
Ingredients
Scale
Main Ingredients
- 1 medium pumpkin, peeled and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tsp ginger, grated
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Heat the pot: Place a pot over medium heat to warm up for sautéing the aromatics.
- Sauté aromatics: Add the diced onion and minced garlic to the pot and cook until they soften and become fragrant, about 3-5 minutes.
- Add pumpkin and spices: Stir in the peeled and chopped pumpkin along with grated ginger and cumin. Cook this mixture for about 5 minutes to release the flavors.
- Add vegetable broth and boil: Pour in 4 cups of vegetable broth and bring the mixture to a rolling boil.
- Simmer until tender: Reduce the heat to low and let the soup simmer until the pumpkin is fully tender, roughly 15-20 minutes.
- Blend the soup: Using an immersion blender or a traditional blender, puree the soup until smooth and creamy.
- Finish with coconut milk and seasoning: Stir in the coconut milk to add richness. Season with salt and pepper according to your taste.
- Serve hot: Ladle the soup into bowls and enjoy warm for a cozy comforting meal.
Notes
- For a thicker soup, reduce the vegetable broth by half or add less initially.
- You can substitute pumpkin with butternut squash if desired.
- Use full-fat coconut milk for a creamier texture or light coconut milk for lower calories.
- This soup freezes well; store in airtight containers for up to 3 months.
- Adjust ginger and cumin levels to your preferred spice intensity.
