Vegan Pumpkin Soup: Cozy Up with this Recipe Today!
A creamy and cozy vegan pumpkin soup made with roasted pumpkin and coconut milk, perfect for fall.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 3–4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 medium sugar pumpkin (about 2–3 lbs), peeled and cubed
- 1 tbsp olive oil
- Salt & black pepper to taste
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 tbsp maple syrup (optional)
- Pumpkin seeds & smoked paprika (for topping)
- Fresh sage leaves (optional garnish)
Instructions
- Preheat oven to 400°F. Toss the pumpkin cubes in olive oil, salt, and pepper. Roast until golden and tender.
- In a large pot, cook the onion, garlic, and ginger over medium heat until soft and fragrant.
- Stir in the cinnamon and nutmeg.
- Add the roasted pumpkin and vegetable broth to the pot. Blend using an immersion blender until smooth. Stir in the coconut milk.
- Ladle into bowls and top with pumpkin seeds, smoked paprika, and maple syrup if desired. Garnish with sage.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze leftovers for a quick meal later.
Nutrition
- Serving Size: 1 bowl
- Calories: ~220
- Sugar: ~3g
- Sodium: ~400mg
- Fat: ~15g
- Saturated Fat: ~13g
- Unsaturated Fat: ~2g
- Trans Fat: 0g
- Carbohydrates: ~25g
- Fiber: ~4g
- Protein: ~3g
- Cholesterol: 0mg