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Creamy Vegan Pumpkin Soup Recipe

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★★★★★

4.9 from 50 reviews

This creamy vegan pumpkin soup is a warm and comforting dish perfect for fall and winter. Made with fresh pumpkin, onion, garlic, vegetable broth, and coconut milk, it’s naturally dairy-free and packed with flavor. The soup is cooked on the stovetop until the vegetables are tender then blended to a smooth and velvety consistency, making it a perfect light yet satisfying meal or starter.

Ingredients

Scale

Vegetables

  • 1 medium pumpkin (about 2 lbs), peeled, seeded, and cubed
  • 1 large onion, chopped
  • 3 garlic cloves, minced

Liquids

  • 4 cups vegetable broth
  • 1 cup coconut milk (full fat for creaminess)

Seasoning

  • Salt, to taste
  • Black pepper, to taste
  • Optional: pinch of nutmeg or cinnamon for added warmth

Instructions

  1. Prepare the vegetables: Peel, seed, and cube the pumpkin into evenly sized pieces for uniform cooking. Chop the onion and mince the garlic.
  2. Cook the vegetables: In a large pot over medium heat, add a splash of oil or a little water to sauté the onion and garlic until fragrant and translucent, about 5 minutes. Add the cubed pumpkin and vegetable broth. Bring to a boil, then reduce to a simmer and cook uncovered until the pumpkin is soft and easily pierced with a fork, about 20-25 minutes.
  3. Blend the soup: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and purée until smooth.
  4. Add coconut milk and season: Stir in the coconut milk until fully incorporated. Season with salt, pepper, and optional spices like nutmeg or cinnamon. Heat through gently over low heat, but do not boil to keep the coconut milk from curdling.
  5. Serve: Ladle the soup into bowls and serve warm, optionally garnished with a drizzle of coconut milk, pumpkin seeds, or fresh herbs like parsley or cilantro.

Notes

  • For a thinner soup, add more vegetable broth to reach desired consistency.
  • To save time, you can roast the pumpkin beforehand for a deeper flavor.
  • This soup stores well in the refrigerator for up to 4 days and freezes perfectly.
  • Adjust seasoning at the end after blending to get the perfect balance of flavor.
  • To make it spicier, add a pinch of cayenne pepper or chili flakes.

Keywords: vegan pumpkin soup, creamy pumpkin soup, dairy-free pumpkin soup, coconut milk soup, fall recipes, easy vegan soup

Find it online: https://cheflenacooks.com/creamy-vegan-pumpkin-soup-recipe/