Ladle the pumpkin soup … I love to know what you are making! … Serve hot, and prepare to be transported to a cozy, fall wonderland! Remove the pot from heat and season the soup with salt to taste. If you’d rather make a 100% from scratch vegan pumpkin soup using fresh pumpkin, try subbing sugar pumpkin in my butternut squash soup recipe. Sign up for email updates and receive a free copy of my veggie burger e-book! Garlic and Ginger – Fresh cloves and prepared ginger paste are used to compliment the sweetness of the pumpkin. Add in the canned coconut milk, broth, curry paste and spices (except the nutmeg, salt and peppers.) The other ingredients in the soup are all whole food, plant-based ingredients, making this recipe completely vegan… It makes my heart so happy to hear from you! Green smoothies are cool and all, but this one uses pumpkin purée, maple syrup, and … Mix well and cook for a minute or so. It will soften and puree with the rest of the soup ingredients. For this version I’m using pumpkin instead of butternut squash and coconut milk to make it dairy-free and vegan! This delicious creamy pumpkin soup made with canned pumpkin puree comes together in less than 30 minutes with ingredients you most likely have in your pantry. It is oil-free and so is plant-based. My secrets for making wholesome meals you'll WANT to eat. It's so easy! Thank you for sharing this kind review! Garnish with pumpkin seeds, chopped fresh parsley, and pomegranate seeds as desired. You may also use canned pumpkin puree and will need about 3 cups of it. This soup takes a big shortcut: it’s made with pumpkin from a can. Pumpkin is mild on its own, making it a fantastic canvas. Last year, I made my first foray into using canned pumpkin to make pumpkin soup with this warming Pumpkin Curry Soup, and it became one of my go-to fast fall and winter dinners. You can simply use 16 ounces of canned pumpkin instead! If you do not need the pumpkin soup to be vegan, you can use any kind of milk for the almond milk. Thank you for a wonderful recipe that I will definitely make again, and again! Pour in the pumpkin purée and vegetable stock and simmer for 10 minutes. You can adjust any other seasonings to your liking at this point as well. Stir in the pumpkin puree, coconut milk, broth, brown sugar, and apple cider vinegar. Pumpkin soup looks so yummy and delicious. Cook for another 4-5 minutes until your entire kitchen begins to smell! Notify me of replies to my comment via email. Top with whatever you please: an egg, vegan chili, avocado, or even butter and maple syrup. The Well Plated Cookbook is now available! It’s very easy to make, full of pumpkin flavor, and the best way to warm up in fall! I had to simmer it much longer and add 3T cornstarch to get it to thicken, then it was perfect. Add the spinach and half of the pasta and stir to combine. Skip the nutmeg and sugar, and take the soup in a more herbal direction by using rosemary, sage, or thyme, or a combination of all three. With a wooden spoon, scrape up any browned bits that have stuck to the bottom of the pot. I love creating vegan recipes with bold flavors! Once the oil is hot, add a diced onion. Skip the nutmeg and sugar, and add some heat with 1 teaspoon of curry powder or a dash of cayenne pepper. Bring to a boil, then turn the heat to medium-low and simmer for 15-20 minutes, until the soup has reduced and thickened slightly. Cook it for about 10 minutes, until it softens up and begins to brown. I added about 1/4 teaspoon additional salt. Add in the garlic cloves and canned pumpkin. Once the oil heats up, add the onion. Carefully ladle the soup into your blender and blend until lump-free, working in batches until all of the soup is velvety and smooth. The spices work really well together and what sets this recipe apart from other pumpkin soups is the cauliflower, this is a brilliant addition. To puree the soup, use either an immersion blender or transfer small amounts to a blender (hot liquids splatter; only fill your blender about halfway). Cook on medium heat until the soup comes to a low boil. I’m so happy that you enjoyed it, Jenn! You can probably use a fresh pumpkin if you have it, too, but you’ll want … https://eatingrichly.com/easy-pumpkin-soup-recipe-with-canned-pumpkin Last updated on November 5, 2020. I even made this vegan pumpkin soup without coconut milk! You can read more about me here. But when I take shortcuts, I try to have them make sense. Your email address will not be published. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. It’s sweet and creamy with earthy tones and can be pantry-friendly or not, depending if you’re using canned or fresh. Adjust any other seasonings to your liking. And this soup has been made so many times in our kitchen this year. Diary-free or vegan: Use coconut milk or apple cider instead of heavy cream. If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. This easy vegan pumpkin soup can be on the table in about 30 minutes. Be sure to bookmark this Vegan Pumpkin Soup for your holiday table. Winter is coming closer and temperatures are dropping, which means I’m always looking for comfort food that … Salt & pepper: to bring out all of the flavors in the soup… Pumpkin is mild, healthy, and the fact that it can be purchased in convenient, ready-to-go cans means that it is one of the quickest ingredients you can use to create easy, nutritious meals. … 1 Tbsp olive oil; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 2 cans 100% pumpkin puree (not pumpkin pie mix) 2 cups low sodium vegetable stock; 1 can lite coconut milk; 1 Tbsp maple syrup; 2 tsp ground ginger; 1/2 tsp cinnamon; 1/4 tsp ground nutmeg; 1 tsp sea salt ; pinch of cayenne pepper (optional) The below ingredients are a quintessential, cozy way to add flavor to pumpkin soup. Hi, I'm Alissa! I’m so happy that you enjoyed it, Carol! Savory pumpkin cornbread waffles that are vegan and require just 30 minutes and 1 bowl. I'd love to connect with you on Facebook, Instagram, or Pinterest. Your email address will not be published. Fresh Leeks – Leeks are more milk than onion and meltdown into creamy goodness, perfect for the base of this soup. Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil. Stir in the garlic, cinnamon, ginger, nutmeg, cloves, and pepper. Make your Vegan Pumpkin Mac and Cheese Sauce. With an immersion blender, puree the soup until very smooth. Pumpkin soup is the quintessential autumn dish. Pumpkin peel: You can leave the peel on the pumpkin for this soup! 15-ounce can pure pumpkin puree (not pumpkin pie filling), First, grab your Dutch oven (or a similar big, sturdy pot) and saute the cauliflower, onion, salt, and pepper. Add the garlic and cook for 30 seconds. Thank you for sharing this kind review! Sauté the onion in the oil in a large pot over medium-high heat until translucent (5-7 minutes) - it's ok if it lightly browns. Coat the bottom of a large pot with oil and place it over medium heat. Once the oil is hot, add a diced onion. Your email address will not be published. Next, add the coconut milk, vegan stock, and pumpkin. Cook it for about 10 minutes, until it softens up and begins to brown. Stir in the almond milk. So good!). Once they’re softened, stir in the garlic and additional spices for about 30 seconds. Finely chop the onion and the garlic. (But do note: the soup will not have the same slightly sweet roasted flavor as if you’d cooked it from fresh!) Use Canned Pumpkin Puree: Because it is so smooth you may even be able to skip the blender portion, depending on how you like the texture of the soup. This easy pumpkin soup recipe is gluten-free, paleo, dairy-free, low-carb, and keto-friendly. And please stop back and leave me a review and rating below if you make it! If you use canned pumpkin to make the vegan pumpkin soup recipe, simply skip the roasting process and head straight to the part of the recipe where you combine the ingredients and make the soup! Heat the oil in Dutch oven over medium heat. ; Cover and cook on high for 4-5 hours or low for 6-8, or until the onion is very tender. I am HOOKED! Enjoyed it for Halloween dinner. My vegan pumpkin soup recipe uses canned coconut milk to achieve the same creamy result. Place pumpkin … Also, use coconut milk rather than Greek Yogurt to keep your pumpkin soup vegan as well. How to Store and Reheat Homemade Soup Once the soup … Pumpkin, however, is absolutely fantastic in savory recipes too (just see this list of Healthy Pumpkin Recipes for proof). Yes, you absolutely can use canned pumpkin puree for this recipe! This pumpkin soup recipe does not have to be made in a blender. And, whatever diet you do (or do not) follow, bookmark this easy, healthy pumpkin soup for your own enjoyment as well. This vegan roasted pumpkin soup is super creamy, delicious, and healthy! Once simmering, reduce the heat, cover with a lid, and cook … Vegan Pumpkin Soup. Start by heating your oil in a large pot. If you are feeling the fall love too, then this Vegan Pumpkin Soup is exactly the recipe for you. Add onion and cook for 5-7 minutes, or until translucent. Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. Bursting with spices in a silky pumpkin base that you’d never guess was dairy-free — this will be your new favorite fall soup! Thank you for sharing this kind review! Than onion and meltdown into creamy goodness, perfect for the almond because. Recipe for you spinach and half of the pasta and stir to heat through, then it was.! In our kitchen this year smooth with pumpkin from a can your holiday table cumin. Blender and blend until lump-free, working in batches until all of the well Plated Cookbook thank you a! The sweetness of the well Plated Cookbook to easily save your favorite projects and.. Rest of the pot from heat and season the soup comes to a simmer and let cook the! 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