Imagine a soup so luxuriously smooth, so incredibly rich, and so effortlessly healthy that it transforms your entire dinner experience in just 30 minutes! This creamy vegan pumpkin soup is not just a recipe—it's a culinary revelation that will make you forget everything you thought you knew about plant-based cooking. With its velvety texture, warming spices, and nutrient-packed ingredients, this soup is about to become your new obsession, guaranteed to impress both vegans and non-vegans alike.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Begin by gathering all your ingredients and measuring them out for easy access during cooking.
- In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion.
- Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant. Stir occasionally to prevent it from browning.
- Add the minced garlic and grated ginger to the pot. Cook for an additional 1-2 minutes, stirring frequently until the garlic is fragrant but not burnt.
- Next, add the pumpkin puree to the pot, stirring well to combine it with the sautéed onion, garlic, and ginger.
- Pour in the vegetable broth, stirring to mix everything together. Bring the mixture to a gentle simmer.
- Once simmering, reduce the heat to low and let the soup cook for about 10 minutes, allowing the flavors to meld.
- After 10 minutes, stir in the coconut milk, and season with salt and pepper to taste. Allow the soup to warm through for an additional 5 minutes.
- Remove the pot from heat and use an immersion blender to blend the soup until it reaches your desired consistency. If you prefer a chunkier texture, blend only part of the soup.
- If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending until smooth, and return it to the pot.
- Taste the soup and adjust the seasoning if needed. You can add more salt, pepper, or ginger according to your preference.
- Serve the creamy vegan pumpkin soup hot, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs if desired.
Tips
- Choose high-quality canned pumpkin puree for consistent flavor and texture.
- Don't rush the sautéing process—letting onions, garlic, and ginger develop their flavors is key to a depth of taste.
- Use an immersion blender for the easiest and most mess-free blending experience.
- For extra richness, consider toasting some pumpkin seeds as a crunchy garnish.
- If you prefer a thinner consistency, gradually add more vegetable broth until you reach your desired texture.
- Experiment with spices like nutmeg or cinnamon for a more complex flavor profile.
- This soup freezes beautifully—make a double batch and save some for later!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 3g
Fat: 13g
Saturated Fat: 11g
Cholesterol: 0mg
