Recipe: Vegan Pumpkin Soup [from scratch]

Vegan Pumpkin Soup {from scratch}

  • Servings: 4
  • Difficulty: moderate
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Here’s what you’ll need:

2 pie pumpkins (also known as sugar pumpkins) Vegan pumpkin soup
4-5 cloves garlic, minced
2 cups organic vegetable stock
1 13.66 fl. oz can of light coconut milk (or about 1.5 cups)
2 Tbsp. pure maple syrup
½ tsp. fine sea salt
½ tsp. cinnamon
½ tsp. nutmeg
ground black pepper to taste
extra virgin olive oil

(Optional) Garnish with:
raw pepitas
pure maple syrup

Makes 4 large servings

  1. Preheat oven to 350°F and line a large baking sheet with aluminum foil.
  2. With a large, sharp knife, cut off the tops of both pie pumpkins and then cut each in to halves. Use a large spoon with a pointier edge to spoon and scrape out the center of the pumpkin halves. Be sure to remove all of the seeds* and strings.
  3. Drizzle extra virgin olive oil on the flesh of each pumpkin and place flesh-side down on the baking sheet. Bake 55-60 minutes. Note: if you use smaller pie pumpkins, your roasting time may be less. Similarly, if you use larger ones, you may need to roast slightly longer. You’ll know when the pumpkins are done when you can easily pierce the skin with a fork.
  4. When roasting is complete, remove tray and pumpkins from oven and let cool for 5-10 minutes. Spoon out flesh (or peel off the skin, whichever you prefer) and place in a medium-sized bowl.
  5. In a medium stockpot (8 quart), add 1 tablespoon extra virgin olive oil and minced garlic. Sauté over medium heat 2-3 minutes.
  6. Add vegetable stock, coconut milk, seasonings, and pumpkin to stockpot and bring to a simmer (keep at medium heat).
  7. Carefully transfer soup mixture to a blender to purée soup. Using a medium speed, blend until just creamy and smooth. Most likely you will need to blend the soup mixture in batches. While you do this process, transfer freshly blended soup into a pourable mixing bowl until all of the soup mixture has been puréed. Now pour soup back into the stockpot.
  8. Cook for an additional 5 minutes until soup is hot. Serve in your favorite soup bowl as is, or garnish with a bit of pure maple syrup and raw pepitas.

Bon appétit! 💜

*Don’t toss those seeds! Roast them for a delicious snack later. See this Roasted Pumpkin Seeds recipe.

See entire post with recipe here.