Weather in Wisconsin the last few days has been dreary. Thankfully we have a glorious wood stove that takes the chill out of these cold fall nights. Better yet on these dreary and cold nights, is a bowl of homemade soup to warm the body and soul from the inside out. I have to admit, I was a bit intimidated by the thought of making pumpkin soup totally from scratch but, after just recently mastering the skill of baking spaghetti squash, I felt up to the challenge. (Never cooked spaghetti squash before? Watch this super helpful video and see how easy it actually is!)
I think you’ll find that the little extra work involved in making this soup is well worth it. Nothing can compare to the fresh taste of something made completely from scratch. This soup is creamy, oh-so-tasty, and packed with good-for-you ingredients. I guarantee you’ll love this dish as much as I did!
As a side note, I’m feeling a bit guilty that my food pictures aren’t always (if ever) spectacular (especially at home). Black countertops and poor lighting contribute to this, however really it comes down to time. I don’t have time to stage the perfect photo nor the equipment to do so. I hope you can look past that and see that the recipes are delicious and worthy of cooking/baking in your own kitchen. And, if you do, maybe you’ll share your (better) photos with me! 📷💜
Vegan Pumpkin Soup [from scratch]
Here’s what you’ll need:
2 pie pumpkins (also known as sugar pumpkins)
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:
pure maple syrup
Makes 4 large servings
- Preheat oven to 350°F and line a large baking sheet with aluminum foil.
- 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.
- 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.
- 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.
- In a medium stockpot (8 quart), add 1 tablespoon extra virgin olive oil and minced garlic. Sauté over medium heat 2-3 minutes.
- Add vegetable stock, coconut milk, seasonings, and pumpkin to stockpot and bring to a simmer (keep at medium heat).
- 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.
- 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.
*Don’t toss those seeds! Roast them for a delicious snack later. See this Roasted Pumpkin Seeds recipe.
This recipe is my own, if you repurpose or share this recipe please link to this page and give IronwomanDiaries credit. Thanks!
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