Vegan Pumpkin Soup [from scratch]

Vegan pumpkin soupWeather 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:
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.roasted pie pumpkins
  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. Pumpkin puree
  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. Blender with pumpkin soup mixture
  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.

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Fire Roasted Tomato Basil Soup

Fall has definitely arrived; cool fogging mornings, dreary days, and chilly nights. As much as I hate to see summer go—long days of hot and humid and warm nights around a bonfire—I have to admit that even I love a few things about fall:

  1. Pumpkin EVERYTHING (pumpkin spice lattes, pumpkin scones, pumpkin soup, pumpkin pie, pumpkin cheesecake, pumpkin overnight oatmeal, pumpkin, pumpkin, pumpkin!!)
  2. Vibrant leaves of red and yellow.
  3. Apple orchards.
  4. Comfy sweaters.
  5. Flannel shirts and vests.
  6. Stews and soups.
  7. Wood fires that fill the house with warmth and that forest smell that only a true wood fire has.

If you know how much I love summer, a list of seven things is quite impressive for me. In fact, I’m a little surprised that I love so many things about fall! Since it’s already October (gasp!) and fall has officially arrived—days of dreary weather with no sight of sun in the near future—I crave soup. The other night I decided on a whim that I would make soup for dinner, only giving myself 2-hours advance notice that this was the plan. I decided that a tomato soup with basil would be the perfect soup to satisfy my craving, never before making such a soup. I had a rough idea of ingredients and decided that we probably had enough other food in the house as backup in case this was a complete flop. Thankfully it wasn’t. My husband even ate 4 bowls! And he’s a beef stew kind of man, not a this-soup-has-no-meat-are-you-crazy kind of man. In case this is your first visit to my blog my philosophy is I won’t make anything that is too difficult and I won’t make anything that calls for a ton of ingredients. I’m all about simple, easy, clean dishes. This soup is probably the easiest soup you’ll ever make besides opening a can, dumping that into a pot, and adding water (Eek! don’t do that; make this instead!)

Fire Roasted Tomato Basil Soup

Here’s what you’ll need:

1 (28-ounce) canned peeled plum tomatoes, roughly chopped, plus juice (I carefully chopped these in my hand directly over the pot before adding.)
2 (14.5 ounce) canned Fire Roasted diced tomatoes
1 medium yellow onion, chopped
6 garlic cloves, minced (If you have access to a farmer’s market with various types of garlic, I highly recommend getting a stronger flavored garlic. If you like garlic, but don’t have access to anything other than a grocery store, consider adding an extra 2-3 cloves.)
1½ Tbsp. unsalted butterFire roasted tomato soup.
2 Tbsp. extra virgin olive oil
2-3 cups fresh basil, chopped
2 cups chicken stock or vegetable stock
Black pepper to taste

In a medium stockpot (8 quart) add the extra virgin olive oil, butter, onions and garlic. Sauté over medium heat for about 10 minutes until onions start to brown. Add all of the tomatoes, basil, and chicken (vegetable) stock. Bring to a boil. Lower heat and simmer uncovered for 40 minutes. Add pepper to taste and enjoy! (Caution soup will be extremely hot, but extremely tasty!)

Leftover idea: The next night add in whole-wheat spiral pasta for a slight twist to the previous night’s dinner!

Printable recipe

This recipe is my own, if you repurpose or share this recipe please link to this page and give IronwomanDiaries credit. Thanks!
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.