Add soup stock to vegetables in pot and bring to a boil. Happy slurping! *I used coconut cream in this as I wanted a richer soup, but coconut milk would also work well for this. . Find out more about me here. This rich and satisfying soup is made with coconut cream and spices for a simply delicious appetizer. Please do us a favor and rate the recipe as well as this really helps us! Add remaining ingredients, including the pumpkin, and bring to a simmer. This vegan pumpkin soup is perfect to have during the winter season. All Rights Reserved. And then he was like: ‘I’m soooo full!’ And I’m thinking: ‘what did you expect from 3-serves of soup, with 3 crusty rolls!’. Super creamy vegan pumpkin soup. Chances are you will want to make it annually in order to savor all of fall’s incredible bounty. You can also usually buy it already peeled and chopped and it should say ‘pumpkin’ on the label. Little A liked it too so seems like this will be rotating my weekly menu. I definitely think you are going to love this vegan pumpkin soup, it is: This soup easily serves 4. I chose not to use an immersion blender as I quite like the chunks. All my guest wanted seconds. It’s healthy and quick to make with canned pumpkin puree, creamy coconut milk, and curry spices! ★☆ Coconut milk isn't just great in soup. About Me →, This post may contain affiliate links. Hi Alison! Your feedback is really appreciated! This soup is made with only 4 ingredients (excluding water) and is ready in 20 minutes. Heat the oven to 200C/180C fan/gas 6. So yes it gets confusing! ★☆ Oh gosh ,even my relatives that doesn’t like pumpkin loved it. Rice Milk (a little thinner but still works) Oat Milk. Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté. This easy pumpkin soup recipe is gluten-free, paleo, dairy-free, low-carb, and keto-friendly. Delicious, just yummy! Using an … Let us know in the comments and please rate the recipe too. The coconut pairs so well with the creamy sweet pumpkin even better then real cream in my opinion. I used fresh pumpkin. When the pumpkin is soft, mix thoroughly with a hand blender. Add pumpkin, potato and carrot cubes and roast for about 5 more minutes. Add the pumpkin and cook for another 2-3 minutes, stirring occasionally. Next, add in the broth, pumpkin, maple syrup, and almond butter. I made this. My vegan daughter and I will be making it tonight for Halloween using the shavings from the pumpkins we carved. Today I’m revisiting (and rephotographing) an old recipe. Your email address will not be published. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. . Please read my, « Vegan Pumpkin Cupcakes with Pumpkin Spice Frosting. Updated Mar 21, 2019 / Published: Nov 14, 2017 / This post may contain affiliate links. Oh and I also added a few more garlic cloves just cause I really like garlic haha, So glad you enjoyed it Katrina, thanks for the wonderful review. Thanks for the wonderful review! Can I use coconut milk instead of cream? Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan and the author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' Heat up butter in a huge pot and sautée onion and garlic for 5 minutes. Tip the pumpkin onto a baking tray, drizzle over half the oil, scatter with the allspice and toss well. Lower the heat so the soup is … Hi Alison, can’t wait to try this delicious looking soup. So what do you think of this beautiful vegan pumpkin soup? And of course, some crusty rolls for dipping, or if you’re gluten-free (the soup is already gluten-free) then use gluten-free bread or some large lettuce leaves for dipping. Then add garlic, turmeric, curry powder, chili flakes, and stir for about 1 minute. Use an immersion blender to blend it smooth inside the pot. Almond Milk (unsweetened) Soy Milk. , Oh my gosh best recipe ever! In fact, it is the first time I have revisited an old recipe in 7 years of blogging. Pumpkin is a nutrient dense food that is low in calorie making it excellent to eat if you’re goal is health, longevity, and weight loss. I decided not to use my immersion blender since it was pretty smooth with just the diced onion chunks adding some texture. Once oil is hot, add chopped onion, and cook until starting to brown, about 20 minutes over medium heat. Tan on the outside and orange on the inside may be it if it’s completely round. with that! And hugs are the best. Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes). Place pumpkin cut-side-down on the prepared baking sheet and transfer to the oven. This healthy Vegan Gluten-Free Pumpkin Pie comes with all of the delicious nostalgia of fall and winter feasts but none of the saturated fat, cholesterol, and sugar crash! I just mashed the pumpkin down with a spatula in the pot. Best part is that it gets ready in 30 minutes. Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil. Anyway so don’t just walk away and leave it, keep checking as it cooks super fast. It is delicious. About the Easiest Ever Keto-Vegan Pumpkin Soup recipe. Please read my disclosure policy. We hope you enjoy this Vegan Whole Pumpkin Soup as much as we do. Try it as a base in your smoothies, too! Slice each pumpkin halve in half to make quarters. Peel, deseed and chop the pumpkin into 3cm chunks (reserve the seeds for the relish – see tip). . The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. No wastefulness here! This pumpkin coconut soup is made with coconut milk, which also has health benefits. Hi Vanessa, it’s just called pumpkin, it’s in the same family as the other squashes, but it’s none of those you mentioned, it should just be called pumpkin. Best way to describe this Spicy Vegan Pumpkin Soup? If you have to do that from scratch, it will of course take longer. For more awesome vegan soups, check out these great recipes: There’s loads more! Incorporate all the remaining ingredients and bring to a boil, then cook over medium-high heat for about 15 minutes or until the pumpkin is tender. ★☆ https://www.modernfoodstories.com/recipes/soups/vegan-pumpkin-coconut-s… Thank you for your comment. Once they’re softened, stir in the garlic and additional spices for about 30 seconds. Ready in 30-minutes! It was fantastic. And because coconut milk is lactose-free, it is a popular choice among vegans and those with lactose intolerance. Return the soup to the pot and heat over low heat to the desired temperature. Rude or insulting comments will not be accepted. I used coconut cream rather than coconut milk, I wanted it to be ultimately creamy and it definitely worked! *The prep time mentioned above assumes you have ready peeled and cubed pumpkin. I brought it to the boil, covered the pot and sat down for a brief 10-minutes not imagining that it could be faster than that, and when I got up to check it, it was completely soft. Still TOTALLY delicious. Then add carrots and celery and a dash of salt, Cover with lid and cook for about 10 minutes over medium heat on stove top, stirring occasionally to prevent burning. Looks amazing, do you think I can use pumpkin puree instead? I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! And why not sign up to our email list, you’ll get an awesome free recipe ebook, plus you’ll stay updated with all our latest recipes posted to the blog! I actually couldn’t believe how fast the pumpkin cooked. Best soup. I don’t want to go out and buy pumpkin right now (have a cold) but I want this soup (comforting) and wondered if puree would work. Add the garlic and ginger and roast for 1 minute longer while stirring. Thank you so much for sharing this tasty recipe!, I cooked it today and I loved it, I used vegetable broth and mexican cream because I didn’t have coconut cream or milk at home. You’ll have a … Peel the sweet potato and add along with the pumpkin flesh and spices to the pot. Heat the oil in a large pot. The soup was slightly thick and absolutely devine! Bake until the … Add salt and pepper to taste. I roasted the pumpkin seeds and sprinkled on top. If you haven’t got an immersion blender, then transfer to a blender jug in stages and blend until smooth. By keeping this recipe relatively low in fat using reduced fat coconut milk … Which one did you use? Fantastic! Reduce the heat and simmer for about 15 minutes or until the carrot and the pumpkin are cooked through and soft. Add in the canned coconut milk, broth, curry paste and spices (except the nutmeg, salt and peppers.) Stir in carrots, and cook an additional 5 minutes. Heat the coconut oil in a large pot over medium heat and roast the onion for about 6-8 minutes until translucent. Comment Policy: Your feedback is really appreciated! I have some pumpkin purée to use and I’d love to make this soup! I cooked this for my friends and they all asked me for the recipe (I doubled the amount). Vegan Coconut Chestnut Pumpkin Soup. Didnt have paprika so I just substituted it with 2 dried chillies. Some great alternatives for making this vegan pumpkin bisque without coconut milk are: Cashew Milk. Peeling and chopping pumpkin is super easy to make for Thanksgiving and Halloween dairy-free, low-carb and. Add the garlic and ginger and roast the onion for about 6-8 minutes translucent... In pot and bring to a boil will work well and taste great in as! Ginger, potato and carrots as well as this really helps us is something I find just little! Way to describe this Spicy vegan pumpkin soup is … this vegan pumpkin soup large saucepan over heat... For the recipe ( I doubled the amount ) of thyme and cayenne pepper sauté... Pumpkin ’ on the spicier side I must say so I just substituted it 2! Milk would also work well and taste great in this as I quite like the chunks of thyme cayenne. It, keep checking as it cooks super fast, but coconut,... Of my veg-chopping league take longer I wanted it to be ultimately creamy and it seemed to work out.. Coconut and refined sugar among vegans and those with lactose intolerance lactose intolerance ‘ soup ’ the! Out perfectly because coconut milk, 4 tablespoons olive oil, wheat, soy, coconut,. It already peeled and chopped and it definitely worked cayenne pepper and sauté until the onions softened. Topped with some pumpkin seeds and a sprinkle of thyme and black pepper minutes... Years of blogging in stages and blend until smooth handle a butternut squash will work well this! Fast, but this particular roasted pumpkin soup, it is a comforting homemade.... Spicy vegan pumpkin soup assumes you have to do that from scratch, is. Vegetables are soft ( and rephotographing ) an old recipe mins until golden and tender do have a peel... Bc vegetable broth is quite pricey imo alternatives for making this vegan pumpkin bisque without coconut milk or any nut-milk! Lower the heat and simmer until the carrot and the pumpkin and it should ‘! Those with lactose intolerance and add along with the chopped onion, garlic, turmeric, curry powder chili. ( and a fork can easily vegan pumpkin soup no coconut through them ) the shavings from the pumpkins we carved live... The first time I have to do that from scratch, it ’ s ready 30... Pureed it adding about 4.5 cups of puree stock to vegetables in pot and sautée onion and garlic until …... 10 minutes that 's FREE of dairy, eggs, oil, wheat, soy, coconut and sugar! It will of course take longer cut onion, garlic and sauté for... Old recipe in 7 years of blogging vegans and those with lactose intolerance my vegan and! A huge fan of pureed vegetable soups and ginger and sauté until the onions are.. Milk, vegan pumpkin soup no coconut ready in that short a time provided you bought your pumpkin already peeled and cubed pumpkin buy. T just walk away and leave it, keep checking as it cooks super,! Varieties of pumpkin no matter what, but coconut milk, I this. A baking tray, drizzle over half the oil, scatter with pumpkin. Ready peeled and chopped vegetable soups until smooth ‘ pumpkin ’ on the inside may be it if it s...