Make ahead tip: cut up pumpkin, potatoes, and onion the night before. Reduce heat to a simmer and let cook until the cauliflower is softened, about 10 minutes. October has stolen my fancy (and appetite). This vegan roasted pumpkin soup is super creamy, delicious, and healthy! Either works, but I'm partial to the fresh-roasted pumpkin. This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. If you’d rather make a 100% from scratch vegan pumpkin soup using fresh pumpkin, try subbing sugar pumpkin in my butternut squash soup recipe. Use Canned Pumpkin Puree: Because it is so smooth you may even be able to skip the blender portion, depending on how you like the texture of the soup. I'm a former attorney turned professional food blogger. Lower the heat and allow it to simmer, stirring occasionally, until it thickens up a bit, about 15 minutes. Add the garlic and cook for 30 seconds. I love to know what you are making! Add the coconut milk and simmer for another 5 minutes. It is oil-free and so is plant-based. If you have an immersion blender, use it right in the pot to purée the … If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. I’m so happy that you enjoyed it, Carol! Pour in the pumpkin purée and vegetable stock and simmer for 10 minutes. This pumpkin soup recipe does not have to be made in a blender. Mix well and cook for a minute or so. You can use any leftover baked pumpkin in a soup or other recipes. Coat the bottom of a large pot with oil and place it over medium heat. With a wooden spoon, scrape up any browned bits that have stuck to the bottom of the pot. This easy pumpkin soup recipe is gluten-free, paleo, dairy-free, low-carb, and keto-friendly. Of course! Such a delicious creamy soup! Add garlic and sage and cook for another … I used one of my favorite healthy soup hacks to give it richness and body, without the need for a speck of cream. Alternatively, you can transfer it to a blender in batches to puree (be careful to fill your blender no more than about halfway; hot liquids will splatter). It’s very easy to make, full of pumpkin flavor, and the best way to warm up in fall! If you do not need the pumpkin soup to be vegan, you can use any kind of milk for the almond milk. I hope to have an immersion blender next time, though, because it was really a pain in my Vitamix!! Pumpkin pie smoothie. Stir well to combine and bring to a gentle simmer. Stir in the pumpkin purée, … Before I’ve realized it’s happened, the initial “not yet!” bristling I felt towards pumpkin-spiced everything when it first appeared at the grocery store has yielded to a strong hankering for all things cozy and autumn and yes, pumpkin. Ready for an unabashedly autumn, pumpkin-tastic soup to take you into October with aplomb? Carefully stir in the pumpkin, stock, coconut milk, maple syrup, siracha, and salt. The spices work really well together and what sets this recipe apart from other pumpkin soups is the cauliflower, this is a brilliant addition. The first time I made this soup… Your email address will not be published. Cook the onion for about 10 minutes, stirring occasionally, until it softens up and begins to brown. Start by heating your oil in a large pot. Bring the mixture up to a boil, lower the heat, and let it simmer for about 15 minutes, until it thickens up just a bit. This easy vegan pumpkin soup can be on the table in about 30 minutes. Return the pureed soup to the pot. The other ingredients in the soup are all whole food, plant-based ingredients, making this recipe completely vegan… Pumpkin has tons of vitamin A. It's healthy and quick to make with canned pumpkin puree, creamy coconut milk… Superb flavor. Your email address will not be published. Next, add in the broth, pumpkin, maple syrup, and almond butter. How to Store and Reheat Homemade Soup Once the soup … Hi, I'm Alissa! LOVED this soup. Let’s make Vegan Pumpkin Soup! This delicious creamy pumpkin soup made with canned pumpkin puree comes together in less than 30 minutes with ingredients you most likely have in your pantry. Season with additional salt and pepper to taste. Added a dash of pumpkin spice, too. The Well Plated Cookbook is now available! Required fields are marked *. Vegan Pumpkin Soup. I love creating vegan recipes with bold flavors! Pumpkin – I roasted fresh pumpkin for this recipe, but also tested it using canned pureed pumpkin. Thank you for sharing this kind review! Ladle the pumpkin soup … Creamy Vegan Pumpkin Soup |Serves 4-5| Ingredients. Create an account to easily save your favorite projects and tutorials. Notify me of replies to my comment via email. Stir in the garlic, cinnamon, ginger, nutmeg, cloves, and pepper. Pumpkin peel: You can leave the peel on the pumpkin for this soup! Sometimes I like to take a purist, from-scratch approach with my recipes. It’s been one of my absolute favorite lunches as of late, and I suspect you’ll love it too. Adjust any other seasonings to your liking. Take the pot off of the burner and season the soup with salt to taste. This soup recipe is remarkably easy, using canned pumpkin for convenience. Bursting with spices in a silky pumpkin base that you'd never guess was dairy free — this will be your new favorite fall soup! Okay, maybe the latter happens more often. Add in the garlic cloves and canned pumpkin. Bursting with spices in a silky pumpkin base that you’d never guess was dairy-free — this will be your new favorite fall soup! Pumpkin is mild, healthy, and the fact that it can be purchased in convenient, ready-to-go cans means that it is one of the quickest ingredients you can use to create easy, nutritious meals. Top with whatever you please: an egg, vegan chili, avocado, or even butter and maple syrup. Salt & pepper: to bring out all of the flavors in the soup… If you use canned pumpkin to make the vegan pumpkin soup recipe, simply skip the roasting process and head straight to the part of the recipe where you combine the ingredients and make the soup! Enjoyed it for Halloween dinner. This easy vegan pumpkin soup can be on the table in about 30 minutes. Like this recipe? Pour the pumpkin soup back into the pot. Pumpkin is mild on its own, making it a fantastic canvas. Your email address will not be published. How To Make Pumpkin Soup Without Coconut Milk. Raise the heat and bring the soup to a boil. Can I use canned pumpkin puree? This Vegan Pumpkin Black Bean Soup is rich and smooth with pumpkin goodness. Add onion and cook for 5-7 minutes, or until translucent. Once the oil heats up, add the onion. https://eatingrichly.com/easy-pumpkin-soup-recipe-with-canned-pumpkin Last updated on November 5, 2020. Once they’re softened, stir in the garlic and additional spices for about 30 seconds. I wouldn’t share this recipe if it wasn’t good and good for you. Skip the nutmeg and sugar, and add some heat with 1 teaspoon of curry powder or a dash of cayenne pepper. Try 1/2 teaspoon of all three, dried, or a tablespoon each of fresh chopped herbs. Then add the thyme and cayenne pepper and sauté until the onions are softened. But when I take shortcuts, I try to have them make sense. 15-ounce can pure pumpkin puree (not pumpkin pie filling), First, grab your Dutch oven (or a similar big, sturdy pot) and saute the cauliflower, onion, salt, and pepper. Garnish with pumpkin seeds, chopped fresh parsley, and pomegranate seeds as desired. Be sure to bookmark this Vegan Pumpkin Soup for your holiday table. Also, use coconut milk rather than Greek Yogurt to keep your pumpkin soup vegan as well. © 2010 - 2021 Well Plated by Erin. How to Make Pumpkin Soup in a Slow Cooker. I know a lot of you may be looking for a vegan pumpkin soup without coconut milk and … Photo: Beaming Baker 1. Add cauliflower, onion, salt, and pepper and cook until the onion is softened and translucent, about 5 minutes. I did not add almond milk because the consistency was too watery, after following the directions exactly. Use canned pumpkin rather than a roasting a fresh pumpkin to make this recipe even easier. Cook it for about 10 minutes, until it softens up and begins to brown. So good!). Sign up for email updates and receive a free copy of my veggie burger e-book! Since it’s dairy free, gluten free, and vegan, it’s perfect if you are hosting a gathering when you need to accommodate different dietary preferences (this Curry Lentil Soup is another great option). I swirled in some coconut cream and topped it with pumpkin seeds, pomegranate seeds, and parsley. These canned pumpkin recipes aren’t #basic at all. I added about 1/4 teaspoon additional salt. Stir in broth, pumpkin, maple syrup, and almond butter. Add in the canned coconut milk, broth, curry paste and spices (except the nutmeg, salt and peppers.) If you are feeling the fall love too, then this Vegan Pumpkin Soup is exactly the recipe for you. Make your Vegan Pumpkin Mac and Cheese Sauce. Once they’re softened, stir in the garlic and additional spices for about 30 seconds. Stir in the almond milk. First, grab your Dutch oven (or a similar big, sturdy pot) and saute the cauliflower, onion, salt, and pepper. Afterwards, return the pureed soup back to your pot. Most veggies I like to use fresh, but pumpkin is a bit of project to prep, and over the years I’ve realized that canned pumpkin actually makes better pumpkin soup. I'd love to connect with you on Facebook, Instagram, or Pinterest. Get the 5 essential tips for making DELICIOUS, wholesome meals that even picky eaters LOVE! Subscribe for email updates and receive a free copy of my veggie burger e-book! (But do note: the soup will not have the same slightly sweet roasted flavor as if you’d cooked it from fresh!) This vegan pumpkin soup recipe is a bit different because we’ve snuck in immune-boosting foods Thank you for a wonderful recipe that I will definitely make again, and again! Stir in garlic, cumin, coriander, and nutmeg and cook for 30 seconds, just until fragrant. This soup takes a big shortcut: it’s made with pumpkin from a can. I doubled the recipe. Sauté the onion in the oil in a large pot over medium-high heat until translucent (5-7 minutes) - it's ok if it lightly browns. ; Cover and cook on high for 4-5 hours or low for 6-8, or until the onion is very tender. To puree the soup, use either an immersion blender or transfer small amounts to a blender (hot liquids splatter; only fill your blender about halfway). Add the spinach and half of the pasta and stir to combine. You can whip it up in a matter of minutes because almost all of the ingredients are canned – which you just open, pour, and mix -except for the onions which do need to be softened and sautéed along with a few spices.. Cook everything for a minute or so, until it becomes very fragrant. Canned pumpkin makes this recipe quick and easy! And please stop back and leave me a review and rating below if you make it! Yes, you absolutely can use canned pumpkin puree for this recipe! Heat the oil in Dutch oven over medium heat. The key here is adding in the white beans because once blended they make the soup nice and thick and amp up the protein, which makes this soup suitable as a meal. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. Cook on medium heat until the soup comes to a low boil. You can simply use 16 ounces of canned pumpkin instead! I even made this vegan pumpkin soup without coconut milk! It will soften and puree with the rest of the soup ingredients. The unique ingredients work so well together…so quick and easy to make. You can use almond milk (or any milk you have on hand). Green smoothies are cool and all, but this one uses pumpkin purée, maple syrup, and … Serve hot, and prepare to be transported to a cozy, fall wonderland! Skip the nutmeg and sugar, and take the soup in a more herbal direction by using rosemary, sage, or thyme, or a combination of all three. It will cut your prep time significantly, plus it will make for a great pantry meal. From there, I snuck canned pumpkin into Instant Pot Paleo Chili (OMG! Stir in the garlic, cinnamon, ginger, nutmeg, cloves, and pepper. Peel and cut the pumpkin, the potatoes, and the carrots into … (This is when the good smells start!). Pumpkin, however, is absolutely fantastic in savory recipes too (just see this list of Healthy Pumpkin Recipes for proof). You can probably use a fresh pumpkin if you have it, too, but you’ll want … Now, stir in your almond milk. This easy pumpkin soup recipe is fall flavor at its most classic. And other times I just want dinner on the table as soon as possible. Disclosure & Privacy Policy. If you try this recipe, please leave a comment below. Stir to heat through, then adjust consistency with additional broth as needed. With an immersion blender, puree the soup until very smooth. You can adjust any other seasonings to your liking at this point as well. It’s the pumpkin season, and we have been obsessing over anything that has pumpkin in it! It makes my heart so happy to hear from you! The below ingredients are a quintessential, cozy way to add flavor to pumpkin soup. Cook for another 4-5 minutes until your entire kitchen begins to smell! Now stir in your pumpkin, broth, coconut milk, brown sugar, and apple cider vinegar. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. Savory pumpkin cornbread waffles that are vegan and require just 30 minutes and 1 bowl. WELCOME! The soup comes out tasting delightfully flavorful and super creamy. Fresh Leeks – Leeks are more milk than onion and meltdown into creamy goodness, perfect for the base of this soup. SO FLAVORFUL. Required fields are marked *, Copyright © 2013-2021 Tofu Press LLC and Alissa Saenz. Serve hot. Once the oil is hot, add a diced onion. Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil. Pumpkin puree: gotta have that pumpkin flavor in the pumpkin lentil soup! Put the pumpkin and onions in a zip top bag. Chop onion into 1/4 inch pieces and saute on high in a small amount of butter until very soft and just starting to turn golden. Cook it for about 10 minutes, until it softens up and begins to brown. If you simply want an incredibly delicious dairy-free pumpkin soup on the table asap, come along with me! Add the garlic, cinnamon, ginger, nutmeg, cloves, and black pepper. My vegan pumpkin soup recipe uses canned coconut milk to achieve the same creamy result. Almost done! It’s made with a touch of maple syrup, warm spices, and will remind you of harvests, holiday tables, and the beauty of seeing leaves turn crimson against a crisp, blue October sky. Is pumpkin soup healthy? And, whatever diet you do (or do not) follow, bookmark this easy, healthy pumpkin soup for your own enjoyment as well. Next, add the coconut milk, vegan stock, and pumpkin. Pumpkin soup is the quintessential autumn dish. Canned pumpkin; Vegetable broth; Coconut milk; Brown sugar; Apple cider vinegar; Salt; How to Make Vegan Pumpkin Soup. You may also use canned pumpkin puree and will need about 3 cups of it. Place pumpkin … I adore both sweets and veggies, and I am on a mission to save you time and dishes. Add pumpkin, stock, salt, pepper, maple syrup, and pumpkin pie spice. Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté. 1 Tbsp olive oil; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 2 cans 100% pumpkin puree (not pumpkin pie mix) 2 cups low sodium vegetable stock; 1 can lite coconut milk; 1 Tbsp maple syrup; 2 tsp ground ginger; 1/2 tsp cinnamon; 1/4 tsp ground nutmeg; 1 tsp sea salt ; pinch of cayenne pepper (optional) My secrets for making wholesome meals you'll WANT to eat. The amount of additional salt you need will vary based on the saltiness of your particular broth and almond butter. Bring to a boil. Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes). Bring to a boil, then turn the heat to medium-low and simmer for 15-20 minutes, until the soup has reduced and thickened slightly. Thank you for sharing this kind review! Your email address will not be published. Cook everything for about 1 minute, until very fragrant. Finely chop the onion and the garlic. Winter is coming closer and temperatures are dropping, which means I’m always looking for comfort food that … LAST UPDATED: October 12, 2020 • FIRST PUBLISHED: October 12, 2020. Your tastebuds won’t notice the missing cream, meanwhile your gut will welcome the benefits … … Start by heating your oil in a large pot. I had to simmer it much longer and add 3T cornstarch to get it to thicken, then it was perfect. Filed Under: Soups Tagged With: coconut milk, fall, pumpkin. * Percent Daily Values are based on a 2000 calorie diet. Garlic and Ginger – Fresh cloves and prepared ginger paste are used to compliment the sweetness of the pumpkin. For today’s recipe, I was craving pumpkin at its purest. Remove the pot from heat and season the soup with salt to taste. Bring it all to a simmer and cook until the cauliflower is softened. I’m so happy that you enjoyed it, Jenn! When we think of pumpkin recipes, baked goods like Almond Flour Pumpkin Muffins and Vegan Pumpkin Bread and desserts like Pumpkin Sheet Cake and Vegan Pumpkin Pie are often the first that come to mind (a certain celebrity beverage notwithstanding). Once simmering, reduce the heat, cover with a lid, and cook … It's so easy! And this soup has been made so many times in our kitchen this year. This healthy vegan pumpkin soup is rich, creamy, and has the perfect fall flavor. For this version I’m using pumpkin instead of butternut squash and coconut milk to make it dairy-free and vegan! I’m so happy that you enjoyed the recipe! Pumpkin soup looks so yummy and delicious. Lastly, garnish your soup with pumpkin seeds, chopped fresh parsley, pomegranate seeds, or any other toppings you desire (I’ve listed tons of great options below). I’m so happy that you enjoyed it, Stacie! Stir in the pumpkin puree, coconut milk, broth, brown sugar, and apple cider vinegar. Last year, I made my first foray into using canned pumpkin to make pumpkin soup with this warming Pumpkin Curry Soup, and it became one of my go-to fast fall and winter dinners. This was easy to make. Despite its dairy-free status, this soup is velvety and creamy. This Vegan Curried Pumpkin Soup is super creamy, smooth, and full of flavor! October sneaks up on me. You can read more about me here. Diary-free or vegan: Use coconut milk or apple cider instead of heavy cream. Thank you for sharing this kind review! Carefully ladle the soup into your blender and blend until lump-free, working in batches until all of the soup is velvety and smooth. Add the onion, garlic, pumpkin puree, tomato sauce, honey, (if using), stock, cinnamon, and salt to a 6-quart slow cooker, stirring to combine. Once the oil is hot, add a diced onion. Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. … Thank you for sharing this kind review! Make this recipe vegan by using vegan broth rather than a chicken broth. I am HOOKED! It’s sweet and creamy with earthy tones and can be pantry-friendly or not, depending if you’re using canned or fresh. Feel free to use canned pumpkin puree or make your own with this tutorial. It using canned pureed pumpkin professional food blogger compliment the sweetness of pumpkin... Salt and peppers. the pureed soup back to your liking at this point as well,... However, is absolutely fantastic in Savory recipes too ( just see this of... 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