Creamy Vegan Pumpkin Soup

This delicious, warming vegan soup is easy to make and the perfect meal for a healthy boost during the cold season. It is smooth, hearty and comforting. You can make this recipe using fresh pumpkin or canned pumpkin puree.

The slight sweetness from the pumpkin and carrots is balanced out with the spices. The soup is super creamy, mostly from the pumpkin with a little help from the coconut milk. Topped off with a swirl of coconut milk and a sprinkle of pumpkin seeds, this soup will look . Serve with toasted, buttered sourdough bread for a fulfilling meal you will want to make again throughout Autumn and Winter!

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Creamy Vegan Pumpkin Soup

Ingredients

2 tbsp coconut oil

1 large onion, peeled and chopped

3 lbs fresh pumpkin*, cubed

3 large carrots, peeled and diced

1 granny-smith apple, cored and cubed (optional)

1-inch fresh ginger*, grated

1/2 tsp cumin

1 tsp turmeric

1/4 tsp ground nutmeg

1/4 tsp cinnamon

a pinch of ground cloves

2 sprigs of rosemary or thyme

4 cups vegetable broth**

salt & pepper to taste

1 1/2 cups unsweetened coconut milk, more for garnish

pumpkin seeds for garnish

Directions

1. If using fresh pumpkin: peel, deseed and dice the pumpkin.

2. Heat the coconut oil in a large pan and saute the chopped onions until soft and translucent.

3. Add the diced pumpkin, carrots and apples if using. Cook for a couple more minutes, stirring often.

4. Add the ginger, turmeric, cumin, cinnamon, nutmeg, and cloves. Cook for another minute while stirring.

5. Add the vegetable stock, sprigs of rosemary or thyme with some salt and pepepr.

6. Bring up to a simmer and cook for 30-40 minutes, stirring every now and again, until the pumpkins and carrots are soft.

7. Remove the sprigs of rosemary or thyme. Blend the soup using a blender or an immersion blender until smooth.

8. Add the coconut milk and stir. Taste and add more salt or pepper as needed.

9. Add more coconut milk or water as needed until the soup is the desired consistency.

10. Turn off heat and serve topped with a drizzle of coconut milk and pumpkin seeds with warm, buttered, toasted sourdough bread.

Recipe Notes

• To make this recipe using canned pumpkin puree: you will need 2 cans of pumpkin puree in place of the fresh pumpkin. follow remaining steps of the recipe as is.

• The apple compliments the flavours in the soup and adds a nice tartness.

• If fresh ginger is not available, you can use 1 tsp of ground ginger

• I prefer using 'No Salt Added' vegetable broth. If using salted broth, make sure you keep that in mind before adding any more salt to the soup.

• Store any leftovers in the fridge for up to 4 days. You can also freeze in containers for up to 6 months.