A delicious, creamy and hearty pumpkin soup that is free from any animal products.
Course Main Course, Side Dish, Soup
Cuisine Vegan, vegetarian
Keyword coconut, gluten free, pumpkin
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Cost $10.00 - $15.00
4Garlic Cloves (Chopped)
1Brown Onion(Thinly Chopped)
3pounds Sweet Variety Pumpkins (Seeds and Skin Removed and Diced)
2cupsVegetable Stock(Gluten Free Variety)
1/4tsp Ground Black Pepper
1/2 tspNutmeg (ground)
1tbsp Olive Oil (extra virgin)
SprinkleGreen Pumpkin Seeds
Line a large tray with baking paper and preheat your oven to 350 degrees Fahrenheit.
Place your pieces of unseeded, skinned pumpkin on the baking tray. Brush them with oil or give them a spray with canola oil. Place the tray into your oven for approximately 50 minutes or until a fork can easily pierce through the largest piece.
In a large saucepan over medium heat add a dash of oil and then add your thinly chopped onion and garlic. As it begins to cook sprinkle in the salt. Ensure you stir consistently until the onion becomes translucent. This should take approximately 5 minutes.
Add your pumpkin to the saucepan and stir it through using a wooden spoon. You may notice the pumpkin begin to break apart, this is a good sign that you have cooked the pumpkin for long enough.
Pour in the vegetable stock and bring the saucepan to a boil. Once it begins to boil, turn it down to simmer for approximately 15 minutes. Ensure you are stirring the ingredients regularly.
Pour in coconut milk, add your sprinkle of pepper and nutmeg and stir for approximately 1 minute on the heat. Remove the saucepan from the element and allow it to sit.
Once the soup has cooled some, you can use an immersion blender or you can use a standard blender to create the smooth and creamy texture of a soup.
Pour the soup into your blender (this may need to be done in multiple lots if you have a small blender).
Place the blender lid on firmly and hold a tea towel over the lid. Turn the blender on a medium setting and blend until the pumpkin soup becomes a creamy consistency free from lumps.
Pour your soup into approximately 4 serving bowls to be enjoyed or pour it into containers to be frozen off and thawed at a later date.
If you are serving the soup for visitors to enjoy you may choose to add some garnishes such as parsley, coriander or pumpkin seeds. A drizzle of coconut milk can add a nice pattern to the top of the soup.
This vegan pumpkin soup keeps well in a refrigerator for up to 5 days or can be frozen for up to three months. Adding other vegetables such as carrots and potato to the soup can enhance the flavor profile and nutritional value. If you find that you don't have vegetable stock (broth) on hand, you can use water as an alternative and instead of using coconut milk you can use other vegan milks such as hemp milk or soy milk.