Today, I want to share a simple but delicious recipe with you guys: How to make creamy pumpkin soup, which is a perfect companion to get through the cold days. It is freezing cold here in Germany right now, and I have been very grateful for this pumpkin soup warming me from the inside. The best thing is that you only need seven ingredients to make this simple pumpkin soup, but its taste really is everything you could wish for. Also, this vegan pumpkin soup is a super healthy dish. It’s low in calories, rich in fibre, easily digestible, and packs a lot of fantastic ginger!
What Pumpkins to use for Roasted Pumpkin Soup:
Firstly, let’s make sure we get the basis of the soup right because the pumpkin is undoubtedly the star of this dish! Luckily, many pumpkins work fantastically for soups. I am using a fairytale pumpkin, also known as Musquee de Provence. This type of pumpkin has a fantastic creamy texture and a subtly nutty but sweet flavour, which makes a delicious base for soups. Hokkaido, sugar pumpkin or butternut squash work great for this vegan pumpkin soup recipe too.
Ingredients for this Vegan Pumpkin Soup Recipe:
- Vegetable stock
- Full-fat coconut milk
- Olive oil
- Optional: cinnamon
- Optional: pumpkin seed oil
Having sorted out which pumpkin to use, let’s give the other ingredients a look. Firstly, we want to have tasty vegetable stock on hand. You can use store-bought stock, but I’d recommend going for this simple homemade vegetable stock, it tastes so much better. Secondly, we need full-fat coconut milk, which will take the creaminess to the next level and give the soup a smooth flavour. Ginger is another delicious ingredient for this recipe, make sure to test its spiciness before using too much, as they can vary in punch quite a bit. Lastly, we will need some olive oil and sage as our flavouring herb of choice. Frying the sage will yield amazingly infused olive oil and crispy sage leaves to top our soup with! For some more autumny flavour, I also like to add cinnamon to this soup. Of course, there are no limitations to what else you can add or top the soup with. I, for example, decided to dress the soup with additional pumpkin seed oil and delicious crunchy croutons!
How to make Vegan Pumpkin Soup:
Roasting the Pumpkin
Firstly, we want to roast our pumpkin to develop its creaminess and add depth of flavour. Cut off the ends of the pumpkin, slice it in half, and clean out the seeds. You can either peel your pumpkin before roasting it or get rid of the skin after roasting and allowing it cool. Today, I peeled the pumpkin beforehand, sliced it into equally-sized cubes, tossed them with a bit of olive oil, and roasted them for 45 minutes at 180° Celsius (356° Fahrenheit). You want to toss the pumpkin once or twice so it evenly roasts and nothing burns.
Making the Vegan Pumpkin Soup:
Once the pumpkin has finished roasting, the soup is pretty quick to assemble. Take the pumpkin out of the oven, and transfer it to a pot. Grate the ginger finely, and add to the pumpkin. Top with your vegetable stock and coconut cream, and puree using an immersion blender. Continue adding stock until the soup reaches the desired consistency. I like the soup to be very thick and creamy! Season to taste with cinnamon, salt and pepper, and let simmer for a few more minutes.
While the soup is staying nice and hot, let’s prepare our sage topping. Separate the sage leaves from the stem, wash them and pat dry. Heat olive oil in a pan (keep it below its smoke point) and fry the sage leaves from both sides. Once they turn crispy, take them out of the oil and let them rest on a paper towel. I like to add some flavoured olive oil to the soup and keep a spoonful to dress the plate for each serving.
Serving the Pumpkin Soup:
To serve the soup, simply add it to your favourite deep plate or bowl, and top it with the toppings of your choice. Pumpkin seed oil, amazing homemade croutons, and the crispy sage, as well as the infused olive oil, were good choices.
I hope you enjoyed this easy vegan pumpkin soup recipe. Let me know what you think in the comments!
Some more Recipe Recommendations:
- Are you a pumpkin fan? Then I can recommend giving this amazing pumpkin risotto a look!
- This peppery parsnip soup is deliciously sweet and creamy.
- Looking for more comfort during winter: This masala chai will keep you warm!
- Red beet soup is one of my specials!
- This roasted garlic soup is so fragrant and tasty.
- For some fresher Thai-inspired flavour, this vegan Tom Kha soup is like sunshine in a bowl!
Let me know what you think in the comments, and don’t forget to follow me on social media for more tasty & simple recipes!
Vegan Pumpkin Soup RecipeCourse: SoupsCuisine: VeganDifficulty: Easy
1 pumpkin (I used a fairytale, but Hokkaido, sugar pumpkin or butternut squash are great choices too. Mine was approx. 3kg, which yielded a big portion for 6 people). If your pumpkin is smaller, you might want to adjust the measurements for the other ingredients accordingly.
2l vegetable stock (homemade stock is tastiest)
1 can of full-fat coconut milk
1 heaped tbsp grated fresh ginger
50ml olive oil
1 bunch sage
¾ tbsp cinnamon powder
Salt & pepper to taste
Optional topping: pumpkin seed oil
Optional topping: crunchy croutons
- Roast the pumpkin. Cut off the ends of the pumpkin, slice it in half, and clean out the seeds. You can either peel your pumpkin before roasting it or get rid of the skin after roasting and allowing it cool. I peeled the pumpkin beforehand, sliced it into equally-sized cubes, tossed them with a bit of olive oil, and roasted them for 45 minutes at 180° Celsius (356° Fahrenheit). Toss the pumpkin once or twice so it evenly roasts and nothing burns.
- Take the pumpkin out of the oven, and transfer it to a pot. Grate the ginger finely, and add to the pumpkin. Top with your vegetable stock and coconut cream, and puré using an immersion blender. Continue adding stock until the soup reaches the desired consistency. Bring to a gentle simmer.
- Separate the sage leaves from the stem, wash them and pat dry. Heat olive oil in a pan (keep it below its smoke point) and fry the sage leaves from both sides. Once they turn crispy, take them out of the oil and let them rest on a paper towel.
- Add some of the infused oil to the soup, and reserve some to dress the soup with when plating. Season the soup with cinnamon, salt & pepper.
- Serve hot, and top the soup with the toppings of your choice.