Spiced Autumn Glow Vegan Pumpkin Soup
Table of Contents
Spiced Autumn Glow Vegan Pumpkin Soup: A Bowlful of Cosy
Fancy a hug in a bowl? Of course, you do! Ever wondered how to nail a proper vegan pumpkin soup ? This recipe is it! Trust me, this creamy vegan pumpkin soup recipe is so good, it'll become your new autumn staple.
The warmth of the spices combined with the creamy pumpkin is just divine.
From Patch to Pot: A Little History
Pumpkin soup has been around for ages, a real harvest celebration. This vegan pumpkin soup version keeps all that comforting goodness.
Originating in the Americas, pumpkin soup has evolved globally, each culture adding its own twist. Our twist? A touch of coconut magic! This recipe is easy vegan pumpkin soup recipe and takes just over an hour, start to finish.
It serves about 6, perfect for a family dinner or a cosy gathering with mates.
Why You'll Love This Best Vegan Pumpkin Soup
This isn't just any soup recipe . This healthy vegan pumpkin soup has got Vitamin A for days, which is awesome for your eyes.
It's the perfect thing to serve at a Halloween party, a Thanksgiving dinner, or just on a chilly night when you want some vegan comfort food .
What makes this so special? The roasted pumpkin soup vegan element really elevates the flavour, giving it a depth you just don't get from boiled pumpkin.
Honestly, roasting the pumpkin brings out all of its natural sweetness.
Ready to dive into the ingredient list? Let's go! This dairy-free pumpkin soup is so easy to make. You will need a medium pumpkin, olive oil, onion, garlic, ginger, cinnamon, nutmeg, cloves, vegetable broth, coconut milk and maple syrup.
Ingredients & Equipment: Let's Get This Soup On!
Alright, mate? Fancy making some vegan pumpkin soup ? This recipe is all about keeping it real and tasty. We're talking autumn soup recipes vegan levels of comfort here.
Before we get cooking, let’s talk about what you’ll need. Trust me, it's easier than figuring out Brexit.
Main Ingredients: The Heart of the Soup
- Pumpkin: 1 medium pumpkin (about 3 lbs / 1.3 kg) , halved and seeded. Now, not all pumpkins are created equal. Go for a sugar pumpkin or butternut squash, yeah? Something that’s actually designed for eating, not just sitting on your doorstep looking spooky.
- Olive Oil: 1 tbsp , plus a bit extra for drizzling. Nothing fancy, just your standard olive oil will do.
- Onion: 1 large onion, chopped (about 1 cup / 150g) . Red, white, yellow, whatever you've got.
- Garlic: 2 cloves, minced . No need to be shy with the garlic.
- Ginger: 1 inch, peeled and grated (about 1 tbsp) . Fresh ginger is key!
- Spices: 1 tsp ground cinnamon , ½ tsp ground nutmeg , ¼ tsp ground cloves . These are the magic ingredients that make this a spiced pumpkin soup vegan .
- Veggie Broth: 4 cups (1 liter) . Stock cubes work in a pinch.
- Coconut Milk: 1 (13.5 oz / 400 ml) can full fat . This is the secret to our creamy vegan pumpkin soup . Don't skimp on the fat!
- Maple Syrup: 1 tbsp . A little sweetness to balance it all out.
- Salt & Pepper: To taste. You know the drill.
Seasoning Notes: Spice Up Your Life
This vegan pumpkin soup recipe is all about warming flavours. Cinnamon, nutmeg, and cloves are a classic combo. A little ginger adds a nice zing.
Feel free to adjust to your own taste. If you're feeling adventurous, add a pinch of cayenne for a bit of heat.
Got no cloves? Don't sweat it. Just add a bit more cinnamon and nutmeg.
Equipment Needed: Keep It Simple
- Large baking sheet. For roasting the pumpkin.
- Large stockpot or Dutch oven. For cooking the soup.
- Immersion blender or regular blender. For making it smooth. Be careful with hot liquids!
- Knife and cutting board. Obvious, innit?
- Measuring cups and spoons. For accuracy.
Don't have an immersion blender? No worries. A regular blender will work just fine. Just make sure to vent the lid when blending hot liquids, yeah? Otherwise, you might end up with pumpkin soup all over your kitchen.
A wooden spoon instead of silicon if you wanna be trad. This easy vegan pumpkin soup recipe is all about using what you’ve got!
Alright then, let's get started!
Cooking Method: Spiced Autumn Glow Vegan Pumpkin Soup
This creamy vegan pumpkin soup is like a warm hug on a cold day. It's bursting with autumn vibes and is super easy to make.
Honestly, it's one of my fave easy vegan recipes for the fall. We are talking a delicious autumn vegan soup .
Prep Steps: Get Your Ducks in a Row
Before we start, let's get organised. It's what Mary Berry would do.
- Essential mise en place : Chop the onion, mince the garlic, grate the ginger, and halve the pumpkin.
- Time saving organization tips : Get all your spices measured out. Have the vegetable broth and coconut milk ready to go.
- Safety reminders : Be extra careful when chopping the pumpkin. It can be a bit of a brute. And remember, hot soup + blenders = potential chaos.
step-by-step Process: Easy Peasy Pumpkin Squeezy
Here's how to make this best vegan pumpkin soup :
- Prep the Pumpkin : Preheat oven to 400° F ( 200° C) . Drizzle pumpkin with olive oil, season, and roast cut-side down.
- Roast : Roast for 35- 45 minutes , until fork tender. This roasted pumpkin soup vegan is where the flavour really starts.
- Sauté Aromatics : Sauté onion in olive oil until softened. Add garlic and ginger; cook until fragrant.
- Spice it Up : Stir in cinnamon, nutmeg, and cloves. Cook for 30 seconds.
- Combine : Scoop out pumpkin flesh and add it to the pot.
- Simmer : Pour in vegetable broth and simmer for 15 minutes .
- Blend : Blend until smooth with an immersion blender. Caution: Hot liquids and blenders don't mix well, unless you are very careful .
- Finish : Stir in coconut milk and maple syrup. Season with salt and pepper.
Pro Tips: Level Up Your Soup Game
Here are some tips to make your vegan pumpkin soup even better:
- Roast for deeper flavour : Roasting the pumpkin is crucial. It brings out the sweetness and creates a richer flavour compared to boiling.
- Don't skimp on spices: The spiced pumpkin soup vegan relies on those warm spices, experiment a little.
- Common mistake to avoid: Blending hot soup without venting. Trust me, it's messy and potentially dangerous.
This dairy-free pumpkin soup is perfect for a cozy night in. You can even make a big batch and freeze some for later. Enjoy!
Alright, let's talk about the extra bits, the things that make this vegan pumpkin soup recipe your own. These are the recipe notes.
Recipe Notes for the Best Vegan Pumpkin Soup
Honestly, the beauty of a pumpkin soup recipe vegan is how adaptable it is. Think of this as a base, and then get creative!
Serving Suggestions: Level Up Your Creamy Vegan Pumpkin Soup
Okay, so you've got your easy vegan pumpkin soup recipe all blended up. Now what?
- Plating and Presentation: A swirl of coconut milk pumpkin soup vegan on top looks fancy. A sprinkle of toasted pepitas gives a lovely crunch. I sometimes use a drizzle of chilli oil. Get that soup camera ready!
- Complementary Sides: Crusty bread for dipping is a must. A side salad with a zingy dressing cuts through the richness. How about a grilled cheese? (use vegan cheese of course)
Storage Tips: Making Your Simple Vegan Pumpkin Soup Last
Leftover spiced pumpkin soup vegan ? Don't you worry, you can make it last.
- Refrigeration: Keep the soup in an airtight container in the fridge for up to 3-4 days.
- Freezing: This freezes like a dream! Portion it out into freezer safe containers. Thaw overnight in the fridge, then reheat gently. Don't forget to label the containers.
- Reheating: Gently heat on the stovetop or in the microwave. Stir frequently. If it's too thick, add a splash of vegetable broth.
Variations: Making Your Roasted Pumpkin Soup Vegan Unique
Want to mix things up and discover new vegan soup recipes? Easy peasy!
- Dietary Adaptations: For a nut-free version, skip the pepitas. If you are looking for gluten-free, confirm your broth ingredients are gluten-free.
- Seasonal Swaps: In the spring, you could roast and blend some asparagus into the soup. Autumn is obviously pumpkin's time to shine, but experiment all year round. Consider a vegan pumpkin butternut squash soup , it's divine!
Nutrition Basics: Goodness in Every Bowl
This healthy vegan pumpkin soup is packed with goodness.
- Simplified Nutrition: It's low in fat, high in fiber, and full of vitamins. Think of it as a hug in a bowl.
- Key Health Benefits: Pumpkin is a great source of Vitamin A, which is good for your eyes. The ginger and spices add an anti inflammatory boost.
So there you have it! All the tips and tricks to make this vegan pumpkin soup truly yours. This autumn vegan soup is the perfect vegan comfort food .
Get in the kitchen and make some magic! And do not forget to try our easy vegan recipes on this blog! It's easier than you think.
Frequently Asked Questions
Can I make this vegan pumpkin soup ahead of time? You know, like a proper batch cook?
Absolutely! This soup is a great make-ahead meal. It actually tastes even better the next day as the flavours have more time to meld. Store it in an airtight container in the fridge for up to 3-4 days. It's just the ticket for a quick and easy lunch during the week, as easy as beans on toast!
What's the best way to store leftover vegan pumpkin soup? Will it keep?
Leftover soup should be stored in an airtight container in the refrigerator. It will keep for up to 3-4 days. You can also freeze it for longer storage (up to 2-3 months). Just be sure to let it cool completely before transferring it to the freezer, and leave a bit of room in the container as liquids expand when frozen.
When ready to eat, defrost and reheat until piping hot - Bob's your uncle!
Is there a good substitute for coconut milk in this vegan pumpkin soup recipe? Not a massive fan!
If you're not keen on coconut milk, no worries! You can use unsweetened cashew cream or another plant based cream alternative such as oat cream. Using a different plant based milk will result in a slightly different flavor profile and texture, but it will still be delicious.
You could even try blending in some soaked cashews for extra creaminess.
My soup isn't as smooth as I'd like it. Any tips for getting a really velvety texture for my vegan pumpkin soup?
A few things can help! First, ensure your pumpkin is cooked until very tender before blending. Second, if using a regular blender, work in batches and blend each batch for a good amount of time.
Finally, if you still find it a bit grainy, you can pass the soup through a fine mesh sieve after blending for an ultra smooth finish. Think of it like giving your soup a spa treatment!
Can I use canned pumpkin puree instead of roasting a fresh pumpkin for my vegan pumpkin soup?
Yes, absolutely! Canned pumpkin puree is a convenient and perfectly acceptable substitute. You'll need about 3 cups of puree for this recipe. Just be sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices that we're adding separately.
Using fresh pumpkin will give it a slight edge in flavour, but canned works brilliantly if you are short on time.
I'm watching my sugar intake. Can I skip the maple syrup in this vegan pumpkin soup?
Definitely! The maple syrup is optional and primarily added to balance the flavors and enhance the sweetness. Taste the soup after blending and before adding the maple syrup. If the pumpkin is naturally sweet enough, you may not need any added sweetener at all.
You could also add a pinch of salt or a squeeze of lemon to help balance the flavour.
Spiced Autumn Glow Vegan Pumpkin Soup
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 220 |
|---|---|
| Fat | 14g |
| Fiber | 5g |