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) (This is when the good smells start!). Thank you for sharing this kind review! Peel and cut the pumpkin, the potatoes, and the carrots into … 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. Stir in the almond milk. Fresh Leeks – Leeks are more milk than onion and meltdown into creamy goodness, perfect for the base of this soup. Add the garlic, cinnamon, ginger, nutmeg, cloves, and black pepper. Required fields are marked *. Add the onion, garlic, pumpkin puree, tomato sauce, honey, (if using), stock, cinnamon, and salt to a 6-quart slow cooker, stirring to combine. 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). Garnish with pumpkin seeds, chopped fresh parsley, and pomegranate seeds as desired. Cook for another 4-5 minutes until your entire kitchen begins to smell! Feel free to use canned pumpkin puree or make your own with this tutorial. Bring it all to a simmer and cook until the cauliflower is softened. How to Make Pumpkin Soup in a Slow Cooker. Thank you for sharing this kind review! Make ahead tip: cut up pumpkin, potatoes, and onion the night before. I’m so happy that you enjoyed it, Stacie! This easy vegan pumpkin soup can be on the table in about 30 minutes. I hope to have an immersion blender next time, though, because it was really a pain in my Vitamix!! Pumpkin has tons of vitamin A. 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. Afterwards, return the pureed soup back to your pot. Place pumpkin … I even made this vegan pumpkin soup without coconut milk! This vegan roasted pumpkin soup is super creamy, delicious, and healthy! 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. It's so easy! Notify me of replies to my comment via email. Cook it for about 10 minutes, until it softens up and begins to brown. Next, add the coconut milk, vegan stock, and pumpkin. So good!). Garlic and Ginger – Fresh cloves and prepared ginger paste are used to compliment the sweetness of the pumpkin. I'm a former attorney turned professional food blogger. This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. 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. From there, I snuck canned pumpkin into Instant Pot Paleo Chili (OMG! And, whatever diet you do (or do not) follow, bookmark this easy, healthy pumpkin soup for your own enjoyment as well. You can read more about me here. This was easy to make. Pumpkin pie smoothie. This easy pumpkin soup recipe is gluten-free, paleo, dairy-free, low-carb, and keto-friendly. Pour in the pumpkin purée and vegetable stock and simmer for 10 minutes. Despite its dairy-free status, this soup is velvety and creamy. Your email address will not be published. Once simmering, reduce the heat, cover with a lid, and cook … Cook it for about 10 minutes, until it softens up and begins to brown. Finely chop the onion and the garlic. If you do not need the pumpkin soup to be vegan, you can use any kind of milk for the almond milk. Let’s make Vegan Pumpkin 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! Creamy Vegan Pumpkin Soup |Serves 4-5| Ingredients. I love creating vegan recipes with bold flavors! LOVED this soup. © 2010 - 2021 Well Plated by Erin. It will cut your prep time significantly, plus it will make for a great pantry meal. Thank you for a wonderful recipe that I will definitely make again, and again! Your tastebuds won’t notice the missing cream, meanwhile your gut will welcome the benefits … Required fields are marked *, Copyright © 2013-2021 Tofu Press LLC and Alissa Saenz. Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes). Top with whatever you please: an egg, vegan chili, avocado, or even butter and maple syrup. This easy pumpkin soup recipe is fall flavor at its most classic. I am HOOKED! The first time I made this soup… You can adjust any other seasonings to your liking at this point as well. Winter is coming closer and temperatures are dropping, which means I’m always looking for comfort food that … Enjoyed it for Halloween dinner. Sometimes I like to take a purist, from-scratch approach with my recipes. Green smoothies are cool and all, but this one uses pumpkin purée, maple syrup, and … Once they’re softened, stir in the garlic and additional spices for about 30 seconds. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. Carefully ladle the soup into your blender and blend until lump-free, working in batches until all of the soup is velvety and smooth. Filed Under: Soups Tagged With: coconut milk, fall, pumpkin. I had to simmer it much longer and add 3T cornstarch to get it to thicken, then it was perfect. I’m so happy that you enjoyed the recipe! You can use almond milk (or any milk you have on hand). How To Make Pumpkin Soup Without Coconut Milk. Pumpkin puree: gotta have that pumpkin flavor in the pumpkin lentil soup! Subscribe for email updates and receive a free copy of my veggie burger e-book! Add onion and cook for 5-7 minutes, or until translucent. Pumpkin soup is the quintessential autumn dish. Stir in the pumpkin purée, … Cook everything for a minute or so, until it becomes very fragrant. It will soften and puree with the rest of the soup ingredients. Start by heating your oil in a large pot. Pumpkin is mild on its own, making it a fantastic canvas. Adjust any other seasonings to your liking. 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.. Thank you for sharing this kind review! It makes my heart so happy to hear from you! Stir in broth, pumpkin, maple syrup, and almond butter. Skip the nutmeg and sugar, and add some heat with 1 teaspoon of curry powder or a dash of cayenne pepper. Once the oil is hot, add a diced onion. 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). Raise the heat and bring the soup to a boil. Put the pumpkin and onions in a zip top bag. This vegan pumpkin soup recipe is a bit different because we’ve snuck in immune-boosting foods Make your Vegan Pumpkin Mac and Cheese Sauce. Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté. It is oil-free and so is plant-based. How to Store and Reheat Homemade Soup Once the soup … Return the pureed soup to the pot. For today’s recipe, I was craving pumpkin at its purest. This soup takes a big shortcut: it’s made with pumpkin from a can. I doubled the recipe. Add the spinach and half of the pasta and stir to combine. The amount of additional salt you need will vary based on the saltiness of your particular broth and almond butter. You can use any leftover baked pumpkin in a soup or other recipes. Serve hot. The Well Plated Cookbook is now available! Diary-free or vegan: Use coconut milk or apple cider instead of heavy cream. Added a dash of pumpkin spice, too. It’s sweet and creamy with earthy tones and can be pantry-friendly or not, depending if you’re using canned or fresh. Once they’re softened, stir in the garlic and additional spices for about 30 seconds. I’m so happy that you enjoyed it, Jenn! Of course! It’s very easy to make, full of pumpkin flavor, and the best way to warm up in fall! 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. Now stir in your pumpkin, broth, coconut milk, brown sugar, and apple cider vinegar. I love to know what you are making! Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. 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. Your email address will not be published. I adore both sweets and veggies, and I am on a mission to save you time and dishes. Once the oil heats up, add the onion. Okay, maybe the latter happens more often. Add the garlic and cook for 30 seconds. Be sure to bookmark this Vegan Pumpkin Soup for your holiday table. If you simply want an incredibly delicious dairy-free pumpkin soup on the table asap, come along with me! Hi, I'm Alissa! With an immersion blender, puree the soup until very smooth. 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). 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. If you try this recipe, please leave a comment below. Stir in the garlic, cinnamon, ginger, nutmeg, cloves, and pepper. Add the coconut milk and simmer for another 5 minutes. Vegan Pumpkin Soup. Cook on medium heat until the soup comes to a low boil. Yes, you absolutely can use canned pumpkin puree for this recipe! 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. Serve hot, and prepare to be transported to a cozy, fall wonderland! 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). 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. Pumpkin, however, is absolutely fantastic in savory recipes too (just see this list of Healthy Pumpkin Recipes for proof). Also, use coconut milk rather than Greek Yogurt to keep your pumpkin soup vegan as well. Stir in the pumpkin puree, coconut milk, broth, brown sugar, and apple cider vinegar. Disclosure & Privacy Policy. Almost done! Bursting with spices in a silky pumpkin base that you'd never guess was dairy free — this will be your new favorite fall soup! With a wooden spoon, scrape up any browned bits that have stuck to the bottom of the pot. I know a lot of you may be looking for a vegan pumpkin soup without coconut milk and … Ladle the pumpkin soup … My secrets for making wholesome meals you'll WANT to eat. Your email address will not be published. The other ingredients in the soup are all whole food, plant-based ingredients, making this recipe completely vegan… Get the 5 essential tips for making DELICIOUS, wholesome meals that even picky eaters LOVE! Stir well to combine and bring to a gentle simmer. ; Cover and cook on high for 4-5 hours or low for 6-8, or until the onion is very tender. 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. (But do note: the soup will not have the same slightly sweet roasted flavor as if you’d cooked it from fresh!) You may also use canned pumpkin puree and will need about 3 cups of it. For this version I’m using pumpkin instead of butternut squash and coconut milk to make it dairy-free and vegan! The unique ingredients work so well together…so quick and easy to make. It’s the pumpkin season, and we have been obsessing over anything that has pumpkin in it! * Percent Daily Values are based on a 2000 calorie diet. Such a delicious creamy soup! You can probably use a fresh pumpkin if you have it, too, but you’ll want … If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. 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. Stir to heat through, then adjust consistency with additional broth as needed. Add cauliflower, onion, salt, and pepper and cook until the onion is softened and translucent, about 5 minutes. Once the oil is hot, add a diced onion. Make this recipe vegan by using vegan broth rather than a chicken broth. I added about 1/4 teaspoon additional salt. 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. Cook the onion for about 10 minutes, stirring occasionally, until it softens up and begins to brown. I'd love to connect with you on Facebook, Instagram, or Pinterest. Add pumpkin, stock, salt, pepper, maple syrup, and pumpkin pie spice. Either works, but I'm partial to the fresh-roasted pumpkin. Like this recipe? I’m so happy that you enjoyed it, Carol! Now, stir in your almond milk. Remove the pot from heat and season the soup with salt to taste. Heat the oil in Dutch oven over medium heat. Take the pot off of the burner and season the soup with salt to taste. October has stolen my fancy (and appetite). This easy vegan pumpkin soup can be on the table in about 30 minutes. Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil. Pumpkin peel: You can leave the peel on the pumpkin for this soup! Add in the canned coconut milk, broth, curry paste and spices (except the nutmeg, salt and peppers.) Season with additional salt and pepper to taste. I swirled in some coconut cream and topped it with pumpkin seeds, pomegranate seeds, and parsley. It's healthy and quick to make with canned pumpkin puree, creamy coconut milk… Savory pumpkin cornbread waffles that are vegan and require just 30 minutes and 1 bowl. Lower the heat and allow it to simmer, stirring occasionally, until it thickens up a bit, about 15 minutes. Photo: Beaming Baker 1. This healthy vegan pumpkin soup is rich, creamy, and has the perfect fall flavor. Create an account to easily save your favorite projects and tutorials. You can simply use 16 ounces of canned pumpkin instead! LAST UPDATED: October 12, 2020 • FIRST PUBLISHED: October 12, 2020. The spices work really well together and what sets this recipe apart from other pumpkin soups is the cauliflower, this is a brilliant addition. This Vegan Pumpkin Black Bean Soup is rich and smooth with pumpkin goodness. Superb flavor. Salt & pepper: to bring out all of the flavors in the soup… Bursting with spices in a silky pumpkin base that you’d never guess was dairy-free — this will be your new favorite fall soup! Ready for an unabashedly autumn, pumpkin-tastic soup to take you into October with aplomb? First, grab your Dutch oven (or a similar big, sturdy pot) and saute the cauliflower, onion, salt, and pepper. My vegan pumpkin soup recipe uses canned coconut milk to achieve the same creamy result. And this soup has been made so many times in our kitchen this year. Try 1/2 teaspoon of all three, dried, or a tablespoon each of fresh chopped herbs. Add in the garlic cloves and canned pumpkin. 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). October sneaks up on me. If you are feeling the fall love too, then this Vegan Pumpkin Soup is exactly the recipe for you. … WELCOME! Next, add in the broth, pumpkin, maple syrup, and almond butter. These canned pumpkin recipes aren’t #basic at all. This soup recipe is remarkably easy, using canned pumpkin for convenience. Bring to a boil. 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. Pumpkin – I roasted fresh pumpkin for this recipe, but also tested it using canned pureed pumpkin. Coat the bottom of a large pot with oil and place it over medium heat. Carefully stir in the pumpkin, stock, coconut milk, maple syrup, siracha, and salt. If you have an immersion blender, use it right in the pot to purée the … Canned pumpkin; Vegetable broth; Coconut milk; Brown sugar; Apple cider vinegar; Salt; How to Make Vegan Pumpkin Soup. The soup comes out tasting delightfully flavorful and super creamy. … Pour the pumpkin soup back into the pot. Start by heating your oil in a large pot. Pumpkin soup looks so yummy and delicious. This pumpkin soup recipe does not have to be made in a blender. Cook everything for about 1 minute, until very fragrant. 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. It’s been one of my absolute favorite lunches as of late, and I suspect you’ll love it too. 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. https://eatingrichly.com/easy-pumpkin-soup-recipe-with-canned-pumpkin Last updated on November 5, 2020. Can I use canned pumpkin puree? Stir in the garlic, cinnamon, ginger, nutmeg, cloves, and pepper. The below ingredients are a quintessential, cozy way to add flavor to pumpkin soup. Your email address will not be published. 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. Thank you for sharing this kind review! And other times I just want dinner on the table as soon as possible. This Vegan Curried Pumpkin Soup is super creamy, smooth, and full of flavor! Canned pumpkin makes this recipe quick and easy! Is pumpkin soup healthy? Mix well and cook for a minute or so. 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