Description
A creamy and flavorful vegan pumpkin soup that’s perfect for the chilly season, featuring fresh fall harvest ingredients.
Ingredients
Scale
- 1 small Hokkaido pumpkin (approx. 800g)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 600 ml vegetable broth
- 200 ml coconut milk or plant-based cream
- 1 teaspoon grated ginger (fresh or jarred)
- 1 teaspoon turmeric
- Salt and pepper to taste
- Pumpkin seeds and fresh herbs for garnish (optional)
Instructions
- Cut the pumpkin in half, scoop out the seeds, and dice it.
- Heat olive oil in a large pot and sauté the diced onion and minced garlic until translucent.
- Add the pumpkin cubes and sauté for a few minutes.
- Pour in the vegetable broth, ginger, and turmeric, and bring to a boil.
- Reduce the heat and simmer for about 20 minutes until the pumpkin is soft.
- Purée with an immersion blender or in a stand blender until smooth.
- Add the coconut milk, stir well, and season with salt and pepper.
Notes
You can substitute Hokkaido pumpkin with butternut squash if desired. Serve warm, garnished with roasted pumpkin seeds and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: pumpkin soup, vegan soup, fall recipes, healthy soup