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Vegan Pumpkin Soup

This vegan pumpkin soup features roasted pumpkin blended with coconut milk and spices, resulting in a creamy, smooth texture with warm, earthy flavors. The dish involves roasting, blending, and simmering methods, creating a visually appealing, velvety soup perfect for fall. It has a vibrant orange color and a comforting aroma.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pumpkin preferably sugar or carving pumpkin, peeled and seeded
  • 1 cup coconut milk full-fat for creaminess
  • 1 teaspoon cumin ground
  • 1 teaspoon curry powder adds warmth and depth
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Blender
  • Soup pot

Method
 

  1. Preheat your oven to 400°F (200°C). Slice the pumpkin into wedges, remove seeds, and place on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Roast until the pumpkin is tender and slightly caramelized around the edges, about 25-30 minutes. The aroma should be warm and nutty.
  2. Let the roasted pumpkin cool slightly as it develops a richer flavor. Scoop the soft pumpkin flesh into a blender, avoiding any charred bits for a smoother soup.
  3. Add the minced garlic, cumin, curry powder, and coconut milk to the blender. Blend on high until the mixture is completely smooth and creamy. The soup should have a vibrant orange hue and a silky consistency.
  4. Pour the blended mixture into a saucepan and place over medium heat. Bring it to a gentle simmer while stirring occasionally; this helps the flavors meld and the soup to warm through. The aroma of spices will fill your kitchen.
  5. Season the soup to taste with salt and freshly ground pepper. Adjust the seasoning as needed, tasting for balance between sweetness from the pumpkin and warmth from the spices.
  6. Once heated through and slightly thickened, remove the saucepan from the heat. Pour the soup into bowls and serve hot, garnished with a swirl of coconut milk or fresh herbs if desired.

Notes

For extra texture, top with roasted pumpkin seeds or a drizzle of olive oil.