Creamy Vegan Pumpkin Soup

This creamy vegan pumpkin soup has everything going on. It's sweet and savory, dairy-free, and actually healthy. The fall season is upon us so it's your sign to grab yourself the simple ingredients and enjoy a warm bowl of this hearty seasonal soup.

Prep Time10

Cook Time1

Total Time1 10

Course: dinner, Main Course, Side Dish, Soup

Cuisine: American

Keyword: dairy free soup, dessert recipe vegan dessert, fall soup, pumpkin soup, pumpkin soup recipe, vegan pumpkin soup, vegan soup

Servings: servings

Calories: 423kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 high speed blender *to blend the soup
1 large stockpot *to cook the soup in
1 lined cookie sheet *to roast the pumpkins on

Ingredients

2 sugar/pie pumpkins-yield 2¼ pumpkin puree
2 tablespoons avocado oil
2 shallots, thinly sliced
3 garlic cloves, minced
2¼ cups vegetable stock
1 cup canned coconut milk, hardened in the fridge overnight *Use the thickest part
2 tablespoons pure maple syrup
¼ teaspoon each: salt, pepper, cinnamon, paprika, turmeric, and optional red pepper flakes
⅛ teaspoon nutmeg

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper or a silicone mat.
Use a sharp knife to cut the tops and bottoms off of the pumpkins. Next, slice them lengthwise. Use a sharp spoon and scoop out the seeds and strings.
Brush the insides and outsides of the pumpkin halves with avocado oil and place them cut side down on the baking sheet.
Roast the pumpkin halves in the oven for 45-50 minutes or until a fork can easily pierce the skin. Set them aside to cool until you can handle them. Then, gently peel away the skin and set the pumpkin flesh aside.
Grab a large pot or Dutch oven and add avocado oil. Allow it to heat up over medium heat and then add the shallot and garlic. Stir it frequently as it cooks for about 2-3 minutes until translucent and fragrant. Do not let it brown or burn.
Add the remaining ingredients to the large pot. This includes vegetable broth, coconut milk, maple syrup, pumpkin flesh, and seasonings. Give it all a good stir and bring it to a simmer.
Remove the pot from the heat and carefully pour the soup mixture into a blender. Blend it up until it turns into a creamy soup.
Pour the mixture back into the pot, add the lid, turn the heat to low, and allow it to continue to cook for 5-10 minutes at a simmer. Be careful because this thick soup bubbles and splatters pretty high. Make sure the lid is secure before placing it back on the burner.
Remove the pan from the heat and allow it to sit for a minute or two to allow the bubbling to stop. Remove the lid, give it a taste, and season it to your liking, as needed.
Scoop the soup into individual bowls and top them with optional ingredients like roasted pumpkin seeds, fresh parsley, croutons, or chives.

Notes

If you did not place your canned coconut in the fridge to harden up, go ahead and place the unopened can into the freezer for 45 minutes while the pumpkin cooks. That will work instead.

This soup makes for great leftovers. Place the soup in an air-tight container or mason jar. Store it in the fridge for up to three days.

When you are ready to eat it, reheat the soup in a saucepan over the stove or microwave. Make sure to place a napkin over the soup while it cooks in the microwave or a lid over the stove.

Nutrition