This creamy vegan roasted pumpkin soup is both delicious and good for you! It's a great way to enjoy roasted pumpkin, and it can be a tasty appetizer or a satisfying meal when paired with sandwiches or a salad.
You'll love this vegan roasted pumpkin soup! Pumpkin soups are always great, but today’s recipe is even creamier and more satisfying - a simple soup with creamy pumpkin, coconut milk, fresh ginger, and curry powder.
If you want more ideas for pumpkin or squash soups, there are lots to pick from here. They're all good!
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- Pumpkin: I made this vegan pumpkin soup with some roasted pumpkin from last week. In that blog post, you can learn how to roast a pumpkin in detail, or I'll give you a shorter version here.
- I used Hokkaido pumpkin, my favorite kind. It tastes better than other pumpkins, and you don't need to peel it, which makes things easier.
- You can also use butternut squash for this delicious vegan soup. Or any other tasty pumpkin or squash you have, like sugar pie pumpkin or Kobucha squash.
- But please don't use Halloween pumpkins like jack-o'-lanterns for this roasted pumpkin soup. They're great for carving but don't taste good, no matter how many spices you add.
- Oil: I like using coconut oil in my cooking, especially when making dishes with coconut milk. It seems to bring out the coconut flavor. But if you don't have coconut oil, you can use olive oil or any other vegetable oil, which will work fine.
- Coconut milk: Unsweetened from a can.
- Shelled pumpkin seeds or pepitas.
- Spices: Green curry powder. However, any curry powder you like is fine. Knowing how spicy/hot the curry powder is and using it accordingly is essential. Take special care if using red curry powder; it’s very hot.
- Vegetable broth or stock, either homemade or store-bought. If all you have is a stock cube, it’s perfectly fine.
- Other ingredients: Onions, garlic cloves, fresh ginger, soy sauce, lemon juice, fine sea salt, and ground black pepper to taste.
- Other roasted seeds or nuts like sunflower or sesame seeds, walnuts, almonds, pine nuts, hazelnuts, etc
- Roasted chickpeas
- Fresh herbs like parsley, cilantro, or chives
- Pomegranate seeds
- Bread croutons or these delicious potato croutons
- Mini pan-fried gnocchi
How to make vegan pumpkin soup with roasted pumpkin?
- Roast the pumpkin (1,2). If using Hokkaido pumpkin/kuri squash, there will be no need to peel it. If using any other squash or pumpkin, peel it after roasting.
- Saute the onions, add garlic and ginger (3).
- Add curry powder and stir well (4).
- Simmer: Add chopped pumpkin, coconut milk, and vegetable broth to the pot (5). Simmer for about 10 minutes.
- In the meantime, roast the pumpkin seeds in a dry pan (6). Stand by and shake the pan often. Once they are golden and fragrant, transfer them to a large plate to cool.
- Blend the soup until smooth.
- Adjust the taste with soy sauce, lemon juice, salt, and pepper.
- Garnish with the seeds, fresh parsley, and a tiny sprinkle of red chili flakes for extra heat.
Blend with an immersion blender: It’s preferable to use an immersion blender to blend soups or any other hot liquids. It's convenient and can blend soup directly into the pot. It allows you to control the soup’s texture easily and is safer than a food processor for blending hot soup.
Blend in a blender or food processor: Allow the soup to cool slightly before blending. Process in small batches to prevent overflow. Start at a low speed,gradually increasing the speed to avoid sudden splashes or motor overload. Hold the lid firmly with a folded kitchen towel while blending to prevent splattering.
Certainly, go ahead and adjust the flavors of the vegan roasted pumpkin soup to suit your preferences. You might consider popular options like garam masala, turmeric, cumin, coriander, or paprika.
Sure. Refrigerate it in an airtight container and reheat it on the stovetop or microwave when ready to serve.
Meal prep: Double or triple the recipe and freeze the soup in batches.
You can use a regular blender, but be cautious when blending hot soup. Allow it to cool slightly, blend in batches, and vent the blender lid to release steam.
How to store and reheat?
- Refrigerate leftover soup in the pot or an airtight container for 3-4 days.
- Freeze the pumpkin soup in an airtight container for up to 3 months. Defrost in the fridge.
- Reheat on the stovetop or microwave. Add a splash of water or vegetable stock if the soup seems too thick.
What to serve with it?
- The vegan roasted pumpkin soup with coconut milk makes a wonderful starter for a fall or winter menu.
- Or it can be turned into a complete meal by adding something on the side, like a sandwich or a salad.
Why not try one of the following?
More easy vegan soups
Vegan Roasted Pumpkin Soup
- 3.5 lbs pumpkin 1.5 kg, Note 2
- 1-2 onions about 150 g/ 5.5 oz
- 1 tablespoon coconut oil or olive oil
- 2 large garlic cloves
- 1 thumb-sized piece of ginger
- 2 teaspoons green curry powder Note 3
- 1 can coconut milk 400 g/ 14 oz
- 3 ½ cups vegetable broth 800 ml
- ⅓ cup pepitas or shelled pumpkin seeds, 40 g
- 2 tablespoons soy sauce
- 2-3 tablespoons fresh lemon juice to taste
- fine sea salt and black pepper
- 1-2 tablespoons parsley chopped
- a sprinkle of red chili flakes
- Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper.
- Roast pumpkin: Halve the pumpkin and remove the seeds with a spoon. Halve again to obtain quarters. Place them on the prepared baking sheet and bake them for 40-45 minutes or until fork-tender.3.5 lbs pumpkin / 1.5 kg
- Saute: Finely chop the onions. Heat the oil in a soup pot and cook the onions on medium-low heat, stirring often, until translucent. Add the finely chopped garlic and ginger and continue cooking for 3 minutes. Sprinkle the curry powder on top, and mix well for 1 minute.1-2 onions + 1 tablespoon coconut oil + 2 large garlic cloves + 1 thumb-sized piece of ginger + 2 teaspoons green curry powder
- Simmer soup: Add the chopped roasted pumpkin pieces (remove peel if using anything else but Hokkaido pumpkin), coconut milk, and vegetable broth. Cover and simmer gently for about 10 minutes.1 can coconut milk + 3 ½ cups vegetable broth
- Toast the pumpkin seeds or pepitas in a dry pan. Stand by and shake the pan often. Once they are golden and fragrant, transfer them to a large plate to cool.⅓ cup pepitas / 40 g
- Blend the soup until smooth. Add soy sauce, lemon juice, salt, and pepper to taste. Garnish the soup with the roasted pepitas, chopped parsley, and some red chili flakes just before serving.2 tablespoons soy sauce + 2-3 tablespoons fresh lemon juice + fine sea salt and black pepper + 1-2 tablespoons parsley chopped + a sprinkle of red chili flakes
- An immersion blender is best for blending soup or other hot liquids. You can use a regular blender, but be cautious when blending hot soup. Allow it to cool slightly, blend in batches, and vent the blender lid to release steam.
- Pumpkin: You can use Hokkaido pumpkin (no need to peel), butternut squash, Kabocha squash, sugar pie pumpkin, or any other flavorful pumpkin or squash.
- Curry: You can use your favorite curry powder and adjust the quantity to taste; some sorts and brands are spicier than others.