This roasted pumpkin soup is creamy, healthy and so good! The perfect way of dealing with a roasted pumpkin, this vegan pumpkin soup makes a wonderful starter or a full meal when served with sandwiches or a salad.
VEGAN PUMPKIN SOUP WITH ROASTED PUMPKIN
You will love this vegan pumpkin soup made with roasted pumpkin! Pumpkin soups are always amazing, no matter what, but this particular roasted pumpkin soup is somehow even creamier and more satisfying.
But just in case you are looking for more inspiration when in comes to pumpkin or squash soups, there are plenty you can choose from here. And they are all great! How about a spicy pumpkin ginger soup or a more Mediterranean tasting butternut squash soup with feta and thyme? Or this super creamy and vegan butternut squash soup?
INGREDIENTS FOR ROASTED PUMPKIN SOUP
Pumpkin:
- I've made this vegan pumpkin soup with some of the roasted pumpkin from last week. See that blog post for detailed information on how to roast a pumpkin. Otherwise, you will find the short version of it here.
- I used Hokkaido pumpkin, like I do most of the times. Not only that the Hokkaido or red kuri squash tastes better than any other pumpkin I know, but you will not have to peel it either and that makes life easier.
- You can also use butternut squash to make this tasty vegan soup. Or any other kind of flavorful pumpkin or squash you happen to have, like sugar pie pumpkin or kabocha squash.
- Whatever you do, don't use a Halloween pumpkin like jack-o'-lanterns to make this roasted pumpkin soup. Those particular pumpkins are great for carving, but they don't taste good, actually they have no taste at all and it doesn't matter how many spices you use to make the soup, it will still not be good.
Oil:
- I like using coconut oil when cooking dishes, which also contain coconut milk, I think it enhances the coconut flavor.
However, coconut oil is not mandatory, olive oil or any other vegetable oil will be fine as well.
Spices:
- I used green curry powder, because I have it and I love it.
- However, any curry powder you like is fine.
- It is important to know how spicy/hot the curry powder is and use it accordingly.
HOW TO MAKE ROASTED PUMPKIN SOUP?
- Roast the pumpkin. 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.
- Cook the onions, add garlic and ginger.
- Add curry powder and stir well.
- Add the chopped pumpkin to the pot, coconut milk and vegetable broth.
- Simmer for about 10 minutes.
- In the meantime, roast the pumpkin seeds 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.
- Blend the soup until smooth. You can blend it with an immersion blender or in a blender or food processor.
- Adjust the taste with soy sauce, lemon juice, salt and pepper.
HOW TO SERVE THE VEGAN PUMPKIN SOUP?
The vegan roasted pumpkin soup can be served immediately or it can be reheated.
The pumpkin soup makes a wonderful starter for an autumn/winter menu.
Or it can be turned into a complete meal by adding something on the side, something like a sandwich or a salad.
Why not try one of the following?
Ham and Cheese Rolls – you should definitely consider these, my family is crazy about them. They can be made with halved rolls or with older rye or sourdough bread, which should be toasted before being topped with the spread and baked.
Dinner Rolls – these soft and fluffy dinner rolls are perfect with the roasted pumpkin soup.
Mozzarella and Garlic Pull-Apart Bread Rolls
Grilled Peach Salad with Chicken
And to keep the meal completely vegan, how about these sides?
Tahini Tofu Spread with Spelt Crackers
Whole Wheat Bread with some of these dips or spreads: Muhammara, Fava Bean Dip, Turmeric Hummus, Roasted Red Pepper Hummus
PIN IT FOR LATER!
Vegan Roasted Pumpkin Soup
Ingredients
- 3.3 lbs Hokkaido pumpkin 1 ½ kg, (Note 1)
- 1-2 onions about 150 g/ 5.3 oz
- 1 tablespoon coconut oil or olive oil
- 2 large garlic cloves
- 1 thumb sized piece of ginger
- 2 teaspoons green curry powder (Note 2)
- 1 can coconut milk 400 g/ 14 oz
- 3 ½ cups vegetable broth 800 ml
- 2 tablespoons soy sauce
- 2-3 tablespoons fresh lemon juice to taste
- fine sea salt and black pepper
Instructions
- Roast pumpkin: Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper. Halve the pumpkin and remove the seeds with a spoon. Halve again to have quarters. Place on the baking tray and bake for 40-45 minutes or until fork-tender.
- 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, stir well for 1 minute.
- Simmer: 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.
- Roast pumpkin seeds: In the meantime, roast the pumpkin seeds 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.
- Blend the soup until smooth.
- Adjust taste: Add soy sauce, lemon juice, salt, and pepper to taste.
Notes
- You can use Hokkaido pumpkin (no need to peel), butternut squash, Kabocha squash, sugar pie pumpkin, or any other very flavorful pumpkin or squash.
- You can use your favorite curry powder and adjust the quantity to taste; some sorts and brands are spicier than others.
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