Vegan Pumpkin Soup

Tasty Vegan Pumpkin Soup is a healthy version of soup. Its texture is creamy and smooth. You can make this yummy dish with easy-to-go plant-based items. It’s a light and comforting meal. Perfect for cozy nights and weekend lunches. In half an hour, this vegan pumpkin soup will be ready. You must have tried this healthy soup at home. Everyone will love this soup recipe. With the following cooking directions, you can make it creamy and tasty. Let’s start the cooking.

Equipment

• Nonstick pan
• Instant pot

Ingredients

• Olive oil 2 tbsp
• Onions 2 large size, sliced
• Garlic cloves, 4 chopped
• Salt 1/4 teaspoon, or according to taste
• Cinnamon 1/2tsp
• Ginger 1/2 tsp, chopped
• Nutmeg 1/4tsp
• Pumpkin puree cans 2
• Vegetable broth, 4 cups
• Maple sugar, 2tbsp
• Coconut milk, 1/2 cup
• Salt 1/4 teaspoon or according to taste
• Black pepper, 1/4 teaspoon or according to taste

Instructions

Stovetop

1. Add olive oil to the non-stick pan at low flame.
2. Next, add sliced onions to the pan and cook for three minutes.
3. During cooking, stir onions until they get caramelized.
4. When onions are caramelized, add chopped garlic and cook it for one minute.
5. After that, add chopped ginger, cinnamon, salt, and nutmeg.
6. Sautee it with onions and garlic.
7. Next, add pumpkin puree and vegetable broth to the same pan.
8. Mix all ingredients, and simmer it on low flame for 20–30 minutes.
9. When the soup boils, blend it with the blender to make the soup thick.
10. We also blend soup separately in a blender and then add it to the pan.
11. Mix soup with maple sugar and coconut milk.
12. Next, add seasonings according to taste.
13. The fresh and creamy Vegan Pumpkin Soup is ready.

Instant Pot

1. Heat olive oil in a pan on low flame.
2. Add onions to this pan and simmer for 2-3 minutes
3. During cooking, stir onions until they get caramelized.
4. After that, add other ingredients like chopped ginger, cinnamon, salt, nutmeg, pumpkin puree and vegetable broth.
5. Mix well ingredients and cook it for 10–15 minutes.
6. After the soup boils, use an immersion blender to make the puree.
7. Next, add coconut milk and maple syrup to this soup.
8. Mix all items, and add seasonings according to taste.
9. The fresh and creamy vegan pumpkin soup is ready to eat.

Tips

1. An immersion blender is best for making puree in the pot.
2. If you want to make spicy soup, add red pepper flakes.
3. Squeeze fresh lemon juice to make the soup more flavorful.
4. Add vegan cream to add a cream texture to the soup.
5. Don’t overblend all ingredients.
6. Add mashed potatoes to make the soup’s consistency thick.
7. Use fresh pumpkins to make the soup.

Storage Information

Refrigerator: Store the pumpkin soup in the fridge for 3-4 days. But store the soup in an airtight jar.
Freezer: Pack the soup in an airtight jar and freeze it for 1-2 months. Use it later.
Reheating: You can also reheat the soup in a microwave for 5-6 minutes until it is completely warmed.

FAQs

What other options are available to top this pumpkin soup?
You can use pumpkin seeds, green onions, freshly chopped parsley, and red pepper flakes for the topping. It will add crunchiness and flavor to the soup.

How do we serve this hot and tasty pumpkin soup?
Serve this creamy soup with salad, pita bread, a vegan grilled cheese sandwich, and roasted vegetables like broccoli, asparagus, and cauliflower.

Can we add herbs?
You can add herbs like thyme and sage leaves. It adds taste and aroma to the soup.

Nutritional Facts

Serving Size 1 soup bowl
Total Amount: 1-2 persons
Calories 177kcal
Carbohydrates 24g
Protein 3g
Fat 9g
Fiber 5g
Sugar 12g
Iron 3mg