Why Make This Recipe
Creamy Vegan Pumpkin Soup is a delightful dish that brings warmth and comfort to any meal. It’s perfect for chilly days or when you want a healthy yet creamy soup. This recipe offers a delicious way to enjoy the rich flavor of pumpkin while keeping it completely plant-based. Plus, it’s quick and easy to make, making it suitable for both busy weeknights and leisurely weekend meals.
How to Make Creamy Vegan Pumpkin Soup
Ingredients:
- 2 tbsp. olive oil
- 3 cloves garlic (minced)
- 1 shallot (minced)
- 1 can (15 oz) pumpkin puree
- 1 tsp. freshly grated ginger
- 1/4 tsp. turmeric
- 2 cups low-sodium vegetable broth
- 1/4 cup oat milk or other non-dairy milk of choice
- 1 1/2 tbsp. maple syrup
- 1/2 of a lemon (juiced)
- Salt and pepper to taste
Optional soup toppings:
- Toasted pumpkin seeds
- Parmesan cheese
- Kale chips
- Microgreens
- Fresh sage
Directions:
- Start by mincing the garlic and shallot. Heat the olive oil in a soup pot over medium heat. Add the minced garlic and shallot, sautéing until fragrant, about 2 minutes. Be careful not to burn them!
- Next, add the pumpkin puree, fresh garlic, turmeric, and vegetable broth to the pot. Stir everything together to combine.
- Reduce the heat to low. Using an immersion blender, blend the soup until it’s creamy. If you don’t have an immersion blender, you can remove the pot from the heat and transfer the soup to a regular blender, blending one cup at a time.
- Once the soup is blended and still on low heat, stir in the oat milk, maple syrup, lemon juice, and season with salt and pepper. Taste it and adjust the seasoning if needed. Let it simmer for about 5 more minutes.
- Serve the soup in bowls and add your choice of optional toppings. Enjoy! If you have leftovers, store the soup covered in the fridge for up to 4 days.
How to Serve Creamy Vegan Pumpkin Soup
Serve the soup hot in bowls. You can add some crunchy toppings, like toasted pumpkin seeds or kale chips, for added texture. A sprinkle of fresh sage or microgreens can elevate the presentation. Pair it with some crusty bread or a simple salad for a complete meal.
How to Store Creamy Vegan Pumpkin Soup
Store any leftover soup in an airtight container in the fridge. It will last for up to 4 days. When you’re ready to enjoy it again, simply reheat it on the stovetop or in the microwave until warmed through. If desired, add a splash of non-dairy milk to regain creaminess.
Tips to Make Creamy Vegan Pumpkin Soup
- Adjust the spices to fit your taste. If you like a little heat, consider adding a pinch of cayenne pepper.
- For a thicker soup, blend it longer or add less vegetable broth.
- If you want a bit more sweetness, add an extra drizzle of maple syrup.
- Feel free to change the types of nuts or toppings based on your preference!
Variation
You can switch things up by adding other vegetables like carrots or sweet potatoes for more flavor and nutrients. To make it a bit heartier, consider stirring in cooked quinoa or lentils.
FAQs
1. Can I freeze Creamy Vegan Pumpkin Soup?
Yes, this soup freezes well! Just ensure it cools completely before transferring it to a freezer-safe container, and it can last up to 3 months.
2. Can I use fresh pumpkin instead of puree?
Absolutely! If using fresh pumpkin, peel, seed, and cube it. Steam or roast it until tender, then blend it until smooth before adding it to the pot.
3. Is this soup gluten-free?
Yes, as long as you use gluten-free vegetable broth and toppings, this soup is a gluten-free option.
Enjoy making and tasting this comforting dish!