Here’s a delicious vegan pumpkin soup recipe that is creamy, rich, and perfect for fall. It can be prepared in about 30 minutes, making it a quick and satisfying meal.

Ingredients

• 1 Tbsp Coconut Oil (or other cooking oil)
• 1 Medium Onion, chopped
• 2 Cloves Garlic, crushed
• 1 tsp Ginger, minced
• 1 tsp Thyme
• ½ tsp Cayenne Pepper (adjust to taste)
• 9 cups Pumpkin (peeled and cubed, about 2.2 lbs or 1 kg)
• 14 oz Can Coconut Cream (400 ml), unsweetened
• 1.5 cups Vegetable Stock/Broth (360 ml)
• Salt and Pepper to taste

Instructions

1. Sauté Vegetables: In a large pot, heat the coconut oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onions are softened.
2. Add Spices: Stir in the thyme and cayenne pepper, cooking for an additional minute.
3. Combine Ingredients: Add the cubed pumpkin, coconut cream, and vegetable stock to the pot. Bring the mixture to a boil.
4. Simmer: Reduce the heat and let it simmer until the pumpkin is soft, about 10 minutes.
5. Blend the Soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer it in batches to a regular blender.
6. Season: Taste and adjust seasoning with salt and pepper as needed.
7. Serve: Ladle into bowls and garnish with pumpkin seeds and a sprinkle of thyme or black pepper if desired. Serve with crusty bread for dipping.

Tips

• For a richer flavor, you can substitute coconut cream with full-fat coconut milk.
• This soup can be stored in the fridge for 4-5 days or frozen for up to 3 months[1][2][4].

Enjoy your comforting bowl of vegan pumpkin soup!

You can certainly use other types of non-dairy milk instead of coconut cream in your pumpkin soup. Almond milk, soy milk, or oat milk can be good alternatives, but keep in mind that they may not provide the same creaminess as coconut cream. If you want a richer texture, consider adding a bit of cashew cream or blending in some soaked cashews with your chosen non-dairy milk.

Gluten-Free Bread Options for Dipping

Here are some excellent gluten-free bread options that pair well with pumpkin soup:

• Canyon Bakehouse Ancient Grain Bread: Made from a blend of whole grains and seeds, this bread is soft and flavorful.
• Udi’s Gluten-Free Millet-Chia Bread: Known for its good texture and taste, making it suitable for sandwiches or dipping.
• Schär Gluten-Free Multigrain Ciabatta Rolls: These rolls have a nice crust and are great for dipping.
• Promise Gluten-Free White Sliced Loaf: A family-friendly option that works well toasted or untoasted.
• BFree Gluten-Free Pitta Breads: Light and chewy, perfect for scooping up soup.

Making the Soup Spicier

To add more heat to your pumpkin soup, consider these options:

• Increase the amount of cayenne pepper or add red pepper flakes.
• Incorporate fresh chopped chili peppers (like jalapeños) during the sautéing step.
• Add a dash of hot sauce or a spoonful of sriracha just before serving.

Adding Other Vegetables

You can definitely enhance the soup by adding other vegetables. Consider including:

• Carrots: For sweetness and color.
• Sweet Potatoes: To add creaminess and depth of flavor.
• Leeks: For a mild onion flavor.
• Celery: To contribute to the overall base flavor.

Storing Leftover Pumpkin Soup

To store leftover pumpkin soup effectively:

1. Cool Down: Allow the soup to cool to room temperature.
2. Use Airtight Containers: Transfer the soup into airtight containers to prevent moisture loss and contamination.
3. Refrigerate or Freeze:

• In the refrigerator, it can last for about 4–5 days.
• In the freezer, store it in freezer-safe containers for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove or in the microwave.

These tips will help you customize your pumpkin soup and enjoy it later!