Name: Vegan Pumpkin Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 persons
Cuisine: Caribbean
Ingredients: 1 4 pound Pumpkin, peeled, cut into 2-inch pieces; 1 1/2 cups Butternut Squash, cut into 2-inch pieces; 1 Onion, quartered; 3 cloves Garlic; 2 tablespoons Olive Oil; 1 teaspoon Salt; 1/2 teaspoon Black Pepper; 1/2 teaspoon Curry Powder; 2 tablespoons Brown Sugar; 1 teaspoon Ground Sage; 1 teaspoon Ground Thyme; 4 1/2 cups Vegetable Broth; 1 cup Full-fat Coconut Milk; Croutons (optional); Flat-leaf Parsley (optional)

Front shot of Vegan Pumpkin Soup in a bowl with spoon on the side

Pumpkin soup is definitely in my 10 ten lists of vegan recipes. After all, vegan pumpkin soup is a delicious reminder of fall. Most people prefer to cook the pumpkin on the stove. But why take the easy way out when you can roast the pumpkin. Roasting the pumpkin intensifies its sweet flavor. Add in some onions and garlic, and you will have a delicious, flavorful bowl of Vegan Pumpkin Soup.

Equipment Needed

Baking Sheet

Blender

Large Heavy Bottom Pot

Oven

Small Mixing Bowl

Author: Sarah Leadon

Prep Time

10 mins

Cook Time

50 mins

Total Time

60 mins

Serves

4 persons

Ingredients

1 4 pound Pumpkin, peeled, cut into 2-inch pieces
1 1/2 cups Butternut Squash, cut into 2-inch pieces
1 Onion, quartered
3 cloves Garlic
2 tablespoons Olive Oil
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Curry Powder
2 tablespoons Brown Sugar
1 teaspoon Ground Sage
1 teaspoon Ground Thyme
4 1/2 cups Vegetable Broth
1 cup Full-fat Coconut Milk
Croutons (optional)
Flat-leaf Parsley (optional)

Instructions

Preheat the oven to 425 °F.

Place the pumpkin, butternut squash, onion, and garlic, onto a large baking sheet.

Whisk salt, pepper, curry powder, brown sugar, sage, and thyme in a small bowl.

Drizzle olive oil over the pumpkin. Sprinkle the seasoning blend over the pumpkin mixture and toss to coat.

Roast pumpkin for 35-40 minutes until tender.

Place the pumpkin mixture into a large soup pot and add the vegetable broth. Cook on medium-high heat for 5-8 minutes until the pumpkin soup comes to a boil.

In batches, place the pumpkin soup into a high-speed blender and blend until smooth and creamy.

Return the pumpkin soup to the pot and stir in 3/4 cup coconut milk.

Divide pumpkin soup between 4 bowls.

Garnish the pumpkin soup with a tablespoon of coconut milk, croutons, and parsley if desired.