Pumpkin Soup
Inspired by the fabled Cinderella and her pumpkin, Morselicious Mo created this fabulously creamy vegan pumpkin soup recipe. A fall favorite as the seasons turn, this vegan pumpkin soup recipe also makes a great dish for the Thanksgiving table.
This is a “set it and forget it” recipe. Once you saute the onions and add all of the ingredients to your pot, you can set the timer for 40 minutes and walk away. This gives ample time to set the table, make a salad, heat up leftovers or prepare the rest of your meal. Simply boil, blend, and you’re ready to serve!
If you love pumpkin, here are some other vegan pumpkin recipes you may enjoy:
And make sure to check out the recipes in the Vegan Thanksgiving Recipes section… because these delicious seasonal Fall recipes satisfy for Thanksgiving or any time!
For more easy recipes, visit the entire Yummy Plants vegan recipe collection. Are you a beginner vegan? Visit the Start Here section or pick up a copy of It’s Easy to Start Eating Vegan.
To learn about packaged vegan foods you can find online or in most stores, visit the Food Reviews section.
Vegan Pumpkin Soup
Ingredients
- 1 tablespoon oil
- 4 scallions green onions, chopped
- 2 cloves garlic thinly sliced
- 1 tablespoon chopped fresh ginger
- 1/4 jalapeño pepper
- 1/2 teaspoon turmeric
- 1 cup water
- 1/3 cup vegetable broth
- 1/2 cup non-dairy “milk”
- 1 medium sized pumpkin peeled and cut into chunks
- OR 3 1/2 cups canned pumpkin
- 1/2 cup Italian parsley chopped
- 2 tablespoons hemp seeds toasted
- 2 tablespoons pumpkin seeds toasted
- *Optional: Cashew cream
Instructions
- Spread hemp, pumpkin or sesame seeds on a shallow baking sheet and toast for 10-15 minutes (Optional – but it makes them soooo good!).
- While the seeds are toasting, heat the oil in a large saucepan over low heat.
- Add the onion, garlic, ginger and jalapeño and sauté until the onions are translucent
- (not browned) approximately 5 minutes.
- Add the water and pumpkin. Cook for 40 minutes over a medium heat.
- Once all the vegetables are cooked, puree the soup in a blender or food processor.
- Top with parsley, basil, seeds and a spoonful of cashew cream.
- Swirl the cashew nut cream into the soup for a wonderful creamy consistency (and it makes it pretty).
- *Optional: For a more intense pumpkin or squash flavor, cut pumpkin or squash in half and slow roast in oven, cut side down, at 350° for at least 30 minutes prior to adding to the soup.
Hope you enjoy this easy vegan recipe!
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