Start by heating your oil in a large pot. https://eatingrichly.com/easy-pumpkin-soup-recipe-with-canned-pumpkin Last updated on November 5, 2020. Since it’s dairy free, gluten free, and vegan, it’s perfect if you are hosting a gathering when you need to accommodate different dietary preferences (this Curry Lentil Soup is another great option). I hope to have an immersion blender next time, though, because it was really a pain in my Vitamix!! Use canned pumpkin rather than a roasting a fresh pumpkin to make this recipe even easier. So good!). Cook it for about 10 minutes, until it softens up and begins to brown. These canned pumpkin recipes aren’t #basic at all. Vegan Pumpkin Soup. This delicious creamy pumpkin soup made with canned pumpkin puree comes together in less than 30 minutes with ingredients you most likely have in your pantry. You can adjust any other seasonings to your liking at this point as well. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. SO FLAVORFUL. Once the oil is hot, add a diced onion. And this soup has been made so many times in our kitchen this year. Now, stir in your almond milk. Add the garlic, cinnamon, ginger, nutmeg, cloves, and black pepper. ; Cover and cook on high for 4-5 hours or low for 6-8, or until the onion is very tender. Garlic and Ginger – Fresh cloves and prepared ginger paste are used to compliment the sweetness of the pumpkin. Bring to a boil. Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes). Pumpkin, however, is absolutely fantastic in savory recipes too (just see this list of Healthy Pumpkin Recipes for proof). Before I’ve realized it’s happened, the initial “not yet!” bristling I felt towards pumpkin-spiced everything when it first appeared at the grocery store has yielded to a strong hankering for all things cozy and autumn and yes, pumpkin. Enjoyed it for Halloween dinner. I'm a former attorney turned professional food blogger. Cook everything for about 1 minute, until very fragrant. If you use canned pumpkin to make the vegan pumpkin soup recipe, simply skip the roasting process and head straight to the part of the recipe where you combine the ingredients and make the soup! 1 Tbsp olive oil; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 2 cans 100% pumpkin puree (not pumpkin pie mix) 2 cups low sodium vegetable stock; 1 can lite coconut milk; 1 Tbsp maple syrup; 2 tsp ground ginger; 1/2 tsp cinnamon; 1/4 tsp ground nutmeg; 1 tsp sea salt ; pinch of cayenne pepper (optional) With a wooden spoon, scrape up any browned bits that have stuck to the bottom of the pot. I’m so happy that you enjoyed it, Stacie! This easy vegan pumpkin soup can be on the table in about 30 minutes. Adjust any other seasonings to your liking. Reduce heat to a simmer and let cook until the cauliflower is softened, about 10 minutes. Diary-free or vegan: Use coconut milk or apple cider instead of heavy cream. Thank you for a wonderful recipe that I will definitely make again, and again! Ready for an unabashedly autumn, pumpkin-tastic soup to take you into October with aplomb? Pumpkin soup is the quintessential autumn dish. Lower the heat and allow it to simmer, stirring occasionally, until it thickens up a bit, about 15 minutes. How To Make Pumpkin Soup Without Coconut Milk. I’m so happy that you enjoyed it, Jenn! Serve hot. … Cook the onion for about 10 minutes, stirring occasionally, until it softens up and begins to brown. Savory pumpkin cornbread waffles that are vegan and require just 30 minutes and 1 bowl. It’s the pumpkin season, and we have been obsessing over anything that has pumpkin in it! Is pumpkin soup healthy? Mix well and cook for a minute or so. Your email address will not be published. If you do not need the pumpkin soup to be vegan, you can use any kind of milk for the almond milk. I know a lot of you may be looking for a vegan pumpkin soup without coconut milk and … Place pumpkin … Lastly, garnish your soup with pumpkin seeds, chopped fresh parsley, pomegranate seeds, or any other toppings you desire (I’ve listed tons of great options below). Stir in the pumpkin purée, … Thank you for sharing this kind review! Add cauliflower, onion, salt, and pepper and cook until the onion is softened and translucent, about 5 minutes. This Vegan Curried Pumpkin Soup is super creamy, smooth, and full of flavor! Stir in the almond milk. Pumpkin is mild on its own, making it a fantastic canvas. Chop onion into 1/4 inch pieces and saute on high in a small amount of butter until very soft and just starting to turn golden. Let’s make Vegan Pumpkin Soup! Pumpkin pie smoothie. My vegan pumpkin soup recipe uses canned coconut milk to achieve the same creamy result. Add in the canned coconut milk, broth, curry paste and spices (except the nutmeg, salt and peppers.) It's so easy! I adore both sweets and veggies, and I am on a mission to save you time and dishes. I wouldn’t share this recipe if it wasn’t good and good for you. Once they’re softened, stir in the garlic and additional spices for about 30 seconds. Can I use canned pumpkin puree? You can whip it up in a matter of minutes because almost all of the ingredients are canned – which you just open, pour, and mix -except for the onions which do need to be softened and sautéed along with a few spices.. © 2010 - 2021 Well Plated by Erin. It’s made with a touch of maple syrup, warm spices, and will remind you of harvests, holiday tables, and the beauty of seeing leaves turn crimson against a crisp, blue October sky. Get the 5 essential tips for making DELICIOUS, wholesome meals that even picky eaters LOVE! Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Required fields are marked *, Copyright © 2013-2021 Tofu Press LLC and Alissa Saenz. October has stolen my fancy (and appetite). Raise the heat and bring the soup to a boil. Okay, maybe the latter happens more often. Coat the bottom of a large pot with oil and place it over medium heat. Fresh Leeks – Leeks are more milk than onion and meltdown into creamy goodness, perfect for the base of this soup. Such a delicious creamy soup! Pumpkin peel: You can leave the peel on the pumpkin for this soup! You can simply use 16 ounces of canned pumpkin instead! This was easy to make. Bring it all to a simmer and cook until the cauliflower is softened. Last year, I made my first foray into using canned pumpkin to make pumpkin soup with this warming Pumpkin Curry Soup, and it became one of my go-to fast fall and winter dinners. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. Pumpkin – I roasted fresh pumpkin for this recipe, but also tested it using canned pureed pumpkin. Stir in the pumpkin puree, coconut milk, broth, brown sugar, and apple cider vinegar. It will cut your prep time significantly, plus it will make for a great pantry meal. Stir in the garlic, cinnamon, ginger, nutmeg, cloves, and pepper. The first time I made this soup… Photo: Beaming Baker 1. Garnish with pumpkin seeds, chopped fresh parsley, and pomegranate seeds as desired. Then add the thyme and cayenne pepper and sauté until the onions are softened. Once simmering, reduce the heat, cover with a lid, and cook … Bring to a boil, then turn the heat to medium-low and simmer for 15-20 minutes, until the soup has reduced and thickened slightly. Next, add the coconut milk, vegan stock, and pumpkin. This healthy vegan pumpkin soup is rich, creamy, and has the perfect fall flavor. Also, use coconut milk rather than Greek Yogurt to keep your pumpkin soup vegan as well. Make this recipe vegan by using vegan broth rather than a chicken broth. Cook it for about 10 minutes, until it softens up and begins to brown. Season with additional salt and pepper to taste. The key here is adding in the white beans because once blended they make the soup nice and thick and amp up the protein, which makes this soup suitable as a meal. Salt & pepper: to bring out all of the flavors in the soup… To puree the soup, use either an immersion blender or transfer small amounts to a blender (hot liquids splatter; only fill your blender about halfway). My secrets for making wholesome meals you'll WANT to eat. This vegan pumpkin soup recipe is a bit different because we’ve snuck in immune-boosting foods If you’d rather make a 100% from scratch vegan pumpkin soup using fresh pumpkin, try subbing sugar pumpkin in my butternut squash soup recipe. Despite its dairy-free status, this soup is velvety and creamy. I used one of my favorite healthy soup hacks to give it richness and body, without the need for a speck of cream. Stir in broth, pumpkin, maple syrup, and almond butter. Stir in garlic, cumin, coriander, and nutmeg and cook for 30 seconds, just until fragrant. I am HOOKED! Canned pumpkin; Vegetable broth; Coconut milk; Brown sugar; Apple cider vinegar; Salt; How to Make Vegan Pumpkin Soup. Bursting with spices in a silky pumpkin base that you’d never guess was dairy-free — this will be your new favorite fall soup! Add the garlic and cook for 30 seconds. Hi, I'm Alissa! Add onion and cook for 5-7 minutes, or until translucent. Almost done! Sign up for email updates and receive a free copy of my veggie burger e-book! The soup comes out tasting delightfully flavorful and super creamy. From there, I snuck canned pumpkin into Instant Pot Paleo Chili (OMG! This easy pumpkin soup recipe is fall flavor at its most classic. Sauté the onion in the oil in a large pot over medium-high heat until translucent (5-7 minutes) - it's ok if it lightly browns. Stir to heat through, then adjust consistency with additional broth as needed. Like this recipe? Bring the mixture up to a boil, lower the heat, and let it simmer for about 15 minutes, until it thickens up just a bit. Subscribe for email updates and receive a free copy of my veggie burger e-book! Canned pumpkin makes this recipe quick and easy! Thank you for sharing this kind review! Add in the garlic cloves and canned pumpkin. * Percent Daily Values are based on a 2000 calorie diet. Once they’re softened, stir in the garlic and additional spices for about 30 seconds. Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté. Return the pureed soup to the pot. Filed Under: Soups Tagged With: coconut milk, fall, pumpkin. Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil. Peel and cut the pumpkin, the potatoes, and the carrots into … Stir in the garlic, cinnamon, ginger, nutmeg, cloves, and pepper. I added about 1/4 teaspoon additional salt. You may also use canned pumpkin puree and will need about 3 cups of it. I even made this vegan pumpkin soup without coconut milk! Sometimes I like to take a purist, from-scratch approach with my recipes. Top with whatever you please: an egg, vegan chili, avocado, or even butter and maple syrup. Add pumpkin, stock, salt, pepper, maple syrup, and pumpkin pie spice. How to Store and Reheat Homemade Soup Once the soup … I’m so happy that you enjoyed it, Carol! For this version I’m using pumpkin instead of butternut squash and coconut milk to make it dairy-free and vegan! Pour the pumpkin soup back into the pot. Most veggies I like to use fresh, but pumpkin is a bit of project to prep, and over the years I’ve realized that canned pumpkin actually makes better pumpkin soup. LOVED this soup. The Well Plated Cookbook is now available! Alternatively, you can transfer it to a blender in batches to puree (be careful to fill your blender no more than about halfway; hot liquids will splatter). Stir well to combine and bring to a gentle simmer. Feel free to use canned pumpkin puree or make your own with this tutorial. Carefully stir in the pumpkin, stock, coconut milk, maple syrup, siracha, and salt. Notify me of replies to my comment via email. Yes, you absolutely can use canned pumpkin puree for this recipe! The amount of additional salt you need will vary based on the saltiness of your particular broth and almond butter. Start by heating your oil in a large pot. It’s very easy to make, full of pumpkin flavor, and the best way to warm up in fall! Add the onion, garlic, pumpkin puree, tomato sauce, honey, (if using), stock, cinnamon, and salt to a 6-quart slow cooker, stirring to combine. Finely chop the onion and the garlic. Heat the oil in Dutch oven over medium heat. Add the spinach and half of the pasta and stir to combine. Add the coconut milk and simmer for another 5 minutes. This soup recipe is remarkably easy, using canned pumpkin for convenience. Add garlic and sage and cook for another … I’m so happy that you enjoyed the recipe! First, grab your Dutch oven (or a similar big, sturdy pot) and saute the cauliflower, onion, salt, and pepper. Winter is coming closer and temperatures are dropping, which means I’m always looking for comfort food that … Remove the pot from heat and season the soup with salt to taste. Thank you for sharing this kind review! Pumpkin puree: gotta have that pumpkin flavor in the pumpkin lentil soup! (This is when the good smells start!). It’s sweet and creamy with earthy tones and can be pantry-friendly or not, depending if you’re using canned or fresh. This vegan roasted pumpkin soup is super creamy, delicious, and healthy! Now stir in your pumpkin, broth, coconut milk, brown sugar, and apple cider vinegar. Pumpkin has tons of vitamin A. For today’s recipe, I was craving pumpkin at its purest. And, whatever diet you do (or do not) follow, bookmark this easy, healthy pumpkin soup for your own enjoyment as well. Creamy Vegan Pumpkin Soup |Serves 4-5| Ingredients. With an immersion blender, puree the soup until very smooth. This pumpkin soup recipe does not have to be made in a blender. And please stop back and leave me a review and rating below if you make it! I love creating vegan recipes with bold flavors! Skip the nutmeg and sugar, and add some heat with 1 teaspoon of curry powder or a dash of cayenne pepper. Make your Vegan Pumpkin Mac and Cheese Sauce. You can use any leftover baked pumpkin in a soup or other recipes. Your email address will not be published. And other times I just want dinner on the table as soon as possible. Superb flavor. Take the pot off of the burner and season the soup with salt to taste. You can probably use a fresh pumpkin if you have it, too, but you’ll want … When we think of pumpkin recipes, baked goods like Almond Flour Pumpkin Muffins and Vegan Pumpkin Bread and desserts like Pumpkin Sheet Cake and Vegan Pumpkin Pie are often the first that come to mind (a certain celebrity beverage notwithstanding). Thank you for sharing this kind review! Pumpkin is mild, healthy, and the fact that it can be purchased in convenient, ready-to-go cans means that it is one of the quickest ingredients you can use to create easy, nutritious meals. 15-ounce can pure pumpkin puree (not pumpkin pie filling), First, grab your Dutch oven (or a similar big, sturdy pot) and saute the cauliflower, onion, salt, and pepper. Serve hot, and prepare to be transported to a cozy, fall wonderland! Carefully ladle the soup into your blender and blend until lump-free, working in batches until all of the soup is velvety and smooth. Once the oil heats up, add the onion. How to Make Pumpkin Soup in a Slow Cooker. If you simply want an incredibly delicious dairy-free pumpkin soup on the table asap, come along with me! Either works, but I'm partial to the fresh-roasted pumpkin. It is oil-free and so is plant-based. The unique ingredients work so well together…so quick and easy to make. Your tastebuds won’t notice the missing cream, meanwhile your gut will welcome the benefits … October sneaks up on me. Once the oil is hot, add a diced onion. Your email address will not be published. The spices work really well together and what sets this recipe apart from other pumpkin soups is the cauliflower, this is a brilliant addition. It will soften and puree with the rest of the soup ingredients. You can read more about me here. I did not add almond milk because the consistency was too watery, after following the directions exactly. Pumpkin soup looks so yummy and delicious. Make ahead tip: cut up pumpkin, potatoes, and onion the night before. Use Canned Pumpkin Puree: Because it is so smooth you may even be able to skip the blender portion, depending on how you like the texture of the soup. Green smoothies are cool and all, but this one uses pumpkin purée, maple syrup, and … Your email address will not be published. WELCOME! It's healthy and quick to make with canned pumpkin puree, creamy coconut milk… Try 1/2 teaspoon of all three, dried, or a tablespoon each of fresh chopped herbs. I had to simmer it much longer and add 3T cornstarch to get it to thicken, then it was perfect. The other ingredients in the soup are all whole food, plant-based ingredients, making this recipe completely vegan… But when I take shortcuts, I try to have them make sense. Disclosure & Privacy Policy. … Afterwards, return the pureed soup back to your pot. It’s been one of my absolute favorite lunches as of late, and I suspect you’ll love it too. Next, add in the broth, pumpkin, maple syrup, and almond butter. If you try this recipe, please leave a comment below. This easy vegan pumpkin soup can be on the table in about 30 minutes. This soup takes a big shortcut: it’s made with pumpkin from a can. Be sure to bookmark this Vegan Pumpkin Soup for your holiday table. Cook on medium heat until the soup comes to a low boil. I'd love to connect with you on Facebook, Instagram, or Pinterest. I love to know what you are making! This easy pumpkin soup recipe is gluten-free, paleo, dairy-free, low-carb, and keto-friendly. Added a dash of pumpkin spice, too. It makes my heart so happy to hear from you! I swirled in some coconut cream and topped it with pumpkin seeds, pomegranate seeds, and parsley. If you are feeling the fall love too, then this Vegan Pumpkin Soup is exactly the recipe for you. Skip the nutmeg and sugar, and take the soup in a more herbal direction by using rosemary, sage, or thyme, or a combination of all three. This Vegan Pumpkin Black Bean Soup is rich and smooth with pumpkin goodness. Of course! Cook for another 4-5 minutes until your entire kitchen begins to smell! The below ingredients are a quintessential, cozy way to add flavor to pumpkin soup. Cook everything for a minute or so, until it becomes very fragrant. Bursting with spices in a silky pumpkin base that you'd never guess was dairy free — this will be your new favorite fall soup! Create an account to easily save your favorite projects and tutorials. (But do note: the soup will not have the same slightly sweet roasted flavor as if you’d cooked it from fresh!) Put the pumpkin and onions in a zip top bag. You can use almond milk (or any milk you have on hand). Ladle the pumpkin soup … LAST UPDATED: October 12, 2020 • FIRST PUBLISHED: October 12, 2020. I doubled the recipe. If you have an immersion blender, use it right in the pot to purée the … Required fields are marked *. 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