Vegan Pumpkin Soup
This recipe shows you how to make a delicious vegan pumpkin soup using roasted pumpkin flesh and coconut milk. The result is really a fantastic soup that can be served as a posh starter or even as a main course if you make enough, and have some tasty bread to go with it.
Halloween Recipe
Around Halloween, the last day of October, the pumpkins all start appearing in the supermarkets around where we live, especially for the kids at Halloween. In the past, we used to carve out our jack-o’-lantern pumpkins and throw away the flesh, which was obviously a terrible waste, as this soup is fantastic.
This year I made this soup from the flesh of a medium-sized pumpkin. It was enough to feed the three of us. If you have a bigger pumpkin then just adjust the quantities accordingly to suit. (I was left here with half a tin of coconut milk which I shall use for something else).
You can also make this soup if you have pumpkin puree available, which would actually be a lot quicker than using a real pumpkin. But hey, where is the fun in that!? I got my daughter to carve out the pumpkin while I was making the soup.
I cook the flesh in the oven for about 20 minutes just to give a bit of a roasted taste to the pumpkin. The mix of tastes with the garlic, shallot, ginger, coconut and pumpkin go really well together and I am sure you will enjoy this recipe, whether you are vegan or not.
What to serve with pumpkin soup
We think you should eat this soup with some tasty bread, like some ciabatta or even some Irish Wheaten bread. If you are not vegan then you may want to spread some butter on your bread, but I will obviously leave those decisions up to you 😄.
Serve this recipe as a starter or as a main course. It is a definite success for dinners parties if you are looking to do something special but easy.
I hope you enjoy making this. If you do please let me know how you get on in the comments section below!
Or maybe you can’t be bothered to cook and just want a vegan meal delivered to your door? Then why not try these guys:
How to make vegan pumpkin soup
Vegan Pumpkin Soup
This delicious creamy vegan pumpkin soup is great around Thanksgiving and Halloween when pumpkins are in the shops. Super tasty and creamy and completely vegan.
Ingredients
- 1 Medium size Pumpkin (about 350g pumpkin flesh)
- 1 large garlic clove
- 2cm by 1cm piece of ginger
- 1 shallot
- 1/2 can Thick creamy coconut milk
- 300ml vegetable stock
- Salt and Pepper
- Olive oil cooking spray
Optional to garnish
- Some roasted flaked almonds
- Pinch of Paprika or red pepper flakes
- A splash of coconut milk
Instructions
- Cut the top off the pumpkin and clean out and discard the pumpkin seeds with a spoon. Then cut out the pumpkin flesh. I used a medium-sized pumpkin for these photos which gave me about 350g of pumpkin flesh, enough for 3 helpings.
- Place the pumpkin flesh in a baking tray, spray with some olive oil cooking spray and roast in a pre-heated oven for 20 minutes at 180C.
- Meanwhile, slice the garlic and ginger and dice the shallot. Then sautee this together in a saucepan over medium heat in a little olive oil for about 3 minutes. Then remove from the heat until the pumpkin is roasted.
- Roast some flaked almonds in a skillet until slightly browned.
- When the pumpkin is finished in the oven, put it in the saucepan with the garlic, ginger and shallot, and add the vegetable stock and half a tin of coconut milk.
- Bring to the boil and simmer for about 10 minutes.
- Then remove from the heat and use an immersion blender to blend the contents to a soup.
- Garnish with the roasted almonds and a pinch of paprika or red pepper flakes and a twirl of coconut milk.
Notes
Serve up with some tasty bread for a delicious vegan meal.
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Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 222Total Fat: 20gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 395mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 3g