Name: Creamy Vegan Pumpkin Soup
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: ½ teaspoon ground cinnamon; ¼ cup olive oil, divided; ½ teaspoon ground nutmeg; 1 large yellow onion, chopped; 2 tablespoons maple syrup or honey, which is not vegan; Freshly ground black pepper; ½ teaspoon sea salt; A tiny dash/up to ⅛ teaspoon cayenne pepper (optional, if you like spice); ⅛ teaspoon cloves; 1 4-pound sugar pie pumpkin or kabocha squash; 4 large or 6 medium garlic cloves, pressed or minced; ½ cup full fat coconut milk or heavy cream, which is not vegan; ¼ cup pepitas (green pumpkin seeds); 4 cups (32 ounces) vegetable broth

Pumpkin Soup

What type of pumpkin should I use for pumpkin soup?

Do I need to peel the pumpkin before making soup?

Can I use canned pumpkin instead of fresh pumpkin?

What other ingredients do I need besides pumpkin for pumpkin soup?

How can I adjust the consistency of the soup?

What are some common mistakes to avoid when making pumpkin soup?

This pumpkin soup recipe is creamy AND healthy! It calls for roasted pumpkin for maximum flavor. This roasted pumpkin soup recipe would look lovely on your holiday dinner table, and leftovers would go great with sandwiches or salads the next day. Recipe yields 4 bowls or 6 cups of soup.

Gluten Free

Lactose Free

Vegetarian

Vegan

Mediterranean

Seasonings

gram

ground cinnamon

Oils

milliliter

olive oil

ground nutmeg

Fresh Vegetables

yellow onion

Syrup

maple syrup

black pepper

sea salt

cayenne pepper

ground clove

Sugar Pumpkin

garlic

Non Dairy Milk

coconut milk

Nuts Seeds & Mixes

pepitas

Stocks & Broths

vegetable broth

Lycopene

Vitamins

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin A

Dietary Folate Equivalents

Vitamin B6

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Copper

Minerals

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Dietary Fiber

Carbohydrates

Protein

Calories

Water

Sugar

Vitamin K

Choline

Lutein+zeaxanthin

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Pantothenic acid (B5)

Manganese

Selenium

Trans fatty acids

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Now that soup season is in full swing, it's time to grab your spoon and start enjoying quick and easy meal-in-a-bowl lunches and dinners. Pumpkin soup is high atop my list of winter favorites, and this year I've decided to add a Thai twist to the classic with this healthy recipe for coconut pumpkin soup made with plenty of fresh garlic. I've traded nutmeg for curry powder and heavy cream for coconut milk. The result is one seriously flavor-packed comfort food with subtle hints of Thai flavors. 

Thai Coconut Pumpkin Soup

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This vegan roasted pumpkin soup is super creamy, delicious, and healthy! It’s very easy to make, full of pumpkin flavors, and the best way to warm up!

Roasted Pumpkin Soup 

Creamy Vegan Pumpkin Soup

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