Pumpkin Soup | Vegan & Autumnal

90 Minuten
20 Minuten

5.0 (2)

Pumpkin Soup | Vegan & Autumnal
Melanie Seyfarth
Melanie Seyfarth

Inhalt

    When the first cold days arrive and the leaves turn colorful, there is hardly anything cozier than a large bowl of vegan pumpkin soup. This recipe is my autumn classic: creamy, flavorful, warming—and completely vegan! Whether as a starter or a filling main course on a rainy evening, this simple pumpkin soup (vegan btw.) is my go-to autumn dish.
    And since there is usually some flesh left over after carving pumpkins for Halloween, it is also the perfect Halloween soup—but only if you use edible pumpkins for carving! ;)

    Get your cozy blanket ready and grab a spoon: This vegan pumpkin soup recipe will become your new autumn classic!

    Nährwerte pro Portion

    Ergibt 4 Portionen
    Kalorien 275
    Kohlenhydrate 44 g
    Fette 7 g
    Fiber 8 g
    Protein 6 g

    ZUTATEN

    Portionen
    • 0.25 small Hokkaido pumpkin (whole pumpkin weighs about 1.2 kg)
    • 0.25 carrot
    • 0.25 onion
    • 0.25 garlic clove
    • 0.25 thumb-sized piece of ginger
    • 0.25 tbsp oil
    • 0.0625 tsp curry powder
    • 0.25 pinch cinnamon
    • 175 ml vegetable broth (If you like thick soups, use much less liquid)
    • 25 ml orange juice
    • 12.5 ml coconut milk
    • 0.25 tsp curry paste
    • 0.25 tsp soy sauce
    • Salt & pepper to taste
    • Toppings (optional): soy sauce, coconut milk, roasted pumpkin seeds

    Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

    Zubereitung

    1

    Wash the pumpkin, pierce several holes in the top with a wooden skewer, and bake it for 45 minutes at 180°C fan-assisted (without preheating!).

    2

    Meanwhile, peel the carrot, onion, ginger, and garlic clove. Cut the carrot into rough pieces and simply quarter the onion. You do not need to chop the ginger and garlic.

    3

    Remove the pumpkin from the oven using oven mitts and preheat the oven to 200°C conventional heat.

    4

    Halve the pumpkin—careful, it’s hot—and remove the seeds. Cut off the stem and cut the Hokkaido into rough pieces like the carrot.

    5

    Now place all the prepared vegetables in a large bowl and add the oil, curry powder & cinnamon. Mix everything well.

    6

    Spread everything on a baking sheet lined with parchment paper and roast in the oven for about 45 minutes, until the edges of the squash are lightly browned. If the onion gets too dark in the meantime, you can of course take it out at any time and set it aside for later.

    7

    Remove the roasted vegetables from the oven and place them in a large pot together with the vegetable stock, orange juice, coconut milk, curry paste, and soy sauce. Blend your soup until creamy using an immersion blender (a regular blender works too), then season with salt and pepper.

    8

    If the soup is still too thick, simply add more vegetable stock. If it turns out too thin, just let it simmer for a few minutes to reduce.

    9

    Garnish the pumpkin soup completely vegan with some coconut milk, soy sauce, and roasted pumpkin seeds, and enjoy.

    Recipe Note

    Before you enjoy your first bowl, here are a few more tricks that turn a pretty good vegan pumpkin soup into the very best.

    Which pumpkin is best suited?

    The short answer: Hokkaido. Hokkaido pumpkins are the classic pumpkins for soup.
    Why? It doesn’t need to be peeled before cooking because its skin softens during cooking and can easily be puréed along with the flesh. This saves time and effort and makes the soup extra creamy.

    If you’re looking for variety, there are 2 more delicious options:

    • Butternut: a slightly buttery texture that becomes silky smooth when puréed.

    • Muscat pumpkin: a nutty, intense flavor similar to Hokkaido.

    What to look for when buying: Choose a firm, heavy pumpkin without soft spots!

    Seasoning vegan pumpkin soup & topping ideas

    A creamy vegan pumpkin soup depends on the right spices. What absolutely belongs in your vegan pumpkin cream soup?

    • Curry paste: for a warm, slightly exotic note.

    • Cinnamon: for cozy fall vibes.

    • Curry: wonderfully flavorful!

    • Ginger: for a delicate heat that perfectly balances the sweetness of the pumpkin.

    • Salt & pepper: the basis of every seasoning.

    • Optional: soy sauce (if you count that as a seasoning), nutmeg, cayenne, and cumin.

    And now for the toppings, because there’s plenty you can do:

    • Roasted pumpkin seeds for crunch.

    • Shredded coconut or a splash of coconut milk for extra creaminess.

    • Soy sauce for a pretty swirl.

    • Cilantro or parsley for a touch of green freshness.

    • Croutons made from toasted bread.

    • Fried onions for all onion fans.

    Just try your way through them—you’ll find your best pumpkin soup recipe for fall: creamy, flavorful, and always worth a second bowl.

    Craving more? Here's how to liven up your vegan pumpkin soup

    Depending on what is currently in the vegetable drawer, the basic vegan pumpkin soup recipe with ginger and coconut milk becomes a whole new experience. Here are my favorite variations:

    • Pumpkin Potato Soup: potatoes thicken your soup along the way—perfect for everyone who loves thick soups!

    • Pumpkin Sweet Potato Soup: the two go perfectly together … slightly sweet and intensely orange.

    • Pumpkin Lentil Soup: red lentils provide plenty of protein—lentil fans can also find a hearty lentil stew with us.

    • Pumpkin Apple Soup: a fresh apple adds a fruity note and balances out the sweetness.

    A good soup also needs the right accompaniment:

    • Fresh baguette or ciabatta for dipping.

    • Pumpkin Seed Bread if you can't get enough pumpkin.

    Inhalt

      ZUTATEN

      Portionen
      • 0.25 small Hokkaido pumpkin (whole pumpkin weighs about 1.2 kg)
      • 0.25 carrot
      • 0.25 onion
      • 0.25 garlic clove
      • 0.25 thumb-sized piece of ginger
      • 0.25 tbsp oil
      • 0.0625 tsp curry powder
      • 0.25 pinch cinnamon
      • 175 ml vegetable broth (If you like thick soups, use much less liquid)
      • 25 ml orange juice
      • 12.5 ml coconut milk
      • 0.25 tsp curry paste
      • 0.25 tsp soy sauce
      • Salt & pepper to taste
      • Toppings (optional): soy sauce, coconut milk, roasted pumpkin seeds

      Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

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      Frequently asked questions

      Pumpkin soup (vegan) keeps for 2 to 3 days in the refrigerator if you store it in an airtight container and let it cool completely beforehand. Before eating, it’s best to reheat it in a pot over medium heat, stirring occasionally—then it tastes almost freshly cooked.

      My clear recommendation: Hokkaido. It doesn’t need to be peeled, has an intense, nutty flavor, and naturally becomes creamy when puréed. Butternut is a good alternative with a slightly buttery note. Both varieties are available during pumpkin season in the fall, usually from September to November. This way, every pumpkin soup is sure to be a success.

      Start with salt and pepper—they’re the foundation. Ginger adds heat, curry brings warmth, and a little cinnamon rounds out the autumnal flavor. It’s best to season gradually and taste as you go until it’s just right.

      With Hokkaido squash: no. The thin skin softens during cooking and can easily be puréed. With butternut or nutmeg squash, you should remove the skin beforehand because it remains tough even after prolonged cooking. Tip: Halve the squash, remove the seeds, and cut it into pieces—then it’s easier to peel.

      Yes, pumpkin soup—vegan or not—can be frozen wonderfully. Important: After thawing, heat the soup thoroughly once, ideally until piping hot for at least 2 minutes, and briefly blend it again if necessary.