Pumpkin Soup | Vegan & Autumnal

Name: Pumpkin Soup | Vegan & Autumnal
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 1 small Hokkaido pumpkin (whole pumpkin weighs about 1.2 kg); 1 carrot; 1 onion; 1 garlic clove; 1 thumb-sized piece of ginger; 1 tbsp oil; 0.25 tsp curry powder; 1 pinch cinnamon; 700 ml vegetable stock (If you like thick soups, use much less liquid); 100 ml orange juice; 50 ml coconut milk; 1 tsp curry paste; 1 tsp soy sauce; Salt & pepper to taste; Toppings (optional): soy sauce, coconut milk, toasted pumpkin seeds

90 Minuten

20 Minuten

5.0 (3)

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

Grab a cozy blanket and 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 stock (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, toasted pumpkin seeds

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

Zubereitung

Wash your pumpkin, poke a few holes in the top with a wooden skewer, and bake for 45 minutes at 180°C fan (without preheating!).

Meanwhile, peel the carrot, onion, ginger, and garlic clove. Cut the carrot into large pieces and simply quarter the onion. You don’t need to chop the ginger or garlic.

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

Cut the pumpkin in half – careful, it’s hot – and remove the seeds. Cut off the stem and cut the Hokkaido into large pieces, like the carrot.

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

Spread everything out 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 always take it out and set it aside for later.

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

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

Garnish the pumpkin soup with a little coconut milk, soy sauce, and roasted pumpkin seeds for a completely vegan meal, and enjoy.

Tipps und Hintergrund

Before you treat yourself to your first bowl, here are a few more tips to turn a pretty good vegan pumpkin soup into the best one.

Which pumpkin is best?

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

If you want some variety, here are 2 more delicious ideas:

Butternut squash: a slightly buttery texture that turns silky smooth when puréed.
Muscat pumpkin: a rich, nutty flavor, similar to Hokkaido.

What to look for when buying: Choose a firm, heavy pumpkin with no soft spots!

Seasoning vegan pumpkin soup & topping ideas

A creamy vegan pumpkin soup depends on the right spices. What’s essential in your vegan cream of pumpkin soup?

Curry paste: for a warm, slightly exotic note.
Cinnamon: for cozy autumn vibes.
Curry: wonderfully flavorful!
Ginger: for a subtle heat that wonderfully balances the pumpkin’s sweetness.
Salt & pepper: the basis for any seasoning.
Optional: soy sauce (if you count it as a seasoning), nutmeg, cayenne, and cumin.

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

Roasted pumpkin seeds for crunch.
Desiccated coconut or a splash of coconut milk for extra creaminess.
Soy sauce for a pretty swirl.
Coriander or parsley for a little fresh greenery.
Croutons made from toasted bread.
Fried onions for all the onion lovers.

Just try different variations - that’s how you’ll find your best pumpkin soup recipe for autumn: creamy, flavorful, and always good for a second bowl.

Want more? Here's how to jazz up your vegan pumpkin soup

Depending on what's in your vegetable drawer, this basic vegan pumpkin soup recipe with ginger and coconut milk can become a whole new experience. Here are my favorite variations:

Pumpkin and potato soup: Potatoes thicken your soup as they cook – perfect for anyone who loves thick soups!
Pumpkin and sweet potato soup: The two go perfectly together … slightly sweet and intensely orange.
Pumpkin and lentil soup: Red lentils add plenty of protein - lentil fans can also try our hearty lentil stew.
Pumpkin and apple soup: A fresh apple adds a fruity note and balances the sweetness.

A good soup also deserves the right side dish:

Fresh baguette or ciabatta for dipping.
Pumpkin seed bread, if you can't get enough pumpkin.

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 stock (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, toasted pumpkin seeds

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

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Pumpkin Soup | Vegan & Autumnal

Melanie Seyfarth

5.0 (3)

Kategorie

Soups

Portionen

Vorbereitung

20 Minuten

Kochzeit

90 Minuten

Kalorien

275

Grab a cozy blanket and a spoon: this vegan pumpkin soup recipe will become your new autumn classic!

Zutaten

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 stock (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, toasted pumpkin seeds

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Zubereitung

Wash your pumpkin, poke a few holes in the top with a wooden skewer, and bake for 45 minutes at 180°C fan (without preheating!).
Meanwhile, peel the carrot, onion, ginger, and garlic clove. Cut the carrot into large pieces and simply quarter the onion. You don’t need to chop the ginger or garlic.
Remove the pumpkin from the oven using oven mitts and preheat the oven to 200°C conventional heat.
Cut the pumpkin in half – careful, it’s hot – and remove the seeds. Cut off the stem and cut the Hokkaido into large pieces, like the carrot.
Now put all the prepared vegetables in a large bowl and add the oil, curry powder & cinnamon. Mix well.
Spread everything out 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 always take it out and set it aside for later.
Remove the roasted vegetables from the oven and add them to a large pot along with the vegetable broth, orange juice, coconut milk, curry paste, and soy sauce. Blend your soup until creamy with an immersion blender (a regular blender works too), then season with salt and pepper.
If the soup is still too thick, simply add more vegetable broth. If it turns out too thin, just simmer it for a few minutes to reduce.
Garnish the pumpkin soup with a little coconut milk, soy sauce, and roasted pumpkin seeds for a completely vegan meal, and enjoy.

Nährwerte

Portionsgröße: 1
pro Portion: Kalorien; 275

Menge pro Portion % Referenzmenge

Kohlenhydrate: 44 g
Fette: 7 g
Fiber: 8 g
Protein: 6 g

Frequently asked questions

How long does vegan pumpkin soup keep in the refrigerator?

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.

Which pumpkin is best for soup?

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.

How do I properly season vegan pumpkin soup?

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.

Do you need to peel the pumpkin for the soup?

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.

Can vegan pumpkin soup be frozen?

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.