Home Recipes Easy Vegan Pumpkin Soup Recipe

Easy Vegan Pumpkin Soup Recipe

by Rachna

This delicious and easy vegan pumpkin soup recipe is creamy and very wholesome. It is perfect for fall and winter, as it is warm and comforting. It is light yet filling too. Since pumpkin is in season, this is the perfect time to make this vegan pumpkin soup recipe at home. It is rich in Calcium, Vitamin A and vitamins and other minerals.

easy vegan pumpkin soup

Here’s how to make this easy vegan pumpkin soup:

Ingredients:

2 cups pumpkin pieces roughly chopped

1.5 cups vegetable stock or use one vegetable stock cube

1 onion sliced

1 tbsp. ginger minced

6 cloves garlic minced

1 tbsp. olive oil

6.8 oz. or 200 ml. thick coconut milk

salt to taste

1 tsp. pepper freshly ground

½ tsp. turmeric powder

8 cashews soaked and made into a paste (optional)

For Garnish

1 tbsp. sesame seeds or pumpkin seeds

Recipe:

Heat olive oil in a pan. Lightly saute onion and minced ginger and garlic till they turn transparent. It takes about 3-4 minutes on low flame. Now add pumpkin pieces. Make sure you remove the outer skin and chop into pieces.

Add about 1.5 cups of vegetable stock and cook till pumpkin pieces are soft which takes about 15 minutes.

If using a pressure cooker, cook for 2 whistles and let the pressure release naturally.

Now blend till fine. Put the blended soup back on heat.

Add the thick coconut milk, cashew paste (optional) along with turmeric and salt. Cook for about 5 minutes on low flame.

Add ground pepper. Taste and adjust seasoning.

Garnish with sesame seeds or pumpkin seeds for an added crunch and nutrition.

Serve this delicious pumpkin soup with some salad and toasted bread on the side for a light meal or serve it as it is.

easy vegan pumpkin soup

Pro Tips

If you want you can add milk or cream (non vegan).

You could use the same recipe with butternut squash.

You can easily make a large batch and store this soup in the refrigerator for upto 3 days.

Hope you liked this recipe of pumpkin soup that is super tasty. My kids and husband loved it. It is bursting with natural flavour and ingredients.

easy vegan pumpkin soup

Easy vegan pumpkin soup

Rachna Parmar
This delicious and simple vegan pumpkin soup is very easy to make and is super tasty. Not to mention how healthy it is for you. Do try this recipe.
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Cuisine American
Servings 4 people
Calories 202 kcal
people

Ingredients
  

  • 2 cups pumpkin pieces roughly chopped
  • 1.5 cups vegetable stock or use one vegetable stock cube
  • 1 onion sliced
  • 1 tbsp. ginger minced
  • 6 cloves garlic minced
  • 1 tbsp. olive oil
  • 6.8 oz. or 200 ml. thick coconut milk
  • 8 cashews soaked and made into paste optional
  • salt to taste
  • 1 tsp. pepper freshly ground
  • ½ tsp. turmeric powder
  • For Garnish
  • 1 tbsp. sesame seeds or pumpkin seeds

Instructions
 

  • Heat olive oil in a pan. Lightly saute onion and minced ginger and garlic till they turn transparent. It takes about 3-4 minutes on low flame. Now add pumpkin pieces. Make sure you remove the outer skin and chop into pieces.
  • Add about 1.5 cups of vegetable stock and cook till pumpkin pieces are soft which takes about 15 minutes.
  • If using a pressure cooker, cook for 2 whistles and let the pressure release naturally.
  • Now blend till fine. Put the blended soup back on heat.
  • Add the thick coconut milk, along with turmeric and salt. Cook for about 5 minutes on low flame.
  • Add ground pepper. Taste and adjust seasoning.
  • Garnish with sesame seeds or pumpkin seeds for an added crunch and nutrition.
  • Serve this delicious pumpkin soup with some salad and toasted bread on the side for a light meal or serve it as it is.

Notes

You can add milk and cream for non-vegan version.
You can use the same recipe to make butternut squash soup.
You can easily make a large batch and store this soup in the refrigerator for upto 3 days.

Nutrition

Nutrition Facts
Easy vegan pumpkin soup
Amount Per Serving
Calories 202 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Sodium 363mg16%
Potassium 433mg12%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 5125IU103%
Vitamin C 10mg12%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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This soup is ready in under 30 minutes and is a must try now.

This soup is low calorie, low fat, super easy to make, tasty, gluten-free, dairy free and vegan.

easy vegan pumpkin soup

If you liked this recipe, I request you to leave a star * rating in the comments or on the recipe card. Thanks.

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