Creamy Pumpkin Coconut Soup (Oil Free)
Cozy Up with Creamy Pumpkin Soup: The Perfect Autumnal Delight!
As the leaves begin to turn and the air gets crisp, there’s nothing quite as comforting as a warm bowl of soup. And when it comes to autumnal flavors, pumpkin reigns supreme! Our Creamy Pumpkin Soup is the ultimate comfort food – rich, flavorful, and surprisingly easy to make. This vegan-friendly recipe is packed with warming spices and is guaranteed to become a fall staple in your kitchen.
This isn’t your average pumpkin soup. We’ve taken the classic flavor profile and elevated it with a blend of curry powder, turmeric, and smoked paprika, creating a depth of flavor that will tantalize your taste buds. Roasting the pumpkin and garlic brings out their natural sweetness, while the coconut milk (or oat cream) adds a luxurious creaminess without the need for dairy.
Why You’ll Love This Recipe:
- Comforting & Flavorful: The perfect blend of sweet pumpkin and warming spices.
- Vegan & Healthy: A plant-based soup that’s good for your body and soul.
- Easy to Make: Simple instructions and readily available ingredients.
- Versatile: Enjoy it as a starter, a light lunch, or a cozy dinner.
Tips for the Best Creamy Pumpkin Soup:
- Roasting is Key: Don’t skip roasting the pumpkin and garlic! It intensifies their flavor and adds a lovely sweetness.
- Spice it Up: Adjust the amount of curry powder, turmeric, and smoked paprika to your liking.
- Creamy Texture: For an extra smooth soup, use an immersion blender or a high-speed blender.
- Garnish with Love: A sprinkle of coriander seeds, a drizzle of coconut milk, or a swirl of olive oil adds a beautiful finishing touch.
Serving Suggestions:
Serve this Creamy Pumpkin Soup with a crusty bread for dipping, a side salad, or a sprinkle of toasted pumpkin seeds. It’s also delicious topped with a dollop of vegan sour cream or a swirl of coconut milk.
Frequently Asked Questions
Q: Can I use canned pumpkin puree instead of roasting a fresh pumpkin?
A: Yes, you can! If using canned pumpkin puree, reduce the amount to about 700-800g and skip the roasting step. Be sure to use 100% pumpkin puree, not pumpkin pie filling.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I freeze this soup?
A: Yes, you can freeze this soup for up to 2 months. Allow it to cool completely before transferring it to an airtight container.
Q: What can I substitute for coconut milk?
A: Oat cream works beautifully as a 1:1 substitute. You could also use cashew cream for a richer flavor, or even a blend of vegetable broth and a tablespoon of tahini for a lighter option.
Creamy Pumpkin Soup
Ingredients
- 1 large pumpkin
- 4 cloves garlic to roast whole
- 1 medium white onion
- 2 cloves garlic minced
- 500 ml vegetable bouillon or stock
- 800 ml coconut milk or oat cream
- 2 tbsp curry powder
- 2 tbsp tumeric
- 1 tbsp smoked paprika
- 2 tsp fresh ginger minced
- 1 tsp himalayan sea salt
- 1 tsp ground black pepper
- to taste lime juice
- to taste coriander, seeds, or other toppings
Instructions
- Preheat oven to 200 degrees.
- Chop pumpkin into even pieces and roast for 30-40 minutes until soft and brown. Add 4 cloves of garlic to roast.
- In a large pan, heat a splash of water and saute onion until softened. Add minced garlic and stir until fragrant.
- Add curry powder, turmeric, and smoked paprika to the pan and stir to coat the onion and garlic.
- Pour in 500ml water and vegetable bouillon or stock and bring to a boil.
- Add roasted pumpkin, roasted garlic, and coconut milk.
- Simmer for 15 minutes or so.
- Blend until creamy.
- Taste and adjust seasoning if needed.
- Enjoy!
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