A Bowl of Autumn Comfort
As the leaves turn golden and the air grows crisp, there’s nothing more inviting than a warm, creamy bowl of pumpkin soup. This Creamy Vegan Pumpkin Soup celebrates the rich flavors of the season with a modern, plant-based twist. Historically, pumpkins have been a symbol of harvest and abundance, and now they take center stage in this comforting dish. Blended to velvety perfection, the soup brings out the natural sweetness of pumpkin, balanced with subtle spices for a flavor that’s both nostalgic and fresh. Whether you’re hosting a fall gathering or cozying up on a cool evening, this recipe is the ultimate autumn comfort food.
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Simplicity and Soul in Every Spoonful
The joy of a good meal lies in its ability to nourish both body and spirit. This Creamy Vegan Pumpkin Soup not only satisfies with its rich, smooth texture but also reminds us of the beauty in simplicity. Made with wholesome ingredients and a dash of love, each spoonful offers warmth and a moment of calm. In a world full of noise, take a pause with this dish, letting it be a reminder that true satisfaction comes from cherishing the little moments. A meal that’s good for you and for the soul—because sometimes, happiness is as simple as a bowl of soup.
Ingredients
2 sugar pumpkins (~2 1/4 cups (450 g) pumpkin puree)
2 shallots, diced (~1/4 cup or 40 g)
3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
2 cups (480 ml) vegetable broth
1 cup (240 ml) light coconut milk (or sub other non-dairy milk with varied results)
2 Tbsp (30 ml) maple syrup or agave nectar (or honey if not vegan)
1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
1 cup (67 g) roughly chopped kale
1 large garlic clove, minced
2 Tbsp (18 g) raw sesame seeds
1 Tbsp (15 ml) olive oil
pinch salt
Instructions
- Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
- Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
- Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
- To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
- Add remaining ingredients, including the pumpkin, and bring to a simmer.
- Transfer soup mixture to a blender or use an emulsion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.
- Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.
- For the Kale-Sesame topping: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.
- To the still hot pan, add olive oil and garlic and sauté until golden brown - about 2 minutes. Add kale and toss, then add a pinch of salt and cover to steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set aside for topping soup.
- Recipe serves 3-4. Leftovers keep in the fridge for up to a few days and in the freezer for up to a month or more.
Notes
Nutrition information reflects 1 of 4 servings with kale-sesame topping.
3 comments
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