Vegan pumpkin soup
As I promised last week, I am writing down a vegan pumpkin soup recipe. To be fair, I did not discover anything new, and you’ve probably seen something similar before. But that will not stop me from reminding you that it exists and that you should make it.
If you’ve read this blog for some time, you might have noticed that I usually post soup recipes when I am sick. Well, that is not the case right now. This time a friend of mine (her mom to be more specific) gifted me a pumpkin. I would’ve been really rude of me not to use it, and I figured that it would be perfect for a creamy, delicious, vegan pumpkin soup.
Again, I know that these autumn recipes are no longer “in”, and that Christmas cookies are taking over. But this is something I cannot resist, no matter the season. That being said, I highly recommend it, and I hope you will enjoy this recipe as much as I did.
There will be no need for me to write down the tips and tricks for this recipe, since it is very simple, so I am just going to mention something quickly. First of all, you can use any pumpkin you like for this one. So pick your favorite one. I am not even sure which one I used. And second, I suggest that you use the creamy, full-fat coconut milk from a can. Avoid using regular coconut milk. You will not get a creamy pumpkin soup with that type of milk. If you want to find out a thing or two about the health benefits of pumpkins, feel free to continue to the next section of the post.
Some health benefits
Pumpkin is high in vitamins and minerals while being low in calories. It’s also a great source of beta-carotene, a carotenoid that your body converts into vitamin A. It is full of vitamin A and C, which can help boost your immune system. Its supply of vitamin E, iron and folate may strengthen your immunity as well.
Pumpkins’ high vitamin A, lutein and zeaxanthin contents may protect your eyes against sight loss, which becomes more common with age. It is packed with nutrients and yet has under 50 calories per cup (245 grams). This makes it a nutrient-dense food. It’s also a good source of fiber, which may suppress your appetite. Pumpkin carotenoids function as antioxidants. These compounds are linked to lower risks of stomach, throat, pancreas and breast cancers. And potassium, vitamin C, fiber and antioxidants, which the pumpkin is abundant in, have been linked to heart health benefits.
Pumpkin is high in beta-carotene, which acts as a natural sunblock. It can definitely help keep your skin strong and healthy. It is very healthy and generally safe when eaten in moderation. I think that these are some very good reasons to include pumpkins in your meal plan, any kind you like. I have probably gone overboard this autumn, but I can’t help it. They are way too delicious. Also, this vegan pumpkin soup might not even be the last pumpkin thing I’ll make. So do not be surprised if you see me posting some more autumn content these days.
Vegan pumpkin soupCourse: Salty, Salty
230 g of pumpkin puree (about one small pumpkin)
1 small onion
1 garlic clove
130 ml of vegetable broth
130 ml of full-fat coconut milk
1 tbsp of agave syrup
A pinch of salt, pepper, nutmeg and cinnamon
- Begin by preparing the pumpkin. Cut of the top of it and then cut it in half. Remove all the seeds and strings. Brush the pumpkin flesh with olive oil and place it on a baking tray (lined with parchment paper). Heat the oven to 180 degrees Celsius (350 F). Bake the pumpkin for 45 to 50 minutes (or until fork-tender). Remove it from the oven let it cool down. Peel the skin off and set the flesh aside.
- Cut the onion into smaller pieces. Take a medium-sized saucepan, place ½ tbsp of olive oil in it and heat it on medium heat. Put the onion and garlic in and cook them for a few minutes (until onion becomes translucent).
- Add all of the remaining ingredients to the saucepan (the pumpkin as well), and bring everything to boil. Remove the saucepan from the stove and transfer everything to a blender. Blend the ingredients until you get a homogenous and creamy texture, and there are no larger pieces left behind.
- Return the contents of the blender cup into the saucepan and cook again over medium heat for about five to ten minutes. Taste the vegan pumpkin soup in order to see if you need more seasoning. Remove the soup from the stove and serve it right away, while it is still hot.
- These measurements are enough for about 1 to 2 plates of vegan pumpkin soup, depends on how big your portions are. If you need more than that, make sure that you adjust the measurements properly.
If you liked this recipe, make sure you check out my other recipes like:
Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan pumpkin soup. If you did something differently, I would also like to hear that, I’d love to see the things you come up with.
P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi.
Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right –here.