Ahhhh, the pumpkin.
A symbol of autumn’s warm tones, halloween carvings, and festive fall flavours!
Every year around this time, my body always goes through a soup craze! You may have noticed this in my recent Indian Spiced Lentil Soup Recipe!
Give me lentils, give me vegetable broth, and in October, give me pumpkins!
Earlier this week I headed to a local pumpkin patch here in Ontario, Canada, with a friend (and fellow blogger), Soheila of @soheilaonline. Together we helped create content for each other’s social media channels, and, we plucked some of the cutest “pinterest-worthy” pumpkins we could find in the patch!
The goal: to find pumpkins we could use as bowls for serving soup!
Oh, and of course to make a soup that tasted great, too!
Let me tell you, this soup does not disappoint. It serves 5-6 people, so it’s definitely a family friendly vegan recipe. And truly, it does not take an enormous amount of time to make.
What you’ll need to make this Vegan Pumpkin Soup Recipe:
Vegan Pumpkin Soup Recipe
This Vegan Pumpkin Soup Recipe is perfect for Fall & Winter. The flavours are so comforting and I love the texture!
Ingredients
- Either: the flesh of 2 medium pumpkins or (to save time) canned pumpkin puree
- 4 large sweet potatoes boiled
- 2 large sweet onions diced
- 3 cloves garlic finely chopped
- 1 carton organic vegetable broth
- 4 tbsp olive oil
- 1 can organic full fat, coconut milk
- 1 tsp nutmeg
- ½ tsp salt & ½ tsp pepper
Instructions
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In your frypan, add 2 tbsp olive oil and bring to high heat. Fry your diced onions and chopped garlic to the pan and cook until golden brown. Remove from heat.
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In your large sized pot, boil four sweet potatoes until soft. Your fork should be able to smoothly poke through the potatoes without any resistance. Strain boiled water leaving roughly ⅓ cup in the pot with the cooked potatoes. If using fresh pumpkins, carve out enough flesh from the inside of the pumpkin to fill up 2 cups, and bring to a boil with your potatoes also.
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*** If using canned pumpkin puree (which I did), simply add the puree to the pot with your potatoes and water once cooked.
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Add in your fried onions and garlic, vegetable broth, canned coconut milk, nutmeg, remaining olive oil, salt & pepper. Begin blending using your immersion blender until you have one consistent thick and creamy texture.
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*** If using a traditional blender, be sure to blend soup in small batches. You can also use a masher to help soften your potatoes once they've fully cooked.
Recipe Notes
Kitchen equipment:
- Medium sized fry pan
- Large, deep cast iron skillet or pot
- Sharp butcher’s knife for slicing the pumpkin tops
- Sturdy spoon for carving the insides of the pumpkins
- Immersion blender works best. If without, a traditional blender will work, too.
Kitchen equipment:
- Medium sized fry pan
- Large, deep cast iron skillet or pot
- Sharp butcher’s knife for slicing the pumpkin tops
- Sturdy spoon for carving the insides of the pumpkins
- Immersion blender works best. If without, a traditional blender will work, too.
Serve and enjoy!
I hope you enjoy this Vegan Pumpkin Soup Recipe with your friends, family and loved ones this fall season.
This is one of mine and my heartmate’s favourite fall soups, so we hope you enjoy it as much as we do this time of year!
Leave me a comment below to know if you make this recipe and feel free to use my #InspiredbyNick hashtag on Instagram and tag me @inspiredbynick to show me your creations!
Nick Joly | Inspired by Nick
be good to your body
inspiredbynick.com
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