Spicy Vegan Pumpkin Soup Recipe

This spicy vegan pumpkin soup is a warming and flavorful dish, perfect for fall or any chilly day. Made with fresh pumpkin, aromatic spices, and coconut milk, it offers a delightful balance of heat and creaminess.

The recipe is simple and can be prepared in under an hour. It’s a great way to enjoy seasonal produce while providing a nutritious meal that is both satisfying and comforting.

Ingredients That Shine

The vibrant flavors of this soup stem from a selection of fresh and wholesome ingredients. A medium pumpkin serves as the star, providing a rich base that is both nutritious and satisfying. Complementing the pumpkin are aromatic spices like cumin and cayenne pepper, which add depth and a gentle heat to the dish.

Onions, garlic, and ginger create a fragrant foundation, while coconut milk introduces a creamy texture that balances the spices beautifully. Don’t forget the fresh cilantro for garnish, which adds a burst of color and freshness to each bowl.

Preparation Made Simple

Preparing this soup is a straightforward process that can be completed in under an hour. Start by roasting the pumpkin, which enhances its natural sweetness and flavor. While the pumpkin is roasting, sauté the onions, garlic, and ginger to build a flavorful base.

Once the pumpkin is tender, combine it with the sautéed aromatics and spices, then blend until smooth. The final touch is stirring in coconut milk, which transforms the soup into a creamy delight.

Serving Suggestions

This spicy vegan pumpkin soup is best served hot, making it an ideal choice for chilly days. Ladle the soup into rustic bowls, allowing the rich orange color to shine. Garnish with fresh cilantro and a drizzle of coconut milk for an inviting presentation.

For added texture, sprinkle some roasted pumpkin seeds on top. Pair the soup with crusty bread or a light salad for a complete meal that warms the soul.

Health Benefits

Not only is this soup delicious, but it also packs a nutritional punch. Pumpkin is rich in vitamins A and C, as well as fiber, making it a great choice for a healthy diet. Coconut milk provides healthy fats that can help keep you satiated.

The spices used in this recipe, particularly ginger and cayenne, are known for their anti-inflammatory properties. This soup is not just a treat for the taste buds, but also a nourishing option for your body.

Storage and Reheating

If you find yourself with leftovers, this soup stores well in the refrigerator for up to three days. Simply transfer it to an airtight container and keep it chilled. When ready to enjoy again, reheat gently on the stove, adding a splash of vegetable broth if needed to restore its creamy consistency.

For longer storage, consider freezing the soup in portions. This makes for a quick and convenient meal option on busy days.

Variations to Try

While this recipe is delightful as is, there are plenty of ways to customize it to your liking. For a creamier texture, try adding more coconut milk or a splash of almond milk. If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it altogether.

Feel free to experiment with different herbs for garnish, such as parsley or green onions. You can also add other vegetables like carrots or sweet potatoes for added nutrition and flavor.

Easy Spicy Vegan Pumpkin Soup Recipe

This pumpkin soup features roasted pumpkin blended with coconut milk and spices like ginger and cayenne for a kick. The recipe takes about 45 minutes from start to finish and serves 4 people.

Ingredients

• 1 medium pumpkin, peeled, seeded, and diced (about 4 cups)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Prep the Pumpkin: Preheat the oven to 400°F (200°C). Toss the diced pumpkin with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender.
2. Sauté Aromatics: In a large pot, heat a little olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Stir in the garlic and ginger, cooking for another minute.
3. Add Spices: Mix in the cumin and cayenne pepper, stirring until fragrant (about 30 seconds).
4. Combine Ingredients: Add the roasted pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Blend the Soup: Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender.
6. Finish with Coconut Milk: Stir in the coconut milk and heat gently. Adjust seasoning with salt and pepper as needed.
7. Serve: Ladle the soup into bowls and garnish with fresh cilantro if desired. Enjoy hot!

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

• Servings: 4 bowls
• Calories: 180kcal
• Fat: 10g
• Protein: 3g
• Carbohydrates: 22g