You only need some pumpkin or squash to enjoy this delicious soup. You probably already have the rest of the ingredients in your kitchen. Potato, carrot, onion, and garlic. You can serve it as a main course, but it's also a great choice as a first course. Especially at a festive table, it's an appetizer that will literally warm you up.
The recipe is super easy and quick. Simply soften the vegetables in a pan and then blend them in a food processor, high-speed blender or just purée with a fork! Personally, I prefer the fork. That way, not only does it leave an unbelievably pleasing texture, but we also save the hassle of transporting it to the food processor (or blender), as well as washing it :)
It's common for pumpkin soup recipes to include some cream. In this recipe, we use no other fats except a little bit of extra virgin olive oil. This not only makes it healthier and lighter but also allows the pumpkin flavor to have the main role in this recipe.
It's important to have a fresh and tasty pumpkin, but the broth is also important. Not that the water won't make a great pumpkin soup, but with the broth, it will be amazing! You can use any vegan bouillon cubes for the broth. But if you make your own, you may use vegetables, herbs and spices of your choice, keeping in mind how they'll be combined with this recipe. Mainly you need to be careful not to use ingredients with strong taste and aroma so that they don't cover the flavor of the pumpkin. If you are feeling bold enough, you can help the pumpkin bring out special flavors by adding special ingredients to the broth, such as ginger or fresh cilantro.
The secret to this vegan pumpkin soup is the magical combination of rosemary and nutmeg.
The distinctive and earthy aroma of fresh rosemary, combined with the spice and sweetness of freshly ground nutmeg, is what will blow your mind the most in this recipe!
So next time you won't have much time to cook or have a Christmas table, try this vegan pumpkin soup!
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Simple, easy and delicious vegan pumpkin soup in 30 minutes!
- 1 kg /35.2 oz pumpkin cut into 2 cm cubes
- 1 whole cut into 2 cm cubes
- 1 carrot sliced
- 4 Tbsp olive oil for sautéing
- 2 onions cut in half and then sliced
- 2 ½ cups vegetable broth or water
- 2 cloves garlic sliced
- 2 tsp fresh rosemary chopped (or dried)
- 1 tsp ground nutmeg
- ½ tsp ground cumin
- ⅛ tsp ground dried cayenne pepper optionally
- Bring the broth (or water) to a boil.
- Heat the olive oil in a pan over medium to high heat.
- Add the pumpkin stirring, every now and then, for 5 minutes.
- Then, add the potato, carrot, onion, rosemary, nutmeg and cumin, stirring occasionally for another 5 minutes.
- Next, add the garlic and stir for another 5 minutes.
- Finally, add the broth (or water) and allow to simmer for another 10 minutes.
- Put them all in a food processor until creamy. Alternatively, you can use a high-speed blender or just a fork, as the vegetables at this point will have softened quite a bit. You can blend them until they are completely creamy and smooth, or blend them just a little so that some small pieces are left, giving a light texture.
- As a first or as a main course. You can garnish with rosemary, mint, cayenne pepper, sweet or smoked paprika. Serve with cut pieces of crispy pita bread or some croutons on top of the soup. If you want a healthier choice you can garnish with dried pumpkin seeds.
- As part of the main course. Spread a thin layer of pumpkin soup (4 tablespoons) on a large shallow plate and on top and in the middle, place the main course, such as rice with vegetables, tofu, chestnuts, dried fruits or nuts.
1. Start by preparing the broth (or water) to boil and in the meantime wash and cut your vegetables.
2. Purée all the vegetables in the pan using any utensil suits you, such as a wooden fork. That way not only do you avoid the transfer to and from the food processor (or blender) but you are mainly avoiding more dish washing!