Sometimes I like to take a purist, from-scratch approach with my recipes. And other times I just want dinner on the table as soon as possible. Okay, maybe the latter happens more often. But when I take shortcuts, I try to have them make sense. Case in point: when I set out to develop a recipe for vegan pumpkin soup, I decided to make it with canned pumpkin. Most veggies I like to use fresh, but pumpkin is a bit of project to prep, and over the years I’ve realized that canned pumpkin actually makes the best pumpkin soup.
What You’ll Need
Oil. The recipe calls for olive oil, but you could substitute another high-heat oil such as canola, coconut or corn oil if you’d like.Onion.Garlic.Spices. We’re using cinnamon, ginger, nutmeg and cloves. You could replace all of these spices with 1 tablespoon of pumpkin pie spice if you’d like.Canned pumpkin. Don’t make the mistake of using pumpkin pie filling! The result won’t be pretty.Vegetable broth. I used Better Than Bouillon in seasoned vegetable flavor.Coconut milk. Go for full-fat coconut milk from a can. You could substituted light coconut milk or another non-dairy milk, but the soup won’t be as rich and creamy.Brown sugar. Use organic to keep the soup vegan.Apple cider vinegar.Salt & pepper.
How to Make Vegan Pumpkin Soup
The following is a detailed photo tutorial on how to make this soup. Scroll all the way down if you’d prefer to skip right to the recipe!
Start by heating your oil in a large pot. Once the oil is hot, add a diced onion. Cook it for about 10 minutes, until it softens up and begins to brown.Stir in the garlic, cinnamon, ginger, nutmeg, cloves, and pepper. Cook everything for a minute or so, until it becomes very fragrant. Keep stirring the mixture while it cooks — spices can burn very quickly! Now stir in your pumpkin, broth, coconut milk, brown sugar, and apple cider vinegar.Bring the mixture up to a boil, lower the heat, and let it simmer for about 15 minutes, until it thickens up just a bit.
Take the pot off of the burner and season the soup with salt to taste. You can adjust any other seasonings to your liking at this point as well.Ladle the soup into bowls and dig in!
Leftovers & Storage
Leftover soup will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months.
More Vegan Canned Pumpkin Recipes
Vegan Pumpkin BreadCreamy Vegan Pumpkin PastaVegan Pumpkin MuffinsPumpkin ChiliVegan Pumpkin Pie
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