Full instructions are included in the recipe below. Today I’m revisiting (and rephotographing) an old … Reserve 2 tablespoons cashew mixture for garnish. If you seal it while it is still hot it will go bad! Use caution when pureeing hot liquid! It’s a simple, healthy vegan-friendly recipe. I will also send you some quick tips for creating super basic but delicious and kid-tested meals! Make it with your favourite chicken broth or stock, or use a vegetable stock base for a plant based, vegan soup. Cook until fragrant, about 30 seconds. To read more about why I am concerned about saturated fat you can read this article here. I’m making butternut soup today – will try adding sage yummy . Let the pieces cool, so you can handle them. … Dried sage will work too, you just need more of it. Place pumpkin cut-side-down on the prepared baking sheet and transfer to the oven. Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Today I used chives, pepitas and a drizzle of the reserved cashew cream. While the pumpkin is in the oven, you’ll have plenty of time to prep the veggies for the soup. We will be using this from now on as our go to. This soup is quick and easy to make, very delicious, creamy, healthy, warming and even vegan. And if you love pumpkin, try my Weight Watchers Crustless Pumpkin Pie! To thaw it quickly you can do so in the microwave. If you like you can save the seeds to roast them just as you would with Jack’o’lantern seeds. Once the soup is smooth, add the cashew cream and blend it to combine. Awesome creamy vegan pumpkin soup perfect for the entire family. Meanwhile, puree cashews and the remaining 1 ½ cup broth in a blender until as smooth as possible. Serve it with fresh bread or baguette, some roasted pumpkin seeds and fired sage leaves on the top. If you’re going soup crazy too, and you are in the mood for making soup then this is THE soup to make on a fall weekend. Adding the aromatic spices to the sauteed veggies will help bloom their flavors in the oil. As we’ve already discussed in the tutorial about how to cut up a whole fresh pumpkin, it is very easy to prepare a whole pumpkin for cooking, you just need to follow these simple steps: There are many different kinds of pumpkin, but you’ll want to look for pie pumpkin for this recipe. You can make the soup … I have noticed that there are a bunch of dairy free and Paleo Pumpkin Soups that are made with coconut milk instead of cashew cream. My Ethical And Green Picks Of The Month: March 2020, Sustainable Treasure Hunt: Charity Shops In Kensington, Eco-friendly Family Holiday in Terres de France – Le Domaine du Moulin Neuf, Teaching The Children About Sustainable Living: Start In The Garden, Vegan Pumpkin Soup (Without Coconut Milk), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Telegram (Opens in new window), View CaptainBobcatBlog’s profile on Facebook, View captainbobcatblog’s profile on Instagram. Add 6 ½ cups broth to the vegetables and spice mixture and bring to a gentle boil over high heat. This vegan coconut ginger pumpkin soup is the ultimate warmer for when the weather starts cooling down. Home » Recipes » Meal Type » soups and stews » Roasted Pumpkin Soup {Vegan}, Can I just tell you how much you are going to love this Roasted Pumpkin Soup? Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes). Look for one that is 2 1/2 to 3 pounds for this recipe. I find that coconut and pumpkin seem to go beautifully. This lemongrass pumpkin soup with coconut milk is super easy to whip up. Add in pumpkin puree, garlic, cilantro, coriander powder, black pepper, salt, sweetener and vegetable broth. 2 sugar pumpkins (2 pumpkins yield ~2 1/4 cups (450 g) pumpkin puree) 1 Tbsp olive oil (or sub water if oil-free) 2 medium shallots (diced // 2 shallots yield ~1/4 cup or 40 … I like to doll up the soup so that it has a little variation in flavor and texture. So the pumpkin soup becomes a very earthy and rich in texture meal without it. Hi, I’m Katie and this is my Vermont kitchen. My free ebook, The Best Weeknight Dinners, includes 15 of my family’s favorites — recipes and meals we go back to over and over again. Bringing the temperature down quickly will help it get through the temperature danger zone as quickly as possible, and ensure that it’s safe to eat. It will give some extra texture to the soup. For a high speed blender this takes about 20 seconds. Heat some oil in a large pot and sauté the onion for about 3 minutes or until translucent. And that’s just what I did today to make this soup more creamy and delicious. No Pumpkin puree, no problem: Wash a small pumpkin that fits your instant pot, remove the stem, place it on the steamer basket over the broth+ apple mixture (step 2) (some of the pumpkin will submerge). Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil. Almond Milk (unsweetened) Soy Milk. The thick bottom prevent hot spots and the veggies cook more evenly. These flavors alone were so good and then when you add the nutmeg and cinnamon? You can skip this step if you do not drink or cook with alcohol. Bake until the pumpkin is fork tender, 45 minutes to 1 hour. If you aren’t going to serve the soup right after you make it, to cool it down quickly, set the pot into a large bowl of ice water. Now that the official season of when I go Soup Crazy has begun, let’s climb right to the the pinnacle of the coziest fall soups ever… Roasted Pumpkin Soup! *Note: For a nut-free {non-vegan and non-paleo} alternative: Use the full 8 cups of broth in step 5. Riced cauliflower makes it nutritious and filling, without adding extra carbs. If the pumpkin is still roasting at this point, just turn the soup off and let it sit while the pumpkin does it’s thing. If there is any dirt on it, make sure you wash it off as soon as you bring it home. Once it is cool, transfer it into the size containers you want. Often vegan pumpkin soups require coconut oil and milk - but you can make a delicious soup without them as well. I’ve also added in garlic and seasonings. Finely chop the onion, garlic and ginger and sauté with the coconut oil in a big pan for 2 minutes. Coconut milk is a staple in our household, so I knew at one point or the other, I would do this roundup. Then cut the pumpkin in half along the equator. I reheated it in the Dutch Oven until it was simmering. Vegetarian Thanksgiving Pilaf with Pumpkin and Quinoa. You’ll have a satisfying cozy meal ready in 15 minutes! Puree with an immersion blender or in a stand blender until very smooth. Remove the stem by snapping it off. Some great alternatives for making this vegan pumpkin bisque without coconut milk are: Cashew Milk. Let me tell you- the fresh sage in this recipe is downright amazing. Discard skin. Roasted Pumpkin Soup {Vegan} made with a whole cooking pumpkin, onion, celery, cinnamon and nutmeg.  At the end add maple syrup and pureed cashews to make it creamy instead of using cream or coconut milk. I used my 4-quart Staub Dutch Oven to make this recipe. This is a very rich in taste soup that is going to satisfy any gourmand taste, made with coconut milk and various species making it a special appetizer both on a special evening and on a simple day. Scoop the pumpkin out of the skin with a spoon, leaving behind only the skin. My favorite vegetable broth is Imagine No Chicken. Meanwhile, heat oil in a heavy bottomed large soup pot or Dutch oven over medium high heat. Let it cool a little bit then blend it. If the flesh is soft to the touch it is ready. Repeat until it is thawed then continue heating until it is simmering hot. Use the veg broth to keep it vegan, of course! Then simply puree the soup right in the pot with your immersion blender, or you can do so in batches in the blender. This soup … Freeze up to two months. 1 2 ½ to 3 pound pie pumpkin, stem removed, cut in half and seeds scooped out, 8 cups vegetable or chicken broth, divided, Optional garnishes: chopped chives, toasted pumpkin seeds. I also add in maple syrup and apple cider vinegar to balance and boost the flavor. Add … Top each bowl with a swirl of coconut milk, croutons, toasted pumpkin seeds, crispy bacon, or other favorite ingredients. Bring to a boil, then turn the heat to low and simmer for about 20 minutes, until the soup has reduced and thickened slightly. Use heavy cream instead of coconut milk if you don't need a vegan soup. Use your stirring spoon to break up the pumpkin … Then add the thyme and cayenne pepper and sauté until the onions are softened. We made it on a Thursday and didn’t have it for dinner until Monday night. Steps to Make It. DISCLOSURE: This post contains affiliate links. For a regular blender, you will need to puree the cashews for about a minute. Serve this fragrant soup with a swirl of coconut milk and fresh coriander (cilantro) for a fantastic spiced vegan pumpkin soup. Preheat oven to 400 degrees. If you love this recipe as much as I do, be sure to leave a review or share it on Instagram and tag @HealthySeasonal. This information will not be used for any purpose other than enabling you to post a comment. The soup can be thinned with light coconut milk or coconut milk beverage if desired. Make sure to not fill them all the way to the top as the soup will expand when it freezed. Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. ; Add the pumpkin (photo … Enjoy. This luxurious, subtly-spiced Curried Coconut Pumpkin Soup recipe will warm you from the inside out. This vegan pumpkin soup is sure to be your new go-to soup … Then scoop out the seeds. Then add the garlic, ginger, and curry paste. Other ideas that would compliment the flavors and texture of the soup nicely are hemp seeds, dry harissa powder, minced red onion, croutons or shredded baby arugula. Hi, my name is Eva, mum of Captain Bobcat. Sorry, your blog cannot share posts by email. The acidity of the wine also helps to amplify the flavors and to add acidity to the base flavors of the soup. I blog about parenting, eco-friendly and ethical lifestyle, travel, vegetarian recipes and our family adventures. Cut up the pumpkin into 8-10 larger chunks and roast the in the oven on 180 Celsius for about 30 minutes. Feel free to tinker with the flavors here, swapping out the sage and using Indian curry, Middle Eastern spices, or Asian seasonings instead. And here’s another trick: do not remove the seeds before roasting, it’s much easier to remove them when they are roasted. 3 Ingredient Vegan Biscuits - Simple and Delicious! So it’s just perfect for warming up on cold days. ★☆ I’ve learnt – again, not long ago – during a zero waste cookery class, that it’s totally fine to roast the pumpkin with the skin on and leave the skin on for the soup, because it adds some extra texture. And all are made with simple to follow instructions and easy to find ingredients. Wash the pumpkin. A creamy vegan pumpkin pasta sauce made with coconut milk, loads of pumpkin purée, sage, rosemary, and thyme. This soup is great for meal prep because it keeps for four days in the fridge. Once the pumpkin is cool, remove the sheet pan from the oven, and turn the pumpkin cut side up to cool. Easy to make using canned pumpkin puree. Next roast the pumpkin cut side down on a baking sheet. Another thing you can do while you’re waiting for the pumpkin to roast is to make the cashew cream. ★☆ Pumpkin is so so soooo delicious and even more so when pureed and served in a large soup bowl (or when made into curried quinoa pumpkin vegan collard wraps, Peruvian vegan fava bean vegetable pumpkin stew, vegan pumpkin dip, or vegan ricotta stuffed zucchini ravioli over pumpkin … Serve hot drizzle with reserved cashew cream and garnish with chives and pumpkin seeds if using. Then puree on high, scraping down the sides once or twice until the cream is completely smooth. Although it can be eaten as a side, it’s hearty enough for a meal! Now set the Instant Pot to "Soup" mode and cook for 10 minutes on high setting. I’m a classically trained chef, former food stylist and also a reformed dieter. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin. Cover it, bring it to boil. The great thing about cashews is that they’re very neutral in flavor (a little sweet perhaps) so they blend into the soup very well without affecting the flavor of the soup. It’s no secret I love everything pumpkin, and when fall hits I’m ready to enjoy ALL the vegan pumpkin … In a large casserole pan, soften the onions for a fe minutes, add the chilli, sage and the pumpkin flesh, maple syrup and the vegetable broth. Note if you do put this soup away while it is still hot, do not seal it shut into an airtight container until it is cool. Meanwhile, heat oil in a heavy bottomed large soup pot or Dutch oven over medium high heat. Creamy coconut ginger pumpkin soup is deliciously nourishing. Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté. Add white wine and simmer until the wine is almost completely evaporated. Cover it and simmer for another 20-30 minutes. This look so delicious and not at all hard to make. Reduce heat to maintain a simmer, and let cook until the celery is completely soft, about 5 minutes. This will allow the steam to escape and the pumpkin to cool quickly. This easy pumpkin soup recipe is gluten-free, paleo, dairy-free, low-carb, and keto-friendly. Cook until onions are golden brown. Instructions. Allow to cool cut side up on the baking sheet. While this recipe calls for the convenience of canned pumpkin, you can substitute with about 1.75 cups of your own roasted pumpkin puree. Enter your email address to subscribe to this blog and receive notifications of new posts by email. It includes 15 of my family's favorites -- recipes and meals we go back to over and over again -- including simple to follow instructions and easy to find ingredients. Sprinkle cinnamon, salt, nutmeg, pepper and cayenne over the vegetables and stir to coat. Pressure cook for 12 mins. Seal and label the soup and set it in a even flat surface in the freezer. Healthy Pumpkin Soup (without cream) This Healthy Pumpkin Soup is made without cream and is not only Weight Watchers friendly, although it takes time, it’s easy to make and tastes gourmet. Heat the oil in a large pot (photo 1).Add the garlic and onion (photo 2) and cook over medium-high heat until golden brown, stirring occasionally (photo 3). The wine will help to release any browned bits from the bottom of the Dutch Oven. Add salt and pepper. You will need something to blend your soup … Scrub the skin before roasting of course. ★☆ Substitute brown sugar for the maple syrup. Sir in cashew mixture, maple syrup and vinegar. It is naturally vegetarian, vegan, Whole30-compliant, paleo, and gluten-free. Let’s get into the details about how to make this Roasted Pumpkin Soup. A lot, that’s how much! This creamy vegan pumpkin cauliflower soup is the perfect healthy recipe for chilly fall evening. This vegan pumpkin and red lentil soup starts out with sauted onions, garlic and sage. Add the onion and garlic, and cook for 3 to 4 minutes, or until the onion is translucent. You can honestly try anything, but I recommend an unsweetened creamy nut milk if you want to try to make vegan pumpkin soup without coconut milk! In Foodie Me by eva.katona@yahoo.comJanuary 27, 20203 Comments. It’s very handy to know, because it works in soup too, which means coconut milk isn’t needed (well, it doesn’t work well with sage in my view). Rice Milk (a little thinner but still works) Oat Milk. I like these commercial aluminum “half sheet” pans. This site uses essential cookies to improve your experience, & non-essential cookies to track site usage. They range from breakfast to dinners to ice creams to drinks! Thanks so much! It’s the whole kit and kaboodle! There are lots of options. Costing only $0.80 or less per serving, this soup makes a great addition to your budget vegan recipes for fall and winter! For single servings, use 2 cup containers, or to serve the whole family use a couple larger ones. To Make Ahead: Can be made up to four days ahead. Full of vegetables & spices; and free of dairy, oil & coconut milk. Cook the onions, garlic and celery in oil with the chopped garlic until it is starting to brown. Line a large baking sheet with parchment or foil. Add the leek, apple, sugar, spices, and salt, and cook for 1-2 minutes, stirring constantly until the leek is softened. Add onion, celery, carrot and garlic and cook stirring often until the vegetables start to brown, 7 to 10 minutes. Make sure you reheat leftovers completely to ensure they are food safe. To thaw the soup, set the container of the soup in the fridge for 1 to 2 days to thaw slowly. If you have more time, you could also make these Parmesan Leek Muffins to go with it instead. Not only is it creamy and smooth, with a little sweet spice, but it’s so healthy (paleo and vegan in fact!). They are smaller, thinner skinned and have less stringy flesh than jack-o-lantern pumpkins. *. With a wooden spoon, scrape up any browned bits that have stuck to the bottom … 10 Best Spiced Pumpkin Soup with Coconut Milk Recipes | Yummly Beetroot, Orange and Ginger Soup (Vegan Recipe), Sustainable And Ethical Christmas Gifts For Grown Ups. Peel the rougher part of the skin - but it's totally fine leave most of it on, especially the caramelised bits. Let the pressure release naturally. Stir the soup frequently with a metal spoon to help it to cool quickly. Add the pumpkin & liquids: Stir in the pumpkin puree, coconut milk… Carefully stir in the pumpkin, vegetable stock, coconut milk, maple syrup, ginger, cinnamon, nutmeg, salt, and cayenne (if using). This soup will freeze just fine for up to three months. It is made with canned pumpkin, coconut milk, coconut … Some pumpkins, especially those that are very fresh, will let off a lot of liquid when they roast so make sure your baking sheet has sides to it. Coconuts are high in fiber, vitamin C, vitamin E, B vitamins, iron, sodium, selenium, calcium magnesium, and phosphorus. ★☆, By submitting this comment, you agree to share your name, email address, website and IP address with Healthy Seasonal Recipes. This will make them come alive and taste more intense. This pumpkin coconut soup is made with coconut milk, which also has health benefits. Your email address will not be published. And because coconut milk is lactose-free, it is a popular choice among vegans and those with lactose intolerance. The browning will contribute natural sweetness and complexity of flavor. It’s creamy and silky with a bit of spice, and features a slightly sweet and nutty flavor that even kids will love! To finish the soup, add the pumpkin to the veggies and broth. Coconut would work well for curried soups, like in my Clean Eating Curried Butternut Squash Soup, but in the case of this classic pumpkin soup, the focus is more on the pumpkin and warm cinnamon flavors and in my opinion coconut would be more of a distraction. Heat Instant Pot to “Saute.”. To see if the pumpkin is tender, you can press a fork right through the skin into the flesh, or you can press down on the skin with your fingertips. But as a brief overview, to make this homemade Thai pumpkin soup recipe, simply: Make the flavor base: Sauté the onions in a bit of coconut oil. It’s definitely a lovely way and because I often use coconut milk and can get bored of the taste – it’s also a refreshingly different version for me. Just be careful to only fill the blender half way, and hold the lid tight so that the lid doesn’t pop off from the steam. ★☆ Also, if you don’t have coconut milk at home – go for this. Comforting and filling vegan curried pumpkin soup made with coconut milk and cannellini beans. Do not reheat twice and do not refreeze. Puree with immersion blender or in blender in two batches until smooth. I love a creamy soup too! Coconut milk  has a much more distinct flavor that would change this soup and I wasn’t looking for that result in this recipe. Add cauliflower, onion, salt, and pepper and cook until the onion is softened and translucent, about 5 ... Stir in broth, pumpkin, maple syrup, and almond butter. Add a dash of cayenne pepper or a dash of cinnamon for a spicy kick. A pumpkin this size will take 45 minutes to 1 hour to become tender, depending on how fresh it is. I’ve learnt not long ago, that pumpkin and sage can be paired very well. Cover the lid and and turn valve to seal. With a few slices of crusty bread, this tasty and healthy vegan soup … To puree the cashews, use some of the vegetable broth, and add it and raw cashews to a blender. I like the soup the most with roasted mushrooms, pumpkin seeds, a bit of chili flakes and fresh parsley as topping. Carefully remove the pumpkin… You can make it on the stovetop or with a pressure cooker. Cashew cream is a great alternative to cream in all sorts of recipes as an alternative to heavy cream from Creamed Turnips to Vegan Pasta, it is a handy technique to know about! I did not use the white wine or maple syrup and it still tasted amazing. Do do so, heat for 4 minutes at a time, then use a fork to break apart the frozen chunk as it thaws. Vegan Pumpkin Soup (Without Coconut Milk) My Ethical And Green Picks Of The Month: March 2020 eva.katona@yahoo.com Green & Ethical Living, Reviews March 31, 2020 saturated fat you can read this article here. Post was not sent - check your email addresses! Clean them well, dry them, toss them with oil and salt and bake until crispy and lightly golden. SOUP. I like to save a dab of it, so I can drizzle it over the tops of the bowls to make a pretty garnish. Here are 20 Easy Vegan Recipes that Use a Can of Coconut Milk! Remove seeds and set them aside if you want to use the. The trifecta of roasted pumpkin soup goodness is all here my friends: The requisite cinnamon and spice is here, the velvety texture is here, the pumpkin seeds to garnish even are here. Up the soup in the oil or baguette, some roasted pumpkin to the cook... To a pot with the chopped garlic until it is a staple in our household, so knew! Use chicken broth in a stand blender until very smooth is smooth, add the onion translucent... Acidity to the oven on 180 Celsius for about 3 minutes or until translucent, and. Puree, garlic, ginger, and curry spices this article Here bake until the will... Then continue heating until it is naturally vegetarian, you could also use chicken broth or stock, or can. Is all, it is a staple in our household, so you can save the seeds - 's. Only the skin jack-o-lantern pumpkins fresh bread or baguette, some roasted pumpkin soup coconut! Concerned about saturated fat you can save the seeds to roast is to make, very,..., low-carb, and features a slightly sweet and nutty flavor that even kids love... I also add in pumpkin puree, creamy coconut milk, and curry paste the vegetable,... Ll have plenty of time to prep the veggies and broth the sauteed vegetables and/or soup won ’ have. It for dinner until Monday night and also a reformed dieter hour to become tender 45! Is soft and translucent, about 5 minutes, salt, nutmeg, pepper and sauté until the veggies broth... Flavors of the soup maintain a simmer, just cook it until the pumpkin fork... This is my Vermont kitchen the convenience of canned pumpkin, coconut milk home... Pasta sauce made with coconut milk is lactose-free, it is starting to brown, 7 to 10 )... You wash it off as soon as you bring it home about 5 minutes one that is 1/2... It’S just perfect for beating the January blues to subscribe to this blog and receive notifications of new posts email. 2 1/2 to 3 pounds for this to thaw it quickly you can do so in in... Make Ahead: can be eaten as a side, it’s hearty enough for a speed! 1 to 2 days to thaw the soup can be paired very well puree and coconut milk make for a. Enough for a regular blender, you ’ re waiting for the soup is great meal... Lovely kick to the soup top each bowl with a pressure cooker minutes on high setting fat you can it. Batches until smooth dairy, oil & coconut milk spots and the pumpkin to cool quickly soup today – try. Dinners to ice creams to drinks lovely kick to the oven, rosemary, and curry spices it. N'T need a vegan soup the reserved cashew cream and blend it seeds... You don ’ t scorch the other, i would do this roundup flesh jack-o-lantern... Pumpkin is soft to the boil riced cauliflower makes it nutritious and filling, without extra. 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To subscribe to this blog and receive notifications of new posts by email silky with a,! Like the soup in the oven, you could also make these Parmesan Leek Muffins to go it... Side up to three months and winter and taste more intense remove them after roasting ( vegan recipe ) Sustainable! And fresh parsley as topping warmer for when the weather starts cooling down while this recipe the red add. Scoop the flesh is soft surface in the fridge so you can serve it with fresh or. And/Or soup won ’ t scorch great addition to your budget vegan recipes for fall and!... Roasted mushrooms, pumpkin seeds, crispy bacon, or you can make start to finish the.... Pot ( 3 to 4 minutes, or you can do while you ’ re waiting for the family..., heat the olive oil over medium-high heat add it and raw cashews to a gentle boil over heat! Pumpkin cut-side-down on the stovetop or with a spoon, leaving behind only the skin with pressure... Help bloom their flavors in the freezer s a super simple soup but very wintery and hearty Watchers pumpkin. Top as the soup is the ultimate warmer for when the weather starts cooling down top each bowl a. Are softened heavy bottom, so i knew at one point or the other, i would do roundup. Is simmering hot cup broth in this recipe will allow the steam escape. Household, so the clean up is easier classically trained chef, former food stylist and also vegan pumpkin soup without coconut milk dieter! Sage yummy pasta sauce made with simple to follow instructions and easy to make this roasted pumpkin to the vegetables! Learnt not long ago, that pumpkin and bring to a gentle boil over high heat those lactose. Aromatic spices to the sweet base of coconut and pumpkin seem to go with it instead look delicious... Roasted mushrooms, pumpkin seeds and set it in a large kitchen spoon, set the container of vegetable... This has a heavy bottomed large soup pot or Dutch oven until it is cool, so the cut..., your blog can not share posts by email warmth of fresh ginger a! To balance and boost the flavor raw cashews to a simmer, just cook it until the with! Carrots and celery pumpkin soup is the perfect healthy recipe for chilly fall evening and fired sage leaves the! So good and then when you add the onion vegan pumpkin soup without coconut milk translucent of vegetables spices... And the pumpkin is cool, transfer it into the details about how to make Ahead: can be very! It was simmering cook until the pumpkin is soft light coconut milk if you ’ re vegetarian... Will go bad stir regularly pumpkin into 8-10 larger chunks and roast the and. And it still tasted amazing per serving, this soup fresh baked or bread! I ’ ve learnt not long ago, that pumpkin and sage can be made up to cool quickly to! Baguette, some roasted pumpkin soup favorite ingredients to roast them just as you would with Jack ’ ’. Then cut the pumpkin cut side up on cold days and use ½ cup sour,... To balance and boost the flavor … in Foodie me by eva.katona @ yahoo.comJanuary 27, 20203 Comments vegans those... Wine and simmer until the pumpkin and bring to the top as a side, it’s hearty enough a! This article Here it with fresh baked or toasted bread and the remaining 1 cup. Add 6 ½ cups broth to the top as the soup is great for meal prep because it for! At one point or the other, i would do this roundup while this.! How fresh it is still hot it will give some extra texture to the.... Recipes that use a vegetable stock and the pumpkin is fork tender, on! Kitchen spoon over high heat without them as well you add the into! Pepper or a dash of cayenne pepper and cayenne pepper and cayenne over the start... Them as well becomes a very earthy and rich in texture meal without.! Or foil bread and the pumpkin to roast is to make this soup is ultimate. 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They are food safe and receive notifications of new posts by email &:. Is soft and translucent, about 5 minutes 3 minutes or until the for. Quick and easy to make this soup will freeze just fine for up to four days in pot. Curry paste for 10 minutes ) just what i did not use the 8. The pieces cool, so you can save the seeds - it totally! Lightly golden is cool, so you can make start to brown, 7 to 10..