Vegan Pumpkin Spiced Soup
This vegan pumpkin soup features a creamy, velvety texture achieved by simmering pureed pumpkin with aromatic spices like cinnamon and cardamom. The soup is thick and smooth with a warm, inviting appearance, enhanced by a hint of spice, making it a comforting seasonal dish.
Equipment
- Large pot or Dutch oven
- Immersion blender or regular blender
Ingredients
- 1 lb pumpkin or pumpkin squash, peeled and chopped butternut or sugar pumpkin work well
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk for creaminess and flavor
- to taste Salt and pepper
Instructions
- Heat a large pot over medium heat and drizzle in the olive oil. Once shimmering, add the minced garlic and sauté for about 1 minute until fragrant, with a gentle sizzle and a lovely aroma filling the air.
- Add the chopped pumpkin to the pot. Stir well so the pumpkin begins to coat with the oil and spices, and cook for 5-7 minutes until it starts to soften and the edges turn slightly golden.
- Sprinkle the ground cinnamon and ground cardamom over the pumpkin. Stir consistently for about 30 seconds until the spices become fragrant and evenly distributed, giving the mixture a warm, spicy aroma.
- Pour in the vegetable broth to cover the pumpkin. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the pumpkin is very tender and easily mashed with a spoon.
- Once cooked, remove the pot from the heat and use an immersion blender to carefully blend the soup until smooth and velvety. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
- Stir in the coconut milk to add richness, then season with salt and pepper to taste. Keep the soup over low heat for a few minutes to meld the flavors, watching for it to warm through and thicken slightly.
- Taste the soup and adjust the seasoning if needed, adding more salt or spices to your preference. Once it reaches the desired flavor, ladle the hot soup into bowls.
- Optionally, garnish with toasted pumpkin seeds or a sprinkle of extra cinnamon for an inviting presentation. Serve hot and enjoy this cozy, aromatic bowl of vegan pumpkin spiced soup.
Notes
Ensure to peel the pumpkin thoroughly for a smooth texture. Adjust spices according to your heat preference. Using an immersion blender makes for easiest blending directly in the pot.