This comforting, vegan Pumpkin Soup is quick, simple and awesomely delicious! It’s quick because it uses canned pumpkin puree and simple because it’s an easy one-pot soup that cooks up in 30 minutes.

The pumpkin puree can be made at home by roasting the pumpkin but I was short on time this day and had a can of pumpkin puree in my pantry that was begging to be used. This is the perfect weeknight soup to make on those cool autumn days when you need something hot and creamy!

It’s super healthy and velvety because of the thick pumpkin puree and the coconut milk (you can also use coconut cream). It’s mildly spiced and fragrant because I’m a bit of a purist who enjoys the fullness of the pumpkin flavour. I also like to add nurturing ingredients to my recipes so I added Turmeric to this one to both compliment the favour and leverage it’s detoxifying properties.

I always make a big pot and savour the leftovers the next day and freeze in portions for future meals. Make this soup a day in advance and it will taste even better once the flavours infuse.

The steps to make this rich, creamy and ultimately satisfying soup are simple. Sauté the onions, ginger, fresh turmeric and garlic until golden. Puree this onion mixture with some broth to enhance the smoothness and velvety texture of the soup. This step however is optional and will not impact the taste of the soup if you choose not to do it. Add in all the spices except for the smoked paprika and apple cider vinegar and cook until fragrant. These spices add warmth and deliciousness. Stir in the pumpkin puree, vegetable broth and coconut milk. Simmer on low heat to infuse the favours. Stir in the smoked paprika and apple cider vinegar just before serving. Taste the soup and adjust the spices to your preference. Ladle into bows and serve hot!

Garnish the soup with some of your favourite toppings: pumpkin seeds, herbs, black pepper and croutons. Serve with some crusty rolls and if you’re gluten-free (the soup is gluten-free) then use gluten-free bread or some large lettuce leaves and fresh vegetables for dipping. This beautiful pumpkin soup is also a wonderful addition to any holiday table. No one will know this super quick recipe is made so easily using staple pantry ingredients. Big flavour and nutrition for very little effort!

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Servings

Ingredients

• 1 Can (~800 mls/27 ounces/3.5 cups) Pumpkin puree
• 4 Cups Vegetable Broth (store bought or homemade) Option to use water
• 1 Can (~400 mls/14 ounces) Coconut milk
• 1 onion chopped
• 2 Garlic cloves minced
• 2 Teaspoons Ginger paste or grated
• 1 Tablespoon Fresh Turmeric finely diced Option to use 1 teaspoon of Turmeric powder or to omit it
• 1 Green chilli chopped Option to use 1/2 teaspoon chilli flakes or no chillies at all
• 1 Teaspoon Himalayan salt (or pink salt)
• 1/2 Teaspoon Back pepper
• 1 Teaspoon Corriander powder
• 1/2 Teaspoon Cumin powder
• 1 Teaspoon Smoked Paprika
• 2 Tablespoon Apple cider vinegar
• 2 Tablespoon Oil

Servings Ingredients 1 Can (~800 mls/27 ounces/3.5 cups) Pumpkin puree 4 Cups Vegetable Broth (store bought or homemade) Option to use water 1 Can (~400 mls/14 ounces) Coconut milk 1 onion chopped 2 Garlic cloves minced 2 Teaspoons Ginger paste or grated 1 Tablespoon Fresh Turmeric finely diced Option to use 1 teaspoon of Turmeric powder or to omit it 1 Green chilli chopped Option to use 1/2 teaspoon chilli flakes or no chillies at all 1 Teaspoon Himalayan salt (or pink salt) 1/2 Teaspoon Back pepper 1 Teaspoon Corriander powder 1/2 Teaspoon Cumin powder 1 Teaspoon Smoked Paprika 2 Tablespoon Apple cider vinegar 2 Tablespoon Oil

Instructions

1. Place a large pot on medium heat and add the oil. When the oil begins to shimmer, add the chopped onions and cook until soft and translucent.
2. Add the ginger, garlic, fresh turmeric and cook for another 2-3 minutes or until the ginger and garlic are slightly golden. Stir constantly so the ginger, garlic and turmeric do not burn.
3. Mix in the salt, chilli (if using), black pepper, cumin and coriander powders. Cook for another minute until the spices are fragrant.
4. The next step is optional. I puréed the onion mixture in order to achieve a smooth, velvety texture but you can omit this step and the soup will be just a delicious.
5. Remove the pot from heat and add in 1 cup of broth and puree this mixture either using a hand-held immersion blender or pour into a small blender and puree until smooth and velvety, then pour the puree back into the cooking pot.
6. Add the pumpkin puree, coconut milk and broth to the pot and stir until all combined. Cover and cook on low heat. Bring the soup to simmer and let cook for 5-10 minutes or until the soup is all amalgamated and the spices are infused throughout. Stir in the smoked paprika and apple cider vinegar until all combined.
7. Taste and adjust the favours to your preference. Ladle in bowls, garnish and enjoy hot!