Creamy Pumpkin Soup
This is a quick, easy, creamy, and classic pumpkin soup recipe that’s best served with garlic-toasted croutons. Perfect for fall and winter.
Let’s go!
Creamy Pumpkin Soup
Vegan, quick, easy, creamy pumpkin soup recipe.
Pin Recipe Servings -2
Calories -438kcal
Recipe Video
Ingredients
To prepare soup,
- 1 tablespoon olive oil
- 2 cloves garlic (chopped)
- 1 onion (chopped)
- 1/2 teaspoon dried rosemary
- 18 oz. (500 gm.) pumpkin
- 1.5 cups water
- Salt and pepper
- 1 cup coconut milk (or any plant milk of your choice)
Instructions
- Set a pot over medium heat. Add olive oil.
- Once it's hot, add garlic + onion + dried rosemary. Stir-saute for 2-3 minutes, or until the onion's translucent.
- Then add pumpkin + salt + pepper. Stir-cook for 2-3 minutes.
- Add water. Mix well. Cover the lid and cook for 18 minutes over medium heat.
- In the meantime, let's prepare the croutons. In a large mixing bowl, add cubed bread pieces + garlic salt + pepper + chopped cilantro + olive oil. Toss well.
- Transfer to a baking sheet and bake for 8 minutes at 180 C (356 F) - flip midway. Set aside.
- *Back to the pumpkin* Once the pumpkin is done, add plant milk and give it a mix. Then blend until the soup thick and creamy.
- Time to plate. Assemble pumpkin soup - drizzle coconut milk - add the croutons - and garnish with chili flakes + cilantro + sesame seeds. Serve hot.
Nutrition
Calories: 438 kcal | Carbohydrates: 37 g | Protein: 7 g | Fat: 32 g | Saturated Fat: 23 g | Sodium: 134 mg | Potassium: 1215 mg | Fiber: 3 g | Sugar: 9 g | Vitamin A: 21721 IU | Vitamin C: 29 mg | Calcium: 109 mg | Iron: 6 mg
Tried this recipe?Mention @itsveganbell or tag #veganbell!
If you liked this recipe, check out this delicious Easy Vegan Broccoli Soup we posted earlier.
If you like to support me and my work, check out my Indian Vegan Cookbook on Qookbooks.com, where I teach you how to make 64 delicious Indian plant-based recipes ranging from rice, deals, curries, breads, desserts, and more!
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