Vegan Pumpkin Soup Recipe

Introduction

This comforting vegan pumpkin soup is a perfect dish for chilly days, combining smooth roasted pumpkin with warming spices and a tangy, crunchy relish. It’s creamy, flavorful, and easy to prepare, making it an ideal choice for a cozy meal.

Ingredients

• 1 medium pumpkin or large squash (about 1½kg)
• 1 tbsp rapeseed oil
• ½ tsp ground allspice
• 1 large onion, finely chopped
• 1 tbsp chopped ginger
• 2 garlic cloves, crushed
• 1–1.2 litres vegan stock
• 1 tbsp vegan white miso
• 3 tbsp soya cream or coconut yogurt
• 3 tbsp coconut flakes
• 3 tbsp pumpkin seeds
• 1 red chilli, deseeded and finely chopped
• ½ small bunch of coriander, chopped
• 1 lime, zested and juiced

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Peel, deseed, and cut the pumpkin into 3cm chunks, reserving the seeds for the relish.
2. Step 2: Place the pumpkin chunks on a baking tray. Drizzle with half the rapeseed oil, sprinkle with ground allspice, season with salt and pepper, and toss well. Roast for 30 minutes until golden and tender.
3. Step 3: While the pumpkin roasts, toast the coconut flakes in a dry frying pan over low heat until lightly golden. Remove from heat, then mix in the pumpkin seeds, red chilli, coriander, and lime zest to make the relish.
4. Step 4: Heat the remaining oil in a large saucepan over medium heat. Fry the chopped onion for 5 minutes until soft and translucent but not browned.
5. Step 5: Add the chopped ginger and crushed garlic to the pan and cook for another minute until fragrant.
6. Step 6: Pour in 1 litre of the vegan stock and stir in the vegan white miso. Add the roasted pumpkin chunks to the saucepan and bring to a simmer.
7. Step 7: Remove the pan from heat and blend the soup using a stick blender until smooth. If you prefer a thinner consistency, add the remaining stock and stir well.
8. Step 8: Return the soup to a gentle simmer, season to taste, and stir in the lime juice.
9. Step 9: Serve the soup hot, topped with a swirl of soya cream or coconut yogurt and a generous sprinkle of the prepared relish.

Tips & Variations

• Toast the pumpkin seeds separately before adding to the relish: wash and dry them well, toss with 2 tsp olive oil, and bake for 10 minutes alongside the pumpkin for extra crunch and flavor.
• For extra heat, leave some of the chilli seeds in the relish or add a pinch of cayenne pepper to the soup.
• Swap the rapeseed oil with olive oil or coconut oil for a slightly different taste.
• Use coconut cream instead of soya cream for a richer, tropical twist.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Prepare the relish fresh when serving, as the fresh herbs and lime zest are best enjoyed immediately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin puree works in a pinch but the texture and flavor will be less fresh and vibrant. If using canned, adjust the stock quantity as canned pumpkin is already cooked and soft.

Is this soup gluten-free?

This recipe is naturally gluten-free as long as you use a gluten-free vegan stock and check the miso label. Most white miso pastes are gluten-free but it’s best to verify.

Vegan Pumpkin Soup Recipe

Print Recipe

★★★★★

5 from 88 reviews

This vibrant vegan pumpkin soup features roasted pumpkin chunks flavored with aromatic allspice and enriched with vegan miso stock. Topped with a lively relish of toasted coconut flakes, pumpkin seeds, red chili, coriander, and zesty lime, it offers a creamy, comforting dish perfect for cozy meals.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup

• 1 medium pumpkin or large squash (about 1½kg)
• 1 tbsp rapeseed oil
• ½ tsp ground allspice
• 1 large onion, finely chopped
• 1 tbsp chopped ginger
• 2 garlic cloves, crushed
• 1–1.2 litres vegan stock
• 1 tbsp vegan white miso

Relish Topping

• 3 tbsp soya cream or coconut yogurt
• 3 tbsp coconut flakes
• 3 tbsp pumpkin seeds
• 1 red chilli, deseeded and finely chopped
• ½ small bunch of coriander, chopped
• 1 lime, zested and juiced

Instructions

1. Prepare and Roast Pumpkin: Heat the oven to 200C/180C fan/gas 6. Peel, deseed, and chop the pumpkin into 3cm chunks. Reserve the seeds for the relish. Place the pumpkin chunks on a baking tray, drizzle with half of the rapeseed oil, sprinkle the ground allspice, season with salt and pepper, and toss to coat well. Roast in the oven for 30 minutes until golden and tender.
2. Toast Coconut Flakes: While the pumpkin roasts, heat a dry frying pan over low heat and toast the coconut flakes for a few minutes until they are lightly golden. Remove from heat and let cool.
3. Make the Relish: After toasting the coconut flakes, stir in the pumpkin seeds, finely chopped red chili, chopped coriander, and lime zest to combine.
4. Cook Aromatics: Heat the remaining rapeseed oil in a large saucepan over medium heat. Add the finely chopped onion and fry for 5 minutes until tender but not brown. Add chopped ginger and crushed garlic, and fry for another minute until fragrant.
5. Add Stock and Miso: Pour in 1 litre of vegan stock and stir in the vegan white miso until dissolved. Add the roasted pumpkin chunks into the saucepan and bring the mixture to a simmer.
6. Blend the Soup: Remove the pan from heat, and use a stick blender to puree the soup until smooth. For a thinner consistency, add the remaining stock (up to 200ml). Return the soup to a gentle simmer on low heat.
7. Season and Finish: Season the soup to taste with salt and pepper, and stir in the lime juice just before serving.
8. Serve: Ladle the hot pumpkin soup into bowls, drizzle with a swirl of soya cream or coconut yogurt, and sprinkle the prepared coconut, pumpkin seed, chili, and lime relish on top for added texture and flavor.

Notes

• For the toasted pumpkin seeds: after deseeding the pumpkin, clean and dry the seeds well. Toss with 2 tsp olive oil and toast on a baking sheet for 10 minutes at 200C alongside the pumpkin chunks.
• Soy cream can be substituted with coconut yogurt for a different but equally creamy topping.
• If you prefer less heat, reduce the amount of chili in the relish or omit it entirely.
• Using fresh lime juice helps brighten the flavors and balances the sweetness of the pumpkin.
• This soup freezes well; cool completely before storing in airtight containers.

Keywords: vegan pumpkin soup, roasted pumpkin soup, dairy-free soup, fall soup recipe, vegan soup, healthy pumpkin recipe