It’s getting colder again, leaves are changing color, and pumpkins are being sold: hello fall! This means it is the perfect time for (vegan) pumpkin soup. And who can’t you please with a warm cup of soup?
This vegan pumpkin soup with coconut milk recipe is really tasty. The coconut milk makes for a wonderfully creamy pumpkin soup. And it is also an easy pumpkin soup to make! It’s our absolute favorite pumpkin soup recipe.
Read on to learn more about different pumpkins, how to roast pumpkin seeds and how to make this vegan pumpkin soup.
There are many types of pumpkins. All pumpkins are edible, but some are tastier than others. Gourds are not edible as they are only used for decoration.
Fortunately, the pumpkins that we can buy at the supermarket or organic store are all (usually) edible. Are you going to a pumpkin farmer? Ask if the pumpkin is suitable for a pumpkin soup recipe!
If you’re not entirely sure you can eat your pumpkin, cut it open. If there is no pulp in the pumpkin, then you can’t eat it. This is an (ornamental) gourd. Of course, you can always cook and taste a piece of pumpkin. If the pumpkin tastes very bitter, it is not a good idea to continue eating.
The Best Pumpkins to Eat
For this vegan pumpkin soup recipe we use an orange Hokkaido pumpkin. Hokkaido pumpkins come from Japan and are perfect to use in soup. They are small, soft, have a thin skin, and taste delicious. If you see a small orange pumpkin in the supermarket, it is probably the Hokkaido pumpkin. Hokkaido pumpkins are very popular worldwide.
Other popular edible pumpkins are butternut squash, kabocha pumpkin (also a Japanese pumpkin), spaghetti squash, nutmeg pumpkin, Turkish hat, or a regular pumpkin (which you also use for Halloween).
Other pumpkins can have a bitter taste and therefore less suitable for pumpkin recipes. Hokkaido pumpkins are most commonly used for pumpkin soups.
How to Make Pumpkin Soup
What do you need for this vegan pumpkin soup recipe? 1 pumpkin (800 grams/1.8 lbs), ginger, vegetable bouillon, onion, garlic, and coconut milk. Add pepper, salt and other spices to taste. We also use water and oil in this recipe.
Add an hot pepper to this recipe if you want to make a spicy pumpkin soup!
Step 1 is to cut the pumpkin. And this can be quite a job if you don’t know how to do this. Fortunately, cutting a pumpkin doesn’t have to be difficult. Follow the following tips to make pumpkin cutting easier.
Grab a large kitchen knife and cut the pumpkin in half. Is the pumpkin way too hard? Then put it briefly in the oven. This way the pumpkin can soften, including the skin. Don’t bake it too long or the pumpkin will be too soft and mushy.
Do you have a microwave? You can also place the pumpkin in the microwave, but cut or poke deep holes first (otherwise the pumpkin will explode). Place the pumpkin on full power for 2 minutes and let the pumpkin cool before cutting.
Take out the pumpkin seeds and the threads. Don’t throw away the pumpkin seeds, as you can roast pumpkin seeds. More about this in the next paragraph! The easiest way is to remove the pulp and seeds with your hands or with a spoon.
Then cut the pumpkin into wedges and remove the skin. You can also make the soup with skin, but we like it much better without it.
Roasted Pumpkin Seeds
Roast the pumpkin seeds and make a delicious crunchy snack (or garnish)! How can you best do that? Read about it in our roasted pumpkin seeds recipe.
Pumpkin Soup Halloween
Make it extra festive and make this vegan pumpkin soup recipe for Halloween! What can you do to make it into a Halloween pumpkin soup? Pour the soup into halved pumpkins, pour coconut milk in the shape of a spider web on the soup, make ghosts from carrot or cut ghosts from toasted bread. You bet it will be a spooky party!
Pumpkin Soup Vegan
This pumpkin coconut soup recipe is completely vegan, so enjoy this vegan pumpkin soup!
Storing Pumpkin Soup
Pumpkin soup can be kept in the fridge for about 2 days. Can you freeze pumpkin soup? Yes, that is possible! Let the pumpkin soup cool down to room temperature first and then put the soup in a well-sealed container. The pumpkin soup can be kept in the freezer for 3-4 months.
Do you want to reheat the soup? Then let the soup thaw in the refrigerator first. When all the ice has been removed from the soup, the soup can be reheated. This is how the soup is best!
Enjoy this vegan pumpkin soup recipe and enjoy your meal!
- 1 pumpkin or 800 grams/1.8 lbs pumpkin pieces
- 0.4-0.8 inch ginger (1-2 cm)
- 2 vegetable stock cubes
- 1 liter of water
- 2 onions
- 3 cloves of garlic
- 1 can of coconut milk
- Pepper and salt
- Optional: hot pepper, other spices you like
- Peel the pumpkin and cut into pieces.
- Save the pumpkin seeds! You can roast the pumpkin seeds in the oven.
- Finely chop the onion, garlic, and ginger (and possibly red pepper).
- Put a pan on the stove with a tablespoon of oil.
- Fry the onions until translucent.
- Add the ginger and pumpkin and fry for 5 minutes.
- Add the garlic and crumble the bouillon cube. Bake until the pumpkin softens.
- In the meantime, bring 1 liter of water to a boil.
- When the pumpkin has softened, add the water and cook for 20 minutes.
- Puree the soup and season with coconut milk, pepper, and salt.
- Serve the soup with roasted pumpkin seeds if desired.
You can of course add other spices you like. For example, make a spicy pumpkin soup by adding some chili pepper or cayenne pepper!
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Amount Per Serving: Calories: 322Total Fat: 25gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 512mgCarbohydrates: 25gFiber: 5gSugar: 9gProtein: 5g
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