This spicy vegan pumpkin soup is the perfect warm and comforting dinner. Super easy to make at home, it will become your go to Meatless Monday recipe.
Oh my, oh my, this soup my friends, this soup is what dreams are made of, is what warms your soul and hugs you every time you grab a spoonful, is basically the soup that you HAVE to make on rainy days and bad days and just every other day that’s not perfect and sunny.
I’m a huge fan of vegan soups because honestly, there’s no reason to not make them vegan when you have so many amazing vegetables out there.
I also love that they work for different diets and styles and that they are so affordable (so if you find yourself pinching pennies but still want to put something delicious on the table vegan soups can come to the rescue).
So, as a vegan soup aficionado, I’m always browsing recipes and drooling over amazing pictures in the name of research, and to be honest with you, I usually find myself following recipes created by others.
Spicy Vegan Pumpkin Soup
However, something changed the other day, I went to the supermarket and of the most beautiful pumpkin my eyes have ever seen, and in that exact moment, I knew I had to make a soup with it.
Instead of going with the safe route and following the recipe I just let the pumpkin guide me. I bought some garlic, roasted it, added some coconut milk and caramelized some onions.
And then, just topped everything with roasted cashews and fresh herbs. Perfect, delicious and ready in 30 minutes.
Make a batch big enough and freeze it, it holds up great.
Or just make it fresh when you are craving it, since it takes so little time and so little effort you are going to be able to whip it up even in the most hectic times.
Oh, and the secret for the extreme creaminess of this spicy vegan pumpkin soup? Adding just a tiny bit of both and processing everything in your food processor.
The pumpkin will make this silky and smooth and oh so filling, and in my opinion, perfect.
- 3 Cups diced pumpkin
- 1 Large onion, diced
- 3 garlic cloves
- Salt and pepper to taste
- 3 tablespoon olive oil
- 1/4 Cup white wine
- 1/4 Cup coconut milk
- 1 Cup broth
- Turn on the oven at 350. In a pan add the garlic with 1 tablespoon olive oil. Roast for 7 minutes.
- Meanwhile, in a saucepan, over medium heat, add the onion, the olive oil and salt and pepper to taste. Cook for 5 minutes or until transparent. Brig the heat down to low and cover with the white whine. Cook covered for 15 minutes or until slightly caramelized.
- While the onion is caramelizing, Add the diced pumpkin to a pot with the broth and the coconut milk and cook for 15 minutes or until the pumpkin is tender.
- Pour the cooked pumpkin into the bowl of a food processor with the roasted garlic and the caramelized onions.
- Pulse for 3 minutes or until creamy.
- Serve topped with chopped roasted cashews and some fresh cilantro.