This pumpkin soup recipe is easy, vegan, and full of flavor. You can use fresh or canned pumpkin, and add some coconut milk for a creamy texture. The soup is spiced with garam masala, a blend of warm Indian spices that gives it a wonderful aroma. To top it off, you can garnish the soup with some toasted pumpkin seeds and whole spices for some crunch and extra spice. This is a perfect soup for fall or winter, or anytime you crave some comfort food.
Ingredients for Pumpkin Soup:
- Fresh pie pumpkin or sugar pumpkin (or two 14-ounce cans of organic pumpkin puree)
- Coconut oil
- Leek (or sub an onion)
- Garlic
- Fresh ginger
- Vegetable broth or chicken stock (or use water with 1 teaspoon of veggie Boullion paste)
- Garam masala spice ( or sub curry powder)
- Coconut milk, more to taste
- Juice of one large orange (see notes for subbing)
- Maple syrup
- Spices: black pepper, Aleppo chili flakes (or pinch cayenne pepper)
- Garnish: coconut oil, pumpkin seeds, whole spices ( fennel seeds, cumin seeds, black mustard seeds, or nigella seeds)
How to Make Pumpkin Soup
Step 1
If using fresh pumpkin, cut it in half and scoop out the seeds. See this recipe for Homemade Pumpkin Puree for more details. Roast the pumpkin halves face down on a baking sheet lined with parchment paper until soft and easily pierced with a knife.
Step 2
While the pumpkin is roasting, heat some coconut oil in a large pot over medium heat. Add the chopped leek, garlic, and ginger and cook until soft and fragrant, about 10 minutes.
Step 3
Add the vegetable broth to the pot and bring to a boil. If using canned pumpkin, add it now. If using fresh pumpkin, peel off the skin and measure out 3 cups of pumpkin flesh. Add it to the pot and stir well.
Step 4
Season the soup with garam masala, black pepper, and Aleppo chili flakes. You can adjust the amount of spice according to your taste.
Step 5
Blend the soup until smooth using an immersion blender or a regular blender in batches. Be careful not to fill the blender too much or it might splatter.
Step 6
Stir in the coconut milk, starting with 1/2 cup and adding more as needed. You can also use heavy cream or half and half if you prefer.
Step 7
Stir in the maple syrup and orange juice. The orange juice adds a nice brightness to the soup. You can also use lemon juice or apple cider vinegar if you don’t have orange juice.
Step 8
Taste and adjust the seasoning as needed. You can add more salt, pepper, chili flakes, or maple syrup to your liking.
Step 9
To make the garnish, heat some coconut oil in a small skillet over medium-high heat. Add the pumpkin seeds and whole spices and toast until fragrant and golden, stirring occasionally.
Step 10
Serve the soup hot with some toasted bread or crackers. Sprinkle some of the garnish over each bowl and enjoy!
