Creamy Vegan Pumpkin Soup

Hannah Sunderani
Oct 20, 2016
4 min read

Def: Pumpkin Soup

A comforting, decadent, and sacred bowl of pureed goodness that nourishes our bodies and souls. A wholesome soup that offers a lasting impression on a cold Fall/Autumn day.

Yep, that sounds about right! Whoever discovered pumpkin and decided to cook it was pure genius! The discovery of the pumpkin should be in history books really; "And then man discovered the pumpkin. He took thy pumpkin home to his family, cooked it amongst the fire, and they ate for weeks! "

Or, wouldn't you think it were an ancient Egyptian delicacy? I can see it now -- paintings depicting images of the ancient Egyptians rolling huge pumpkins back to their Ruler. Then, sitting down to massive soup tureens filled to the brim with the golden puree.

This is probably why I'm not a history major....Clearly I let my imagination get the best of me! And all my chapters would be WAY too food-based.

But really - pumpkin soup is a true delicacy in our home; a sacred meal that deserves complete praise and recognition. And when you think about it - it deserves nothing less. Because the feeling one gets from the process of making pumpkin soup is a blessed one. From the moment of picking out that cold pumpkin at the market, to roasting it in the oven, to the beautiful scent that spreads throughout your home, and finally to sitting down amongst good company and enjoying it's warmth and nourishment; pumpkin soup gives us a joyous experience from beginning to end. There is nothing that better signifies love, nourishment, and an appreciation for thy feast than roasted pumpkin soup!

This Creamy Vegan Pumpkin Soup is made with onion, carrots, potatoes, and pumpkin of course! It's got all the essentials to making a hearty and flavourful soup with a lasting impression, and one that can be shared for generations. When indulging in these bowls we can't help but enjoy every spoonful. Savouring in the taste together, and being thankful for the beautiful wholesome vegetables that played a part in the creation. From carrying home the heavy veg to the cooking process - the complete experience that goes into making this soup cannot be replicated by any other. Making us extra thankful.

I know this Creamy Vegan Pumpkin Soup will bring you the same wholesome enjoyment, and I hope you relish in the peacefulness of it all! Because even though pumpkin soup may not be decorating the pages of our history books it's one that's always remembered between families - from generation to generation. Soups like these allow us to remember the wholesome experience of cooking and creating, and how lucky we are to be able to provide our families such warm and plentiful foods. I hope you love this Vegan Pumpkin Soup as much as we do, and the sacred experience it brings.

Creamy Vegan Pumpkin Soup

Serves: 5-7| Prep Time: 20 mins| Cook Time: 1 h 30 mins

Ingredients:

1 small pumpkin (or 4 cups cooked pumpkin/pumpkin puree)
2 small white onions
2 garlic cloves
1 tbsp coconut oil
2 russet potatoes
1-2 carrots
1 cup water
2 vegetable stock cubes
2 cups more water (plus more if desired)
1 tsp curry powder
1 tsp pumpkin spice
sea salt
pepper
coconut cream (optional for serving)

Directions:

Preheat oven to 375F. Cut pumpkin in half and remove the seeds.* Line baking tray with tin foil and place the pumpkin on tray flesh side up. Place in the oven to bake for 30-45 minutes, or until cooked through. (It is cooked when you can poke through the pumpkin with a skewer). Remove from oven and let cool until ready to handle.
Chop onions in half and add to a large pot. Add garlic and coconut oil and bring pot to medium-low heat. Cover with a lid and allow onions to sweat for approx. 10 minutes. Stir occasionally.
Roughly chop potatoes and carrot and add to the pot. Cover with lid and let the veg sweat for another 10-15 minutes. Stir occasionally.
Add 1 cup of water and bring to a simmer. Add vegetable stock cubes and let soup simmer for another 10-15 minutes.
Scoop 4 cups cooked pumpkin into the saucepan along with two cups of water. Stir to combine. Sprinkle with curry powder and pumpkin spice and stir. Add salt and pepper to taste.
Puree soups in a large blender in batches (to ensure it doesn't over flow). Continue process of pureeing soup in batches until it's completely smooth. Add more salt and pepper to taste. Add more water if desired to reach preferred consistency.
Transfer soup to bowls and top with 1 tsp coconut cream if desired. Serve.