Vegan Pumpkin Soup

Get ready to change your autumn with this Vegan Pumpkin Soup! It is so warm, hearty and rich in delicious autumn flavours that make us remember why this season is so very special.

Make with Japanese kabocha pumpkin, coconut milk, potatoes and onions, and topped with roasted chickpeas and purple kale. This vegan pumpkin soup has few ingredients, is dead easy to make, and is an unforgettable dish! I'm planning a Vegan Thanksgiving at Chez Moi in a couple weeks, and this is the chosen soup to kick off the celebration! Because I'm just that confident my non-vegan friends will LOVE it.

I purposely chose a kabocha pumpkin for this recipe for two reasons:

1. It's hassle free: The kabocha pumpkin is much smaller than a regular pumpkin. More like squash in size. Meaning it's way more feasible when you're at the market and realize you have to carry home an entire pumpkin amongst all your other groceries! These squash-like pumpkins are much easier to transport, and to cut through as well. I actually hate cutting through big pumpkins because they are so painful on the wrists. But cutting through these kabocha pumpkins are a cinch. Done are the days where I have to explain my wrist injuries stemmed from fighting a root vegetable, and not my kick boxing partner. I only wish I could say the same about my cast iron skillet...

2. Time saver and flavour! Did you know that you can eat the skin on Kabocha pumpkin? And it's delicious! Kabocha pumpkins have a beautiful and rich coloured skin, which is either green or orange, and we all know that vibrant colours translate into nutrient rich foods. So bring on the skins! This is also a bonus for saving on time, because it doesn't require endless energy peeling off the skin of the pumpkin before cooking. And it's clear from reason no. 1 that I enjoy being as hassle-free as can be.

What took this pumpkin soup to the next level was the coconut milk.

Coconut milk is a perfect cream substitute for vegan soups, which I pretty much add to all my pureed soups to enhance its flavour. For this recipe I used Ecomil coconut cream. Ecomil had sent me a package of their products to try a couple weekends ago, and this coconut milk was amongst it. I'll be honest in saying that I was THRILLED when they reached out to me because I've been buying their products since moving to France. Although they're pricier than other plant-based brands, I find their quality is top notch. And so when I'm not making my own homemade nut mylks it's my go-to store bought choice for a quality alternative. This was my first time using their coconut cream and I can see why it won a best taste award for 2017. It added a beautiful richness and creaminess to the soup without needing the whole can to achieve it.

Of course we can't forget the topping on this soup that also made it unforgettably delicious - the addition of my Spicy Roasted Chickpeas and freshly chopped purple kale. They were perfect for adding flavourful crunch, which I so much prefer to generic croutons.

I hope you'll give this creamy Vegan Pumpkin Soup a try. Which I believe will be my favourite autumn soup recipe of 2017. Not only because it's delicious, but also because it's so easy to create. It goes to prove that a few simple and quality ingredients can go a long way.

I hope you love this gorgeous autumn soup!

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Vegan Pumpkin Soup

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Serves: 4| Prep Time: 20 mins| Cook Time: 50 mins

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Ingredients:

• 2 (175g) white onions

• 3 garlic cloves

• 2 tbsp coconut oil

• 5 (500g) potatoes

• 1 (800g) kabocha pumpkin

• pinch sea salt

• 5 cups vegetable stock, plus more if needed

• 1/2 tsp curry powder, plus more if desired

• 1/4 tsp cinnamon, plus more if desired

• 1/4 tsp paprika, plus more if desired

• 1/4 cup ecomil coconut cream, or other coconut cream

• sea salt and pepper to taste

For topping:

• purple kale, freshly chopped

• Spicy Roasted Chickpeas

Directions:

1. Dice onions and garlic, and add to a large pot with coconut oil. Bring pot to medium-low heat, and cook veg stirring occasionally for approx. 10 minutes, or until onion turns translucent.

2. Cut pumpkin in half and discard the seeds. Chop pumpkin and potatoes into roughly chopped pieces and add to the pot (no need to remove the skins). Add a pinch of salt. Cover pot with lid and let the vegetables sweat, stirring occasionally for 15-20 minutes, or until slightly softened.

3. Add vegetable stock to the pot and bring the soup to a simmer. Add curry powder, cinnamon, paprika, sea salt and pepper and simmer soup on low heat for 20 minutes, or until veg is very soft.

4. Puree soup using a hand mixer, or a blender, until completely smooth.

5. Stir in coconut cream, and add more spices, salt and pepper if desired.

6. Transfer soup to bowls, top with roasted chickpeas and chopped kale.

*Note: Don't throw away those pumpkin seeds! Make Roasted Turmeric Pumpkin Seeds instead!

Approvals:

Allergies:

VEGAN - VEGETARIAN - WHEAT-FREE - GLUTEN-FREE - DAIRY-FREE - NUT-FREE - SOY-FREE

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