Velvety, comforting, super easy yet delicious. This Vegan Pumpkin Soup is one of the best soup recipes to make during the crisp, cool autumn months. And it is a great way to use up the flesh from carved pumpkins around Halloween.
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This vegan pumpkin soup consists of roasted red peppers, roasted pumpkin, onions, garlic, and stock. Roasting the pumpkin and red pepper is necessary as it brings out their sweet flavor. You can skip this step if you are short of time.
Why This Recipe Works?
- You only need 5 ingredients for making this delicious fall soup.
- This roasted pumpkin soup is healthy, full of nutrition, and extremely delicious.
- It is a great way to use up leftover pumpkins after Halloween.
- It is super creamy without any cream added.
- This healthy yet delicious roasted Thermomix Pumpkin Soup is dairy-free & gluten-free as well as vegan/vegetarian friendly.
If you love healthy&delicious soups made with less than 10 ingredients, check these Fall Soup Recipes for inspiration.
Ingredients and Substitutes
Best Pumpkin for Roasted Pumpkin Soup
Pumpkin is a round type of winter squash that is most associated with the Halloween and autumn seasons.
A good pumpkin is solid to touch with a deep orange color. Also, the stem needs to be firm and secure. Avoid soft and mushy pumpkins with bruises.
This soup would perfectly work with butternut squash, acorn squash, or sweet potatoes as well.
- Red pepper - It adds bright orange color to the soup and goes perfectly with the sweet taste of pumpkin. Use romano, bell, or any sweet pepper.
- Stock - Use vegetable stock (preferably homemade) for the vegan/vegetarian option. You can use water or vegetable bouillon if you don't have stock.
- Thyme - A great aromatic herb that complements the pumpkin soup perfectly. You can replace it with oregano or rosemary. Discard the thyme stalk before blitzing or just use the leaves.
Step by Step Instructions
Autumn Pumpkin Soup is very easy to make with a Thermomix, however, you need to follow a few simple steps to achieve the best results:
Roast the Vegetables
Roasting the vegetables bring the sweetness out of them as well as intensifies the flavor.
Preheat the oven to 200° C (390° F) and prepare your vegetables.
Peel, deseed, cut the pumpkin into chunks and then place them on a baking tray. Deseed the red pepper, cut it into chunks, and add them to the tray along with chunky cut onion, garlic, and thyme.
Drizzle the vegetables with olive oil and rub them gently until all covered with oil.
Place the tray in the oven and roast the vegetables for 35 to 40 minutes or until the pumpkin pieces are soft and slightly caramelized.
Cook Further in Thermomix and Blitz
When the pumpkin is cooked and slightly caramelized, remove the tray from the oven, discard the thyme stalks and then place the vegetables into your Thermomix bowl.
Add salt, pepper, and stock or water, and cook 15 minutes/100°C/speed1. Blend 1 min/speed 5-10, increasing the speed gradually.
Alternatively, transfer them to a large pan or a Dutch oven along with the stock and the seasoning.
Cook for another 10 minutes and then blitz it using a hand blender or a liquidizer.
Check the seasoning and adjust the salt to your taste before serving. Serve hot or at room temperature.
Serving Suggestions
Pumpkin soup is a great lunch when served with some bread and salad.
Why not try this healthy soup with some bread such as Greek Pita Bread, Bazlama (Turkish Flatbread), or Pitka Bread (Koledna Pitka) and a bowl of salad such as Greek Cucumber Salad, Tomato and Walnut Salad (Gavurdagi Salatasi) or Indian Chickpea Salad (Chana Salad)?
Other vegan dishes that go well with pumpkin soup are Mercimek Kofte (Vegan Lentil Balls), Biber Dolmasi - Turkish Stuffed Peppers, and Mediterranean Green Beans (Taze Fasulye).
Top Tip From The Chef
Roasting the pumpkin might sound like adding extra job and time but it is necessary in order to achieve a rich & intensified flavor.
Recipe FAQs
The flesh is the part of the pumpkin that is used for soup. Simply peel the pumpkin and deseed it before cutting the flesh into chunks to make soup.
Yes, and this roasted pumpkin soup recipe is low-calorie (only 167 calories per portion!), low-fat, and packed with vitamins and nutrients. It is rich in vitamin A which helps in improving the eyes.
A good pumpkin is solid to touch with a deep orange color. Also, the stem needs to be firm and secure. Avoid soft and mushy pumpkins with bruises.
Related Recipes
For more delicious & cozy soup recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this healthy & delicious Vegan Pumpkin Soup as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Vegan Pumpkin Soup
Equipment
Ingredients
- 2-3 tablespoon olive oil
- 1 kg pumpkin or butternut squash (flesh only, peeled, deseeded and cut in chunks)
- 1 large onion (cut in chunks)
- 3 cloves garlic (peeled and roughly chopped)
- 1 red pepper (sweet Romano pepper or bell pepper)
- 5 stalk fresh thyme
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 900 ml vegetable stock or water (use chicken stock for non vegetarian option)
Instructions
- Preheat the oven to 200° C (390° F).
- Peel, deseed and cut the pumpkin and place them on a baking tray.
- Deseed the red pepper, cut it into chunks, and add them to the tray along with chunky cut onion, garlic, and thyme.
- Drizzle the vegetables with olive oil and rub them gently until all covered with oil.
- Place the tray in the oven and roast the vegetables for 35 to 40 minutes or until the pumpkin pieces are soft and slightly browned.
- When the pumpkin is cooked and slightly caramelized, remove the tray from the oven, discard the thyme stalks and place the vegetables into your Thermomix bowl.
- Add salt, pepper, and stock or water, and cook 15 minutes/100°C/speed1.
- Blend 1 min/speed 5-10, increasing the speed gradually.
- Alternatively, transfer them to a Dutch oven along with the stock and the seasoning. Cook for another 10 minutes and then blitz it using a hand blender or a liquidizer.
- Check the seasoning and adjust the hot to your taste before serving. Serve hot or at room temperature.
Notes
- This roasted pumpkin soup recipe is low calorie (only 167 calories per portion!), low fat, and packed with vitamins and nutrients. It is rich in vitamin A which helps in improving the eyes.
- If you want to make this soup in a pan or dutch oven, after roasting the vegetables, transfer them to a dutch oven along with the stock and the seasoning. Cook for another 10 minutes and then blitz it using a hand blender or a liquidizer.
- Roasting the pumpkin and red pepper is necessary as it brings out their sweet flavor.
- It is a great way to use up the flesh from carved pumpkins around Halloween.
Nutrition
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Rabia
I made this for dinner last night and it was a hit! Thank you for the recipe.
Ayla Clulee
So glad to hear that Rabia!
You are very welcome 🙂
Best wishes
Ayla
Simon
Wonderful recipe, taste so fresh and delicious. Easy to make and healthy, will be doing this regularly.
Lynda
Such an amazing recipe, I absolutely loved the flavour and simplicity of the recipe. Thankyou!
Heather
I made pumpkin soup for the first time in my life and it turned out amazing thanks to this wonderful recipe!
Ayla Clulee
Hi, Heather! It is my pleasure. I am so glad you enjoyed this recipe!
Best wishes
Ayla x
Helena
I made it ! It was just delicious and the recipe is quite clear and easy to follow !