Velvety, Comforting, Super Easy Yet Delicious.
This Creamy Roasted Vegan Pumpkin Soup Recipe 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.
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 incredible flavor. You can skip this step if you are short of time.
Why This Recipe Works?
- This simple soup is super creamy without any cream added.
- You only need 5 simple ingredients without needing a trip to the grocery store to make the best pumpkin soup.
- Roasted pumpkin soup is healthy, full of nutrition, and extremely delicious.
- This easy vegan pumpkin soup recipe is a great way to use up leftover pumpkins after Halloween.
- It is dairy-free & gluten-free as well as vegan/vegetarian friendly.
If you love healthy and delicious soups made with less than 10 ingredients, check these Fall Soup Recipes for inspiration.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Best Pumpkin for Easy Pumpkin Soup Recipe
Pumpkin is a round type of winter squash that is most associated with the Halloween and autumn seasons.
A good fresh pumpkin is solid to the touch with a deep orange color. Also, the stem needs to be firm and secure.
Avoid soft and mushy pumpkins with bruises.
This delicious vegan pumpkin soup would perfectly work with butternut squash, acorn squash, or sweet potatoes as well.
- Red pepper - It adds a 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.
Autumn Pumpkin Soup is very easy to make and you need to follow a few simple steps to achieve the best results:
Roast the Vegetables
Roasting the vegetables brings 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 whole pumpkin into chunks, and then place them on a baking tray.
You can keep the pumpkin seeds for roasting them later.
Deseed the red pepper, cut it into chunks, and add them to the tray along with chunky cut onion, garlic cloves, 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, black 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 pot or a Dutch oven along with the stock and the seasoning.
Cook for another 10 minutes on medium-high heat, and then blitz it using a regular blender, food processor, or a liquidizer.
Check the seasoning and adjust the salt to your taste before serving.
Serve pureed soup hot or at room temperature.
Top Tips From the Chef
- For this creamy vegan pumpkin soup recipe, choose a flavorful and sweet pumpkin variety for the best taste. Sugar pumpkin or butternut squash work well.
- Roasting the pumpkin might sound like adding extra job and time but it is necessary in order to achieve a rich & intensified flavor.
- Roast yellow onion, garlic, and other vegetables alongside the pumpkin for added depth and complexity.
- Making your own vegetable stock adds an extra layer of freshness and flavor to this creamy vegan soup.
What to Serve with Dairy-Free Pumpkin Soup
This healthy 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), Bolillo - Crusty Mexican Bread Rolls, 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)?
- Add coconut milk or coconut cream for an even richer and creamier texture.
- Experiment with different spice blends such as curry powder, garam masala, or pumpkin pie spice for unique flavor profiles.
- Swap pumpkin for sweet potato or another type of winter squash for a variation on the classic.
- Enhance the soup's flavor with a touch of grated orange or lemon zest.
- Add a pinch of smoked paprika or use roasted poblano peppers for a smoky twist.
Storage and Reheating
Allow the leftover soup to cool to room temperature before storing.
Transfer the soup to an airtight container and store it in the refrigerator for up to 3-4 days.
For longer storage, ladle the cooled soup into freezer-safe containers, leaving some space for expansion.
Seal tightly and freeze for up to 2-3 months.
If frozen, thaw the soup in the refrigerator overnight or using the defrost setting in the microwave.
Pour the soup into a saucepan and heat over medium-low heat, stirring occasionally to prevent sticking.
You can thin it out with a bit of vegetable broth or water while reheating.
Heat the soup gently until it's heated through.
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 the touch with a deep orange color.
Also, the stem needs to be firm and secure.
Avoid soft and mushy pumpkins with bruises.
For more delicious & healthy soup recipes why not try:
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!
Creamy Roasted Vegan Pumpkin Soup Recipe
- 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)
- 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.
- 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.
- Choose a sweet and flavorful pumpkin variety for the best taste. Sugar pumpkins or butternut squash work well.
- 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.
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