Let the pressure release naturally. I like the soup the most with roasted mushrooms, pumpkin seeds, a bit of chili flakes and fresh parsley as topping. A great way to enjoy the true fall flavors as this Pumpkin Soup is made without coconut milk. A creamy vegan pumpkin pasta sauce made with coconut milk, loads of pumpkin purée, sage, rosemary, and thyme. Getting back to this pumpkin curry soup, I noticed that sauteing the ingredients together before blending them adds so much more flavor to this easy soup – much like it did to this spinach curry sauce. Pressure cook for 12 mins. This soup can be made ahead and refrigerated or frozen, if desired. This vegan pumpkin soup is creamy yet healthy, thanks to the addition of coconut milk (but if you prefer a soup without coconut milk, there's an alternative below). 3. Let me tell you- the fresh sage in this recipe is downright amazing. Adding a cup of coconut milk to simmer the butternut squash makes this delicious vegan soup super creamy and richer in its taste. This soup is quick and easy to make, very delicious, creamy, healthy, warming and even vegan. This vegan pumpkin soup is creamy yet healthy, thanks to the addition of coconut milk (but if you prefer a soup without coconut milk, there's an alternative below). If the soup is still too thick, simply add some vegetable stock until the desired consistency is achieved. This seasonal pumpkin soup with coconut milk is a little savoury, a tad sweet and a whole lot of yummy! or monk fruit to sweeten the recipe. Heat the oil in a large pot (photo 1).Add the garlic and onion (photo 2) and cook over medium-high heat until golden brown, stirring occasionally (photo 3). This Vegan Curried Pumpkin Soup is super creamy, smooth, and full of flavor! Now stir the coconut milk in and taste the pumpkin cream soup again. In a pot over medium heat, add the olive oil, onions, and grated ginger. Use the veg broth to keep it vegan, of course! Pumpkin Coconut milk Maple syrup Salt, black pepper, cinnamon + nutmeg Veggie stock Shallot Garlic. Fresh roasted sugar pumpkins are bright and sweet, and perfectly complimented by classic fall herbs and spices. Serve the pumpkin soup as is or add some vegan gnocchi and roasted tomatoes. Added 1 can pumpkin puree, 2 cups water, 1 cup almond/coconut milk, ¼ cup dried onion. This vegan pumpkin and red lentil soup starts out with sauted onions, garlic and sage. Make it with your favourite chicken broth or stock, or use a vegetable stock base for a plant based, vegan soup. How to make Vegan Pumpkin Soup with Coconut Milk. Return the soup to the pot and heat over low heat to the desired temperature. This healthy roasted pumpkin soup with coconut milk is the reason for the fall season my friends. Served with fresh baked or toasted bread and the ’soup party’ can start! Pumpkin soup with coconut milk is a comforting homemade soup. Today I’m revisiting (and rephotographing) an old recipe. I love my immersion blender because it makes it crazy simple to do pureed soups without the need to deal with pouring hot liquid into a blender. The pumpkin paired with light coconut milk makes an extremely thick soup which carries the spices well. Blend until smooth in a blender. This creamy vegan pumpkin soup is loaded with flavor from fresh cilantro and creamy coconut milk. Creamy coconut ginger pumpkin soup is deliciously nourishing. Pour the soup into a blender pitcher to no more than half full. It’s no secret I love everything pumpkin, and when fall hits I’m ready to enjoy ALL the vegan pumpkin recipes ! It’s the perfect hearty and healthy autumn dinner! Flavor, silky texture, convenience, and health benefits, this easy recipe ticks all the boxes and makes a wonderful soup to serve with your favorite winter salads and even holiday entrées. From the canned pumpkin to the cauliflower and onion, it's full of nourishing vegetables and warm spices like garlic and ginger -- with just a touch of sweetness from maple syrup. Make it vegan: Use coconut milk and maple syrup. 1. You'll have a satisfying cozy meal ready in 15 minutes! It … or vegan ice cream, a little dusting of pumpkin pie spice, some chopped toasted pecans, or you could go chocolaty with dairy-free chocolate chips or chocolate shavings. And it is SO easy to make! Wait for it cool a bit, then slice open carefully and scoop thee seeds out. This creamy vegan pumpkin cauliflower soup is the perfect healthy recipe for chilly fall evening. No Pumpkin puree, no problem: Wash a small pumpkin that fits your instant pot, remove the stem, place it on the steamer basket over the broth+ apple mixture (step 2) (some of the pumpkin will submerge). Add salt and pepper to taste. Most recently, I decided to use pumpkin to create a light and creamy vegan Thai curry soup. It’s creamy and silky with a bit of spice, and features a slightly sweet and nutty flavor that even kids will love! This recipe is made without any cream or butter. This easy pumpkin soup recipe is gluten-free, paleo, dairy-free, low-carb, and keto-friendly. Stir in the pumpkin puree. Riced cauliflower makes it nutritious and filling, without adding extra carbs. Vegan. It’s a simple, healthy vegan-friendly recipe. Carefully remove the pumpkin. Ready in just 15 minutes. You’ll need canned . Now garnish the pumpkin cream soup with a bit of balsamic, coconut milk and pumpkin seeds (optional) Pumpkin is so so soooo delicious and even more so when pureed and served in a large soup bowl (or when made into curried quinoa pumpkin vegan collard wraps, Peruvian vegan fava bean vegetable pumpkin stew, vegan pumpkin dip, or vegan ricotta stuffed zucchini ravioli over pumpkin … Vegan pumpkin lentil soup made with creamy coconut milk, delicious spices and plenty of pumpkin flavor. This easy pumpkin lentil curry soup is packed with nourishing ingredients and plenty of protein for a wonderful lunch or dinner. Now add some dill and chives to the soup for taste, if desired. Made with Thai red curry paste, coconut milk and a little vegetable (or chicken) broth, it comes together in as little as 10 minutes. Thank you for giving me a start on making pumpkin soup! Working in batches, puree the mixture in a blender until smooth, adding a bit of the coconut milk and almond milk to each batch until all has been added. Top each bowl with a swirl of coconut milk, croutons, toasted pumpkin seeds, crispy bacon, or other favorite ingredients. You will need something to blend your soup with to get that creamy texture. When ready, add the spices, salt, and fry the mixture for an additional minute. The delicious pumpkin and carrots make an irresistible orange dairy-free pumpkin soup, while curry, turmeric, and chili flakes are perfect to jazz up that delicate sweet flavor. 1 carrot and 1 rib celery in fine dice, sweated in a bit of olive oil. So it’s just perfect for warming up on cold days. Perfectly spiced, creamy pumpkin pie that's FREE of dairy, eggs, oil, wheat, soy, coconut and refined sugar. I used what I had on hand and it turned out great. I find that coconut and pumpkin seem to go beautifully. Serve this fragrant soup with a swirl of coconut milk and fresh coriander (cilantro) for a fantastic spiced vegan pumpkin soup. Season to taste with salt and pepper then heat through in a pot with coconut milk. Feel free to tinker with the flavors here, swapping out the sage and using Indian curry, Middle Eastern spices, or Asian seasonings instead. Gluten-Free. Saute until the onions have slightly softened, about one minute. It is super easy and original, the only difference now is changing the base stock to vegetable stock and making this pumpkin soup with coconut milk. Making butternut squash soup vegan is super simple! Salt & pepper, cinnamon, nutmeg, garlic powder, and a bit of curry powder. This vegan pumpkin soup is sure to be your new go-to soup recipe. Just so you know, coconut milk is an excellent dairy-free cream substitute and can be added to any soup! It's healthy and quick to make with canned pumpkin puree, creamy coconut milk, and curry spices! The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin. This Vegan Pumpkin Soup is the ultimate warmer for when the weather starts cooling down! Right before serving, top with vegan whipped cream if you like (I love oat milk whipped cream!) I like my soup on the spicy side, so I always add some cayenne pepper for heat. Vegan Pumpkin Soup with Coconut Milk. The soup can be thinned with light coconut milk or coconut milk beverage if desired. ; Add the pumpkin (photo 4) and cook for another 2-3 minutes, stirring occasionally (photo 5). 2. Fresh herbs: finely chopped fresh basil, fresh parsley or coriander go great on top of the soup and give it an appealing colour contrast. This healthy vegan pumpkin mousse is easy to make with just 4 simple ingredients. This is a classic pumpkin soup recipe that walks on the healthy side without … This soup is also known as vegan butternut squash soup. This Instant Pot Vegan Pumpkin Soup is a quick and easy weeknight meal, perfect for fall and winter. Your friends will be so impressed. Easy to make using canned pumpkin puree. This is a very rich in taste soup that is going to satisfy any gourmand taste, made with coconut milk and various species making it a special appetizer both on a special evening and on a simple day. Awesome creamy vegan pumpkin soup perfect for the entire family. Add the cooked pumpkin to a pot with water or stock, basil and thyme. Full of vegetables & spices; and free of dairy, oil & coconut milk. In fact, it is the first time I have revisited an old recipe in 7 years of blogging. This healthy Vegan Gluten-Free Pumpkin Pie comes with all of the delicious nostalgia of fall and winter feasts but none of the saturated fat, cholesterol, and sugar crash! Then take it off heat, pour in the coconut milk, puree it all up, and boom – you’ve got the easiest, most delicious vegan pumpkin soup. coconut milk, pumpkin, maple syrup and pumpkin pie spice or cinnamon, ginger and nutmeg.It can also be made low-carb and sugar-free by using stevia. Vegan cream: a swirl of vegan cream looks lovely and tastes great on top of pumpkin soup. Why this is the best pumpkin soup. This pumpkin coconut soup is low fat, low calories, and full of flavor. The pumpkin puree and coconut milk make for such a lovely creaminess while the red lentils add a protein punch. 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