As the leaves turn and there’s a crispness in the air, I find myself craving more than just pumpkin spice lattes. I’ve recently stumbled upon a way to transform humble pumpkin into a silky, flavor-packed soup that surprises even the most seasoned plant-based eaters. It’s not your average fall dish; it’s a celebration of seasonal produce with a hint of unexpected spice.
This vegan pumpkin soup isn’t just warming; it’s a journey through my nostalgic fondness for autumn flavors, mixed with a zest for trying something a little different. I’ve infused it with nuances of smoked paprika and a touch of coconut milk to add depth and creaminess without sacrificing that bright, pumpkin essence.
Vegan Pumpkin Soup with Smoked Paprika and Coconut Milk
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C), then spread the cubed pumpkin on a baking sheet, drizzling with olive oil. Roast until tender and slightly caramelized around the edges, about 25-30 minutes.
- Meanwhile, heat a large pot over medium heat and add a dash of olive oil. Sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes.
- Add the minced garlic and smoked paprika to the pot, stirring constantly until the garlic is fragrant, about 1 minute. This releases the spices’ aroma and infuses the onion with smoky notes.
- Once the pumpkin is roasted and cool enough to handle, add it to the pot with the sautéed aromatics. Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Use an immersion blender or transfer the mixture to a blender to puree until silky smooth. Be careful when blending hot liquids—blend in batches if necessary.
- Return the blended soup to the pot (if using a blender). Stir in the coconut milk until well combined and creamy. Simmer gently for another 5 minutes, adjusting seasoning with salt and pepper as needed.
- Remove from heat and ladle the soup into bowls. Garnish with extra smoked paprika or fresh herbs if desired, and serve hot.
There’s something satisfying about blending seasonal ingredients into a dish that honors both your palate and the earth. As the pumpkin’s natural sweetness mingles with subtle smoky notes, it reminds me why I love cooking seasonally. Sometimes, all it takes is a pot of this soup to turn a simple meal into a cozy celebration.
Leave a Reply