The food blog universe seems to lose their sh*% the second pumpkin season rolls around. Which happens pretty much the first day of fall.
I like hopping on the bandwagon as much as the next blogger. But I’m usually too lazy to wrestle with a whole pumpkin, even though these wedges might just be God’s gift to my stomach. It seems counter-intuitive to wait all year long for gourd season only to crack open a few cans of organic pumpkin. But what can I say…it’s just so easy.
This recipe comes at a perfect time because I am running around like a mad woman this week and have little room in my schedule to do much cooking that doesn’t involve throwing a bunch of ingredients in a pot and calling it a meal. That’s pretty much what this dish requires, but I tried to make those canned goods as healthy as possible.
On that note, I’m going to pull a Merritt Weaver and go now. I’m filming a new gluten-free cooking show for Healthination today and I’m super excited to share the footage with you once they’ve color corrected my hair to be much blonder than it is.
What are some of your favorite pumpkin recipes that you’re dying to tackle this season? Let me know in the comments!
Xo
P
Creamy Vegan Pumpkin Soup
Ingredients
- 2 tablespoons coconut or olive oil
- 1 large sweet onion, diced
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
- 2 cups vegetable stock
- One 15-ounce can coconut milk
- 1 tablespoon maple syrup
- 2 teaspoons siracha
- 2 teaspoons sea salt
Instructions
- Heat the oil in a large Dutch oven or stockpot. Saute the onion over medium-high heat until soft, about 5 minutes. Add the garlic and ginger, and continue to cook until fragrant, about 2 minutes.
- Carefully stir in the pumpkin, stock, coconut milk, maple syrup, siracha, and salt. Bring to a boil, then turn the heat to medium-low and simmer for 15-20 minutes, until the soup has reduced and thickened slightly.
- Puree with an immersion blender or in a stand blender until very smooth. Garnish with cilantro leaves or toasted coconut.
Nutrition
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
I make butternut squash soup all the time but never pumpkin soup! Love the flavors!
Thanks, liz! love butternut soup too. But it’s another veg that is such a pain to wrangle. I know I’ll work up the courage for some soup this season though 🙂
Squash is super-easy. Just cut them in half, and place them in the oven (face down) at 350 for about 40 minutes. Cool a bit, then scoop.
I used to struggle with peeling, and cutting, and boiling — but roasting is so much easier, and the flavor is MUCh better.
(In fact, you may even be able to skip the slicing in half part — just poke with a fork and bake like a potato. Then cut and scoop out the seeds.)
So good to know, Jennifer! I need to try this. Thank you!
Better yet, I buy it pre-cubed in the frozen food section at my local supermarket. Otherwise, I wouldn’t mess with it!
hahai hear ya
What Liz said…me too! When I do make a squash soup it needs a kick…and you’ve done it; nice recipe.
Great to hear from you Barbara! Thanks for your sweet words about the recipe. xo
Oh man this year it seemed people started losing their pumpkin shit in early September! Needless to say, I am on the bandwagon now that it is October. I am more for the savory uses of pumpkin this year. I might try and tackle some sort of pumpkin gnocchi, if I feel like it hahaha!
ooo that sounds delish! please share the recipe if you do…and make it gluten-free?? ok ok. too much to ask, i know. xoxox
I definitely want to make some pumpkin soup! And some stuffed pumpkin recipes. I can’t wait to tackle tons of new pumpkin recipes and make some of my old favorite breads and smoothies.
Cheers to that! Pumpkin smoothie is interesting. Send along a recipe! xo
Please keep your recipes vegan – Honey and yogurt are not vegan and should not be encouraged to use in a vegan recipe- If you want to call this vegetarian than you are fine. But stick with the strict definition if you want to label something as vegan.
Hi Lauren. Apologies, I always forget about honey! Just updated to say sugar or honey. The yogurt is simply a serving suggestions. It’s not in the ingredient list. Thanks for visiting!
Could you figure out how to make pumpkin mousse or pudding please?
yes. will add to the list 🙂
This looks fantastic! I don’t have a blender but I love creamy soups so I typically mince my onions and sautee them until they’re super tender. I made pumpkin soup this past weekend and added mashed sweet potatoes and curry to it. I will definitely take you up on your suggestion to add some Sriracha. Great call! Love the coconut milk idea, too! Cheers, Rebecca
Thanks, Rebecca! I would highly recommend picking up an immersion blender. They are only $30 and make life so much easier! Otherwise, chopping everything fine will taste great too. Hope you enjoy the coco/ginger/sriracha combo. xo
What is a siracha? Does not exist in google…could you please specify
sorry – i often misspell it! Sriracha is an Asian hot sauce. You can use any hot sauce you like, but it has great flavor.
available at all supermarkets in aisle with A1, etc.
also, for those of you short on time canned pumpkin just as good. Grocery outlet has it on sale 2 cans gor $1.
Looks good! I’m going to give it a try but I’m going to add curry powder as well.
Just made this tonight for dinner. I followed the recipe to a T (except for the sriracha, as we have no hot sauce in the house). It is delicious! This will likely become a fall favorite in our house. Thank you!
Tara – I’m SO glad! It’s such an easy go-to. I’ve also made it at this point with a little red curry instead of the siracha. Amazing. Thank you so much for making and reporting back! xo
ӏam tгuly delighted to read this blog posts which сarries tons of helpful information, thanks fοr prоviding thesе information.
Fеel free to ѕurf to my homepage Hotel in Thailand
This was excellent. I didn’t have any siracha and I don’t like hot spice, so I omitted that ingredient but I did use a pinch of paprika. I also wanted it very thick so I added pureed navy beans (1 can of beans, drained & rinsed, and then put in the food processor before adding to the soup before bringing it to a boil).
so good to know! this is definitely a creamy soup that’s on the thinner side. I love the idea of adding white beans. Thanks catherine!
What’ѕ uρ ϲolleagues, good piece of writing and fastidious arguments commented herе, I aam genuinely enjoying by
these.
my աeb-site: movie download sites free
I’ve never tried pumpkin soup or even made any soup before, but I just made this today for a party and it was super good. Recommend garnish of fresh cilantro and pumpkin seeds.
didn’t try toasted cocount garnish but that sounds good too.
Thank you for the great recipe!
Woohoo! Thank you so much for making! I love any type of garnish with creamy soups like this – really helps to add some texture.
Absolutely THE BEST pumpkin soup!! I’ve tried others and nothing has been creamier or as tasteful as this one! Thank you so much!
I’m so thrilled you liked it Kimberly!
Made this soup tonight and l loved it! I added an Indian twist with curry, coriander and mustard seeds. Such a simple recipe but so rich, creamy and delicious!
love that twist! so glad you enjoyed xo
My blender isn’t working :(‘do you think this would still turn out without it? Looks so warmingand ddelicious!
Definitely! you just will have a slightly chunkier texture with the onions and such. Enjoy!
Aloha and thanks for your recipe. I just wanted to mention that cooked honey may not be altogether healthy. In Ayurveda, raw honey is medicine but cooked honey is ‘poison’. IF you find this interesting, you might add the honey at the end or substitute maple syrup if it didn’t change the taste too much? 🙂
that’s interesting to know jody! i figured heating raw honey would kill some of the good properties, but didn’t know it was BAD! you could definitely add it at the end or not at all. or use maple syrup!
Honey is not vegan. However, try agar instead, much sweeter also!
ah yes – silly mistake on my part Kelinda! Thanks for pointing it out!