Name: vegan pumpkin soup without coconut milk
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 tbsp oil; 1 onion (medium); 1 tsp ginger; 2 garlic cloves; 1/2 tsp black pepper powder; Salt to taste; 2 cup pumpkin (0.60 lb/270 grams); 3 cup water (600 ml); Few coriander leaves/cilantro for garnish; Few pumpkin seeds for garnish (optional)

14 Mar vegan pumpkin soup without coconut milk

Posted at 20:38h in Glutenfree Recipes, International, Soups, Vegan Recipes by blessmyfoodbypayal 4 Comments

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Last Updated on December 2, 2021 by blessmyfoodbypayal

easy vegan pumpkin soup | best vegan pumpkin soup with step wise pictorial and video method.

Vegan and Glutenfree, this is the most easy recipe of pumpkin soup. No roasting needed, no coconut or almond milk, no vegetable broth, no cream and no canned pumpkin makes this recipe the most inexpensive pumpkin soup too.

VEGAN PUMPKIN SOUP WITH FRESH PUMPKIN

Vegan creamy pumpkin soup, as the title suggests, is a soup made of pumpkin without using any dairy products, and as such is vegan.

But reason behind mentioning “with fresh pumpkin” is that this soup is not made of any canned pumpkin but with the fresh pumpkin, direct from our farms.

It was a big lot, out of which we made Pumpkin cake and ambal, both vegan dishes.

A perfect recipe for those chilling nights, this soup is :

Simple
Satisfying
Comforting
Warm
Creamy
Mildly sweet
Savory
Perfectly spiced
Earthy flavoured
Healthy and above all
Pumpkin-y

In nutshell, this is the best pumpkin soup recipe ever.

INGREDIENTS REQUIRED FOR SPICY VEGAN PUMPKIN SOUP

Pumpkin : Pumpkin is the star ingredient of this recipe. Peel and chop it into chunks, big or small doesn’t matter.

You can use any type of pumpkin. If pumpkin is not available to you, you can use butternut squash, because both Pumpkin and squash belong to the same family (the cucurbitaceae).

ONION, GINGER & GARLIC : Onion, ginger and garlic gives a unique taste and amazing flavour to the soup a unique taste and amazing flavor.

BLACK PEPPER POWDER : As Pumpkin is mildly sweet, so to balance that sweetness, a touch of slightly spiciness needs to be there.

SALT : Nothing is complete without salt, so what is the role of salt needs no discussion.

WATER : as it is a soup, so supposed to be having a liquid consistency. And that is brought by the water. However you can replace water with Vegetable stock/broth.

CORIANDER LEAVES & PUMPKIN SEEDS : Both these ingredients are optional and you can still have delicious soup without them.

However coriander gives a beautiful fragrance and freshness to the soup and pumpkin seeds brings a touch of crunch with every spoon you intake.

NON-VEGAN PUMPKIN SOUP

If you have no issues with dairy and wanna make this soup more rich more heartier, then :

1. Give a touch of butter for extra taste.

2. At the end, can add milk, cream or heavy cream to make it more creamy, more silky.

CAN I STORE HOMEMADE VEGAN SPICY PUMPKIN SOUP?

Soup remains good in refrigerator for 4 to 5 days and can be frozen for about a month.

While serving, add a little water to adjust consistency and heat in a pan.

DIFFERENT WAYS TO MAKE PUMPKIN SOUP

PUMPKIN SOUP IN SAUCEPAN : the present recipe is made in the said way. Just a simple saucepan and soup gets ready without any special gadget.

PUMPKIN SOUP IN PRESSURE COOKER : Following the similar process, this soup can be made in much lesser time in pressure cooker.

Where in a saucepan, it is cooked for 15 minutes, in cooker, all you need to cook till 4 whistles.

PUMPKIN SOUP IN INSTANT POT :

1. Add oil, ginger, garlic, onion, pumpkin, salt, black pepper and water in the Pot.

2. Seal the lid and position the steam valve to the sealing position.

3. For 5 to 7 minutes, pressure cook on high.

4. Give a quick release (QR) after 5 to 6 minutes. Then blend the ingredients.

5. Press the saute button and simmer for some minutes stirring often until you get the desired consistency.

PRO TIPS

1. Don’t brown ginger, garlic and onion. They will give slightly bitter taste to the soup.

2. After adding Pumpkin, don’t add water immediately but roast Pumpkin for a minute to make soup more flavourful.

3. To make it mouth melting, sieve the soup at the end so that there remains no traces of any of the ingredient.

4. If the soup is too thick, add a little water to adjust consistency. Alternatively, if it is too loose, simmer it more until attains requisite flow.

SERVING SUGGESTIONS FOR PUMPKIN SOUP

We cherished this Pumpkin soup with homemade garlic bread, which got ready instantly while we’re reheating the soup.

However you can enjoy this with warm toasted slices of bread or a baguette.

Also it goes great with some pasta or sandwich.

STEP WISE PICTORIAL RECIPE OF vegan pumpkin soup no coconut

Hot oil in a pan.
Add roughly chopped onion, ginger and garlic. Saute till onion turns pink and translucent.
Add roughly chopped pumpkin and saute for a minute.
Add water, salt and black pepper. Mix. Instead of water, you can add vegetable broth.
Put the lid on pan and let it simmer for 15 minutes.
After the said period, transfer the boiled mixture into blender and blend to fine puree.
Pass through a sieve to get smooth creamy textured soup.
Pumpkin soup is ready. Adjust the seasoning.

Enjoy hot, warm or chilled after garnishing with coriander leaves cilantro, pinch of black pepper powder and pumpkin seeds, if available.

ALSO SEE

vegan pumpkin soup no coconut – recipe card