Are you in search of a quick and easy pumpkin soup recipe? This creamy pumpkin soup is perfect for chilly days. It's easy to make pumpkin soup with just a few ingredients. This recipe will help you make a delicious soup.
It will be thick, creamy, and full of pumpkin goodness. Keep reading to see why this could be your go-to pumpkin soup recipe. I'll show you how to make it a kitchen favourite.
Creamy Pumpkin Soup
Pumpkin soup’s creamy texture and rich pumpkin flavour make it a go-to comfort food. It is especially popular during autumn (fall) and winter. The natural sweetness of the pumpkin combined with savoury spices creates a delicious soup. It warms you from the inside out. Whether served as a starter or a main dish, this easy pumpkin soup recipe is sure to become your favourite soup.
Low Oxalate Diet
For those of you following a low oxalate diet, I have made a table with the amount of oxalate in the recipe ingredients. It can serve as a quick reference so you can decide what to include in your recipe.
Coconut milk is low in oxalate, with some sources putting it at zero. The only thing I wasn't able to source was the vegetable stock.
How to Choose the Best Type of Pumpkin for Soup?
The type of pumpkin you use can affect the flavour and texture of your soup. Fresh pumpkin, such as butternut pumpkin, gives a more robust pumpkin flavour. While using canned pumpkin is a convenient option that still delivers great results.
If you’re looking for a smooth and creamy soup, opt for varieties like butternut squash. It will blend easily and have a naturally sweet pumpkin flavour.
Adding Coconut Milk
Coconut milk is a key ingredient in this creamy pumpkin soup recipe. It adds a rich, creamy texture without the need for dairy, making the soup vegan-friendly. Coconut milk complements the natural sweetness of the pumpkin. It blends flavours, striking a harmonious balance of savoury and sweet notes. For those who prefer, you can use coconut cream for an even richer texture.
Quick Vegan Pumpkin Soup Recipe with Ginger (Oil-Free)
Ingredients
Serves 4
500 grams of pumpkin, peeled and cubed
1 medium onion, chopped
2 cloves garlic, minced
1 medium potato, peeled and chopped
1 tbsp fresh ginger, grated (or 1/2 tsp ground ginger)
1/4 tsp ground nutmeg
3 cups vegetable broth (or enough to cover the vegetables)
Optional Tweaks
1/2 cup coconut milk (optional for creaminess)
Salt and pepper, to taste (optional)
Fresh parsley or cilantro for garnish (optional)
Instructions
Sauté Vegetables: Without oil in a large pot, add the chopped onion, garlic, and grated ginger. Then add a splash of vegetable broth or water. Sauté over medium heat until softened and fragrant, about 3-4 minutes.
Add Vegetables: Add the cubed pumpkin and chopped potato to the pot. Stir to combine with the onion, garlic, and ginger.
Season and Simmer: Add the nutmeg, salt, and pepper. Pour in enough vegetable broth to cover the vegetables (around 3 cups). Bring the mixture to a boil, then reduce heat. Simmer for about 20-25 minutes, or until the pumpkin and potato are tender.
Blend the Soup: Once the vegetables are soft, use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be cautious of the hot liquid.
Add Coconut Milk (Optional): For a creamier texture, stir in the coconut milk. Do this after blending the soup. Taste and adjust the seasoning as needed.
Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro if desired.
For more on Fall / Autumn foods read: Fall Season Foods: Seasonal Fruits and Vegetables to Eat This Autumn
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