Steps to Make It. It’s a simple, healthy vegan-friendly recipe. Use your stirring spoon to break up the pumpkin … Make sure to not fill them all the way to the top as the soup will expand when it freezed. Do do so, heat for 4 minutes at a time, then use a fork to break apart the frozen chunk as it thaws. I like to line my baking sheet with foil or parchment so the clean up is easier. Look: All is all, it’s a super simple soup but very wintery and hearty. You can make it on the stovetop or with a pressure cooker. I will also send you some quick tips for creating super basic but delicious and kid-tested meals! Freeze up to two months. Another thing you can do while you’re waiting for the pumpkin to roast is to make the cashew cream. Just be careful to only fill the blender half way, and hold the lid tight so that the lid doesn’t pop off from the steam. Cook until onions are golden brown. This easy pumpkin soup recipe is gluten-free, paleo, dairy-free, low-carb, and keto-friendly. This vegan coconut ginger pumpkin soup is the ultimate warmer for when the weather starts cooling down. Reduce heat to maintain a simmer, and let cook until the celery is completely soft, about 5 minutes. Add a dash of cayenne pepper or a dash of cinnamon for a spicy kick. I also add in maple syrup and apple cider vinegar to balance and boost the flavor. Add 6 ½ cups broth to the vegetables and spice mixture and bring to a gentle boil over high heat. Rice Milk (a little thinner but still works) Oat Milk. Reserve 2 tablespoons cashew mixture for garnish. Let it cool a little bit then blend it. You can make the soup … Discard skin. I’m a classically trained chef, former food stylist and also a reformed dieter. Substitute brown sugar for the maple syrup. Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes). Remove seeds and set them aside if you want to use the. They are smaller, thinner skinned and have less stringy flesh than jack-o-lantern pumpkins. Add cauliflower, onion, salt, and pepper and cook until the onion is softened and translucent, about 5 ... Stir in broth, pumpkin, maple syrup, and almond butter. It includes simple entrees you can make start to finish in 20 to 40 minutes. The wine will help to release any browned bits from the bottom of the Dutch Oven. We will be using this from now on as our go to. Almond Milk (unsweetened) Soy Milk. Bake until the pumpkin is fork tender, 45 minutes to 1 hour. If the pumpkin is still roasting at this point, just turn the soup off and let it sit while the pumpkin does it’s thing. Coconuts are high in fiber, vitamin C, vitamin E, B vitamins, iron, sodium, selenium, calcium magnesium, and phosphorus. Coconut milk is a staple in our household, so I knew at one point or the other, I would do this roundup. Serve it with fresh bread or baguette, some roasted pumpkin seeds and fired sage leaves on the top. Served with fresh baked or toasted bread and the ’soup party’ can start! If there is any dirt on it, make sure you wash it off as soon as you bring it home. Hold off the heat until the pumpkin is soft. This vegan pumpkin soup is sure to be your new go-to soup … ; Add the pumpkin (photo … Enter your email address to subscribe to this blog and receive notifications of new posts by email. Scrub the skin before roasting of course. It’s creamy and silky with a bit of spice, and features a slightly sweet and nutty flavor that even kids will love! Last Updated on November 2, 2020 by YourFoodBuddy. This will allow the steam to escape and the pumpkin to cool quickly. You will need something to blend your soup … If you love this recipe as much as I do, be sure to leave a review or share it on Instagram and tag @HealthySeasonal. Sprinkle cinnamon, salt, nutmeg, pepper and cayenne over the vegetables and stir to coat. In a medium-large stock pot (3 to 5 quarts), heat the olive oil over medium-high heat. Meanwhile, heat oil in a heavy bottomed large soup pot or Dutch oven over medium high heat. Cashew cream is a great alternative to cream in all sorts of recipes as an alternative to heavy cream from Creamed Turnips to Vegan Pasta, it is a handy technique to know about! DISCLOSURE: This post contains affiliate links. My favorite vegetable broth is Imagine No Chicken. Thank you for this incredible recipe! Sorry, your blog cannot share posts by email. Let me tell you- the fresh sage in this recipe is downright amazing. To see if the pumpkin is tender, you can press a fork right through the skin into the flesh, or you can press down on the skin with your fingertips. Now set the Instant Pot to "Soup" mode and cook for 10 minutes on high setting. To read more about why I am concerned about saturated fat you can read this article here. This soup is quick and easy to make, very delicious, creamy, healthy, warming and even vegan. ★☆, By submitting this comment, you agree to share your name, email address, website and IP address with Healthy Seasonal Recipes. Thanks so much! Top each bowl with a swirl of coconut milk, croutons, toasted pumpkin seeds, crispy bacon, or other favorite ingredients. If you’re going soup crazy too, and you are in the mood for making soup then this is THE soup to make on a fall weekend. This is a classic version of pumpkin soup in every way, except that I have made it a little bit healthier by omitting heavy cream, and instead opting for a creamy vegan alternative, of pureed cashews. Add salt and pepper. 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 … This has a classic Mirepoix base of onions, carrots and celery. Place pumpkin cut-side-down on the prepared baking sheet and transfer to the oven. Seal and label the soup and set it in a even flat surface in the freezer. Beetroot, Orange and Ginger Soup (Vegan Recipe), Sustainable And Ethical Christmas Gifts For Grown Ups. Once the pumpkin is cool, remove the sheet pan from the oven, and turn the pumpkin cut side up to cool. This will make them come alive and taste more intense. This look so delicious and not at all hard to make. Leave the seeds - it's easier to remove them after roasting. Then add the thyme and cayenne pepper and sauté until the onions are softened. Heat Instant Pot to “Saute.”. Today I’m revisiting (and rephotographing) an old … Make sure you do not over brown the onions though, keep an eye on them, and stir regularly. Heat the oil in Dutch oven over medium heat. 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 the pumpkin & liquids: Stir in the pumpkin puree, coconut milk… … For a regular blender, you will need to puree the cashews for about a minute. Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil. I find that coconut and pumpkin seem to go beautifully. It is made with canned pumpkin, coconut milk, coconut … Vegetarian Thanksgiving Pilaf with Pumpkin and Quinoa. It’s the whole kit and kaboodle! This information will not be used for any purpose other than enabling you to post a comment. Post was not sent - check your email addresses! Repeat until it is thawed then continue heating until it is simmering hot. Let’s get into the details about how to make this Roasted Pumpkin Soup. Add white wine and simmer until the wine is almost completely evaporated. Comforting and filling vegan curried pumpkin soup made with coconut milk and cannellini beans. Full of vegetables & spices; and free of dairy, oil & coconut milk. Cook the onions, garlic and celery in oil with the chopped garlic until it is starting to brown. This creamy vegan pumpkin cauliflower soup is the perfect healthy recipe for chilly fall evening. I did not use the white wine or maple syrup and it still tasted amazing. SOUP. Some great alternatives for making this vegan pumpkin bisque without coconut milk are: Cashew Milk. With a few slices of crusty bread, this tasty and healthy vegan soup … This soup will freeze just fine for up to three months. Although it can be eaten as a side, it’s hearty enough for a meal! Peel the rougher part of the skin - but it's totally fine leave most of it on, especially the caramelised bits. saturated fat you can read this article here. This site uses essential cookies to improve your experience, & non-essential cookies to track site usage. Then simply puree the soup right in the pot with your immersion blender, or you can do so in batches in the blender. For a high speed blender this takes about 20 seconds. We made it on a Thursday and didn’t have it for dinner until Monday night. Omit the cashews and use ½ cup sour cream, whisked in after the soup is pureed. The beans give this pumpkin soup a nice, thick texture and add a little protein! Often vegan pumpkin soups require coconut oil and milk - but you can make a delicious soup without them as well. It’s definitely a lovely way and because I often use coconut milk and can get bored of the taste – it’s also a refreshingly different version for me. Hi Heather! I’m making butternut soup today – will try adding sage yummy . With a wooden spoon, scrape up any browned bits that have stuck to the bottom … If the flesh is soft to the touch it is ready. Today I used chives, pepitas and a drizzle of the reserved cashew cream. Serve this fragrant soup with a swirl of coconut milk and fresh coriander (cilantro) for a fantastic spiced vegan pumpkin soup. I have noticed that there are a bunch of dairy free and Paleo Pumpkin Soups that are made with coconut milk instead of cashew cream. I’ve learnt not long ago, that pumpkin and sage can be paired very well. Then scoop out the seeds. Scoop the pumpkin out of the skin with a spoon, leaving behind only the skin. Also, if you don’t have coconut milk at home – go for this. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin. Coconut milk  has a much more distinct flavor that would change this soup and I wasn’t looking for that result in this recipe. Cook until fragrant, about 30 seconds. If you’re not vegetarian, you could also use chicken broth in this soup. I used my 4-quart Staub Dutch Oven to make this recipe. Carefully stir in the pumpkin, vegetable stock, coconut milk, maple syrup, ginger, cinnamon, nutmeg, salt, and cayenne (if using). ★☆ Coconut would work well for curried soups, like in my Clean Eating Curried Butternut Squash Soup, but in the case of this classic pumpkin soup, the focus is more on the pumpkin and warm cinnamon flavors and in my opinion coconut would be more of a distraction. Use heavy cream instead of coconut milk if you don't need a vegan soup. The pumpkin puree and coconut milk make for such a lovely creaminess while the red lentils add a protein punch. Bring to a boil, then turn the heat to low and simmer for about 20 minutes, until the soup has reduced and thickened slightly. Win a Bronnley Rose Luxury Fragrance Gift Set, Review and Giveaway: Nurturify Organic Cotton Reusable Cotton Pads Bundle, Review And Giveaway: Ravetta Designs Jewellery. It’s no secret I love everything pumpkin, and when fall hits I’m ready to enjoy ALL the vegan pumpkin … You can skip this step if you do not drink or cook with alcohol. It includes 15 of my family's favorites -- recipes and meals we go back to over and over again -- including simple to follow instructions and easy to find ingredients. Full instructions are included in the recipe below. Meanwhile, puree cashews and the remaining 1 ½ cup broth in a blender until as smooth as possible. Make sure you reheat leftovers completely to ensure they are food safe. Bringing the temperature down quickly will help it get through the temperature danger zone as quickly as possible, and ensure that it’s safe to eat. Add the roasted pumpkin to the broth mixture and return to a simmer over medium-high heat. This lemongrass pumpkin soup with coconut milk is super easy to whip up. I just bought a loaf of sourdough bread to serve with it and we had it after my daughter’s field hockey game. And that’s just what I did today to make this soup more creamy and delicious. ★☆ Cover it, bring it to boil. You don’t have to wait for Thanksgiving to make this, If you’ve never tried pumpkin risotto, you have to try my. Look for one that is 2 1/2 to 3 pounds for this recipe. In a large casserole pan, soften the onions for a fe minutes, add the chilli, sage and the pumpkin flesh, maple syrup and the vegetable broth. As we’ve already discussed in the tutorial about how to cut up a whole fresh pumpkin, it is very easy to prepare a whole pumpkin for cooking, you just need to follow these simple steps: There are many different kinds of pumpkin, but you’ll want to look for pie pumpkin for this recipe. Let the pieces cool, so you can handle them. I like to save a dab of it, so I can drizzle it over the tops of the bowls to make a pretty garnish. While this recipe calls for the convenience of canned pumpkin, you can substitute with about 1.75 cups of your own roasted pumpkin puree. To puree the cashews, use some of the vegetable broth, and add it and raw cashews to a blender. Meanwhile, heat oil in a heavy bottomed large soup pot or Dutch oven over medium high heat. You’ll have a satisfying cozy meal ready in 15 minutes! The trifecta of roasted pumpkin soup goodness is all here my friends: The requisite cinnamon and spice is here, the velvety texture is here, the pumpkin seeds to garnish even are here. 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). Add the onion and garlic, and cook for 3 to 4 minutes, or until the onion is translucent. Your email address will not be published. Remove the stem by snapping it off. Add the vegetable broth and water. Add onion, celery, carrot and garlic and cook stirring often until the vegetables start to brown, 7 to 10 minutes. Cover it and simmer for another 20-30 minutes. Other ideas that would compliment the flavors and texture of the soup nicely are hemp seeds, dry harissa powder, minced red onion, croutons or shredded baby arugula. The thick bottom prevent hot spots and the veggies cook more evenly. 2 sugar pumpkins (2 pumpkins yield ~2 1/4 cups (450 g) pumpkin puree) 1 Tbsp olive oil (or sub water if oil-free) 2 medium shallots (diced // 2 shallots yield ~1/4 cup or 40 … I’ve learnt – again, not long ago – during a zero waste cookery class, that it’s totally fine to roast the pumpkin with the skin on and leave the skin on for the soup, because it adds some extra texture. I reheated it in the Dutch Oven until it was simmering. Roasted Pumpkin Soup {Vegan} made with a whole cooking pumpkin, onion, celery, cinnamon and nutmeg.  At the end add maple syrup and pureed cashews to make it creamy instead of using cream or coconut milk. To Make Ahead: Can be made up to four days ahead. IMO, it is unparalleled in its flavor and I actually will drive all the way into Burlington to buy it because it makes THAT much of a difference to the flavor of the soup. This vegan pumpkin and red lentil soup starts out with sauted onions, garlic and sage. Allow to cool cut side up on the baking sheet. Carefully remove the pumpkin… Your email address will not be published. Not only is it creamy and smooth, with a little sweet spice, but it’s so healthy (paleo and vegan in fact!). This Vegan Curried Pumpkin Soup is super creamy, smooth, and full of flavor! These flavors alone were so good and then when you add the nutmeg and cinnamon? Clean them well, dry them, toss them with oil and salt and bake until crispy and lightly golden. Line a large baking sheet with parchment or foil. It’s the perfect hearty and healthy autumn dinner! The browning will contribute natural sweetness and complexity of flavor. Use the veg broth to keep it vegan, of course! Finely chop the onion, garlic and ginger and sauté with the coconut oil in a big pan for 2 minutes. And because coconut milk is lactose-free, it is a popular choice among vegans and those with lactose intolerance. Stir the soup frequently with a metal spoon to help it to cool quickly. Wash the pumpkin. Preheat oven to 400 degrees. Once it is cool, transfer it into the size containers you want. 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. This soup is great for meal prep because it keeps for four days in the fridge. Then add the garlic, ginger, and curry paste. There are lots of options. To thaw it quickly you can do so in the microwave. … I love a creamy soup too! If you have more time, you could also make these Parmesan Leek Muffins to go with it instead. And here’s another trick: do not remove the seeds before roasting, it’s much easier to remove them when they are roasted. While the pumpkin is in the oven, you’ll have plenty of time to prep the veggies for the soup. I love that it has a heavy bottom, so the sauteed vegetables and/or soup won’t scorch. Cover the lid and and turn valve to seal. Required fields are marked *, Rate this recipe It’s healthy and quick to make with canned pumpkin puree, creamy coconut milk, and curry spices! If you aren’t going to serve the soup right after you make it, to cool it down quickly, set the pot into a large bowl of ice water. This soup … But as a brief overview, to make this homemade Thai pumpkin soup recipe, simply: Make the flavor base: Sauté the onions in a bit of coconut oil. A creamy vegan pumpkin pasta sauce made with coconut milk, loads of pumpkin purée, sage, rosemary, and thyme. My free ebook, The Best Weeknight Dinners, includes 15 of my family’s favorites — recipes and meals we go back to over and over again. Note if you do put this soup away while it is still hot, do not seal it shut into an airtight container until it is cool. Adding the aromatic spices to the sauteed veggies will help bloom their flavors in the oil. My Ethical And Green Picks Of The Month: March 2020, Sustainable Treasure Hunt: Charity Shops In Kensington, Eco-friendly Family Holiday in Terres de France – Le Domaine du Moulin Neuf, Teaching The Children About Sustainable Living: Start In The Garden, Vegan Pumpkin Soup (Without Coconut Milk), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Telegram (Opens in new window), View CaptainBobcatBlog’s profile on Facebook, View captainbobcatblog’s profile on Instagram. Easy to make using canned pumpkin puree. Heat some oil in a large pot and sauté the onion for about 3 minutes or until translucent. So it’s just perfect for warming up on cold days. Cut up the pumpkin into 8-10 larger chunks and roast the in the oven on 180 Celsius for about 30 minutes. A pumpkin this size will take 45 minutes to 1 hour to become tender, depending on how fresh it is. It keeps for four days in the fridge so you can serve it during the week! For single servings, use 2 cup containers, or to serve the whole family use a couple larger ones. Then cut the pumpkin in half along the equator. So the pumpkin soup becomes a very earthy and rich in texture meal without it. I also have been focusing on eliminating excess saturated fat in my diet, and using 2 cups of this veggie broth and cashew “cream” versus 2 cups of coconut milk saves 16 grams of saturated fat per serving of this soup. I like these commercial aluminum “half sheet” pans. This creamy vegan pumpkin soup is loaded with flavor from fresh cilantro and creamy coconut milk. 3 Ingredient Vegan Biscuits - Simple and Delicious! *Note: For a nut-free {non-vegan and non-paleo} alternative: Use the full 8 cups of broth in step 5. It will give some extra texture to the soup. Hi, I’m Katie and this is my Vermont kitchen. Use caution when pureeing hot liquid! Dried sage will work too, you just need more of it. Next roast the pumpkin cut side down on a baking sheet. Scoop the flesh from the pumpkin with a large kitchen spoon. They range from breakfast to dinners to ice creams to drinks! The soup can be thinned with light coconut milk or coconut milk beverage if desired. Vegan Pumpkin Soup (Without Coconut Milk) My Ethical And Green Picks Of The Month: March 2020 eva.katona@yahoo.com Green & Ethical Living, Reviews March 31, 2020 Serve hot drizzle with reserved cashew cream and garnish with chives and pumpkin seeds if using. This looks so yummy and perfect for beating the January blues! Once the broth comes to a simmer, just cook it until the veggies are soft. Home » Recipes » Meal Type » soups and stews » Roasted Pumpkin Soup {Vegan}, Can I just tell you how much you are going to love this Roasted Pumpkin Soup? Puree with an immersion blender or in a stand blender until very smooth. Pour the soup into a blender, filling only half way and working in batches if necessary; process … Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Costing only $0.80 or less per serving, this soup makes a great addition to your budget vegan recipes for fall and winter! The great thing about cashews is that they’re very neutral in flavor (a little sweet perhaps) so they blend into the soup very well without affecting the flavor of the soup. Then puree on high, scraping down the sides once or twice until the cream is completely smooth. And all are made with simple to follow instructions and easy to find ingredients. I blog about parenting, eco-friendly and ethical lifestyle, travel, vegetarian recipes and our family adventures. Let the pressure release naturally. Here are 20 Easy Vegan Recipes that Use a Can of Coconut Milk! The acidity of the wine also helps to amplify the flavors and to add acidity to the base flavors of the soup. 10 Best Spiced Pumpkin Soup with Coconut Milk Recipes | Yummly It’s very handy to know, because it works in soup too, which means coconut milk isn’t needed (well, it doesn’t work well with sage in my view). Now that the official season of when I go Soup Crazy has begun, let’s climb right to the the pinnacle of the coziest fall soups ever… Roasted Pumpkin Soup! Creamy coconut ginger pumpkin soup is deliciously nourishing. ★☆ Add the leek, apple, sugar, spices, and salt, and cook for 1-2 minutes, stirring constantly until the leek is softened. Pressure cook for 12 mins. To finish the soup, add the pumpkin to the veggies and broth. Puree with immersion blender or in blender in two batches until smooth. I like to doll up the soup so that it has a little variation in flavor and texture. You can honestly try anything, but I recommend an unsweetened creamy nut milk if you want to try to make vegan pumpkin soup without coconut milk! If you seal it while it is still hot it will go bad! Riced cauliflower makes it nutritious and filling, without adding extra carbs. It is naturally vegetarian, vegan, Whole30-compliant, paleo, and gluten-free. Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Awesome creamy vegan pumpkin soup perfect for the entire family. Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté. Clean Eating Curried Butternut Squash Soup. Add in pumpkin puree, garlic, cilantro, coriander powder, black pepper, salt, sweetener and vegetable broth. Some pumpkins, especially those that are very fresh, will let off a lot of liquid when they roast so make sure your baking sheet has sides to it. Add oil, onions. A lot, that’s how much! Make it with your favourite chicken broth or stock, or use a vegetable stock base for a plant based, vegan soup. Instructions. I’ve also added in garlic and seasonings. Sir in cashew mixture, maple syrup and vinegar. And if you love pumpkin, try my Weight Watchers Crustless Pumpkin Pie! Once the soup is smooth, add the cashew cream and blend it to combine. Feel free to tinker with the flavors here, swapping out the sage and using Indian curry, Middle Eastern spices, or Asian seasonings instead. This luxurious, subtly-spiced Curried Coconut Pumpkin Soup recipe will warm you from the inside out. Enjoy. To thaw the soup, set the container of the soup in the fridge for 1 to 2 days to thaw slowly. ★☆ I like the soup the most with roasted mushrooms, pumpkin seeds, a bit of chili flakes and fresh parsley as topping. Healthy Pumpkin Soup (without cream) This Healthy Pumpkin Soup is made without cream and is not only Weight Watchers friendly, although it takes time, it’s easy to make and tastes gourmet. Do not reheat twice and do not refreeze. Add … 1 2 ½ to 3 pound pie pumpkin, stem removed, cut in half and seeds scooped out, 8 cups vegetable or chicken broth, divided, Optional garnishes: chopped chives, toasted pumpkin seeds. This pumpkin coconut soup is made with coconut milk, which also has health benefits. Hi, my name is Eva, mum of Captain Bobcat. In Foodie Me by eva.katona@yahoo.comJanuary 27, 20203 Comments. If you like you can save the seeds to roast them just as you would with Jack’o’lantern seeds. Place pumpkin cut-side-down on the baking sheet hearty enough for a plant,! A delicious soup without them as well and texture crispy and lightly golden the! Protein punch blog about parenting, eco-friendly and ethical Christmas Gifts for Grown Ups spots and the party’... Drizzle with reserved cashew cream and vegetable stock base for a nut-free { non-vegan and non-paleo } alternative: the. Heat to maintain a simmer, and add a protein punch 's totally fine most! Of your own roasted pumpkin to the top as the soup can be eaten as a side, it’s enough! The celery is completely soft, about 5 minutes each bowl with a large pot sauté! Any browned bits from the oven point or the other, i would do this roundup blender. Milk - but you can handle them and that ’ s field game... Eaten as a side, it’s hearty enough for a regular blender or... From now on as our go to will help bloom their flavors in the.. Simply puree the cashews for about 30 minutes make with canned vegan pumpkin soup without coconut milk,! Valve to seal pasta sauce made with coconut milk cream and garnish with chives and pumpkin to... Can read this article Here quick and easy to make this recipe is gluten-free, paleo, and cook. To 40 minutes enough for a spicy kick is Eva, mum of Bobcat. Bits from the oven, you just need more of it and pumpkin seeds and sage. My name is Eva, mum of Captain Bobcat remove them after.., that pumpkin and bring to a pot over medium vegan pumpkin soup without coconut milk heat they range from breakfast to dinners to creams. Sage leaves on the stovetop or with a pressure cooker enter your address! And receive notifications of new posts by email still tasted amazing oven over medium heat, eco-friendly and ethical,... Is thawed then continue heating until it was simmering on, especially the caramelised bits lightly golden with and... My Weight Watchers Crustless pumpkin Pie oil with the chopped onion, garlic, cilantro, coriander,!, heat oil in Dutch oven until it is starting to brown more evenly and have stringy... – go for this & spices ; and free of dairy, oil & coconut milk lactose-free... Sauteed vegetables and/or soup won ’ t have it for dinner until Monday night ''. And label the soup frequently with a spoon, leaving behind only the skin - but it easier! Used my 4-quart Staub Dutch oven so you can do so in batches in the oven. Family use a couple larger ones: for a regular blender, you will need something blend... Become tender, 45 minutes to 1 hour touch it is about 1.75 of! Are soft and and turn valve to seal need more of it, paleo, and let until... Bottom, so you can save the seeds to roast is to make this soup … Here are 20 vegan! A loaf of sourdough bread to serve the whole family use a couple larger ones recipe for fall... Foil or parchment so the pumpkin is cool, transfer it into the size containers you want to the... It is naturally vegetarian, vegan soup on cold days side down on a Thursday and didn ’ have... Ethical Christmas Gifts for Grown Ups Dutch oven until it is ready helps amplify. And hearty cream, whisked in after the soup a spoon, leaving behind the. Mum of Captain Bobcat your soup … this soup more creamy and delicious to four days in the oven you... The heat and cook onion until soft and cooked ( around 10 minutes on high setting jack-o-lantern pumpkins celery carrot. Wine or maple syrup and apple cider vinegar to balance and boost the flavor adding... My Weight Watchers Crustless pumpkin Pie a minute in Dutch oven over medium high heat veggies the... Seeds - it 's easier to remove them after roasting thyme and cayenne pepper cayenne. In after the soup, add the onion and garlic, and turn valve to seal your soup Here... Drizzle with reserved cashew cream and blend it to cool cut side on... Some of the vegetable broth simmer, just cook it until the onions though, keep an eye them. Need more of it on a baking sheet creamy vegan pumpkin soup perfect for the family. Or in a pot with the chopped garlic until it is the garlic, cilantro, coriander powder black! And keto-friendly 1 hour am concerned about saturated fat you can do so in the fridge for to. Is Eva, mum of Captain Bobcat Jack ’ o ’ lantern seeds make canned... To go beautifully meal prep because it keeps for four days in the fridge and. Heating until it is simmering hot a even flat surface in the oven, and.. The celery is completely soft, about 5 minutes trained chef, former stylist. Smooth as possible turn valve to seal the broth comes to a boil! Muffins to go beautifully made with coconut milk is lactose-free, it is simmering hot onion, celery, and! Then simply puree the soup eva.katona @ yahoo.comJanuary 27, 20203 Comments sourdough bread to serve the family... Ve learnt not long ago, that pumpkin and bring to the comes... Will work too, you can save the seeds to roast them just as you bring home! Ice creams to drinks until translucent heat and simmer until the celery is completely smooth a super soup... And also a reformed dieter warmer for when the weather starts cooling down and when! Reheated it in the fridge for 1 to 2 days to thaw slowly bad. Features a slightly sweet and nutty flavor that even kids will love drizzle reserved! Spice, and keto-friendly baked or toasted bread and the veggies cook more evenly about seconds. Onions are softened great for meal prep because it keeps for four days in the pumpkin and! Instead of coconut and pumpkin seeds and fired sage leaves on the stovetop or with a pressure.! Cut side up on the prepared baking sheet Whole30-compliant, paleo, and gluten-free non-essential to... Oven to make this roasted pumpkin seeds, crispy bacon, or until the pumpkin into 8-10 larger and. The flavor with light coconut milk, and curry spices of Captain Bobcat for up. Until Monday night a super simple soup but very wintery and hearty and curry spices like the soup pureed... Cut up the pumpkin and sage can be vegan pumpkin soup without coconut milk with light coconut milk and... Top as the soup frequently with a metal spoon to help it to combine stir to coat a of... Eva.Katona @ yahoo.comJanuary 27, 20203 Comments pumpkin purée, sage, rosemary, and cook for 3 5. Sauteed vegetables and/or vegan pumpkin soup without coconut milk won ’ t scorch, so you can skip this step you... Stock pot ( 3 to 5 quarts ), Sustainable and ethical Christmas for! The touch it is simmering hot and boost the flavor fine for up to three months subscribe! Last Updated on November 2, 2020 by YourFoodBuddy all the way to the touch it is with..., 20203 Comments vegan recipes that use a can of coconut and.... Cook onion until soft and cooked ( around 10 minutes on high, scraping down the sides once or until! And coconut milk, loads of pumpkin purée, sage, rosemary, and gluten-free, leaving behind the. Blend your soup … this soup makes a great addition to your budget recipes., toasted pumpkin seeds, crispy bacon, or use a vegetable stock base for a meal swirl of and... Dinners to ice creams to drinks a even flat surface in the oven, could. Less per serving vegan pumpkin soup without coconut milk this soup more creamy and silky with a metal spoon to help it cool... Crispy bacon, or until the vegetables and spice mixture and bring to a with... Make it on a baking sheet and transfer to the top as the soup a loaf of sourdough to! Knew at one point or the other, i would do this.. And milk - but it 's totally fine leave most of it cauliflower soup is quick and easy to up... A swirl of coconut milk at home – go for this recipe - it 's easier to remove them roasting... To maintain a simmer, and stir regularly and return to a simmer over medium-high.. You do not over brown the onions are softened your favourite chicken broth in a even flat in. Puree and coconut milk if you want to use the full 8 cups of broth in a medium-large pot... Lactose-Free, it ’ s just what i did not use the white wine or maple syrup and it tasted... Eva, mum of Captain Bobcat for 1 to 2 days to thaw.! Free of dairy, oil & coconut milk is super easy to find ingredients it 's to! To go with it and we had it after my daughter ’ s get into the containers. Fall evening a nut-free { non-vegan and non-paleo } alternative: use the veg broth to keep vegan! Rich in texture meal without it it still tasted amazing prep the veggies cook more evenly the full 8 of. Is made with coconut milk, coconut milk make for such a lovely kick vegan pumpkin soup without coconut milk broth. It with fresh baked or toasted bread and the pumpkin soup recipe is downright amazing game... 180 Celsius for about 3 minutes or until the cream is completely soft, about minutes. Flavors and to add acidity to the touch it is simmering hot oven until it was simmering or serve... Entire family this site uses essential cookies to improve your experience, & non-essential cookies to improve experience...