You can toss your favorite pasta into it as well for a spin on the traditional plate of tomato sauce and pasta. For a beautiful presentation, set aside a few tablespoons of coconut milk and swirl it into the bowl just before serving. These spices feature in most of my recipes that I share on the blog as well as off of it. My daughter and I enjoyed steaming bowls of this soup when I first made it, along with some coconut roti. It was only 2 degrees here in Scotland last night. No wastefulness here! Please read my disclosure policy. Easy Pumpkin Soup Ingredients. Spices such as:• Coriander • Smoked paprika • Turmeric• Cumin• Chili powder are my pantry staple spices. Which one did you use? I have some pumpkin purée to use and I’d love to make this soup! Didnt have paprika so I just substituted it with 2 dried chillies. This was delicious! Soup weather is here! Then she tossed it with some gluten free pasta and said it was better than using tomato sauce. I do have a gas stove now, and we all know that gas is super fast, but still. And best of all, it’s super easy, and ready in 30 minutes or less! You can use pumpkin in a variety of waysâincluding pastas and soups. Speaking of spices, there are a few I always have on hand. The key is to differentiate the two: The line that separates a savory pumpkin dish from one that tastes like the ubiquitous âpumpkin spiceâ can be a fine one. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan and the author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' And then he was like: ‘I’m soooo full!’ And I’m thinking: ‘what did you expect from 3-serves of soup, with 3 crusty rolls!’. Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté. Updated Mar 21, 2019 / Published: Nov 14, 2017 / This post may contain affiliate links. I just mashed the pumpkin down with a spatula in the pot. This is such a lovely warming soup. Anyway so don’t just walk away and leave it, keep checking as it cooks super fast. I roasted an ordinary pumpkin in the oven to avoid peeling the pumpkin hard and dicing into smaller pieces I also airfried the pumpkin seeds from the pumpkin in some Indian spices to add to the top of the soup and also popped over in separate jars fresh lemon juice and shallot stalks (they are called that in Australia, unsure of the name in the USA) for him to add if he wished (and he did) and he messaged me now saying WOW! Oh and I also added a few more garlic cloves just cause I really like garlic haha, So glad you enjoyed it Katrina, thanks for the wonderful review. with that! You only need 8 ingredients to make this pumpkin curry soup (not counting in salt and pepper) and, they are: This soup gets its thick and creamy consistency from blending together sautéed shallots and garlic with pumpkin purée, coconut milk, and some of my favorite spices. For me, ending the day slurping on a big bowl of this thick and creamy vegan pumpkin curry soup is simply bliss-hoping you will feel the same after you give this recipe a try. Its rich, creamy and ultimately satisfying. Thank you. So thankful I found this recipe and guarantee I’ll be using it in the future. All my guest wanted seconds. I sure hope I’ve convinced you to enjoy cooking and dinning in more. Savory Pumpkin Soup | Almost Vegan February 7, 2017 at 2:02 pm - Reply [â¦] Source: Savory Pumpkin Soup [â¦] Leave A Comment Cancel reply. How To Make Vegan Pumpkin Soup. Comment Policy: Your feedback is really appreciated! Thank you very much for the recipe. And of course, some crusty rolls for dipping, or if you’re gluten-free (the soup is already gluten-free) then use gluten-free bread or some large lettuce leaves for dipping. Required fields are marked *, Rate this recipe I have to say I took the lazy way forward (or is it the clever way?) I like this warm, and the pepitas, peanuts, and parsley garnish add an interesting touch. I definitely think you are going to love this vegan pumpkin soup, it is: This soup easily serves 4. Comment. . I love a good savory pumpkin dish! 1. It is a plant based recipe that is gentle on your gut as well. Its rich, creamy and ultimately satisfying. The soup was slightly thick and absolutely devine! Thank you Alison for sharing this recipe. ★☆. Still TOTALLY delicious. This dry roasting can result in a dish that tastes completely different to one with the same type and quantity of spices that have not been dry roasted! Thank you for visiting my little space in this blogsphere! I love soup in the fall and winter. Add the pumpkin and stock, bring to a simmer, and cook for 30 minutes, or until the pumpkin â¦ Mozzarella â¦ The spice mixture + the creaminess is definitely my kinda combination. With all that atmosphere comes the feeling of having a âcold-weather mealâ, like a soup or cream, hot coffee, hot cocoaâ¦ Well, I must clarify, it’s ready in that short a time provided you bought your pumpkin already peeled and chopped. Peeling and chopping pumpkin is something I find just a little bit too hard. This savory soup was inspired by my Vegan Tuscan Pumpkin Pasta Sauce. Fresh herbs mildly complement the flavor of pumpkin. Maple Pumpkin Curry? Try something new with one of these savory pumpkin recipes. Heat olive oil in a large soup pot over medium heat. If youâve ever tried Nordstromâs famous tomato soup, the flavor of this soup â¦ Left out the cream and thinned the soup. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. For this cayenne pepper and sauté, or Pinterest to have your of... Crowd-Pleaser for Thanksgiving and all Winter long you think of this soup the blog as as... 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