I started making this vegan pumpkin soup after a disastrous attempt at a pumpkin pie—turns out, roasting the pumpkin makes all the difference. The caramelized edges bring a smoky sweetness that’s hard to beat, especially on chilly days when you need something hearty but plant-based. It’s a simple recipe rooted in the feeling of autumn’s bounty, and I keep coming back to it when I want comfort with a little smoky twist.
Why I keep returning to this pumpkin soup
It’s the smoky richness that lingers on your tongue, the way it fills the kitchen with cozy, spicy aromas. Every spoonful reminds me of crisp autumn mornings and lazy weekends. Plus, it’s endlessly adaptable—more heat, extra herbs, or a drizzle of oil—and always comforting. It’s the kind of recipe that feels like a warm hug without the fuss.
Breaking down the ingredients that make this soup special
- Roasted pumpkin: The sweet, earthy base that gets deeply caramelized, giving the soup its rich flavor.
- Smoked paprika: Adds a smoky depth that elevates the natural sweetness, almost like a subtle campfire aroma.
- Coconut cream: A splash gives it a silky, luscious finish, balancing spice with creaminess.
- Onion and garlic: Builds a savory foundation that layers into the overall sweetness.
- Vegetable broth: The gentle liquid that unifies everything without overpowering.
- Cayenne: Just a pinch, for a warm, lingering heat that keeps you coming back.
- Pumpkin seeds: Toasted seeds for crunch, adding a nutty contrast to the creamy soup.
Tools of the trade for a cozy pumpkin bowl
- Oven: To roast the pumpkin evenly and bring out its natural sweetness.
- Large pot: To simmer and blend the soup easily.
- Immersion blender: For smooth, creamy purée directly in the pot.
- Baking sheet: To hold the pumpkin halves during roasting.
- Serrated knife: To cut the pumpkin safely and cleanly.
Step-by-step to a creamy, smoky vegan pumpkin soup
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Cut the pumpkin in half, scoop out seeds, and roast cut-side down on a baking sheet lined with parchment.
Step 3: Roast for 45-50 minutes until pumpkin is soft and edges are caramelized.
Step 4: While pumpkin roasts, sauté diced onion and minced garlic in a large pot with a splash of olive oil until translucent.
Step 5: Add smoked paprika and a pinch of cayenne; cook for another minute.
Step 6: Scoop roasted pumpkin flesh into the pot, pour in vegetable broth, and bring to a simmer.
Step 7: Use an immersion blender to purée the soup until smooth, or transfer to a blender carefully.
Step 8: Simmer for 10 more minutes, season with salt and pepper to taste.
Step 9: Serve hot, garnished with a swirl of coconut cream and a sprinkle of toasted pumpkin seeds.
Cooking checkpoints to keep in mind
- Pumpkin should be caramelized around the edges for extra flavor.
- Soup should be smooth and velvety, not grainy or watery.
- Seasonings should be balanced; add salt gradually and taste as you go.
Common pitfalls and how to fix them
- Soup is too thick or gloopy.? Add a splash of water or broth to loosen a too-thick soup.
- Soup burns or sticks to the bottom.? Use a gentle simmer to avoid scorching the soup.
- Soup tastes flat or bland.? Adjust seasoning with more salt or spice if flavor is dull.
- Pumpkin edges aren’t browned.? If pumpkin isn’t caramelized, return it to the oven for a few more minutes.
Smoky Vegan Pumpkin Soup
Equipment
- Oven
- Immersion blender
- Serrated Knife
Ingredients
- 1 medium pumpkin about 2 pounds, halved and seeded
- 1 large onion diced
- 3 cloves garlic minced
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper adjust to taste
- 1 cup vegetable broth
- 1/2 cup coconut cream for richness and creaminess
- 2 tbsp olive oil
- to taste salt and pepper for seasoning
- 1/4 cup pumpkin seeds toasted for garnish
Instructions
- Preheat your oven to 200°C (390°F). Place the pumpkin, cut side down, on a parchment-lined baking sheet and roast for 45-50 minutes until it's soft and edges are caramelized.
- While the pumpkin roasts, dice the onion and mince the garlic. Heat olive oil in a large pot over medium heat, then sauté the onion until translucent and fragrant, about 5 minutes.
- Add the minced garlic, smoked paprika, and cayenne pepper to the pot, cooking for another minute until the spices are fragrant.
- Once the pumpkin is roasted and cool enough to handle, scoop out the flesh and add it to the pot with the sautéed aromatics.
- Pour in the vegetable broth, then bring the mixture to a gentle simmer for 10 minutes to let the flavors meld.
- Use an immersion blender to blend the soup directly in the pot until smooth and velvety. Alternatively, transfer in batches to a blender and purée until creamy.
- Stir in the coconut cream, then simmer for another 5 minutes, seasoning with salt and pepper to taste.
- Meanwhile, toast the pumpkin seeds in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes.
- Ladle the hot soup into bowls, garnish with a drizzle of coconut cream, and sprinkle with toasted pumpkin seeds for crunch and nuttiness.
- Serve immediately and enjoy the warm, smoky, and creamy flavors of this cozy pumpkin soup.
