Vegan Pumpkin Soup (Without Coconut Milk)

I’ve learnt not long ago, that pumpkin and sage can be paired very well. 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). So the pumpkin soup becomes a very earthy and rich in texture meal without it. 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. Also, if you don’t have coconut milk at home – go for this. Dried sage will work too, you just need more of it.

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. Scrub the skin before roasting of course. And here’s another trick: do not remove the seeds before roasting, it’s much easier to remove them when they are roasted. Look:

Vegan Pumpkin Soup

And you can also use the seeds too.

All is all, it’s a super simple soup but very wintery and hearty. 

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Vegan Pumpkin Soup Without Coconut Milk

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

Often vegan pumpkin soups require coconut oil and milk - but you can make a delicious soup without them as well.

Course: Soup

Cuisine: American, European

Keyword: vegan pumpkin soup

Servings: 4 people

Ingredients

• 1.5 kg roasted pumkin
• 2 tbsp olive oil
• 1 medium yellow onion finely chopped
• 3 garlic cloves crushed
• 1 litre vegetable stock
• 1/4 tsp chili flakes
• 1 and half tsp maple syrup
• 3 leaves fresh sage
• salt and pepper to taste

Instructions

1. Wash the pumpkin. Cut up the pumpkin into 8-10 larger chunks and roast the in the oven on 180 Celsius for about 30 minutes. Leave the seeds - it's easier to remove them after roasting.

   

2. Let the pieces cool, so you can handle them. Remove seeds and set them aside if you want to use the. Peel the rougher part of the skin - but it's totally fine leave most of it on, especially the caramelised bits. It will give some extra texture to the soup.

   

3. 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. Cover it, bring it to boil.

   

4. Cover it and simmer for another 20-30 minutes. Let it cool a little bit then blend it. Add salt and pepper.

   

5. Serve it with fresh bread or baguette, some roasted pumpkin seeds and fired sage leaves on the top. Enjoy.