This pumpkin soup is a seriously moreish, creamy and utterly perfect recipe for fall. It’s also pretty much guilt-free because it’s vegan, gluten-free AND low in sugar (if you don’t count the natural sugars in the pumpkin). I mean, could it get any better? By roasting the pumpkin beforehand, you build incredible rich, caramelized flavors. Along with the aromatic spices and coconut, you get an incredibly delicious soup and then what do we do? We add even more. Toasted cashew nuts, fresh chillies and baby basil leaves top this soup and takes it to another level. Allll the yums! If you want to bulk up this soup, you could add cooked noodles which will turn it more into a Laksa type thing but I would honestly just serve it with some Naan bread and perhaps a few crispy poppadoms for texture. Easy, healthy and SO delicious.
How to make pumpkin soup
Peel and seed a medium-sized pumpkin. Slice into chunks and place on a rimmed baking sheet. Drizzle with oil then season with salt and place in the oven. Allow to roast until the pumpkin is soft and caramelized. Add coconut oil to a large pot over medium-high heat. Cook the onion, garlic and ginger until soft and translucent. Add the spices and cook for another 30 seconds. Pour in the stock and coconut milk then add the roasted pumpkin. Allow to simmer for 10-15 minutes then blend until smooth. Serve topped with toasted cashews, chillies and herbs.
Can you freeze pumpkin soup?
Yes, allow the cooked soup to cool before transferring to freezer-safe containers. Freeze for up to 3 months and thaw in the fridge before re-heating and serving.
Soup recipes:
