There is a bit of a nip in the air and I’m craving soups. All kinds of warm, comforting, love in a bowl kinda soups! My go to Vegan Pumpkin Soup | 30 minute recipe is everything that you need when you want that hug in mug kind of meal. It is hearty, it is super filling, it is lip-smacking yummy and it takes all of 30 minutes to put together! And not to forget, it is vegan and gluten free!
Vegan Pumpkin Soup | 30 minute recipe is one of the many ways to make a pumpkin soup. And let me tell you, this soups takes 30 minutes given that the pumpkin is all cleaned and chopped! I must confess the peeling and chopping part for the pumpkin can be a bit tedious. But you could have some cleaned and diced, tucked away in the freezer for quick meals like these!!
I must confess how quickly does a pumpkin cook!! I mean, yes I cook Indian style curried pumpkin often and that too comes together in minutes but for a soup too, pumpkin just literally melts in the pot!! I have been making this Vegan Pumpkin Soup | 30 minute recipe for over 2-3 years and it still surprises me when it cooks so quickly! Once it has cooked well, all it needs is blending. Though you could use a hand blender, I prefer putting it in a large blender jar and giving it all a quick whiz. I steer clear of the hand blenders because I may or may not have had a real hand blender driven disaster in my kitchen!! Anyways, use whatever comes naturally to you.. 🙂
Also, If you love soups as much as I do, try these..
Vegan Mexican Vegetable Soup
Asian Manchow Soup
So, let us get on with today’s recipe. This one super quick and fuss-free!
In a large pan, add olive oil.
Once the oil heats up, add roughly chopped ginger and garlic. Sauté for a minute.
Next, add the chopped onions. Sauté until the onions turn translucent. Then add turmeric powder and cayenne pepper.
Next, add the chopped pumpkin, season with salt. Add cumin powder as well. Mix well.
Cook for about 1 minute. Then add coconut cream/ milk and freshly cracked black pepper.
Add the vegetable stock next and give everything a good stir.
Cover and cook for 8-10 minutes. Turn off the flame once the pumpkin turns soft and mushy.
Cool the mixture for 5 minutes and then blend it until smooth and creamy.
Serve it piping hot with suggested toppings.
Vegan Pumpkin Soup | 30 minute recipe
Delicious and heart warming, this Vegan and GF Pumpkin soup has all the Autumn feels and is perfect for a wholesome meal in 30 minutes.
Ingredients
- 2 cup chopped pumpkin
- 2 tbsp olive oil
- 1 tbsp garlic roughly chopped
- 1 tsp ginger roughly chopped
- salt to taste
- freshly cracked black pepper to taste
- 1/4 cup chopped onions
- 1/2 tsp cumin powder
- 1/2 tsp cayenne pepper or red chilly powder
- 1/2 tsp turmeric powder
- 3 tbsp coconut cream or 1/4 cup coconut milk
- 2 cup vegetable stock or warm water
- toasted pumpkin seeds, coconut cream, chopped birds eye red chilly, fresh parsley, glutenfree croutons as suggested toppings
Instructions
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In a large pan, add olive oil.
-
Once the oil heats up, add roughly chopped ginger and garlic. Sauté for a minute.
-
Next, add the chopped onions. Sauté until the onions turn translucent. Then add turmeric powder and cayenne pepper.
-
Next, add the chopped pumpkin, season with salt. Add cumin powder as well. Mix well.
-
Cook for about 1 minute. Then add coconut cream/ milk and freshly cracked black pepper.
-
Add the vegetable stock next and give everything a good stir.
-
Cover and cook for 8-10 minutes. Turn off the flame once the pumpkin turns soft and mushy.
-
Cool the mixture for 5 minutes and then blend it until smooth and creamy.
-
Serve it piping hot with suggested toppings.
Recipe Notes
you can use GF bread to make the croutons and enjoy a complete Vegan + GF meal.
Love,
Shreya
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