Vegan Pumpkin Soup with Spiced Pumpkin Seed and Coconut Topping Recipe
This vibrant vegan pumpkin soup is a comforting and flavorful dish perfect for cozy evenings. Roasted pumpkin chunks are blended with aromatic spices, fresh ginger, garlic, and vegan miso stock to create a smooth, creamy base. Topped with a zesty relish of toasted coconut flakes, pumpkin seeds, red chili, coriander, and lime, this soup offers a delightful balance of sweetness, warmth, and tanginess, making it an ideal starter or light meal for fall and winter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Vegan, Western
- Diet: Vegan
Ingredients
Scale
Soup
- 1 medium pumpkin or large squash (about 1½kg)
- 1 tbsp rapeseed oil
- ½ tsp ground allspice
- 1 large onion, finely chopped
- 1 tbsp chopped ginger
- 2 garlic cloves, crushed
- 1–1.2 litres vegan stock (divided)
- 1 tbsp vegan white miso
- 3 tbsp soya cream or coconut yogurt
Relish
- 3 tbsp coconut flakes
- 3 tbsp pumpkin seeds (toast the seeds)
- 1 red chilli, deseeded and finely chopped
- ½ small bunch of coriander, chopped
- 1 lime, zested and juiced
Instructions
- Prepare and roast pumpkin: Heat the oven to 200°C/180°C fan/gas 6. Peel, deseed, and cut the pumpkin into 3cm chunks, reserving the seeds. Toss the pumpkin pieces with half the rapeseed oil, sprinkle with ground allspice, season well, and spread on a baking tray. Roast for 30 minutes until golden and tender.
- Toast coconut flakes and pumpkin seeds: While the pumpkin roasts, dry toast the coconut flakes in a frying pan over low heat until lightly golden, then cool. For the seeds, wash and dry them, toss with 2 tsp olive oil, and toast in the oven for 10 minutes before adding to the relish.
- Make the relish: Combine toasted coconut flakes, toasted pumpkin seeds, chopped red chilli, chopped coriander, and lime zest in a bowl. Set aside.
- Sauté aromatics: Heat the remaining rapeseed oil in a large saucepan over medium heat. Fry the chopped onion for 5 minutes until soft but not brown. Add chopped ginger and crushed garlic, frying for an additional minute.
- Simmer soup base: Pour in 1 litre of the vegan stock and stir in the vegan white miso. Add the roasted pumpkin chunks to the saucepan and bring the mixture to a gentle simmer.
- Blend the soup: Remove the pan from heat and use a stick blender to puree the soup until smooth. Add the remaining stock if you prefer a thinner consistency.
- Finish and season: Return the soup to a low simmer. Season to taste with salt and pepper, then stir in the lime juice.
- Serve: Ladle the soup into bowls, add a swirl of soya cream or coconut yogurt on top, and sprinkle generously with the prepared relish for added texture and flavor.
Notes
- Be sure to wash and dry the pumpkin seeds thoroughly before toasting to remove any pumpkin flesh.
- Adjust the amount of chili in the relish to suit your desired spice level.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- For a nutty depth, you can substitute rapeseed oil with olive oil if preferred.
- Use vegetable broth that is low in sodium to better control seasoning.
Keywords: vegan pumpkin soup, roasted pumpkin soup, dairy-free soup, vegan autumn recipe, healthy pumpkin soup, plant-based soup
