Vegan Pumpkin Soup: A Nostalgic Twist on Fall Classics

As the leaves turn fiery orange and the air cools, I find myself craving comfort with a twist. I challenge myself to use unconventional ingredients in traditional recipes, and this vegan pumpkin soup does just that. It’s not just a warm bowl; it’s a journey through seasonal memories with a fresh, plant-based spin.

What makes this soup special is the subtle aroma of roasted pumpkin mingled with a hint of smoked paprika. The velvety texture delivers a peaceful pause in any hectic day. Plus, it’s a versatile dish that can elevate a simple weeknight dinner or steal the show at your next gathering.

Vegan Roasted Pumpkin Soup with Smoked Paprika

This vegan pumpkin soup features roasted pumpkin puréed to a smooth, velvety consistency, infused with smoky paprika for added depth. The soup is simmered until tender and blended until creamy, presenting a warm, vibrant orange appearance with a comforting texture.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Vegan

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 1 kg fresh pumpkin or sugar pumpkin peeled, seeded, and cut into chunks
• 2 tablespoons olive oil for roasting and sautéing
• 1 large yellow onion chopped
• 3 cloves garlic minced
• 1 teaspoon smoked paprika adds smoky flavor
• 4 cups vegetable broth
• 1/2 cup coconut milk for creaminess
• to taste Salt and pepper

Equipment

• Baking sheet
• Blender or immersion blender
• Large pot
• Chef's knife
• Cutting board

Method

 

1. Preheat your oven to 400°F (200°C). Arrange the pumpkin chunks on a baking sheet, drizzle with a tablespoon of olive oil, and toss to coat evenly.
2. Roast the pumpkin in the oven for about 30-40 minutes until the flesh is tender and slightly caramelized around the edges.
3. While the pumpkin roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes.
4. Add the minced garlic and smoked paprika to the onions, stirring for about 1 minute until aromatic and slightly browned.
5. Once the roasted pumpkin is cool enough to handle, transfer the chunks into the pot with the sautéed aromatics.
6. Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cook for about 10 minutes to allow flavors to meld.
7. Use an immersion blender or transfer the mixture carefully to a blender to purée until smooth and creamy.
8. Return the puréed soup to the pot (if needed) and stir in the coconut milk. Warm through for another 2-3 minutes.
9. Taste and season with salt and pepper, adjusting the flavors as desired.
10. Pour the hot soup into bowls and garnish with a sprinkle of smoked paprika or fresh herbs if desired.
11. Enjoy your warm, velvety vegan pumpkin soup, perfect for cozy fall days.

This soup isn’t just about taste; it’s about storytelling through ingredients. Every spoonful offers a whisper of fall’s bounty, brought to life with just a few pantry staples. It’s an ode to seasonal produce and the comfort of a well-loved, reinvented classic.

Whenever I make this pumpkin soup, I think of cozy evenings spent in gentle silence or lively dinners with friends. It’s a reminder that food is about connection, tradition, and new beginnings. No matter the occasion, this soup always feels just right.

James Whitmore

Hi, I’m James Whitmore, the creator behind Salt Evangelist. If there is one ingredient I believe deserves more respect, it is salt. Not because it makes food salty, but because it makes food come alive. Salt highlights sweetness, softens bitterness, sharpens acidity, and deepens savoriness. It is not just seasoning. It is transformation.