Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes). Oil: Avocado oil or olive oil work well in this recipe. I like this warm, and the pepitas, peanuts, and parsley garnish add an interesting touch. I roasted the pumpkin seeds and sprinkled on top. How To Make Vegan Pumpkin Soup. Best soup. Season with salt and pepper to taste and garnish with your favorite toppings. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. I usually use olive oil, but you're using a small amount so it's not a noticeable difference, and you could even use butter if needed (this would make it no longer dairy free/vegan â¦ . Makes an easy and healthy soup recipe for dinner, a side dish, or an appetizer. And whether you use just the seeds or the whole squash, pumpkin has been linked to health benefits such as improving eyesight and boosting your immune system. Required fields are marked *, Rate this recipe To me, there really aren’t any hard and fast rules as to what spice to use and how much of it should be used. No wastefulness here! This soup looks incredible and I can't wait to try it! This savory pumpkin soup is bursting with flavor. However, the next day, my daughter used this thick pumpkin curry soup as a dip for her pita chips and air fried chicken tenders. Didnt have paprika so I just substituted it with 2 dried chillies. â Pingback: Food Trend: Winter Soup Recipes | RecipeLionBlog. It's also vegan, gluten free and paleo. Completely dairy-free, Whole30 compliant, Paleo , and vegan! Add the onion and cook, stirring, for 5 minutes, or until translucent. We loved all the spices in it. Sep 15, 2017 - This 20 minute savoury pumpkin soup is a little spicy but just as cozy and creamy as the original. ★☆ I used coconut milk and used vegetable cubes diluted in water bc vegetable broth is quite pricey imo. All the fall flavors in one soup is awesome. All my guest wanted seconds. Oh and I also added a few more garlic cloves just cause I really like garlic haha, So glad you enjoyed it Katrina, thanks for the wonderful review. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. Bookmark the permalink. *I used coconut cream in this as I wanted a richer soup, but coconut milk would also work well for this. Subscribe to receive our latest recipes right in â¦ It is delicious. Thank you. Or, tag me at @savoryspin on Instagram, Facebook, or Pinterest to have your version of this recipe featured. Last updated on November 5, 2020. I do have a gas stove now, and we all know that gas is super fast, but still. Save my name, email, and website in this browser for the next time I comment. As the weather starts to cool down, Iâm turning my focus (for a moment) from all the fall desserts to sneak in a savory â¦ 1. I vary the amount of each spice I use depending on what I am cooking (or rather, I should say according to the smell of what I’m cooking). Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté. I made this. Creamy Vegan Pumpkin Soup with Spiced Savory Granola. This was delicious! My daughter and I enjoyed steaming bowls of this soup when I first made it, along with some coconut roti. Hi! Full recipes linked in the description below. I can barely handle a butternut squash, a pumpkin is out of my veg-chopping league. And of course, some crusty rolls for dipping, or if you’re gluten-free (the soup is already gluten-free) then use gluten-free bread or some large lettuce leaves for dipping. However it is on the spicier side I must say so I’d recommend to use 1 chilli if you dont have paprika. I brought it to the boil, covered the pot and sat down for a brief 10-minutes not imagining that it could be faster than that, and when I got up to check it, it was completely soft. This dry roasting can result in a dish that tastes completely different to one with the same type and quantity of spices that have not been dry roasted! Please read my, « Vegan Pumpkin Cupcakes with Pumpkin Spice Frosting. Rude or insulting comments will not be accepted. Getting back to this pumpkin curry soup, I noticed that sauteing the ingredients together before blending them adds so much more flavor to this easy soup – much like it did to this spinach curry sauce. One of the things I love about Moroccan cuisine is how it is so easy to eat both vegetarian and vegan. Thanks for the wonderful review. Moroccan Pumpkin And Chickpea Soup. Butternut squash, kabocha squash, Acorn, spaghetti, and one kind that looks tan on the outside but bright orange on the inside. . Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil. Are you sick of the pumpkin â¦ It doesn’t matter with soup, it’s just going to get blended anyway, but honestly it was likely cooked in like 8 minutes or something and the last 2 was overkill. Sure, we all love a good pumpkin latte, a pumpkin donut here and there (or daily) and some vegan cookies during the fall - but we are forgetting that pumpkin is an excellent ingredient for some incredible savory dishes! So happy to hear this Vee. This really helps us it in the coconut oil to a blender jug in and. Have a gas stove now, and just 7 ingredients in total in that a! Is soft and cooked ( around 10 minutes ) browser for the upcoming holidays and... Eat both vegetarian and vegan let me know your thoughts, in the future down. Chopping pumpkin is soft and cooked ( around 10 minutes ) minute more until fragrant and it... Also packed with protein because of all, itâs ready in 30 minutes less... 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