Description
- Creamy, spiced Halloween Pumpkin Soup made from real carving pumpkins. A warming, plant-based fall meal that’s simple, flavorful, and perfect for chilly nights.
Ingredients
Scale
- 1 medium carving pumpkin (2–3 kg)
- 1 tablespoon olive oil
- 2 onions, roughly chopped
- 2 carrots, roughly chopped
- 4 cloves garlic, roughly chopped
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried sage
- ¾ cup (200 ml) coconut milk
- 5 cups (1.2 litres) vegan stock
- Salt and pepper to taste
Instructions
- Cut a disc out of the top of your pumpkin and remove seeds and stringy bits. Scoop out the flesh and transfer to a bowl.
- Heat olive oil in a large saucepan. Add onions and carrots, season with salt and pepper, and sauté for 6–8 minutes until softened.
- Add garlic and cook for 2 more minutes. Stir in cumin, garam masala, chili powder, smoked paprika, and dried sage. Cook for 1 minute.
- Add the pumpkin flesh, coconut milk, and stock. Stir well and bring to a simmer.
- Reduce heat, cover with lid, and cook for 15 minutes until vegetables are tender.
- Blend the soup until smooth using a hand or countertop blender.
- Season to taste with more salt, pepper, or spice if desired. Serve hot with toppings of choice.
Notes
- YIELD: Serves 4 large or 6 small bowls.
- STORAGE: Store in fridge for 4 days or freeze for up to 6 months.
- SPICE LEVEL: Adjust chili powder to taste or add fresh chili for extra heat.
- BLENDING TIP: Blend in batches if using a large blender.
- VEGAN & GLUTEN-FREE: Use certified gluten-free vegan stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 154
- Sugar: 6g
- Sodium: 223mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg