This recipe of pumpkin soup is my go-to soup in the Fall. This recipe is vegan, dairy-free, creamy, slightly spicy, healthy, and delicious! The bold flavors of fresh pumpkin stand out from all the other ingredients. And there, each spice and ingredient adds to the taste.

Fall is my most favorite season. I like the smell, fresh breeze, wind, sweater weather, and soup. Soups are so much healthier when made at home. I want total control over the ingredients (especially the type of cream used) and the spices. Besides, we can make it in a huge batch, and it tastes even better after a day or two in the refrigerator.

Details of the recipe Ingredients:

1. The taste does vary on how we decide to cook the pumpkin. I have chosen not to boil the pumpkin as the taste will come out different. Roasting pumpkin intensifies the flavor and lets more moisture escape so that it does not end up being gooey. Roasting the pumpkin also keeps it tender and crisp when compared to boiling or steaming. 
2. The skin of the pumpkin is thick and can also give a slightly bitter taste to the soup. It is essential to remove and toss it. 
3. If you prefer to cut down on the steps, saute all the ingredients except pumpkin in butter and oil and transfer it to the blender along with the roasted pumpkin. 
4. If planning to prep this ahead of time, it is okay to roast the pumpkin, separate the skin two days in advance, and save the roasted pumpkin in an enclosed container.

Ingredients, Alternatives and Tips

Pumpkin: I have used small orange pumpkins called “pie pumpkins.” It tastes exactly like the actual orange giant pumpkins. Pie pumpkins are also called sugar pumpkins that are smaller and sweeter. At Halloween, the big orange pumpkins sold for carving in the United States are still edible, but they are not as good as pumpkins are grown explicitly for eating.

Ginger and Garlic: It is unnecessary to use both, but it adds to the flavor. Sometimes I have used one or the other, and I cannot tell the difference of which one is missing. I love both of these ingredients in the soup. 

Onions: I have used red onions in this recipe. They are sweeter compared to yellow and white onions. I don’t particularly appreciate using raw onions in my recipes unless I eat them in a salad or a sandwich. All my recipes use roasted onions, sauteed onions, and sometimes even caramelized! (the best option of all). I chose to go with the caramelized onions for this one, and I will not use any other way to make this soup!

Spices: I like playing with spices most of the time but try to keep it simple for the soup not to overpower the dish’s star (pumpkin). I have used cayenne pepper (red chili powder will work fine, cumin powder, and coriander powder).

Vegetable broth: This is a must for the recipe. Do not replace this with water. However, if the chicken is a part of your diet, it is okay to use it instead of vegetable broth. 

Coconut milk: I prefer coconut milk over cream for this recipe. Coconut milk will do the job of soothing the spices and keeping the soup light. Some of the other dairy-free options are cashew milk, almond milk, and soy milk.

Rosemary: I love rosemary in soups. I love the aroma and the taste. It is okay to skip this ingredient if you don’t have it. Some of the other herbs that are okay to use are dried basil, oregano, and thyme.

Butter and oil: I have used a combination of both as butter gives a great flavor, and fat helps with the caramelization of the onions.

Main Steps of the Recipe

1. Roasting the pumpkin: Roasting the pumpkin in the oven @ 400 F for 40 minutes. Drizzle with oil, salt, cayenne pepper, and rosemary. 
2. Sauteeing the onions: Sauteeing the onions in butter and oil along with spices to caramelize.
3. Adding the liquids: Adding vegetable broth and coconut milk. Simmer after adding the liquids so that the spices can blend well.
4. Blending everything: Wait for the ingredient to cool down before transferring it to the blender. 

Process Instructions

Dice the pumpkin into wedges. Make small wedges so that they can get baked faster.
In an oven-safe bowl, take one clove of garlic, two 2-inch pieces of ginger, and add the pumpkin wedges. Add one tsp of oil, 3/4 tsp of salt, 1 tsp of cayenne pepper, and 1 Tbsp of rosemary. Flip the pumpkin wedges upside down so that the inside part of it does not get burned.

Bake at @400 F for 45 minutes.
Let the pumpkin cool down completely. Scoop the inside of it and toss the skin of the pumpkin.
In a three-quart pan, take 1 Tbsp of butter, add a cup of diced onions. Add 1/2 tsp cumin powder, 1 tsp coriander powder, 1/4 tsp chili powder (optional), and 1/4 tsp salt. Drizzle 1 1/2 tsp of olive oil, and caramelize the onions with spices for few minutes.
Add baked pumpkin, baked ginger, and garlic.

Add 1/4 cup of coconut milk, 2 1/2 to 3 cups of vegetable broth, and simmer for 5 minutes.
Blend everything into a smooth puree and serve hot with bread.

Storage Instructions

1. The soup stays fresh in the refrigerator for about three days. If making in a big batch, save it in the fridge without adding the coconut milk. This step will give extra two days to hold in the refrigerator. 
2. It will stay good in the freezer for up to 3 months. 
3. Another option is to roast the pumpkin, puree it, and save it in an airtight container for 4 to 6 months. Thaw the puree and continue with the rest of the steps before blending.

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