Hidden Holiday Treasure: Root-to-Table Vegan Pumpkin Soup

As the leaves turn golden and the air takes on a crisp edge, I find myself craving more than just pumpkin pie. This vegan pumpkin soup transforms humble autumn squash into a soulful bowl that whispers stories of harvests past. It’s all about reconnecting with the root vegetables in a way that sparks both nostalgia and surprise.

What makes this recipe stand out isn’t just the rich, velvety texture or the warm spices. It’s the mindful pairing of ingredients that celebrates the season’s bounty while keeping it plant-based and fresh. Every spoonful is a little journey into the earthy flavors of our local farms, turned into something unexpectedly hearty and bright.

Vegan Pumpkin Soup

This vegan pumpkin soup is made by roasting fresh pumpkin and root vegetables, then blending them into a smooth, velvety broth. It features warm spices and seasonal ingredients, resulting in a vibrant, hearty, and comforting dish with a rich, creamy texture and bright orange hue.

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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: Seasonal / Autumn

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium pumpkin (or kabocha squash) peeled, seeded, and cubed
• 2 large carrots peeled and chopped
• 1 medium sweet potato peeled and cubed
• 1 small onion diced
• 3 cloves garlic minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• Salt to taste
• Fresh parsley for garnish

Equipment

• Baking sheet
• Large pot or Dutch oven
• Immersion blender or regular blender

Method

 

1. Preheat your oven to 400°F (200°C). Spread the cubed pumpkin, carrots, and sweet potato on a baking sheet. Drizzle with a tablespoon of olive oil and toss to coat evenly. Roast for about 25-30 minutes, until the vegetables are tender and caramelized around the edges.
2. While the vegetables roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
3. Add the minced garlic to the onions and cook for another minute, until fragrant. Then, pour in the vegetable broth and bring to a gentle simmer.
4. Remove the roasted vegetables from the oven and add them to the pot. Use an immersion blender (or transfer to a regular blender in batches) to puree the mixture until smooth and velvety.
5. Stir in the ground cinnamon, nutmeg, and ginger. Season with salt to taste, then let the soup simmer for 5-10 minutes to meld the flavors.
6. Once heated through and flavored to your liking, ladle the soup into bowls. Garnish with chopped fresh parsley for a pop of color and freshness.

Notes

For extra creaminess, you can add a splash of coconut milk before blending. Serve hot with crusty bread for a complete meal.

Enjoy every spoonful with a sense of gratitude for the seasonal bounty and the joy of a quick, nourishing fix. It’s a recipe that invites you to slow down and savor, even as the world outside quickens with holiday cheer.