Vegan Pumpkin Soup Recipe with Curried Roast Pumpkin

21st October 2018
Vegan pumpkin soup

The evenings are getting longer and the house is getting colder so naturally, it’s time for soup. Every year I have great intentions of cooking with my Halloween pumpkin after I have carved it and more often than not, it ends up in the bin. This year, I have made a point to not only use my Halloween pumpkin, but for some reason to do so before Halloween has even happened. Thanks to this bizarre decision, I have crafted my vegan pumpkin soup recipe.

Pumpkins can be quite an intimidating prospect to cook with – even the small one I bought weighed in at 2kg – so soup is the perfect way to meal prep your way through the dark evenings of autumn. This recipe works with about 1.5kg of pumpkin flesh but adjust the measurements below to have the perfect creamy vegan pumpkin soup from your Halloween artwork.

I talk about this quite a lot but I love to make my own curry powder. If you have the time, I would highly recommend doing it as it’s far better than anything you can buy in the shop. If you do make it, you’ll have plenty left over for a dhal or for some smoky tomato chickpeas – which makes it more than worthwhile.

Between roasting the pumpkin and homemade curry powder, this soup is bursting with flavour. It’s super creamy too and a great one to dispel the myth of vegan food being bland. You’ll inevitably be making this in bulk and thankfully it’s perfect for freezing and eating little by little from the freezer. I will have one more pumpkin over the coming weeks – as I have to get some carving in – so will be made up of mostly vegan pumpkin soup before the season is out. Happy Halloween! 🎃

Print Recipe
Vegan Roast Pumpkin Curry Soup
Vegan pumpkin soup
Course Main Dish
Prep Time 10 minutes
Cook Time 1 hour
Servings
Servings
Ingredients
For the roast pumpkin:
  • 1 small pumpkin about 2kg before it has been seeded and chopped or about 1.5kg after it’s been prepared
  • 3 cloves garlic whole, skins on
  • olive oil
For the soup:
  • 2 stock cubes
  • 1 litre boiling water
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 tsp curry powder If you can, make your own. You can find the recipe here.
  • 1 tin full fat coconut milk
  • salt
  • pepper
Course Main Dish
Prep Time 10 minutes
Cook Time 1 hour
Servings
Servings
Ingredients
For the roast pumpkin:
  • 1 small pumpkin about 2kg before it has been seeded and chopped or about 1.5kg after it’s been prepared
  • 3 cloves garlic whole, skins on
  • olive oil
For the soup:
  • 2 stock cubes
  • 1 litre boiling water
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 tsp curry powder If you can, make your own. You can find the recipe here.
  • 1 tin full fat coconut milk
  • salt
  • pepper
Vegan pumpkin soup
Instructions
For the roast pumpkin:
  1. Preheat oven to 200°C.
  2. Chop the top and botttom off the pumpkin, keeping as much pumkpin flesh as possible.
  3. Chop the pumpkin in half and remove all the seeds and stringy bits.
  4. Chop the pumpkin into wedges and arrange on a large baking tray.
  5. Bash the cloves of garlic with the back of your knife and put them in the baking tray, skins and all.
  6. Drizzle with plenty of olive oil and roast for about an hour until soft and starting to caramelise, stirring every 15 minutes or so.
For the soup:
  1. Prepare the stock by adding the cubes to the boiling water and set aside.
  2. Heat the olive oil in a large saucepan.
  3. Add the onion and garlic and fry for 3-4 minutes.
  4. Add the curry powder and fry for a further 2 minutes.
  5. Remove the skins from the garlic cloves in the pumpkin tray then add the roasted pumpkin and garlic mix to the saucepan.
  6. Add the stock and the coconut milk and leave to simmer for five minutes.
  7. Remove from the heat and blend well with a hand blender until nice and smooth.
  8. Season well with salt and pepper to taste.

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.