Hidden Gem: Vegan Pumpkin Soup with a Twist

As the leaves turn and autumn vibes settle in, I find myself craving something warm and unexpectedly exciting. This isn’t your average pumpkin soup – it’s a quirky vegan variation that challenges the norm with a dash of citrus and a hint of spice. The aroma of roasted pumpkin mingled with fresh ginger always surprises my guests.

What makes this recipe a personal favorite is its ability to transform simple ingredients into a comforting masterpiece. It’s a secret weapon during busy weekdays or when friends drop by unannounced. Plus, it’s entirely plant-based, so everyone can enjoy the cozy, velvety texture without guilt.

Spiced Vegan Pumpkin Soup with Citrus and Ginger

This vegan pumpkin soup is made by roasting pumpkin and blending it with fresh ginger, citrus zest, and spices to create a smooth, velvety texture. The soup is finished on the stovetop to develop flavor and served warm, showcasing a bright orange color and creamy consistency.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Vegan

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg pumpkin peeled, seeded, and chopped
• 2 thumb-sized fresh ginger grated
• 1 tablespoon olive oil for roasting
• 1 teaspoon cumin ground
• 1 pinch cayenne pepper optional for heat
• 4 cups vegetable broth
• 1 large orange zested and juiced
• to taste salt
• to taste black pepper

Equipment

• Baking sheet
• Blender
• Dutch oven or large pot
• Soup ladle

Method

 

1. Preheat your oven to 400°F (200°C). Spread the chopped pumpkin on a baking sheet, drizzle with olive oil, and sprinkle with cumin and cayenne. Roast for about 25-30 minutes until the pumpkin is tender and slightly caramelized around the edges.
2. While the pumpkin roasts, grate fresh ginger and zest the orange, then juice it, saving both the zest and juice.
3. Once the pumpkin is roasted and cooled slightly, transfer it to a blender and add the grated ginger, orange zest, and orange juice.
4. Blend until smooth and creamy, adding a little vegetable broth if needed to help it blend fully.
5. Pour the blended mixture into a large pot or Dutch oven. Add the remaining vegetable broth and bring to a simmer over medium heat.
6. Allow the soup to simmer gently for 10-15 minutes, stirring occasionally, until heated through and flavors meld; season with salt and black pepper to taste.
7. Taste and adjust seasoning, adding more salt, pepper, or orange juice as desired for brightness.
8. Serve the soup hot in bowls, garnished optionally with extra orange zest or a drizzle of olive oil for presentation.

Notes

For an extra layer of flavor, add a splash of coconut milk before serving. This soup pairs well with crusty bread or a fresh green salad.

This soup isn’t just a meal; it’s a little celebration of seasonal produce and inventive flavors. Its bright color and bold taste make it perfect for kickoff parties or a quiet night in. No matter the occasion, it reminds me that sometimes, the simplest ingredients create the most memorable dishes.

Enjoy watching how the vibrant orange transforms into a silky, fragrant bowl that warms you from the inside out. It pairs beautifully with crusty bread or a handful of toasted pepitas. Sabotaging your plans? Never. This soup is here to sprinkle some magic into your comfort food repertoire.