Vegan Pumpkin Soup is made with Japanese pumpkin (kabocha squash), coconut milk, potatoes, onions, and topped with roasted chickpeas and purple kale. Tis the reason the Autumn season is so special!
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Vegan Pumpkin soup is PERFECT for Autumn! Hearty, tasty fall comfort food. Hannah of Two Spoons CA makes it with Japanese pumpkin. I’m not familiar with Japanese pumpkins, so let’s see what they are all about.
Japanese pumpkin, also known as kabocha squash, is perfect for roasting, stuffing, pureeing, and more. This versatile winter squash will soon become your go-to fall ingredient. So I’m referring to it as kabocha squash for the rest of this post since that’s how it’s most commonly known.
To pick out the perfect kabocha squash, look for two factors – color and weight.
The squash should feel heavier than you’d expect. The skin color should be a deep green at times with golden speckles and streaks that run across it. Both good indicators of it’s ripeness.
Nutritionally? Kabocha is high in the antioxidant beta-carotene, which translates to “keep my eyes in good shape” Vitamin A. Additionally, using kabocha squash in any dish boosts the sweetness without adding extra sugar.
Kabocha squash can be eaten whole, but if you don’t like the skin just use a sharp knife to remove it. Otherwise, to cut a kabocha squash, slice the entire squash in half. Scoop out the pulp and seeds, then slice into wedges. But HALT! Don’t throw those seeds away! Give them a good rinse, let them dry, then roast them in the oven for a nutritional snack or to save to toss on salads, etc.
Let the Autumn festivities begin!
Vegan Pumpkin Soup
- 2 white onions (175 grams)
- 3 cloves garlic
- 2 tbsp coconut oil
- 3 white potatoes (480 grams)
- 1 small cooking pumpkin (1kg)
- pinch sea salt
- 4 cups vegetable broth plus more if needed
- 1 tbsp curry powder
- 1 tsp cinnamon
- 3/4 tsp paprika
- 1/4 cup coconut milk (60ml)
- sea salt and pepper to taste
- purple kate freshly chopped for topping
- roasted chickpeas for topping
- Dice onions and garlic, and add to a large pot with coconut oil. Bring pot to medium-low heat, and cook stirring occasionally for approximately 10 minutes, or until onion turns translucent.
- Cut pumpkin in half and remove seeds. Chop pumpkin and potatoes into cubes. Add to pot with a pinch of salt, then cover with lid and let sweat, stirring occasionally for 15 minutes, or until slightly softened.
- Pour in vegetable stock until it’s 1 or 2 inches above the vegetables. (I used about 4 cups). Bring soup to a simmer, then add curry powder, cinnamon, paprika, sea salt and pepper. Simmer soup on low heat for 20 minutes, or until vegetables are very soft.
- Puree soup using a hand mixer, or a blender, until smooth.
- Stir in coconut cream, and add more spices, salt and pepper if desired. Optional to add more vegetable stock or water for desired texture.
- Add toppings and enjoy!