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Vegan Smoky Pumpkin Soup

This vegan pumpkin soup involves simmering ripe pumpkin chunks with spices, aromatics, and smoked paprika to develop deep flavors. The mixture is then pureed until smooth and finished with coconut milk for a creamy, velvety texture and smoky aroma, resulting in a vibrant orange-colored soup with a silky consistency.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fresh pumpkin or pumpkin puree peeled and cubed if fresh
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika adds smoky depth
  • 4 cups vegetable broth
  • 1 cup coconut milk for creaminess
  • to taste salt and black pepper

Equipment

  • Large pot
  • Immersion blender

Method
 

  1. Heat the large pot over medium heat and add the olive oil. Once shimmering, add the diced onion and sauté until translucent and fragrant, about 5 minutes, with the onion becoming soft and glossy.
  2. Add the minced garlic and smoked paprika to the onion, stirring constantly for about 1 minute until the garlic is fragrant and the spices are evenly coated, creating a warm, smoky aroma.
  3. Stir in the pumpkin chunks or puree, mixing well with the aromatic base, and cook for 2-3 minutes to allow the flavors to meld and the pumpkin to start breaking down slightly.
  4. Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes until the pumpkin is tender and the flavors have fully developed.
  5. Uncover the pot and use an immersion blender to blend the soup directly in the pot until completely smooth, or transfer carefully in batches to a blender and puree until silky and uniform.
  6. Stir in the coconut milk, tasting and adjusting the seasoning with salt and black pepper as needed. Warm the soup over low heat for a few minutes until heated through and slightly thickened.
  7. Serve the soup hot, garnished with a drizzle of coconut milk or a sprinkle of smoked paprika if desired, and enjoy the rich, creamy, smoky flavors showcased in this vibrant pumpkin dish.

Notes

If using fresh pumpkin, roast or boil until soft before blending. For a thinner soup, add more vegetable broth during blending or reheating.