Pumpkin Veggie Soup has a way of warming me from the inside out, especially when the autumn air starts to bite. I remember my first attempt at making this dish from scratch; it was a bit messy, but the aroma of roasting vegetables and warm spices filled my kitchen with such a comforting scent. Now, I’ve perfected this easy pumpkin and vegetable soup, turning simple ingredients into a bowl of pure autumn bliss. This homemade pumpkin vegetable soup is so rich and satisfying, you’ll want to make it all season long. Let’s get cooking!
Why You’ll Love This Pumpkin Veggie Soup
Get ready to fall in love with this amazing soup! Here’s why it’s a must-try:
- The flavor is incredible – a perfect blend of sweet pumpkin and savory roasted veggies.
- It’s surprisingly quick to prepare, making it a weeknight winner.
- This is a truly healthy pumpkin vegetable soup, packed with vitamins and fiber.
- It’s budget-friendly, using simple, wholesome ingredients.
- Kids adore this soup, and it’s a fantastic way to get them to eat their veggies!
- You get all the benefits of a healthy pumpkin vegetable soup without sacrificing taste.
- It’s naturally dairy-free and can easily be made vegan.
- The creamy texture is pure comfort in a bowl.
Ingredients for Homemade Pumpkin Vegetable Soup
Gathering your ingredients is the first step to this delightful roasted pumpkin vegetable soup. You’ll need a medium sugar pumpkin, about 4 pounds, for that perfect sweetness and texture. We’ll also use 2 large carrots, peeled and roughly chopped, and 1 large yellow onion, peeled and quartered, to build our flavor base. Don’t forget 4 cloves of garlic, peeled, and a 1-inch piece of fresh ginger, peeled and grated, for that aromatic kick. For roasting, we need 4 tablespoons of olive oil, divided. The liquid gold comes from 6 cups of vegetable broth and 1 can (13.5 oz) of full-fat coconut milk, which gives our soup its wonderful creaminess. Finally, for that signature warmth, we’ll add 1 teaspoon ground nutmeg, ½ teaspoon ground cumin, and ½ teaspoon ground cinnamon. Season generously with salt and freshly ground black pepper to taste.
How to Make Easy Pumpkin and Vegetable Soup
- Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This helps prevent sticking and makes cleanup a breeze.
- Step 2: Cut the pumpkin in half and scoop out the seeds and pulp. Place the pumpkin halves cut-side down on the prepared baking sheet.
- Step 3: Arrange the chopped carrots, quartered onion, and whole garlic cloves around the pumpkin on the baking sheet. Drizzle everything generously with 2 tablespoons of olive oil, then season with salt and pepper.
- Step 4: Roast for 40-50 minutes. You’ll know it’s ready when the pumpkin is fork-tender and the vegetables are soft and beautifully caramelized, releasing a sweet, roasted aroma.
- Step 5: Let the roasted pumpkin cool for about 10-15 minutes. Once it’s cool enough to handle, carefully scoop the tender flesh from the pumpkin skin.
- Step 6: In a large pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the grated ginger and sauté for about 1 minute until it becomes wonderfully fragrant.
- Step 7: Add the scooped pumpkin flesh, roasted carrots, onions, and garlic to the pot. Pour in the vegetable broth and bring the mixture to a boil.
- Step 8: Reduce the heat to low. Stir in the nutmeg, cumin, and cinnamon for that signature spiced flavor. Let it simmer gently for at least 15 minutes to allow the flavors to meld beautifully. This step is key to a perfect pumpkin vegetable soup recipe.
- Step 9: Blend the soup until it’s smooth and creamy. You can use an immersion blender directly in the pot or carefully transfer the soup in batches to a standard blender. Be cautious when blending hot liquids!
- Step 10: Return the blended soup to the pot over low heat. Stir in the full-fat coconut milk until well combined. It’s important not to boil the soup after adding the coconut milk to maintain its creamy texture. This is what makes this pumpkin vegetable soup recipe so rich.
- Step 11: Taste and season with additional salt and freshly ground black pepper as needed. Serve this delicious pumpkin vegetable soup recipe hot and enjoy!
Pro Tips for the Best Pumpkin Veggie Soup
Want to elevate your soup game? I’ve learned a few tricks that make this pumpkin vegetable soup recipe truly shine:
- Roast your aromatics! Roasting the pumpkin, carrots, onion, and garlic brings out a deeper, sweeter flavor than just boiling them.
- Don’t skip the coconut milk – it’s essential for that luxurious, creamy pumpkin vegetable soup texture, but make sure not to boil it after adding.
- Taste and adjust seasoning at the end. A little extra salt or pepper can make all the difference.
- For an extra layer of flavor, consider toasting your pumpkin seeds before garnishing.
What’s the secret to perfect Pumpkin Veggie Soup?
The secret lies in roasting the vegetables for maximum flavor depth. This process caramelizes the natural sugars, creating a rich base for your creamy pumpkin vegetable soup.
Can I make Pumpkin Veggie Soup ahead of time?
Absolutely! This easy pumpkin and vegetable soup is even better the next day as the flavors meld. Store cooled soup in an airtight container in the refrigerator for up to 4 days. You can learn more about proper food storage techniques to maintain freshness and safety. Contact us if you have further questions.
How do I avoid common mistakes with Pumpkin Veggie Soup?
A common pitfall is over-boiling after adding coconut milk, which can cause it to separate. Also, ensure your pumpkin is tender before blending for the smoothest texture.
Best Ways to Serve Pumpkin Veggie Soup
This delicious soup is so versatile! For a truly comforting meal, I love serving a steaming bowl of this spiced pumpkin vegetable soup with a crusty baguette for dipping. It’s perfect for soaking up every last drop. If you’re looking for something a little lighter, a side salad with a tangy vinaigrette complements the soup’s richness beautifully. For a heartier option, consider pairing it with a grilled cheese sandwich – the gooey cheese and warm soup are a match made in heaven. It’s also wonderful topped with toasted pumpkin seeds or a dollop of sour cream for extra texture and flavor. For more information on healthy eating, you can check out resources from the NHS.
Nutrition Facts for Pumpkin Veggie Soup
Here’s a breakdown of the approximate nutritional information per serving for this hearty soup:
- Calories: 250 kcal
- Fat: 15g
- Saturated Fat: 9g
- Protein: 5g
- Carbohydrates: 25g
- Fiber: 6g
- Sugar: 10g
- Sodium: 450mg
Nutritional values are estimates and may vary based on specific ingredients used in your pumpkin vegetable soup. For more details on how we use your data, please see our privacy policy.
How to Store and Reheat Pumpkin Veggie Soup
Once your delicious pumpkin soup with mixed vegetables has cooled completely, you can store it properly to enjoy later. For refrigeration, place the soup in airtight containers. It will stay fresh in the fridge for about 3 to 4 days. If you want to keep it even longer, freezing is a great option. Transfer the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be stored in the freezer for up to 3 months. When you’re ready to reheat, thaw frozen soup overnight in the refrigerator. Gently warm the soup on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. For information on our terms of service, visit our terms and conditions.
Frequently Asked Questions About Pumpkin Veggie Soup
What’s the best pumpkin to use for this soup?
I always reach for a sugar pumpkin, also known as a pie pumpkin. They have a denser, sweeter flesh that’s perfect for purees and soups. Avoid carving pumpkins, as they tend to be watery and less flavorful for cooking. Using a sugar pumpkin is key to achieving that delightful flavor in your pumpkin veggie soup.
Can I use canned pumpkin instead of fresh for this recipe?
Yes, you absolutely can! If you’re short on time or can’t find a fresh sugar pumpkin, unsweetened canned pumpkin puree is a fantastic substitute. Just make sure it’s 100% pumpkin and not pumpkin pie filling. This is a great shortcut for making how to make pumpkin vegetable soup even quicker. You can learn more about pumpkin varieties and their uses on sites like The Old Farmer’s Almanac.
How do I make this soup thicker or thinner?
If your soup is too thick, simply stir in a little more vegetable broth or water until you reach your desired consistency. If it’s too thin, you can simmer it uncovered for a bit longer to allow some of the liquid to evaporate. Another trick for thickening is to mash a portion of the cooked vegetables before blending.
Is this recipe suitable for a vegan diet?
Yes, this recipe is wonderfully vegan-friendly as written! We use vegetable broth and full-fat coconut milk, making it completely dairy-free and plant-based. It’s a delicious way to enjoy a hearty, flavorful meal that fits a vegan pumpkin vegetable soup profile perfectly. You can read more about vegan diets on The Vegan Society.
Variations of Pumpkin Veggie Soup You Can Try
Once you’ve mastered the basic pumpkin vegetable soup recipe, you’ll love experimenting with these variations! For a different texture, try a roasted pumpkin vegetable soup where you roast all the vegetables together before blending for an even deeper flavor. If you’re aiming for a lighter meal, you can use light coconut milk or even a dairy-free milk alternative, though it might slightly alter the creaminess. For those following a plant-based diet, this recipe is already a fantastic vegan pumpkin vegetable soup, but you can boost the protein by adding a can of rinsed white beans or chickpeas before blending. Want to add more vegetables? Sweet potatoes, celery, or parsnips are excellent additions that roast beautifully alongside the pumpkin. For more about us, visit our about me page.
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Pumpkin Veggie Soup: Amazing Comfort in 1 Bowl
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A comforting and creamy Pumpkin Veggie Soup, perfect for autumn. This recipe features roasted vegetables for enhanced flavor and is made dairy-free with coconut milk. It’s packed with nutrients and easy to make.
Ingredients
- 1 medium Sugar Pumpkin (about 4 lbs or 1.8 kg)
- 2 large Carrots (peeled and roughly chopped)
- 1 large Yellow Onion (peeled and quartered)
- 4 cloves Garlic (peeled)
- 1-inch piece of Ginger (peeled and grated)
- 4 tablespoons Olive Oil (divided)
- 6 cups Vegetable Broth
- 1 can (13.5 oz or 400 ml) Full-Fat Coconut Milk
- 1 teaspoon ground Nutmeg
- ½ teaspoon ground Cumin
- ½ teaspoon ground Cinnamon
- Salt and freshly ground Black Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Cut the pumpkin in half, scoop out seeds and pulp. Place cut-side down on the baking sheet.
- Arrange chopped carrots, quartered onion, and whole garlic cloves around the pumpkin. Drizzle with 2 tablespoons olive oil, salt, and pepper.
- Roast for 40-50 minutes until pumpkin is fork-tender and vegetables are soft and caramelized.
- Let cool for 10-15 minutes, then scoop the roasted pumpkin flesh from the skin.
- In a large pot, heat remaining 2 tablespoons olive oil over medium heat. Sauté grated ginger for 1 minute until fragrant.
- Add scooped pumpkin flesh, roasted carrots, onions, and garlic to the pot. Pour in vegetable broth and bring to a boil.
- Reduce heat to low, stir in nutmeg, cumin, and cinnamon. Simmer for at least 15 minutes.
- Blend the soup until smooth using an immersion blender or a standard blender in batches.
- Return blended soup to the pot over low heat. Stir in coconut milk. Do not boil.
- Season with salt and pepper to taste. Serve hot.
Notes
- Save pumpkin seeds to roast for a garnish.
- For a dairy-free option, ensure vegetable broth is used.
- Do not boil the soup after adding coconut milk to prevent separation.
- Adjust seasoning with salt and pepper as needed.
- Consider adding other vegetables like sweet potatoes, celery, or parsnips during roasting.
- If the soup is too thick, add more vegetable broth or water. If too thin, simmer uncovered to reduce.
- When blending hot liquids, use caution and allow steam to escape.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: 250 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
