Easy Vegetable Pumpkin Soup
Winter is approaching, and the temperature is dropping, so I’m always on the lookout for comfort food to keep me satisfied and warm during these chilly months. Undeniably, when it’s cold outside, nothing beats a big bowl of warm creamy pumpkin soup and a blanket. There’s nothing better, in my opinion… Especially with a 30-minute Easy Vegetable Pumpkin Soup as an option!
Also try Jamaican Pumpkin Soup Pureed, Curry Pumpkin Soup, and Vegan Creamy Pumpkin Soup
My favorite pumpkin soup recipe:
Although I’ve already posted my other favorite pumpkin soup recipe here on the blog, it’s time for another recipe addition because I’ve been making it so frequently!
This is a super Easy Vegetable Pumpkin Soup that is incredibly simple, delicious, and comforting. Pumpkin, potato, and vegetable broth give this soup a rich and creamy texture. As a result, it’s an excellent choice for a quick and filling lunch, dinner, or even an appetizer.
Additionally, this pumpkin soup is vegan and dairy-free. It is such a wonderful addition to your holiday table that will warm you up on the chilliest days.
What I also appreciate about this pumpkin soup recipe is that it is simple to prepare and ideal for making ahead of time. Making the soup ahead of time allows you to enjoy the leftovers for 3-4 days. In addition, this recipe can be doubled or tripled and frozen in batches for later meals; that way, you’ll always have delicious homemade creamy vegan pumpkin soup on hand. Meal preparation, I think, will make things a lot easier.
Healthy pumpkin soup
Apart from its creamy and delectable taste, this soup is highly nourishing and healthy, as pumpkin is the base ingredient of this soup. And pumpkin, as we all know, is rich in essential nutrients and entails various health benefits.
Beta carotene boost:
Pumpkins, like their orange peers, the carrot and sweet potato are high in beta carotene. Your body converts this antioxidant to vitamin A.
Vitamin A is required for vision, defense against germs, and proper functioning of the reproductive system. It also aids in the proper functioning of your heart, kidneys, lungs, and other vital organs.
Reducing the risk of cancer:
Another benefit of pumpkin’s vitamin A boost is a reduced risk of certain cancers, such as lung and prostate cancer.
A study indicates a positive correlation between a beta carotene-rich diet and prostate cancer tumor suppression.
Immunity booster:
Along with beta carotene, pumpkins contain vitamins C, E, iron, and folate, which help strengthen the immune system. Consuming more pumpkins can help your immune system work more effectively, warding off germs and speeding up wound healing.
Regulating blood pressure:
Pumpkin’s vibrant orange color is a symbol of its potassium content. This is critical for blood pressure reduction.
According to the findings of a study involving 2,722 people, consuming enough potassium is as important as cutting down on sodium when treating high blood pressure.
Diabetes prevention and control:
Consuming pumpkins may aid in the control of diabetes and blood sugar levels.
In a study on mice, it was found that pumpkin polysaccharides reduce blood sugar levels.
Promote weight loss:
Pumpkins are a good source of fiber and have a low-calorie count. That is, they satisfy your appetite without increasing your daily caloric intake. So if you’re looking for a nutritious way to fill up, pumpkin is an excellent choice. Increased fiber in your diet also promotes digestive health, ensuring that what goes in comes out regularly.
Easy Vegetable Pumpkin Soup Recipe
To make this pumpkin soup, you’ll require only four simple ingredients and a few simple steps to follow.
Ingredients
- Olive oil
- Onion
- Garlic
- Celery
- Potato
- Carrot
- Zucchini
- Basil
- Parsley
- Thyme
- Vegetable broth
- Coconut milk
- Pumpkin puree
- Cayenne pepper
- Sea salt
How to make Easy Vegetable Pumpkin Soup?
- Heat oil in a large pot over medium-high heat, add onion, and cook until soft, about 2 minutes.
- Add garlic, celery, and stir and cook until fragrant.
- Add potato, carrot, zucchini, basil, parsley, thyme, and stir.
- Next, add vegetable broth, coconut milk, pumpkin puree, stir.
- Bring soup to a boil, then reduce heat and simmer for 20 minutes or until it has reached the desired thickness.
- Add cayenne pepper and salt to taste. Serve
Topping and serving suggestions:
When it comes to garnishing, you can use fresh cilantro, lime, roasted pumpkin seeds, vegan parmesan, and peanuts for an extra crunch. Serve it with 1 teaspoon coconut cream and a sprinkle of fresh parsley leaves. If you want to add extra protein, you can add lentils or top it with roasted chickpeas.
This soup is perfect for a light dinner or lunch with toast or a flavorful salad. Pair it with your favorite sautéed or roasted greens for a hearty meal.
Chef’s Notes
- I usually prefer to make vegetable broth at home because it’s much easier, less expensive, and healthier than store-bought.
- Depending on the thickness of the soup you want, you can increase or decrease the amount of liquid.
- I used vegetable broth in my pumpkin soup and coconut milk to keep it vegan. However, you may substitute it with any other unsweetened plant-based milk, cashew milk, soy milk, oat milk, or almond milk, to get a more creamy texture.
- Keep any leftovers refrigerated in an airtight container for up to 4 days. You can also freeze it for 2-3 months. But make sure to let it cool completely before storing. When you like to eat, reheat in the microwave or on the stovetop.
I’m sure you are going to love this pumpkin soup. It is creamy, vegan, satisfying, comforting, warming, nutritious, and most desirable easy to prepare. It’ll satisfy all your demand for a bowl of soup.
Give this recipe a try, and please leave a comment below to let me know how it turned out!
Other Vegan Soups You Will Love
- Lentil Pumpkin Soup
- Instant Pot Vegan Red Lentil Soup
- Vegan Tomato Soup
- Vegan Butternut Squash Soup
- Instant Pot White Bean Soup
- Pinto Bean Soup
- All My Favorite Pumpkin Soup Recipes
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Easy Vegetable Pumpkin Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 stalk celery chopped
- 1 medium potato scrubbed and chopped
- 1 medium carrot washed and chopped
- 1 medium zucchini chopped
- 1/4 cup fresh basil chopped
- 2 tablespoons fresh parsley chopped
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 3 cups vegetable broth or 3 cups water plus 1 vegan bouillon
- 1/2 cup coconut milk
- 1 15-ounce can pumpkin puree
- 1/4 teaspoon Cayenne pepper
- 1/2 teaspoon salt or seasoned to taste
Instructions
- Heat oil in a large pot over medium-high heat, add onion, and cook until soft, about 2 minutes.
- Add garlic, celery, and stir and cook until fragrant.
- Add potato, carrot, zucchini, basil, parsley, thyme, and stir.
- Add vegetable broth, coconut milk, pumpkin puree. Bring soup to a boil, then reduce heat and simmer for 20 minutes or until it has reached the desired thickness.
- Add cayenne pepper and salt to taste. Serve
Also love the fact that it reduces the risk of cancer.
That’s awesome Romaine, I hope you try it.
Very delicious and I had to make it without garlic or onions. I put in white potato and also a sweet potato which was a good decision. We used fresh pumpkin from our garden. Thank you so much for sharing.
Martha, I’m so happy you enjoyed it and you made it your own! Thank you for sharing your adjustments with us.
This soup looks very rich and healthy. I would love to try this right now.
Thank you, I hope you do.
This looks absolutely beautiful,I love so much this healthy recipe
amazing vegetable pumpkin soup i love it
i am going tom prepare easy vegetable pumpkin soup its so delicious