This recipe is a veganised version of my great-grandmother’s “Pumpkin” Soup (in Australia this soup is made with butternut squash even though it’s called pumpkin soup). I hope you enjoy this Vegan Pumpkin Soup!
Equipment:
- Chef’s Knife
- Baking Sheet
- Large Pot
- Immersion Blender
- Food Processor or Blender (preferably Vitamix)
Ingredients:
- 1 large butternut squash (any hard winter squash except spaghetti) (or about 2 cups cooked pulp), organic
- 2 tbsps sunflower oil, organic
- 2 medium onions, organic, chopped
- 3 medium carrots, organic, chopped
- 1 leek, and/or small bunch of chives, organic, chopped (optional)
- 1 tsp curry, or to taste, organic, or:
- ½ tsp nutmeg, organic
- ½ tsp Ceylon cinnamon, organic
- ¼ tsp allspice, organic
- ¼ tsp thyme, organic
- 4 cups your favorite vegetable broth, organic
- Herbamare or sea salt and ground black pepper, organic
Instructions:
- Bake the squash by halving the squash and scooping out the seeds. Place the squash halves cut side down on a parchment paper-lined baking sheet. Bake at 350 degrees until tender, about one hour. Let cool enough to be handled. Scoop out the pulp and discard the skin.
- Meanwhile, in a large pot, sauté the chopped onion in the oil, with a dash of sea salt, until the onion is translucent. Add the carrot, leek and/or chives, if using, and curry or spices. Cover and cook until the carrots are tender.
- If using an immersion blender, add the stock and the squash pulp. Puree with the immersion blender until smooth. Heat until just boiling, then simmer for about 10 to 20 minutes, while adding Herbamare or sea salt and pepper, to taste.
- If using a blender (I recommend a Vitamix) or food processor, puree the cooked squash and the onion-carrot mixture, with the stock in batches, until smooth. Gently reheat the soup, while adding Herbamare or sea salt and pepper, to taste.
Servings: 8
If you liked this recipe check out my Vegan Mushroom Crostini Recipe, and my Vegan Essentials List!
Printable version of the pumpkin soup recipe:
Pumkin Soup
This recipe is a veganised version of my great-grandmother's "Pumpkin" Soup (in Australia this soup is made with butternut squash even though it's called pumpkin soup)
Equipment
- Chef's Knife
- Baking Sheet
- Large Pot
- Immersion Blender
- Food Processor or Blender (preferably Vitamix)
Ingredients
- 1 large butternut squash (any hard winter squash except spaghetti) (or about 2 cups cooked pulp) organic
- 2 tbsps sunflower oil organic
- 2 medium onions organic, chopped
- 3 medium carrots organic, chopped
- 1 leek, and/or small bunch of chives organic, chopped (optional)
- ¼ tsp thyme organic
- 1 tsp curry, or to taste organic, or:
- ½ tsp nutmeg organic
- ½ tsp ceylon cinnamon organic
- ¼ tsp allspice organic
- 4 cups your favorite vegetable broth organic
- Herbamare or sea salt and ground black pepper organic
Instructions
- Bake the squash by halving the squash and scooping out the seeds. Place the squash halves cut side down on a parchment paper-lined baking sheet. Bake at 350 degrees until tender, about one hour. Let cool enough to be handled. Scoop out the pulp and discard the skin.
- Meanwhile, in a large pot, sauté the chopped onion in the oil, with a dash of sea salt, until the onion is translucent. Add the carrot, leek and/or chives, if using, and curry or spices. Cover and cook until the carrots are tender.
- If using an immersion blender, add the stock and the squash pulp. Puree with the immersion blender until smooth. Heat until just boiling, then simmer for about 10 to 20 minutes, while adding Herbamare or sea salt and pepper, to taste.
- If using a blender (I recommend a Vitamix) or food processor, puree the cooked squash and the onion-carrot mixture, with the stock in batches, until smooth. Gently reheat the soup, while adding Herbamare or sea salt and pepper, to taste.
