Best 2 Vegan Pumpkin Soup With Coconut Milk Recipes
Fall into the delightful symphony of flavors with our collection of creamy and delectable vegan pumpkin soup recipes, merging the wholesome goodness of pumpkin with the exotic richness of coconut milk. This article presents a culinary exploration into the world of plant-based comfort food, offering a range of recipes tailored to your taste preferences and dietary needs. Whether you're a seasoned vegan chef or a novice cook seeking inspiration, our curated selection of recipes promises an unforgettable journey into the realm of vegan soups.
Check out the recipes below so you can choose the best recipe for yourself!
VEGAN PUMPKIN SOUP WITH COCONUT MILK
A girlfriend of mine gave me this recipe and was raving about it. After I tried it out I wholeheartedly agree - this is my new favorite pumpkin soup. It's made with coconut milk which gives it a delicious subtle flavor and it's vegan to boot!
Provided by Marianne
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add pumpkin, red bell pepper, and ginger; cook until softened, 5 to 8 minutes. Stir in curry paste and cook for 1 more minute. Pour in vegetable broth and bring to a boil. Reduce heat and cook until pumpkin and bell pepper are soft, about 25 minutes.
- Cut corn kernels off the cob; add to the pot with coconut milk. Cook an additional 5 minutes; season with lemon juice, salt, and pepper. Sprinkle with Thai basil before serving.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 24.4 g, Fat 18.3 g, Fiber 4.7 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 278.6 mg, Sugar 6.3 g
VEGAN PUMPKIN SOUP WITH CORN AND COCONUT
A delicious plant-based, vegan pumpkin soup with a twist! Perfect for a cold winter night.
Provided by Christina's Creations
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 30m
Yield 9
Number Of Ingredients 15
Steps:
- Combine pumpkin, potatoes, creamed corn, 2 cans cream of coconut, soy milk, nutritional yeast, turmeric, paprika, thyme, cumin, chili powder, salt, and pepper in a large pot. Pour in enough boiling water to cover the vegetables. Bring to a boil over medium-high heat. Reduce heat and simmer until pumpkin and potatoes are soft, 15 to 20 minutes.
- Puree soup using an immersion blender adding 1/2 cup cream of coconut if you want the soup creamier.
Nutrition Facts : Calories 584.2 calories, Carbohydrate 101.1 g, Fat 18.4 g, Fiber 6.3 g, Protein 11.3 g, SaturatedFat 15.8 g, Sodium 397 mg, Sugar 59.6 g
Tips:
- Choose a flavorful pumpkin. Look for pumpkins that are deep orange in color and have a solid, heavy feel. Avoid pumpkins with soft spots or blemishes.
- Roast the pumpkin before adding it to the soup. Roasting the pumpkin brings out its natural sweetness and flavor.
- Use a good quality vegetable broth. The broth is the base of the soup, so it's important to use a good quality broth that is flavorful and has a rich taste.
- Add some spices to the soup. Spices like cumin, coriander, and ginger add a warm and flavorful touch to the soup.
- Use coconut milk to add a creamy texture to the soup. Coconut milk is a great way to add a creamy texture to the soup without adding any dairy.
- Garnish the soup with fresh herbs or roasted pumpkin seeds. This will add a pop of color and flavor to the soup.
Conclusion:
This vegan pumpkin soup with coconut milk is a delicious and healthy soup that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste preferences. With its rich and creamy texture and flavorful spices, this soup is sure to be a hit with everyone who tries it.
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