Truly, it is the most luxurious in taste and texture. Velvety smooth with a spicy kick that will warm you up from the inside out, but also packed with hidden veggies to fill you up. Shh don’t tell anyone!
Best way to describe this Spicy Vegan Pumpkin Soup? A great big hug in disguise. And hugs are the best.
Honestly, it was a happy accident. I was hungry/dreaming about soup and threw it together on a whim at 10pm last night… (and again this afternoon, for real) without any intention of actually sharing it because I didn’t even know what it would turn out like! I happened to have ingredients for a festive fall weather soup and felt a rush of creativity, so I followed my intuition and here we are.
These kinds of recipes from the heart really are the best. From the vibrant golden color to the fall-like feel of the pictures, I’m actually in love with this soup, which doesn’t happen often, so take my word for it and don’t pass this one up!
Okay, back to the hidden veggies because I know you’re dying to hear what you can sneak into to your boyfriend/husband/kids diet without them knowing.
We’re sautéing onion, carrot, zucchini, cauliflower, baked sweet potato and puréed pumpkin, along with anti-inflammatory turmeric (amongst other spices) and light coconut milk for richness and healthy fats.
Talk about dreamy! Plus jalapeño for spice, but feel free to leave out if necessary, although it adds that touch of heat that feels so good on a cold day.
I used pure pumpkin from a can, but if you’re too fancy for that – feel free to bake your own pumpkin and purée it for this soup. After baking your sweet potato and sautéing the veggies, you will combine all ingredients in a blender to purée, or feel free to use a hand immersion blender. I just love the velvety smooth consistency from blending.
PRO TIP: Bake a couple sweet potatoes at the beginning of each week. That’s what I did and it was so nice to have one on hand in the fridge, ready to go, at 10pm on a Monday night LOL.
This recipe makes 6 heaping cups of soup – so about 4 large bowls, making it a great “meal prep” recipe! Plus, soups are transportable and easy to re-heat. I stored leftovers in weck jars.
- 1 tablespoon coconut oil
- 1/2 white onion, diced
- 1/2-1 jalapeño, diced, with seeds
- 2 cloves minced garlic
- 1 large carrot, sliced
- 1/2 head of cauliflower florets (about 2-3 cups)
- 1/2 zucchini, diced
- 1 15 oz. can light coconut milk
- 2 cups low-sodium vegetable broth
- 1/2 baked sweet potato
- 1 15 oz. can puréed pumpkin (not pumpkin pie filling!)
- 1 teaspoon pure maple syrup
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon tamari (or low-sodium soy sauce/liquid aminos)
- 1/4 teaspoon sea salt and pepper, or more to taste
- *You will need a baked sweet potato for this recipe.
- Heat coconut oil over medium-high heat in a medium-sized pan. Sauté onion and jalapeño until translucent, about 4-5 minutes. Stir in garlic, carrots, cauliflower and zucchini. Season with a pinch of salt and pepper, then cover with a lid. Cook for 7-8 minutes, or until veggies are soft.
- Meanwhile, in a blender, combine coconut milk, veggie broth, baked sweet potato, pumpkin and all remaining spices/ingredients. Once veggies are soft, carefully add in 3/4 of the mixture, leaving some behind for a topping on the soup.
- Using a high speed blender, blend until super smooth and velvety. My blender has a button for "soup" which also heats it up but if not, please transfer to a pot and warm on the stove!
- Serve in bowls with leftover veggies for topping.
- Leftovers can be refrigerated for up to 4 days, or frozen up to 3 months.
All in all, it’s a nourishing, good for the soul soup filled with healthy ingredients, anti-inflammatory spices, and lots of veggies.
Enjoy your week! Let me know how you like this recipe by leaving a comment below, I’d love to hear your thoughts!