Vegan Pumpkin Soup
Hello & Happy Friday!!
Believe it or not, I had never made pumpkin soup before! I think that has more to do with the fact that I’m not a soup person in general. I find soups tend to contain a high salt content, dairy or chicken stock, or C all of the above, and are ultimately not filling nor nutrient dense. Needless to say, …you’ll rarely see me ordering a bowl of soup anywhere.
However, when the cold weather hits, there are actually a handful of soups that I am truly enamored with.
One in particular is.. pumpkin soup!
For those who never make soup at home, from a distance it sounds very involved and a huge hassle! However, it’s truly one of the cheapest, easiest, and most affordable meals you can be made in bulk that can last throughout the week!
What I love about this recipes is the simplicity in the ingredients, intricate flavor profile, slight hint of sweetness & ginger, spicy seeds, the gorgeous color, shiitake bacon adds an element of savoriness, and the aesthetics of the entire bowl with toppings just puts it over the top!
If you’re searching for that perfect fall soup to add to your weekly routine or need to add soup to your Thanksgiving menu..
You need to try my vegan Pumpkin Soup with shiitake bacon!
Why this recipe rocks:
Tons of flavor
Perf for fall
Slight savory flavor profile
Yields 4 bowls
with Shiitake Bacon, Spiced Pumpkin Seeds & Coconut Cream
25 minPrep Time
45 minCook Time
1 hr, 10 Total Time
- 2 sugar pumpkins (or 2 cans of pumpkin puree)
- 2 shallots, diced (can use other onions, shallots are more mild and ideal)
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup coconut milk (or non-dairy milk)
- 2 Tbsp maple syrup
- 1/4 tsp each sea salt,
- 1/4 tsp pepper
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tsp freshly grated ginger
- 6 sage leaves (garnish)
- Olive oil (as needed)
- 1 packages of shiitakes (sliced)
- 1 tbs tamari
- 1 tbs liquid smoke
- 2 tbs coconut oil
- 1 tbs vegan Worcestershire
- 1 tsp red pepper flakes
- 1 tbsp maple syrup
- 1/c cup pumpkin seeds
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/2 tsp sea salt
- Shiitake Bacon: Slice the mushrooms, coat in all the ingredients and bake in the oven on 250 for 30 minutes. Rotate the mushrooms midway for an even cook. Mushrooms should be crispy, not hard. (coat in ingredients for however long you can)
- Preheat oven to 350 degrees and line a baking sheet with aluminum foil or parchment paper. Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. (You can use the larger pumpkins, but they won't have the same flavor) Use a large spoon to scrape out the seeds and remove the strings.
- Coat the inside of the pumpkins with oil and place face down on the baking sheet. Bake for 40-45 minutes or until fork tender. Remove from the oven, and let cool for 7-10 minutes, then remove the outside skin and set aside. Chop into pieces and add to a blender.
- In a large saucepan over medium heat add 1 Tbsp olive oil, shallot, ginger and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Add coconut milk (leave some set aside) and vegetables stock and bring to a simmer. Transfer to the blender with the pumpkin and pulse until smooth. Add the mixture back into the pot and continue to cook on medium-low heat to combine the flavors. and taste and adjust seasonings as needed. To assemble pour the soup into a dish, top wth coconut milk, shiitake bacon, spiced pumpkin seeds and sage!
- Seeds: Rinse the seeds and remove all the excess pumpkin, slightly dry, top with spices, and roast in the oven for 7-10 minutes, rotate midway. Remove and set aside.