Simple and delicious vegan creamy pumpkin soup recipe served sprinkled with toasted almonds and fresh rosemary. Ready in under 30 mins. Gluten free too!
My obsession with pumpkin started in March when D and I were renting an apartment in Penang, Malaysia for over a month.
Pumpkin was never one of the vegetables I really liked so I never once indulged in a creamy pumpkin soup recipe. All that had to change.
You see pumpkins were ridiculously cheap in Malaysia – I’m talking $1 for an entire large pumpkin. It seemed like the perfect opportunity to give this veggie another chance.
And now I’m hooked. I was seriously missing out all these years.
Pumpkin is delicious and especially so when pureed and served in a large soup bowl (or when made into a pumpkin chili).
And when I wasn’t slurping away on this creamy pumpkin soup – I was feasting on this un-pureed vegan quinoa black bean pumpkin soup (another favorite).
And, as long as you cut the pumpkin into smallish cubes it cooks fairly fast. Just a few other few ingredients and you’ll be slurping up this vegan creamy pumpkin soup recipe in 30 minutes.
Rosemary and pumpkin are made to be together so don’t leave that out.
And coconut milk gives the soup an even creamier richer texture while still keeping it vegan.
Another winning soup recipe to add to my collection.
I love how quickly this soup cooks and for those days when you simply do not have the time to stand over the stove for hours, a 30 minute recipe is exactly what you need.
PS – for more 30 minute recipes be sure to check out my 30 minute recipe collection, with tons of quick yet delicious cooking ideas.
A creamy and vegan pumpkin soup recipe sprinkled with almonds and fresh rosemary. Simply delicious and healthy too.
5 minPrep Time
25 minCook Time
30 minTotal Time
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1/2 pumpkin, peeled and cubed
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, diced
- 4-5 cups vegetable broth
- 1/2-1 cup coconut milk
- Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin and garlic and continue to cook for a few more minutes.
- Add rosemary and vegetable broth. Bring to a boil, reduce heat to low and simmer until pumpkin is soft and cooked through. Add salt to taste.
- Puree soup in a blender (in batches) and return to the pot.
- Add coconut milk and simmer for another minute or two.
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