Self-care, gentle, and sustainable living.

This easy vegan pumpkin soup is the perfect recipe for thanksgiving. A great way to use leftover Halloween pumpkin, it freezes wonderfully for a quick weeknight meal too!

With thanksgiving just a little while away, I thought I would share my favourite vegan pumpkin soup recipe. This is one of my (few) successful improvisations in the kitchen. It is a perfect thanksgiving dish, but great any time of the year as well. My boyfriend consistently requests this one 🙂

Especially with the days becoming shorter and chillier, there is nothing cozier than a big steaming bowl of soup – particularly one with warming notes of ginger like this one. The ginger gives it the perfect warm kick for a cold evening. It’s like a big warm hug for your tummy. 

This year’s Thanksgiving may be a lot different than usual, but you can always share this recipe with a loved one and enjoy the coziness together. Ginger also helps with digestion, so it’s a wonderful way to start off your thanksgiving feast 😉 Better yet, it gives a great boost to your immune system as well!

A healthy soup full of benefits for your body

There are many great benefits to the stars of this soup: ginger, garlic, and pumpkin! Pumpkin is full of antioxidants, and an impressive source of vitamin A, as well as vitamin C, which can both help boost your immune system. Ginger is a great herb as well. It has been shown to improve digestion, has anti-viral properties, and gets your blood pumping so is a good way to warm yourself up. Garlic is also a great support to your immune system. It is another wonderfully warming herb for these cold days.

How to serve

This soup is great on it’s own for a quick meal, or as an appetizer. I like to drizzle a spiral of vegan cream over the top for aesthetics and extra creaminess. You can also sprinkle with roasted pumpkin seeds for a little crunch.

How do I make roasted pumpkin seeds?

Glad you asked, making roasted pumpkin seeds at home is super easy and takes just a few steps:

1. Preheat your oven to 400 degrees Fahrenheit
2. Cut open one small pumpkin and separate the seeds from the flesh
3. Toss seeds in 1 tsp. of olive oil
4. Sprinkle with salt and your favourite spices (I like 1/2 tsp of chilli powder)
5. Distribute evenly on a baking tray
6. Roast on the middle rack for 10 – 20 minutes or until golden and crispy
7. Cool and enjoy!

Well, I’m getting hungry, so let’s get cooking!

Vegan pumpkin soup recipe

This recipe serves 2-4 but is simple to scale up.

Ingredients

• one small pumpkin, roasted (about 800 grams)
• 1 small onion (about 100 grams)
• 1 small potato (about 100 grams)
• 1 large clove of garlic
• 1 inch of ginger
• 4 cups vegetable broth
• salt and pepper to taste
• oil of choice

Directions

1. Dice onion
2. Saute onion in a soup pot over medium heat with a little oil and salt until soft and translucent
3. Mince garlic and ginger
4. Add to pot and saute for about 30 seconds
5. Add pumpkin and soup stock and bring to a simmer
6. Simmer for until everything is soft and the flavours combine
7. Blend until smooth
8. Season with salt and pepper to taste
9. Serve with a drizzle of vegan cream and roasted pumpkin seeds if desired
10. Enjoy the coziness!

appetizers dinner healthy recipes lunch seasonal recipes using leftovers vegan recipes