Velvety Vegan Pumpkin Soup: A Cozy Autumn Twist

As the leaves turn and the air grows crisp, there’s an irresistible urge to indulge in something warm and comforting. This vegan pumpkin soup offers a secret twist that makes it stand out from the usual seasonal fare. Instead of relying on heavy cream or butter, I bottle up the richness with a splash of toasted coconut milk and a dash of smoked paprika that whispers autumn in every spoonful.

Beyond its creamy texture, this soup has a surprising depth of flavor from roasted pumpkin seeds and a hint of maple syrup. It’s perfect for cozy nights when you want something quick, nourishing, and free from animal products. Plus, it’s so easy to customize with your favorite spices or toppings—making every bowl a personal creation.

Vegan Pumpkin Soup with Toasted Coconut and Smoked Paprika

This vegan pumpkin soup combines roasted pumpkin with a splash of toasted coconut milk, creating a creamy and warming dish. Flavored with smoked paprika and enhanced by roasted pumpkin seeds and a touch of maple syrup, it has a velvety texture and rich, aromatic flavor. The soup is smooth, vibrant orange in appearance, and perfect for cozy, autumnal gatherings.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: seasonal, vegan

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg butternut squash or pumpkin, peeled and cubed or use pre-cut pumpkin
• 2 tablespoons olive oil
• 1 cup coconut milk preferably toasted or toasted flavor
• 1 teaspoon smoked paprika
• 1 tablespoon maple syrup adjust to taste
• 1/4 cup pumpkin seeds for roasting and garnish
• salt to taste salt
• freshly ground black pepper optional, to taste
• 2 cloves garlic, minced

Equipment

• Baking sheet
• Blender
• Medium pot
• Wooden spoon
• Measuring cups and spoons

Method

 

1. Preheat your oven to 400°F (200°C). Spread the cubed pumpkin or squash evenly on a baking sheet, drizzle with a tablespoon of olive oil, and toss to coat. Roast for about 25-30 minutes until the edges are golden and the flesh is fork-tender.
2. While the pumpkin roasts, toast the pumpkin seeds in a dry skillet over medium heat until fragrant and slightly browned, about 3-4 minutes. Set aside for garnish.
3. Once the pumpkin is roasted and cooled slightly, transfer it to a blender. Add the minced garlic, smoked paprika, maple syrup, salt, and a splash of coconut milk. Blend until smooth and creamy, adding more coconut milk if needed to reach your desired consistency.
4. Pour the blended soup into a medium pot over medium heat. Warm gently, stirring occasionally, until steaming and hot, about 5-7 minutes. Taste and adjust seasoning if necessary.
5. Stir in the remaining coconut milk to enhance creaminess, and allow it to heat through for another 2 minutes. The soup should be smooth, velvety, and fragrant with smoky and sweet notes.
6. Ladle the hot soup into bowls, then sprinkle with toasted pumpkin seeds for added crunch and flavor.
7. Serve immediately, garnished with a drizzle of coconut milk or a pinch of smoked paprika if desired. Enjoy the warm, inviting flavors and creamy texture.

Notes

For extra depth of flavor, add a squeeze of fresh lemon juice before serving. This soup keeps well refrigerated for up to 3 days and can be reheated gently on the stove.

This soup isn’t just a meal; it’s a celebration of fall’s simple pleasures. Wholesome, hearty, and full of flavor, it’s a reminder that plant-based eats can be both exciting and satisfying. Every spoonful brings a burst of seasonal joy, perfect for sharing with loved ones or savoring alone on a quiet evening.

As we continue to embrace seasonal ingredients, this vegan pumpkin soup stands out as an effortless way to keep warmth in your belly and a bit of tranquility in your mind. Keep your pantry stocked with pumpkin, spices, and coconut milk, and you’ll always have a comforting meal ready at a moment’s notice. That’s the kind of cozy magic we need right now.