This vegetarian pumpkin soup recipe is a hearty and flavorful comfort food perfect for the fall season. It can be made with whatever veggies you have lurking in the crisper and pantry, but my favorite combination of veggies includes broccoli, butternut squash, carrots, and frozen green beans.
Why You’ll Love This Recipe
- A healthy, plant-based meal option
- Rich in immune-boosting vitamin C from the broccoli
- Can easily be adapted to use up any vegetables you have on hand
- 1 tbsp olive oil
- 1 medium onion
- 3 cloves garlic
- 4 cups vegetable broth
- 2 cups pumpkin puree
- 2 cups chopped vegetables (broccoli, butternut squash, carrots)
– add more if desired
- Salt and pepper to taste
How To Make This Recipe:
- Heat olive oil over medium heat in a large pot. Add diced onions and minced garlic cloves; saute until softened.
- Add vegetable broth into the pot along with all of your chopped vegetables except for broccoli.
- Simmer uncovered for about 15 minutes or until everything is tender when pierced with a fork.
- Stir in cooked broccoli florets and pureed pumpkin; simmer another few minutes to heat through.
- Season generously with salt & pepper to taste.
Cooking time and temperature guidelines:
Cooking Time: Approximately 30 minutes
Temperature: Medium Heat
- Use homemade vegetable broth for maximum flavor balance.
- Be sure not to overcook your veggies as they will become too soft or mushy – aim for just slightly tender.
Other seasoning alternatives such as cumin powder or paprika can also give an added burst of flavor topped off with fresh herbs like parsley or cilantro leaves.
- Customize the vegetables and seasoning to suit your taste preference.
- Adjust the consistency by adding more broth or pumpkin puree.
Recommended Tools to Make this Recipe:
- Large pot
- Cutting board
- Chef’s knife
To Sum Up:
This vegetarian pumpkin soup recipe is a simple and adaptable way to enjoy warm comfort food that can be easily customized. Try it out for a healthy variation of pumpkin soup that is perfect for vegetarians, vegans, and those with dietary restrictions.
Q: How do I make this pumpkin soup vegan?
A: To make this soup vegan, simply swap out the heavy cream with coconut cream or full-fat coconut milk. The rest of the ingredients are already plant-based.
Q: Can I use canned pumpkin puree instead of fresh?
A: Yes, you can substitute 4 cups of canned pumpkin puree for one medium-sized pie pumpkin in this recipe. However, keep in mind that fresh pumpkins tend to have a sweeter flavor and smoother texture than canned puree.
Q: Can I freeze leftovers of this soup?
A: Yes! This soup freezes well and can be stored in an airtight container for up to three months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove over low heat until heated through. If the texture is too thick after reheating, add some vegetable broth or water to thin it out to your desired consistency.