Affiliate Disclosure: I only recommend products I used or would use myself, and all opinions expressed here are my own. This post may contain affiliate links, and if you purchase something from one of my links, I may earn a small commission (at no additional cost to you).
I love how simple this soup is! In general I find simple meals to be the best for me.
Since I was already in pumpkin mode from making a pumpkin pie on Thanksgiving, this recipe seemed obvious. I also still have a bunch of cheese pumpkins from the garden this past summer, so I decided to make this pumpkin soup for my post-Thanksgiving meal that I’ve been making for the last few years for just my husband and I.
Don’t get me wrong, I love seeing my family for the holidays, and was able to visit with my parents and brother this year and make a bunch of vegan items for all of us, but it’s just nice to have a fully vegan holiday meal where I don’t have to look at a dead bird on the dining table.
This soup is super simple. Yes, having to use a blender is off-putting (if you are as lazy as me), but I swear it’s not that bad. If you have an immersion blender then that makes your life even easier, because there is no transferring of ingredients; everything just gets blended right in the pot.
I used a cheese pumpkin for this recipe, but you could really use any type of pumpkin or even squash—such as butternut squash. It just may slightly affect the texture or sweetness, so keep that in mind. This is definitely a nice sweet, rich soup, though not overly so.
Without further ado, here’s the recipe. Enjoy!
Pumpkin Soup with Coconut Milk
- 8 cups vegetable stock
- 4 cups cooked pumpkin
- 4 cups coconut milk or other plant-based milk of choice
- salt to taste
- pepper to taste
- 2 cans red kidney beans drained & rinsed
- Preheat oven to 425 degrees.
- Cut pumpkin into quarters. Rub with grapeseed oil and place on pan cut side down. Cook for 20 minutes.
- Flip to other cut side and cook for another 20 min.
- Remove pumpkin from oven and let cool.
- Add vegetable stock, salt, and pepper to a pot and bring to a simmer.
- Once cooled, scoop out cooked pumpkin, measuring 4 cups. Reserve the skins for homemade vegetable stock, for a treat for your chickens, or compost. Add pumpkin to a blender along with 4 cups of coconut milk or another plant-based milk of choice.
- Blend on high for a few seconds until smooth. (If there's too much liquid for your blender, do in batches.)
- Transfer contents back to a pot, stir to incorporate into broth, add kidney beans (optional), and reheat if necessary.
- Garnish with fresh parsley and toasted pumpkin seeds.
- I used a cheese pumpkin here, but you could sub with a regular pumpkin or even butternut squash as they’ll all have about the same consistency.
- I also used homemade vegetable stock, so this accounts for the otherwise lack of seasoning. If you are using store-bought stock/broth, you may find you need more flavor. Some herbs that would complement this soup are parsley, thyme, garlic powder (or fresh), onion powder (or fresh), dill, bay leaf, cinnamon, ginger, star anise, and clove (go easy on the last 2 as they are strong).