Butternut And Pumpkin Soup Recipe Vegan Made Easy

As the crisp autumn breeze starts to settle in, nothing warms the soul quite like a hearty bowl of soup. If you’re searching for a comforting yet nourishing dish that captures the essence of fall, this butternut and pumpkin soup recipe is an absolute must-try.

Infused with the natural sweetness of roasted butternut squash and pumpkin, combined with warming spices and creamy coconut milk, this vegan soup is both wholesome and indulgent. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your rotation, this recipe delivers on flavor, texture, and nutrition without any dairy or animal products.

Perfect as a starter or a satisfying main, this soup is easy to prepare and freezes beautifully for busy weeknights. Plus, it’s a great way to celebrate seasonal produce while keeping your meals clean and vibrant.

Get ready to cozy up with a steaming bowl of this velvety, golden-hued delight that’s sure to become a fall favorite in your kitchen.

Why You’ll Love This Recipe

This butternut and pumpkin soup is a beautiful blend of sweet and savory, offering a creamy texture that feels luxurious without the need for cream or butter. The combination of roasted veggies and spices like cinnamon and nutmeg brings out the best of fall flavors, making each spoonful a comforting hug in a bowl.

It’s also incredibly versatile and easy to make, requiring simple ingredients you likely already have on hand. The soup is naturally vegan and gluten-free, making it suitable for a variety of dietary needs.

Additionally, it stores well and reheats perfectly, making it ideal for meal prep.

For those who love to explore new recipes, this dish pairs beautifully with other vegan options such as Lemon Ricotta Pasta With Arugula or hearty plant-based options like the Lion’S Mane Mushroom Crumble Recipes.

And if you’re interested in more comforting fall dishes, check out the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Ingredients

• 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
• 2 cups pumpkin puree (fresh or canned, unsweetened)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• Salt and freshly ground black pepper, to taste
• Optional toppings: toasted pumpkin seeds, fresh parsley, a drizzle of coconut cream

Equipment

• Large baking sheet
• Sharp knife and cutting board
• Large stockpot or Dutch oven
• Immersion blender or countertop blender
• Measuring cups and spoons
• Wooden spoon or spatula

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the butternut squash: Peel, seed, and cube the squash into roughly 1-inch pieces. Toss with 1 tablespoon of olive oil, a pinch of salt, and pepper.
3. Roast the squash: Spread the cubes evenly on the baking sheet and roast for 25-30 minutes or until tender and caramelized around the edges. Stir halfway through to ensure even cooking.
4. Sauté the aromatics: While the squash roasts, heat the remaining tablespoon of olive oil in a large stockpot over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
5. Add the pumpkin puree and spices: Stir in the pumpkin puree, ground cinnamon, nutmeg, and ginger. Cook for 2-3 minutes to allow the spices to bloom.
6. Add the roasted butternut squash and vegetable broth: Pour the broth into the pot and add the roasted squash. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes to combine flavors.
7. Blend the soup: Use an immersion blender directly in the pot or carefully transfer the soup in batches to a countertop blender. Blend until completely smooth and creamy.
8. Stir in the coconut milk: Add the coconut milk and stir well to combine. Heat through but avoid boiling to prevent curdling.
9. Adjust seasoning: Taste the soup and add salt and pepper as needed.
10. Serve: Ladle into bowls and garnish with optional toppings such as toasted pumpkin seeds, fresh parsley, or a swirl of coconut cream.

Tips & Variations

Roasting the butternut squash is key to unlocking its natural sweetness and adds depth to the soup’s flavor.

• Make it spicier: Add a pinch of cayenne pepper or smoked paprika for a smoky kick.
• Boost the protein: Top with toasted chickpeas or a spoonful of your favorite vegan yogurt.
• Use fresh pumpkin: If you have access to fresh pumpkin, roast it alongside the butternut squash for an even fresher flavor.
• Make it thicker: Add a peeled and chopped potato or carrot when simmering for extra body.
• Storage tip: This soup freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Nutrition Facts

Serving Suggestions

This soup pairs wonderfully with crusty artisan bread or vegan garlic bread for dipping. For a more substantial meal, serve alongside a fresh green salad tossed with a tangy vinaigrette.

You might also enjoy pairing it with other plant-based dishes like the Low Fodmap Appetizer Recipes for a complete vegan dinner party menu. For a light, refreshing finish, try the Lemon Straws Recipe as a dessert option.

Conclusion

This butternut and pumpkin soup recipe is a fantastic way to celebrate the flavors of fall while keeping meals wholesome and vegan-friendly. With its smooth texture, naturally sweet undertones, and warming spices, it’s sure to become a staple in your seasonal cooking repertoire.

Whether you’re preparing a quick weeknight dinner or hosting friends, this soup is both impressive and effortless.

Beyond its delicious taste, it offers a nourishing boost of vitamins and fiber, making it a smart choice for your health and wellbeing. Don’t hesitate to experiment with the variations and tips mentioned to make it truly your own.

Cozy up with a bowl of this golden goodness and savor the comforting taste of autumn in every bite!

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