pumpkin soup|Pumpkin cream

pumpkin soup|Pumpkin cream a very simple, delicious, nutritious, and comforting dish that is prepared in 30 minutes with only 8 ingredients.

Photo of a bowl of pumpkin cream

Pumpkin Soup or Pumpkin cream is a classic during the fall and winter months. It is delicious, nutritious, and very comforting, especially on those days when it is very cold and we feel like a hot lunch or dinner.

Pumpkin Soup is a very practical recipe because it can be prepared in large quantities or even frozen, which makes it perfect for everyday use. In the Vegan Menu Membership, you will find menus with many more recipes like this one!

I always like to add coconut milk to it because it gives it a unique creaminess and flavor, but you can customize it with the ingredients that you like the most. In addition, it is prepared in less than 30 minutes with 8 ingredients that you can find in any supermarket.

Pumpkin cream, a tasty, inexpensive, and very easy to prepare the dish. It is ideal to take as a light lunch or dinner and can be accompanied by any type of vegetable protein. Take advantage!

How to Make Pumpkin Cream or Pumpkin Soup – Step by Step

Heat the oil in a pot (photo 1) and add the garlic and onion (photo 2). Cook over medium-high heat until they start to brown (photo 3).

Add the pumpkin (photo 4) and cook for about 2-3 minutes, stirring from time to time (photo 5).

Add the rest of the ingredients (photo 6) and when it starts to boil cook medium-high heat for about 15 minutes or until the pumpkin is tender (photo 7).

Beat with a blender or hand mixer.

Serve immediately (photo 8).

Advice

• If you don’t like coconut milk, you can use another unsweetened plant-based milk.
• You can add other vegetables such as leek, carrot, turnip, etc.
• This recipe is also very rich with spices such as cinnamon, nutmeg or cayenne.
• There are many recipes that add some type of sweetener, but since the pumpkin is already sweet, I think it is not necessary and in this way it is healthier.
• You can substitute the vegetable broth for water, although in that case the pumpkin soup will have much less flavor.
• If you do not take oil you can substitute it for water or vegetable broth.

Photo from above of a bowl of pumpkin cream or Pumpkin Soup

How long does this pumpkin cream hold?

It’s important to keep leftovers in an airtight container in the fridge for about 5-7 days.

Can I freeze the Pumpkin Soup | pumpkin cream?

• Of course. To do this, let it cool completely, transfer it to an airtight container, and put it in the freezer. It will last in good condition for about 3 months.
• If you are going to freeze a large quantity, I recommend that you divide it into smaller containers or individual servings so that you only have to defrost the amount you need.
• To defrost it, refrigerate it one day before eating. You can reheat it in the microwave or in a saucepan over medium heat.

How to serve this pumpkin cream or Pumpkin Soup

Pumpkin cream is ideal for everyday use, as it is light and delicious. I love to accompany it with vegetable protein like seitan or tempeh, but sometimes I add a little chopped tempeh bacon on top as a topping.

I also like to serve it with some chopped fresh parsley, coconut milk, roasted pumpkin seeds, and black pepper

Looking for more vegan soup or cream recipes?

• Vegetable soup
• Cream of mushroom soup
• Vegetables cream
• Potato Soup
• Vegan Chicken Soup
• Close up photo of a bowl of pumpkin cream

Have you made this pumpkin cream or Pumpkin Soup recipe?

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Pumpkin cream or Pumpkin Soup

Square photo of a bowl of pumpkin cream

pumpkin soup|Pumpkin cream a very simple, delicious, nutritious, and comforting dish that is prepared in 30 minutes with only 8 ingredients.

• Author: Iosune
• Preparation: 5 mins
• Cook: 25 mins
• Total: 30 minutes
• Servings: 4–6 1x
• Category: Main Dish
• American kitchen
• Diet: Vegan

Ingredients

• 1 tablespoon of extra virgin olive oil (optional)
• 4 garlic cloves, chopped
• 1 onion, chopped
• 1 kilo of pumpkin (2 pounds), peeled and chopped
• 2 cups of vegetable broth (500 ml)
• 1 cup of canned coconut milk (250 ml), you can use any type of vegetable milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

• Heat the oil in a pot and add the garlic and onion. Cook over medium-high heat until they start to brown.
• Add the pumpkin and cook for about 2-3 minutes, stirring occasionally.
• Add the rest of the ingredients and when it comes to a boil cook medium-high heat for about 15 minutes or until the pumpkin is tender.
• Beat with a blender or hand mixer.
• Serve immediately. Me guServe it with fresh chopped parsley, coconut milk, roasted pumpkin seeds, and black pepper, as well as garnish with seitan, tempeh, or chopped tempeh bacon on top.
• Store leftovers in the fridge in an airtight container for 5-7 days or in the freezer for about 3 months. I recommend that you freeze it in individual servings. To defrost, leave it in the fridge a day before eating and reheat it in the microwave or in a saucepan over medium heat.

Notes

• If you don’t like coconut milk, you can use another unsweetened plant-based milk.
• You can add other vegetables such as leek, carrot, turnip, etc.
• This recipe is also very rich with spices such as cinnamon, nutmeg or cayenne.
• There are many recipes that add some type of sweetener, but since the pumpkin is already sweet, I think it is not necessary and in this way it is healthier.
• You can substitute the vegetable broth for water, although in that case the pumpkin soup will have much less flavor.
• If you do not take oil you can substitute it for water or vegetable broth.

Nutrition

Serving Size: 1/6 of the recipe Calories: 95 Sugar: 3.7 g Sodium: 383 mg Fat: 4.5 g Saturated fat: 2.2 g Carbohydrates: 13.6 g Fiber: 1.6 g Protein: 2 g