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Smoky Vegan Pumpkin Soup

This pumpkin soup is made by cooking roasted pumpkin with garlic and smoky spices until tender, then blending into a smooth, velvety consistency. The final dish has a vibrant orange hue and a slightly charred, creamy texture with a smoky depth that enhances the natural sweetness of the pumpkin.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food, vegan
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium pumpkin peeled, seeded, and cubed
  • 4 cloves garlic whole
  • 1 tablespoon olive oil for roasting and sautéing
  • 1 teaspoon smoked paprika or chipotle powder adjust to taste
  • 4 cups vegetable broth or enough to cover the pumpkin
  • salt to taste
  • black pepper to taste

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender or regular blender

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed pumpkin and whole garlic cloves on a baking sheet, then drizzle with a little olive oil. Toss gently to coat evenly, and roast for about 25-30 minutes until the pumpkin is tender and slightly caramelized.
  2. Remove the roasted pumpkin and garlic from the oven, and let them cool slightly. Peel the garlic cloves, which should slip out easily, and transfer the pumpkin and garlic to a large pot.
  3. Add the smoked paprika or chipotle powder to the pot with the pumpkin and garlic. Stir to evenly distribute the smoky spice aroma.
  4. Pour in the vegetable broth, just enough to cover the pumpkin pieces. Bring the mixture to a gentle simmer over medium heat, and cook for about 10 minutes to let the flavors meld.
  5. Use an immersion blender, or carefully transfer the soup in batches to a blender, and blend until smooth and creamy. Be cautious of the hot liquid—blend in small portions if using a regular blender.
  6. Return the pureed soup to the pot, season with salt and black pepper to taste, and stir well. Warm through for another 5 minutes, letting the flavors deepen and the soup thicken slightly.
  7. Serve the smoky pumpkin soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy the rich, velvety texture with its smoky aroma and vibrant color.

Notes

For an extra smoky flavor, toast the smoked paprika slightly in a dry pan before adding. If the soup is too thick, stir in a splash more broth or coconut milk to loosen it. For added texture, top with toasted seeds or kale chips.