Fall Harvest Vegan Pumpkin Pie Soup

Yield: 4 Servings

Fall Harvest Vegan Pumpkin Pie Soup

Vegan Pumpkin Pie Soup

Fall is among us, and you all know what that means!?  Pumpkin season is here!  There are so many things to love about this plump, orange, edible fruit.  From the seeds to the core, pumpkins are a powerhouse of nutritional benefits.  It’s fiber keeps you feeling full longer, aiding in weight loss.  Pumpkin seeds are naturally rich in certain plant-based chemicals called phytosterols that have been shown in studies to reduce LDL (bad cholesterol).  And like carrots and sweet potatoes, pumpkins provide the antioxidant beta-carotene, which can aid in cancer prevention.  There are many other benefits (mood stabilization, skin protection, loads of potassium, etc.), but I think you get the gist of it.  Basically, pumpkins are healthy and a flavorful treat for this time of year!

I wanted a soup recipe that would mimic the taste of warm pumpkin pie.  I also wanted it to be made as simple as possible, hence my use of the Vitamix blender.  As always, this recipe is completely vegan; we will use coconut milk in place of cream.  Be sure to thoroughly wash the rind, as it may contain traces of mold and/or insecticides.  With all of that said, lets get to blending!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 Pumpkin (Pie Pumpkin)
  • 1  can Coconut Milk (approx. 20 fl oz.)
  • 1 1/2 Tbsp Raw (demerara) Sugar
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1 tsp Kosher Salt
  • 1/8 tsp Ground Cloves

Instructions

    1. Cut your pumpkin into several small pieces so that it will fit nicely onto a baking sheet.  Do not remove the seeds or guts of the pumpkin. cut pumpkin vegan pumpkin pie soup [Note: Some pumpkins can be really tough.  You may have to be somewhat resourceful and persistent to get yours open.]
    2. Place the pumpkin pieces (without oil) onto a baking sheet.  Bake on 350° for about 45 minutes or until the skin is golden brown.  Remove from oven and let cool for a few minutes, then remove the skin from the pumpkin pieces.
    3. Dump the cooked pumpkin, coconut milk, and all of those flavorful spices into your blender and secure the lid.
    4. Set your Vitamix blender to the “Hot Soups” setting and press Start. [Note: If you are using another model of blender, simply blend the ingredients for about 5 minutes or until smooth and hot]
    5. Garnish your soup with a sprinkle of nutmeg and cinnamon to make it look extra fancy 🙂 Enjoy!

Notes

If you enjoyed this recipe, please take a moment to look at some of our other Vitamix Recipes.  What’s your favorite way to prepare pumpkin?

Nutrition Information:

Serving Size:

1 Slice

Amount Per Serving: Calories: 250Total Fat: 10gCholesterol: 0mgFiber: 10g
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2 Responses

  1. Batyah

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