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Vegan Roasted Pumpkin Soup with Coconut Milk and Smoked Paprika

This vegan pumpkin soup features roasted pumpkin blended into a smooth, velvety puree, combined with coconut milk for creaminess and smoked paprika for depth of flavor. The soup has a rich, silky texture and a warm, orange hue, perfect for cozy fall days. It is simmered to develop deep flavors and finished with a gentle blending process for a glossy, inviting appearance.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large Pumpkin (butternut or sugar pumpkin) peeled, seeded, and cut into chunks
  • 2 tablespoons Olive oil for roasting
  • 1 small Onion diced
  • 2 cloves Garlic minced
  • 1 cup Vegetable broth preferably low-sodium
  • 1 cup Coconut milk full-fat for creaminess
  • 1 teaspoon Smoked paprika adds smoky depth
  • to taste Salt and pepper

Equipment

  • Baking sheet
  • Heavy-bottomed pot
  • Immersion blender or regular blender

Method
 

  1. Preheat your oven to 400°F (200°C). Arrange the pumpkin chunks on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast until tender and caramelized, about 25-30 minutes, filling your kitchen with a sweet, nutty aroma.
  2. While the pumpkin roasts, sauté the diced onion in a heavy-bottomed pot with a splash of olive oil over medium heat. Cook until translucent and fragrant, about 5 minutes, releasing a savory aroma and softening the onion for added sweetness.
  3. Add the minced garlic to the onions and cook for another minute until fragrant, being careful not to burn it, as this brings out a warm, aromatic smell.
  4. Once the pumpkin is roasted and cooled slightly, add it to the pot with the sautéed onions and garlic.
  5. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow the flavors to meld and the pumpkin to soften further.
  6. Add the smoked paprika and stir well, infusing the soup with a smoky aroma that hints at depth and warmth.
  7. Pour in the coconut milk and stir to combine, creating a creamy, velvety texture that turns the soup into a smooth, inviting orange mixture.
  8. Use an immersion blender or transfer the soup carefully to a blender and blend until completely smooth and creamy, about 1-2 minutes. Be cautious of the hot liquid during blending.
  9. Return the blended soup to the heat, season with salt and pepper to taste, and warm through for another 5 minutes, adjusting seasonings as desired.
  10. Serve the pumpkin soup hot, garnished with your favorite herbs or a drizzle of coconut milk if desired, for a cozy, comforting presentation.

Notes

For an extra touch, garnish with toasted pumpkin seeds or a swirl of almond cream. Adjust the smoked paprika level to suit your smoky flavor preference. If the soup gets too thick, stir in a little additional vegetable broth to loosen it up.