This Butternut Pumpkin soup is creamy and rich, perfect for the coming winter. Serve with freshly toasty bread for a cosy and hearty meal.
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For my end of the world, winter is just around the corner and I’m starting to crave some hearty soups. This is a family and world favourite; the pumpkin soup. The pumpkin soup is made from butternut pumpkins which I find to be lighter and bit sweeter than its pumpkin counterparts. This soup is super filling and guaranteed to be a new favourite, winter or summer.I prefer to use a stab blender or hand blender for soup recipes because I don’t like the idea of putting hot food in a closed top blender or food processor. If you don’t have one, Amazon sell a great combo set that includes a hand blender, whisk, and food processor: Hand Blender, MQ5137BK. I use a very similar system and it has a lot of power.
For this recipe I used Butternut Pumpkin or Butternut Squash but any pumpkin could be swapped in. I love Jap pumpkin but Kent works for this recipe as well.
This recipe is pretty allergy friendly. You can swap the coconut milk for another plant milk, preferably a more savoury milk. However, I would prefer coconut for this recipe because it lends so well to savoury dishes alongside sweet.
If you like this recipe, head over and check out a few of my other satisfying main meals.
If you make this recipe (or any of my others), head on over to Instagram and tag me at @plantfueledtucker.
Creamy Vegan Butternut Pumpkin Soup
A creamy and rich pumpkin soup.
- 2 Butternut Pumpkins
- 2 Large Sweet Potatoes
- 1 cup vegetable stock
- 2 cans coconut milk (800ml)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- salt and pepper to taste
Step 1: Peel and roughly chop the pumpkin and sweet potato. Add that to a large stock pot.
Step 2: To the pot add vegetable stock, coconut milk, and the spices. Leave to simmer with the lid on for 60 mins.
Step 3: After 60 mins, remove from the hot plate and use a stab blender to blend the soup.
Step 4: Serve with 2 slices of bread.