Thanks to Ava Jane’s Kitchen for sponsoring this post. Do you love squash soup as much as we do? This Vegan Pumpkin Soup is easy to make and will rock your autumn table!
Hello, fall! I adore this season with its array of colors, cooler temps, and produce filling the farmer’s market. And naturally, I love pumpkin anything. (I don’t even limit it to fall and winter.) But one thing I really love is a good vegan pumpkin soup. It’s healthy, filling, comforting, and warms you up when the weather is chilly. We’ve partnered with Ava Jane’s Kitchen to bring you this yummy fall recipe made with their amazing Colima Sea Salt™.
Most of the pumpkin we consume at this time of year comes from cans…am I right? It’s one of the easiest ways to add pumpkin to a recipe. But I implore you to try roasting fresh pumpkin. It’s inexpensive and the taste is superior. (And did you know that most canned pumpkin may not even contain “pumpkin?! Crazy!)
There are a few options when it comes to roasting the pumpkin. One is to halve the pumpkin, scoop out the seeds and roast the halves. The other option is to peel and cube the squash. It’s totally up to you. I usually opt for the first one because it’s super easy.
When you’re looking for a pumpkin, there are quite a few options out there. Sugar Pie pumpkins are wonderful for roasting. Their small size is more manageable than those giants we use for carving, even though you can roast those big guys too. Another of my favorite varieties of pumpkin is that kabocha variety. I find their knobby appearance charming and the flavor is fantastic too. And like I said, you can certainly substitute any winter squash here. Use your favorite or whatever is available in your area.
Not All Sea Salt is Equal
Now let’s talk about this Colima Sea Salt™! There’s a reason salt is such an important part of just about any recipe. It enhances the flavor of our food and if you’re using the right kind of salt, we can also get trace minerals from the salt we use. Ava Jane’s Kitchen harvests their sea salt from Mexico only during a short period each year from the Cuyutlán Lagoon. It’s 100% all-natural, unrefined, and hand-harvested sea salt with 80 essential minerals.
Okay, so why does it matter if you use unrefined salt vs. refined salt? Well, first you have to understand the difference. Refined salt is just that: refined. All of the trace minerals have been removed and chemicals are added in. It also contains more sodium. Sea salt can also be refined, so it’s important to find sea salt that is harvest by hand and unrefined. It’s in its natural, crystalline state. It tastes better too.
This Vegan Pumpkin Soup uses Colima Sea Salt™ in several stages: first is to season the veggies during roasting, then another pinch when blending up the soup, and the last is as a finishing salt. That’s a fancy way of saying “sprinkling the top of your food with high quality sea salt.” 😉 Because the Colima Sea Salt™ crystals are larger, they don’t dissolve as readily when added to food, so you get a burst of salty flavor and can use less than you would with another kind of salt.
Because the harvesting season for Colima Sea Salt™ is short, it means there’s a limited amount of salt available, so you’ll want to hurry and snag a few bags to enjoy all year long. If you purchase two bags, you’ll get a third for free. And if you buy five bags, you can get three for free. Woot woot!
Psst! Looking for a yummy pumpkin green smoothie recipe? We’ve got one for you! See it here.Print
One thing I really love is a good vegan pumpkin soup. It’s healthy, filling, comforting, and warms you up when the weather is chilly. Check out the recipe notes for all the variations.
- 2 small baking pumpkins (sugar pie pumpkin or another winter squash, about 4-4.5 pounds)
- 2 tablespoons avocado oil (divided)
- 1 medium yellow onion (peeled and cut into thick slices)
- 5 whole garlic cloves (unpeeled)
- 13.5 ounce can coconut milk (light or full-fat)
- 1/2 cup vegetable broth (if needed)
- Colima Sea Salt™ and black pepper (to taste)
- Optional spices or herbs (see notes)
- 1 pinch Colima Sea Salt™
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Carefully cut open the pumpkins with a sharp chef’s knife and a steady cutting board. Scoop out the seeds and discard or save for another use.
- Rub the pumpkin halves with a little of the avocado oil. This keeps them from drying out during roasting. Toss a little more avocado oil with the onion and garlic. Arrange everything on the baking sheet. Sprinkle with the Colima Sea Salt™. (The pumpkins do better being set cut-side down on the baking sheet.) Place in oven to roast for 30-35 minutes, or until pumpkin is tender. The tip of a sharp paring knife should pierce through the pumpkin easily. Remove from oven and let cool slightly before handling.
- Scoop the cooked pumpkin flesh from the skins. Place into the jar of a blender. It should measure about 4 1/2 to 5 cups of pumpkin. Add the onion to the blender. Peel the garlic and add it to the blender too. Add a pinch of Colima Sea Salt™ and pour the can of coconut milk into the blender. Puree until smooth. If the soup is too thick, add a little water or broth until desired texture is reached. If desired, season according to the directions in the recipe notes.
- If the soup isn’t hot enough, pour into a saucepan and heat gently before serving.
- Garnish and serve immediately. Store leftovers in an airtight container in the fridge for up to one week.
Variations (make recipe as written, just add the following):
- Toasted Pepita + Herb Garnish: heat 1 teaspoon olive oil in a skillet and add 1/2 cup pepitas plus 1 tablespoon finely minced fresh herbs (rosemary, sage, and thyme), toast lightly and remove from heat. Garnish soup.
- Curry Coconut: 1 tablespoon Thai or Indian curry paste/powder (to taste), serve with a scoop of brown rice on top, and a sprinkling of toasted coconut
- Immune Booster: add 1 tablespoon fresh grated ginger, 2 teaspoons ground turmeric, 1/2 teaspoon freshly ground black pepper, and pinch of cayenne
- Mexican-spiced: add 1 teaspoon each: dried oregano, ground cumin, and chili powder; top with chopped fresh cilantro -Savory + Sweet: add 1 medium diced green apple or pear to pan when roasting pumpkin; add 2 tablespoons fresh herbs, finely minced (sage, rosemary, and thyme)
- Maple Spice: roast everything tossed with maple syrup, add 1 teaspoon pumpkin pie spice, and top with maple candied pecans
Disclosure: This Vegan Pumpkin Soup recipe was sponsored by Ava Jane’s Kitchen. All opinions expressed are 100% our own. This post also contains affiliate links which means we earn a small percentage of any purchases. Thanks for supporting our sponsors so we can bring you great content!