One-Pot Coconut & Pumpkin Spiced Soup: Vegan

Why One-Pot Recipes Are a Game-Changer

Autumn is here and what better way to embrace the changing seasons than with a warm bowl of my One-Pot Vegan Coconut Pumpkin Soup? This easy, healthy, and dairy-free recipe is the perfect way to welcome the transition out of Summer here in Australia. Plus, it's a breeze to make, requiring just one pot and minimal effort.

I’m all about minimising cleanup and maximising convenience - by skipping the need to roast the pumpkin beforehand, I’ve simplified the process without sacrificing any of the rich, comforting taste. Just let the pot simmer away while you enjoy some downtime.

The key to this recipe however is the beautiful Kent pumpkin. I personally find this variety of pumpkin to have a deeper and richer flavour than its counterparts (i’m looking at you butternut), which is excactly why we can get away with not roasting this bad boy.

Accidentally Vegan and Dairy-Free

This ‘accidently’ vegan and dairy-free soup is perfect for those with dietary restrictions or anyone looking to incorporate more plant-based meals into their diet. Did someone say meat-free Monday? With its creamy texture and rich flavour, you won't even miss the dairy!

The Perfect Meal Prep Option: Light, Nourishing, and Satisfying

But the best part? This soup is incredibly versatile and makes for a satisfying meal prep option. Whip up a batch on Sunday and enjoy it throughout the week for lunch or dinner. It's light enough to keep you energised without weighing you down, making it the ideal midday meal.

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One-Pot Vegan Coconut & Pumpkin Spiced Soup

Servings: 8 | Prep: 30 mins | Time: 30-40 mins

Ingredients

• 2kg kent pumpkin, (1.5kg) rind removed & diced

• 800ml-1L vegetable stock, low sodium

• 1 leek (200-250g), roughly chopped

• 400ml tin coconut cream, full cream

• 2 tsp fresh ginger, small knub size

• 1.5 tsp ground cumin

• 1 tsp ground paprika

• 1/4 tsp ground cinnamon

• 1 tsp onion powder

• 1/2 - 1 tsp ground chilli

• 2 tbsp extra virgin olive oil

• Salt and pepper to taste

• Garnish with coconut cream and sunflower seeds

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Method 

1. Chop: Let's start by prepping our veggies. Remember, we're going to blend this soup later, so rough chopping is just fine.

2. Peel and dice the pumpkin, chop the leek, and peel and chop the ginger.

3. Cook: Heat up some olive oil in a large pot and sauté the leek until it's softened and golden. Then, add in the pumpkin, ginger, spices and pepper. Let everything cook for a minute or two until it becomes wonderfully aromatic.

4. Next up, pour in the vegetable stock and bring it to a gentle boil. Once bubbling, reduce the heat, pop on the lid, and let it all simmer away for about 30-40 minutes. This is where the magic happens, as the flavours meld together and the pumpkin becomes beautifully tender.

5. After the soup has simmered to perfection, remove a bit of the stock (~250ml) from the pot and set it aside. We'll use this later to adjust the consistency of the soup if needed.

6. Blend: Time to blend! Using a stick blender, blitz the soup until it's smooth and creamy. If it's a bit too thick for your liking, simply add in some of the reserved stock until it reaches your desired consistency.

7. Then, stir in the coconut cream and let it heat through for an extra minute. Season to taste with salt, this will differ depending on your stock. Pro tip: don't waste any of that creamy coconut goodness stuck in the tin - it makes for the perfect finishing touch!

8. Serve: Now comes the fun part - serving up our delicious creation! Ladle the soup into bowls and get creative with your garnishes. I love drizzling on some extra coconut cream, sunflower seeds, and finishing it all off with a sprinkle of paprika for a pop of colour.

• My soup is too thick?

  If you’ve followed the recipe, you should have an extra mug of liquid to thin out of the soup.

  But if this isn’t enough, don’t be afraid to add in extra stock, coconut cream or water to thin it out. You may just need to add some extra spices to balance the flavour.

• How do I store this?

  Keep refrigerated in an air tight container for 4-5 days or in the freezer for ~2 months.

• What sides can I serve with this?

  You could serve the soup with some classic crusty garlic bread, make a grilled cheese / cheese soldiers, or even toasted some turkish bread rubbed with some olive oil and garlic.