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Vegan Pumpkin Soup with Roasted Red Pepper Puree

This vegan pumpkin soup is made by simmering pumpkin and aromatics until tender, then blending with coconut milk and roasted red pepper puree for a smoky sweetness. The soup has a velvety texture and vibrant orange color, served warm with a smooth consistency and a hint of smoked paprika. It is perfect for cozy fall days, offering a comforting and wholesome bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pumpkin, peeled and chopped preferably butternut or sugar pumpkin
  • 1 medium leek or onion, sliced for aromatics
  • 2 cups vegetable broth
  • 1 can (15 oz) coconut milk full-fat recommended
  • 1 cup roasted red pepper puree see instructions for roasting peppers
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Equipment

  • Large pot
  • Immersion blender or regular blender
  • Leek or onion knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Start by roasting red bell peppers: place whole peppers on a baking sheet, and roast under the broiler or in a hot oven until the skins are charred and blistered, about 20 minutes. Once cooled, peel off the skins and blend the roasted peppers into a smooth puree.
  2. Heat a large pot over medium heat, then sauté sliced leek or onion with a small splash of oil until soft and fragrant, about 5 minutes. The vegetables should turn translucent and start to brown slightly around the edges.
  3. Add the chopped pumpkin to the pot and stir to coat it with the aromatic vegetables. Cook for another 5 minutes, allowing the pumpkin to soften slightly and absorb the flavors.
  4. Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cover the pot and cook until the pumpkin is tender when pierced with a knife, about 15 minutes.
  5. Remove the pot from the heat, then use an immersion blender to carefully blend the soup until smooth and velvety. Alternatively, transfer the soup in batches to a blender, blending until completely smooth, then return to the pot.
  6. Stir in the coconut milk, roasted red pepper puree, smoked paprika, and season with salt and pepper to taste. Bring the soup back to a gentle simmer and cook for another 5 minutes, allowing the flavors to meld and the soup to warm through.
  7. Taste the soup and adjust seasoning as needed, adding more salt, pepper, or smoked paprika for extra smokiness. The soup should be smooth, creamy, and brightly colored.
  8. Serve the hot vegan pumpkin soup in bowls, optionally garnished with a drizzle of coconut milk, toasted seeds, or fresh herbs.

Notes

For a richer flavor, toast the smoked paprika before adding it to the soup. The roasted red peppers can be prepared a day ahead for easier assembly.