Creamy Dairy-Free Roasted Pumpkin Soup: The Ultimate Fall & Thanksgiving Recipe
Embrace the cozy flavors of autumn with this incredibly rich, velvety pumpkin soup. What makes this recipe truly special is its creamy texture achieved entirely without dairy, making it a perfect choice for those with dietary restrictions or anyone seeking a lighter, yet equally indulgent, option. Every spoonful promises warmth, comfort, and a burst of seasonal goodness. It’s an ideal dinner for chilly fall and winter evenings, and a splendid addition to your Thanksgiving feast!
The Secret to Deep Flavor: Easy Roasted Pumpkin Soup
As pumpkin season rolls around, these vibrant gourds fill our markets, inviting us into the kitchen. This particular pumpkin soup recipe stands out not only for its delightful thickness and robust flavor but also for its dairy-free nature. The magic truly happens in the roasting process. Unlike simply boiling pumpkin, roasting caramelizes its natural sugars, intensifying its sweetness and imparting a deep, complex flavor that’s impossible to achieve otherwise. This crucial step prevents the soup from tasting bland, a common pitfall with pumpkin. I recently enjoyed this very soup alongside warm, aromatic rosemary pumpkin rolls, fresh from the oven, spread with a dollop of homemade garlic butter – a truly irresistible combination!
To further elevate the taste, we build a strong flavor base by sautéing onion and garlic before adding the roasted pumpkin. Seasoning your vegetable stock well with salt and pepper is key, ensuring every element contributes to a harmonious and delicious final product. The subtle addition of chive oil as a garnish provides a fresh, pungent counterpoint to the soup’s inherent sweetness, adding another layer of culinary sophistication.
Achieving Creaminess Without Dairy: A Rich & Filling Experience
Many traditional pumpkin soup recipes rely heavily on cream or milk for their luscious texture. However, this recipe proves that you can achieve a wonderfully thick and creamy consistency without any dairy products whatsoever. The secret lies in the inherent starchiness of roasted pumpkin, which, when thoroughly pureed, creates a naturally smooth and velvety base. This makes it an excellent option for vegans, those with lactose intolerance, or anyone looking for a lighter, yet still satisfying, meal.
This soup isn’t just an appetizer; it’s a filling meal on its own, packed with wholesome ingredients. The inclusion of maple syrup and a hint of ground nutmeg infuses the soup with quintessential autumnal warmth and a subtle sweetness that perfectly complements the savory notes. The homemade chive oil isn’t just for show; its bright, slightly sharp flavor acts as a brilliant counterpoint to the soup’s sweetness, adding a fresh dimension that ties all the flavors together beautifully. This fall, I plan to indulge in many more delightful pumpkin recipes, but this particular bowl of dairy-free pumpkin soup is always a top priority for its sheer comfort and exquisite taste.
Choosing Your Pumpkin for the Perfect Soup
While many varieties of pumpkin and squash can be used, for the best results in this creamy soup, opt for a sugar pumpkin (also known as pie pumpkin), a butternut squash, or a Hokkaido pumpkin. These varieties are known for their sweet, dense flesh and smooth texture when cooked, which translates into a wonderfully rich soup. Avoid carving pumpkins, as their flesh is often watery and stringy, leading to a less flavorful and less creamy soup. Always ensure your pumpkin is ripe and free from blemishes for the best possible taste.
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
10 minutes
30 minutes
1 hour
30 minutes
2 hours
10 minutes
Soup, Main Dish, Appetizer
American, Fall, Winter
4
persons
305
kcal
Prevent your screen from going dark
Ingredients
For the Fresh Chive Oil
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3 tablespoons extra virgin olive oil -
5 stalks fresh chives, finely chopped
For the Creamy Pumpkin Soup
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1 sugar pumpkin or butternut squash, about 1 pound / 450 grams -
2 tablespoons vegetable butter or olive oil -
1 medium onion, finely chopped -
2 cloves garlic, minced or pressed -
2 stalks celery, sliced into small cubes -
4¼ cups vegetable stock , preferably low sodium -
½ teaspoon ground nutmeg -
3 tablespoons pure maple syrup, adjust to taste -
Salt and freshly ground black pepper to taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
US Customary
Instructions
Preparing the Fresh Chive Oil
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Combine the olive oil and chopped chives in a small food processor or blender. Process until the mixture is smooth and the chives are finely incorporated into the oil. Set aside.3 tablespoons olive oil,
5 stalks chives
Making the Creamy Pumpkin Soup
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Preheat your oven to 350 °F (175 °C) for a conventional oven or 320 °F (160 °C) for a convection oven. -
Carefully cut the pumpkin or butternut squash in half. Scoop out and discard the seeds and stringy bits. Pierce the exterior skin of each half multiple times with a fork.1 pumpkin -
Place the pumpkin halves, cut-side down, on a baking tray lined with parchment paper. Roast in the preheated oven for approximately 90 minutes, or until the flesh is incredibly soft and easily pierced with a fork. -
Once roasted, allow the pumpkin to cool slightly. Then, use a spoon to easily scoop the soft, cooked flesh from the peel and set it aside. Discard the peels. -
In a large pot or Dutch oven, melt the vegetable butter (or heat olive oil) over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.2 tablespoons butter,
1 onion,
2 cloves garlic
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Pour in the vegetable stock. Add the cubed celery, ground nutmeg, and the reserved roasted pumpkin flesh. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 20 minutes to allow the flavors to meld.2 stalks celery,
4¼ cups vegetable stock,
½ teaspoon ground nutmeg
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Remove the pot from the heat. Using an immersion blender, carefully puree the soup directly in the pot until it is completely smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth (be cautious with hot liquids in a blender).
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Stir the maple syrup into the pureed soup. Taste and adjust seasoning with additional salt, pepper, or maple syrup as needed to achieve your desired balance of sweet and savory.3 tablespoons maple syrup
Serving Your Delightful Soup
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Ladle the hot soup into individual bowls. Drizzle a small amount of the prepared chive oil over each serving just before serving, to taste. Serve immediately and enjoy!
Notes
- Piercing the pumpkin’s exterior with a fork before roasting allows steam to escape, helping it cook faster and more evenly, resulting in a silkier flesh.
- For an even creamier and richer texture, consider adding a tablespoon or two of full-fat coconut milk or dairy-free cream alternative at the end, just before serving.
- Roasting the pumpkin simplifies the peeling process significantly; the cooked flesh practically scoops right out.
2. Pumpkin Selection: For optimal flavor and texture, use a sugar pumpkin, a Hokkaido pumpkin, or a butternut squash. Avoid the larger, less flavorful carving pumpkins.
3. Storing Leftovers: Always cool the soup quickly to room temperature before storing to ensure freshness and safety.
- Room Temperature: The chive oil can be stored in an airtight container at room temperature for up to two days.
- Refrigerator: Store the pumpkin soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: This soup freezes beautifully! Transfer cooled soup to freezer-safe containers or bags, leaving some headspace. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat the soup over medium-low heat on the stovetop, stirring occasionally, until hot. If it’s too thick, add a splash of vegetable stock or water. Drizzle with fresh chive oil after reheating.
4. Flavor Variations:
- Spicy Kick: Add a pinch of cayenne pepper or a small amount of finely minced jalapeño (remove seeds for less heat) when sautéing the onion.
- Herbal Infusion: Experiment with other herbs like sage or thyme in the initial sauté or as a garnish.
- Sweet & Savory Contrast: A sprinkle of toasted pumpkin seeds or candied pecans adds a delightful crunch and extra flavor.
Nutrition
Carbohydrates: 39g
Protein: 4g
Fat: 17g
Saturated Fat: 5g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 9g
Trans Fat: 0.2g
Cholesterol: 15mg
Sodium: 1081mg
Fiber: 3g
Sugar: 22g
Vitamin A: 29806IU
Vitamin C: 34mg
Iron: 3mg
creamy pumpkin soup, dairy-free, roasted, fall, Thanksgiving, vegan, easy, healthy, chive oil
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More Comforting Soups for Any Occasion
If you loved this rich and creamy pumpkin soup, you’re in for a treat! We have a wide array of delicious soup recipes perfect for keeping you warm and satisfied throughout the cooler months. Whether you’re craving something hearty, light, or exotic, there’s a bowl waiting for you.
- Vegetarian Cabbage and Leek Soup
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