Fall means SOUP and it doesn’t get any better than this Vegan Whole Pumpkin Soup. This healthy and filling veggie soup is eaten right out of the pumpkin… delicious and SO MUCH FUN to eat!
This soup is made with fresh thyme and rosemary that fill the kitchen with an amazing aroma while also giving a satisfying flavor to this creamy vegetable soup. Tomatoes, Swiss chard, and of course, whole sugar PUMPKINS create a soup that looks just as good as it tastes.
We have made several pumpkin soups in the past. Everything from canned pumpkin to spending too much time and energy cutting up fresh pumpkin for the soup. There is just something beautiful about being able to serve a whole pumpkin in front of a guest, or looking into the oven and seeing the sugar pumpkins baking with their savory soup filling. Yet, it is also shockingly easy to make. No blisters needed!
But the best part is scooping the cooked pumpkin away from the shell while devouring this savory soup. There really is nothing better to eat during fall, then a pumpkin out of a pumpkin bowl!
We cannot take all the credit for this recipe though. We first saw a version of this recipe in a magazine by chef Carla Hall. Over the years we have made it several different ways until settling on this delicious vegan version. The coconut pairs so well with the creamy sweet pumpkin even better then real cream in my opinion. 😉
We hope you enjoy this Vegan Whole Pumpkin Soup as much as we do. Chances are you will want to make it annually in order to savor all of fall’s incredible bounty. Happy slurping!
- 2 Medium Sugar Pumpkins
- 1 Large Onion (Chopped)
- 4 Garlic Clove (Minced)
- 2 Medium Tomatoes (Seeded and Chopped)
- 5 Sprigs Fresh Rosemary
- 5 Sprigs Fresh Thyme
- 3 Large Sweet Chard Leaves (Stems Separated, Leaves and Stems Chopped)
- ¾ cup Coconut Milk
- 2 ½ Cups Vegetable Stock
- 1 Tbsp Vegan Butter
- 1 Tbsp Olive Oil
- 2 tsp Salt
- 2 tsp Black Pepper
- Preheat oven to 375 Degrees F.
- Wash and Prepare all fresh produce.
- Prepare pumpkins by cutting off a lid and scooping out the seeds, similar to carving a pumpkin at Halloween.
- Season the inside of each pumpkin with 1 tsp Salt and 1 tsp Pepper divided between them.
- In a large deep pan, heat the oil and butter. Follow by adding the garlic, onion, tomato, swiss chard stems and fresh herbs. Season with the rest of the salt and pepper. Cook for 10 minutes or until the onion and tomato begin to break down.
- Add the chopped swiss chard leaves and vegetable stock. Bring to a boil.
- When the soup begins to boil, add the coconut milk and stir to combine. Remove from heat.
- Place the prepared pumpkins on a baking sheet and fill with the soup. Do not fill to the brim, leave about an inch unfilled because otherwise it will overflow when cooking.
- Place the pumpkin lids on top and bake for 1 to 1 ½ hours depending on how big the pumpkins are.
- Remove from oven when outside of pumpkins are slightly soft and pumpkins are beginning to settle.
- Garnish with pumpkin seeds, vegan parmesan or fresh herbs.
- Enjoy right out of the pumpkin scooping out the inside pulp with each spoonful of soup.
- Happy Fall.
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