Vegan Whole Pumpkin Soup
Author: 
Recipe type: Entree
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 Degrees F.
  2. Wash and Prepare all fresh produce.
  3. Prepare pumpkins by cutting off a lid and scooping out the seeds, similar to carving a pumpkin at Halloween.
  4. Season the inside of each pumpkin with 1 tsp Salt and 1 tsp Pepper divided between them.
  5. 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.
  6. Add the chopped swiss chard leaves and vegetable stock. Bring to a boil.
  7. When the soup begins to boil, add the coconut milk and stir to combine. Remove from heat.
  8. 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.
  9. Place the pumpkin lids on top and bake for 1 to 1 ½ hours depending on how big the pumpkins are.
  10. Remove from oven when outside of pumpkins are slightly soft and pumpkins are beginning to settle.
  11. Garnish with pumpkin seeds, vegan parmesan or fresh herbs.
  12. Enjoy right out of the pumpkin scooping out the inside pulp with each spoonful of soup.
  13. Happy Fall.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/vegan-whole-pumpkin-soup/