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pumpkin soup with gnocchi and roasted tomatoes in a bowl

Vegan Pumpkin Soup

Print Recipe
This creamy vegan pumpkin soup with coconut milk is dairy-free and easy to whip up! This gnocchi soup is packed with flavor and makes a tasty fall dinner.
Course Dinner, Lunch, Main Course, Soup
Cuisine American
Diet Vegan, Vegetarian
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 311
Author Jhanelle Golding

Ingredients

  • 4 lb pumpkin or squash
  • 6 cups vegetable stock or water
  • 1 cup coconut milk
  • 1 medium onion
  • 1 medium carrot
  • 3 cloves garlic
  • 1 teaspoon basil
  • 1 teaspoon thyme

Optional add-ins

Instructions

Roast the Pumpkin

  • Preheat the oven to 350°F/176°C and line with parchment paper or lightly oil a baking sheet.
  • Rinse pumpkin to remove any dirt or debris and pat dry. Cut off the top and cut in half.
    4 lb pumpkin or squash
  • Scrape out all of the seeds and strings with a spoon. Add a little oil to the flesh and then place the halves face down on the baking sheet. Roast in the oven for about 45 minutes.

Roast the Cherry Tomatoes (optional)

  • Spread the cherry tomatoes on a separate baking sheet. Coat with a tablespoon of olive oil and sprinkle with salt and pepper.
    2 lbs cherry tomatoes
  • Roast for about 20 to 30 minutes until the tomatoes burst and begin to caramelise.
    salt and pepper

Cook the Gnocchi (optional)

  • Heat 1 tablespoon of oil in a pot and toss in gnocchi. Cook until brown and crispy for about 5 minutes. Remove from pot and set aside.
    1 lb gnocchi
  • Then chop the onion, carrot and garlic. In the same pot, heat the remaining oil and add the chopped vegetables, cooking until the onion starts to brown. Turn off the heat and set aside.
    1 medium onion, 3 cloves garlic, 1 medium carrot

Remove the Tomatoes and Pumpkin

  • Remove the tomatoes from the oven and check on the pumpkin. You should be able to easily pierce the skin of the pumpkin with a fork once done.
  • Allow to cool for 10 minutes before peeling off the skin or use a spoon to scoop out the flesh.

Prepare and Serve the Soup

  • Add the cooked pumpkin to a pot with the browned onions, carrot and garlic, water or stock, basil and thyme. Blend until smooth in a blender.
    6 cups vegetable stock, 1 teaspoon thyme, 1 teaspoon basil
  • Season to taste with salt and pepper then heat through in the pot with coconut milk.
    salt and pepper, 1 cup coconut milk
  • Serve the soup topped with gnocchi and roasted tomatoes.

Notes