This is seriously the easiest 30-minute fall soup recipe ever! Made with only FOUR ingredients, vegan pumpkin soup goes together in a flash! It’s the perfect easy pumpkin soup to enjoy during the chilly months of autumn.
Cut the pumpkin in 1-inch pieces. Season with salt and pepper.
Place the pumpkin on a baking tray and roast for 20 minutes, or until the pumpkin is tender.
Place pumpkin in the blender with coconut milk and chili flakes.
Blend until smooth. If the soup is not warm enough you can transfer to a pot and heat it up for a few minutes.
Serve with some chili flakes on top. You can optionally drizzle it with some balsamic reduction.
Notes
Use fresh pumpkin for the best flavor.
Don’t throw out the pumpkin seeds from the fresh pumpkin. After rinsing them off, dry them out and then roast them in the oven. They make a tasty snack or you can sprinkle them on top of the soup.
Don’t skip the balsamic reduction. You can make your own or buy it at the store but it adds a lovely sweet and savory flavor to the soup. Plus it looks spectacular.