Skip the slightly sweet pumpkin soup this year and try this 15 minute savoury pumpkin soup that’s a little spicy but still just as cozy and creamy as the original.
All through September I kept telling myself that it was past time for fall to actually begin. Mostly because I was excited for layers, boots, candles and cozy nights with a good book.
But when I realised the weather called for snow this week, I immediately started panicking. Turns out my inner island girl wasn’t as ready for the cold as I thought. Know what I am ready for though? All the fall food. Specifically, this savoury pumpkin soup.
Since moving to Canada, I’ve learned that pumpkin soup or at least some sort of squash soup is basically a fall staple.
Unfortunately, I’m not a huge fan of the ever popular, slightly sweet squash soups that call for things like maple syrup and cinnamon. Maybe it’s the Trini in me but when I eat soup, I want it to be a little spicy and a lot savoury.
So, this year I decided to try my hand at making my own savoury and spicy version of pumpkin soup.
20 Minute Savoury Pumpkin Soup
I started with canned pumpkin cuz I’m trying to make my way through that can from last week. Plus, no way do I have an hour plus to waste roasting, peeling and pureeing pumpkin before actually getting to the soup making portion of the evening. #Priorities
I ended up switching out the cinnamon and nutmeg for cumin and chili powder and skipped the maple syrup altogether.
Despite the changes, the result was a savoury pumpkin soup that’s a little bit spicy but just as comforting, cozy and creamy as the more traditional versions.
Oh, and the best part is it only calls for less than 10 ingredients and takes just 20 minutes if you use canned pumpkin like I did.
Let me know in the comments if you’re a fan of the sweet-ish squash soups or if you’ll be giving this savoury version a try.
More Savoury Pumpkin Recipes:
- 2 tsp olive oil
- 1 shallot, diced (about 1 tbsp)
- 2 tsp minced garlic
- 1½ cups pumpkin puree*
- 1 cup vegetable stock
- ⅔ cup non-dairy milk**
- 1 tbsp ground cumin
- 1 tsp chili powder
- salt and pepper to taste
- Add olive oil, shallots and garlic to a medium sized saucepan over medium heat
- Sautee the veggies for 2 - 3 minutes or until softened
- Stir in remaining ingredients and allow to simmer
- Optional: Blend soup using an immersion blender or regular blender to get rid of any chunks of garlic and shallots then pour mixture back into pot
- Thin out the soup with more stock or milk if desired. I like my soup on the thicker side so this may be necessary
- Allow to simmer for another 5 minutes, taste and adjust seasonings as necessary (I added a little more cumin)
- Serve with pepitas, a drizzle of milk or vegan yogurt and/or vegan grilled cheese sandwiches
**I used both light coconut milk and almond milk with great results