Prep time: 40 minutes
Yield: 8 servings
Article reading time: 1 minute
This kabocha pumpkin vegan soup is one of my favorites. My husband made it for a group of friends and it was a hit.
It’s very easy to make, quick, and everyone loves it.
Kabocha pumpkin has a slightly sweet flavor, which gives it a special touch.
Another great thing is that it’s free of dairy, gluten, and sugar.
Perfect for those with dietary restrictions or anyone who’s chosen a healthier lifestyle without giving up real flavor.
Let’s learn how to make this delicious dish?
Ingredients:
- 500g of kabocha pumpkin
- 500g of white potatoes
- 2L of water (or enough to cover the vegetables)
- 2 medium onions, finely chopped
- 5 garlic cloves, chopped
- 200g of coconut milk (optional)
- Salt and pepper to taste
- Dried herbs of your choice
Directions:
- Sauté the garlic and onions in a pressure cooker until golden.
- Cut the kabocha pumpkin and potatoes into medium pieces and add them to the pot.
- Cover the vegetables with water and season with salt, pepper, and herbs.
- Cook for about 20 to 25 minutes.
- Once cooked, blend everything in a blender until it becomes a smooth, creamy soup.
- Return the soup to the pot, turn off the heat, and stir in the coconut milk for extra creaminess.
- Garnish and serve with toast, fresh herbs, or your favorite toppings.
Additional Information
This dish is one of those easy solutions for a full meal. Nutritious, light, and warming — perfect for chilly days or busy ones.
Now, let me share a few tips I learned while testing it at home:
- Always use kabocha pumpkin. Other pumpkins don’t have the same taste or that creamy texture after cooking.
- Potatoes are essential! They help thicken the soup, add consistency, and create a velvety texture. Tried making it without? It turns out too watery.
- Got extra carrots in the fridge? Throw them in! They add a beautiful color, more nutrients, and complement the natural sweetness of the dish.
And the coconut milk? It adds a smooth and rich touch. I like using it when I want extra creaminess, but if you don’t have it, no worries — the recipe works perfectly without it.
Another great tip: this soup freezes really well! I usually divide it into portions and keep them in the freezer for days when I have no time or energy. Just heat it up and it’s ready.
If you want to mix things up, try topping it with crunchy seeds like sunflower or pumpkin. It looks beautiful and tastes amazing!
See also:
