As soon as September hits, an obsession with pumpkin recipes takes over the kitchen and a chill in the air sends people to seek out comfort foods. When it comes to comfort food during cooler weather, all we can think about is soup.
To combine the fall’s most popular flavor of pumpkin in a soup is one of the most comforting, warming recipes you can treat yourself to on a crisp autumn night. Traditional pumpkin soup generally includes chicken or turkey broth, but there is a way to make the soup vegan, gluten-free and dairy-free so that everyone can enjoy this fall favorite. With some simple, smart substitutions you can still have the amazing pumpkin flavor you crave!
To make this flavorful pumpkin soup you can start with either fresh or canned pumpkin. If you’re using fresh, choose carefully because not all pumpkins are for cooking. You’ll need to pre-cook the pumpkin so that it’s tender. Of course, if you’re looking to save time and effort, start with canned pumpkin puree. Just make sure you’re not using pumpkin pie mix, which has added spices (you’re not making pumpkin pie soup after all!).
In most pumpkin soup recipes, milk is used for richness and a creamy texture. To make a dairy-free, vegan-friendly pumpkin soup, use an alternative milk such as almond or cashew milk. Make sure to check that your non-dairy milk doesn’t have added sweeteners, as this will influence the flavor of the soup!
To make a gluten-free pumpkin soup, you don’t have to make any adjustments to the recipe below! Easy, right?
(Vegan, Dairy-Free, Gluten-Free)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Pumpkin soup is a versatile dish that works equally well as a hot side in a holiday meal or as a chilled first course with a slice of crusty bread. The spices and Nielsen-Massey Vanilla Extract enhance and bring out the warmth of the ingredients, making the dish taste best alongside mellow flavors. If you are looking to serve this up for lunch, a light salad with an acidic dressing will balance out the flavors well.
To really wow your guests, try serving this soup in a white serving bowl to show the vibrancy of the dish’s color. To give it an extra pop, consider garnishing with a touch of cinnamon or a sprinkle of roasted pumpkin seeds or large croutons.
Simple to make and pleasing to the palate, pumpkin soup should be a staple fall dish in your home. It makes a great lunch on its own or can be paired with other fall favorites for a hearty meal. Plus, it’s naturally gluten-free, and simple ingredient adjustments ensure it’s vegan and dairy-free, so everyone can enjoy it.
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"It’s no secret, both for cooking and baking, always use the best ingredients. What’s the point of investing time to create something and use average ingredients? Vanilla Extract and Vanilla Bean Paste are my favorites, as well as the Lemon Extract. I like using the Vanilla Bean Paste, as it is the closest to using fresh vanilla pods with all the glorious little seeds, and the consistency doesn’t interfere with the recipes.”UK Chef, TV Host, Master Pâtissier and Cookbook Author