Nothing brings the feeling of fall to your kitchen quite like pumpkin so here are 15 Perfect Vegan Pumpkin Recipes to start your fall off right!
I can’t believe it’s almost Fall! It feels like summer just started, and now we are almost at the end. Even though it’s still pretty warm here and a lot of places, I am so in the mood for fall. Cue my favourite candles, cosying up with my favourite blanket & a warm drink in hand. That can only mean one thing! Pumpkin! It’s the one thing to guarantee that you feel the season wherever you are.
Are you a fan of going pumpkin picking? Which do you prefer – going to the nearest local farm/farmer’s market or picking up a selection from your supermarket? Or maybe you stock up on cans and cans of pumpkin puree. Whatever your choice, these 15 Perfect Vegan Pumpkin Recipes are guaranteed to inspire you to transform your favourite orange vegetable of goodness into a delicious meal that will have your entire family begging for more.
I realised recently that I haven’t done a pumpkin roundup on the blog in a couple of years and I instantly sought to change that. Why you may ask? Simply because you my friends deserve good things in your life and this roundup I’m sure will be one of them! So my friends, here is a mix of old and new pumpkin delights for you to pick choose and reuse this Fall! Oh, and before I go, don’t forget there is no such thing as too much pumpkin! Enjoy!
15 Perfect Vegan Pumpkin Recipes
Vegan Pumpkin Cream Cheese Swirl Muffins
Pumpkin Pie Chia Pudding
Pumpkin Chocolate Cups
Easy Cheesy Cornbread Skillet
Vegan Chocolate Chip Pumpkin Bread
Vegan Pumpkin Cheesecake Swirl Brownies
Gluten Free Pumpkin Waffles
Vegan Pumpkin Pie
Creamy Vegan Pumpkin Soup
Vegan Baked Pumpkin Mac and Cheese
Pumpkin Spice Golden Milk
Pumpkin Spice Granola
Overnight French Toast Casserole
Pumpkin Sugar Cookies
Vegan Pumpkin Cheesecake with Salted Caramel Topping
Roasted Sweet Potato Soup tastes absolutely creamy, is loaded with flavour and is made in your oven! The ingredients are roasted then put right into your blender , so NO time is spent hovering over the stove. It’s one of easiest soups you’ll ever make.
Soup on a SHEET PAN. If you’ve been here for a while then you know that I first tried this crazy easy recipe for my Roasted Carrot Soup . MAN – that recipe video has amassed almost a million views and it tastes absolutely amazing. Needless to say, it became a real hit with you guys and I wanted to experiment with it again. After all, my combined love for soup and easy weeknight meals basically demanded that I try that method again.
Spoiler alert: it works perfectly here. It’s almost criminal how easy this soup is to prep. This Roasted Sweet Potato Soup is kinda sweet, really creamy, super smooth and loaded with so much flavour. The roasting of the vegetables brings out all of their beautiful flavours and aromas. It’s beautifully spiced thanks to the cinnamon and the nutmeg, and has a subtle spiciness thanks to the black pepper added before roasting. Once blended, it becomes silky smooth and all the flavours meld together. This is one soup you’re going to want to make again and again.
In case you’re still curious as how easy it is: Let me break down the method for you. I promise after you read it – you’re going to want to meal prep this pronto.
Add the sweet potato cubes to a lined baking sheet. Add in the onions and garlic and mix it all up with coconut oil. Sprinkle over a little bit of salt and pepper (or sans that – up to you). Roast – then add it to a blender with some spices, coconut milk and hot broth and bam – Roasted Sweet Potato Soup. Easy, right?
It’s good to know that on top of the flavour, you’ll feel so warm, comforted and satisfied while eating this this beauty. This soup is even so pretty I would definitely serve it as an appetiser at Thanksgiving.
I’ve already made this twice in one week because of the small list of ingredients and the ease to make it. It’s also easily doubled if you’re prepping for a large group or want to store some for lots of meal prep. Speaking of which – this freezes like a beaut. Okay okay, I’ve said enough. It’s time to get cooking. Welcome to your new favourite soup. Enjoy, friends!
Ingredients
- 1 ½ tablespoons coconut or olive oil
- 1.5 pounds 680g sweet potato, peeled and cubed
- ½ medium red onion , chopped into large pieces
- 3 large garlic cloves , skins smashed but left on
- 2 sprigs thyme
- ¼ teaspoon sea salt
- 3 cups very hot vegetable broth*
- 1 1/2 cups 400g coconut milk (or 1 can)
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions
- Preheat oven to 425 degrees F/218 degrees C.
- On a large sheet pan prepared with a silicone mat, parchment or greased foil, add the cubed sweet potatoes and the onions. Drizzle the oil over the vegetables. Season with a grinding of fresh sea salt and ground black pepper. Rub the seasonings and oil into the vegetables and spread out. Add the garlic and thyme sprigs alongside the vegetables at this point.
- Roast for 25 to 30 minutes, turning halfway, until veggies are roasted and sweet potatoes are cooked through.
- Remove from oven and remove the skins from the garlic.
- In a large blender, add all the remaining ingredients with the vegetables (if your thyme isn’t dried out, you can pick the leaves off the stems and add that in too). Ensure that the broth is very hot. If you’re not using large blender (holds at least 6 cups) then do this in increments.
- Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously.
- Taste and add salt and pepper to taste if necessary.
- Top with garnish (I used some thyme leaves that I removed from their stems and some extra cinnamon).
- Serve into bowls and enjoy!
