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  • Writer's pictureEmily Yeo

Creamy Pumpkin Soup in Homemade Bread Bowls

This vegan pumpkin soup ticks all the boxes! It is rich, creamy and ultimately satisfying, and it hits all the right notes. It has got a hint of sweet and a pinch of spice (and everything nice!). This is a classic, easy pumpkin soup that is very fast to make. Thick and full of flavour, this is the pumpkin soup you will make over and over again. Don’t forget the hot buttered crusty bread for dunking!

Are you ready to fall in love with pumpkin again? Or all over again? I’ve already made this recipe twice in one week because we drank it down that quickly. We’re such savages There’s nothing quite as comforting as a bowl of piping hot soup, especially when its inside a homemade bread bowl!

Do you often find that you're still hungry after drinking a bowl of soup? What if you could also eat the actual bowl? This deliciously pumpkin soup is served inside a hard-crust bread bowl, with an emptied interior to be eaten along with the soup. That means no extra dishes to wash!

This dairy-free and vegan pumpkin soup would be a welcome addition to your holiday table. It would be equally at home with a soup or sandwich from fall through winter. It is pretty easy to make and the leftovers taste even better the next day, so you could certainly make it one day in advance. Don’t be intimidated by the ingredient list—this soup only requires basic pantry ingredients!

Did you know that pumpkin is one of the best known sources of beta carotene, a powerful antioxidant that gives orange vegetables and fruits their vibrant colour. Beta-carotene is converted to vitamin A in the body once it is eaten. Studies show that consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, offer protection against asthma and heart disease, and delay aging and body degeneration.

Consuming one cup of cooked, canned pumpkin provides over 100% of our daily needs for vitamin A, about 20% of the daily value for vitamin C, and provides a good amount of vitamin E, riboflavin, potassium, copper, manganese, thiamin, iron, magnesium, and phosphorus. Not bad for this delicious pumpkin!

I used coconut cream rather than coconut milk, I wanted it to be ultimately creamy and it definitely worked! It gives the soup an even creamier richer texture while still keeping it vegan. Another key to this recipe is to use home made stock/broth. If you only have store bought it will still work, but if you have some home made from scratch broth around be sure to use that. The proper broth truly elevates the flavour.

Here’s my view on cream. Does it make it better? Yes, insofar as adding richness to the soup. Is it necessary? Absolutely not. You do not need cream to make the soup thicker. All the thickness comes from the pumpkin itself. Plus, this soup has added extra flavour from the onion and garlic. Without this, I’d probably say yes, cream is a must. So in my recipe, it is optional. And if you’re really busting for some extra richness and you don’t have cream, add a knob of butter – it works a treat!

And this is what you end up with – a thick creamy soup that’s full of flavour. Sweet pumpkin flavour, savouriness from the broth, garlic and onion. You’ll be mopping up every last bit of this with your bread!

I definitely think you are going to love this vegan pumpkin soup, it is:

1. hearty

2. thick and cream

3. rich and satisfying

4. ready in 30 minutes


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