Soups Archives - About Annella

I absolutely love pumpkin soup in the colder months. This delicious and tasty roasted pumpkin soup recipe is full of flavors and perfect for the colder weather. It is cozy, hearty and healthy for you too. And let’s be honest here – who doesn’t love a warming soup in fall?

This soup is not only super easy to make but it is also made out of wholesome ingredients. It is super creamy and just tastes like absolute heaven to me.

Ingredients you will need for this vegan pumpkin soup

Pumpkin: For this recipe, it is best to use a medium-sized pumpkin. I used Hokkaido, but squash would also work great in here!
Carrots: I love the combination of carrots and pumpkin. It literally tastes sooooo good!
Coconut cream: Great alternative to heavy cream if you want to keep things plant-based. It provides the soup with so much flavor as well.
White onions & garlic: For flavor!
Veggie broth: Adds a ton of flavor as well.
Spices: I added in just a little bit of salt, pepper, ginger and cayenne pepper!

How to make pumpkin soup from scratch

This pumpkin soup is so simple but still so tasty. And honestly, there is not much preparation to do to make it. I actually roasted all the veggies in the oven for about 25 minutes. After they have finished baking, I blended them up in a food processor along with some coconut cream, veggie broth and spices. Then all there is left to do, is heating it in a big pot, if you feel like it is too cold. But other than that, that’s really all you have to do. Amazing right?

How to store leftovers

If you have leftovers you can easily store them and enjoy them later on. Here are ways how to store your homemade pumpkin soup correctly!

Refrigerate: Leftovers will keep in the fridge up to 5 days.
Freeze: Alternatively, you can also keep them in your freezer up to 3 months. Store them in your favorite container and defrost them whenever you feel like soup.
Reheat: Simply reheat the soup on your stove the next day.

Serving suggestions

There are multiple ways of how to serve your vegan pumpkin soup. Here are some suggestions for you!

Toasted bread: I absolutely love toasted bread and think it tastes delicious. Paired with some vegan butter, the soup does taste even better in my opinion.
Toppings: Add on some toppings like parsley, chili flakes or pumpkin seeds.
Grains: Serve it with rice, quinoa, bulgar or any other grain of your personal preference.

Other vegan recipes you might enjoy

If you liked this recipe you may enjoy some of my other recipes too:

Finally, if you try this pumpkin soup recipe out yourself, please let me know what you think. Rate this recipe or leave a comment below, I always love to hear your opinion. I would love to see you tag me on Instagram @aboutannella if you recreate this recipe at home. You can also follow me on Pinterest for more inspiration.

Pumkin soup topped with chili flakes, parsley, pumpkin seeds and pepper.

Pumpkin Soup

This delicious and tasty roasted pumpkin soup recipe is full of flavors and perfect for fall. It is vegan, hearty and healthy for you too.

Course Soup

Cuisine Dairy-free, Gluten-free, Oil-free, Vegan, Vegetarian

Keyword Creamy, Healthy

Prep Time 5

Cook Time 25

Total Time 30

Yield 4 servings

Equipment

Blender

Ingredients

For the Pumpkin Soup

2 white onions quartered
2 garlic cloves
1 medium-sized pumpkin
3 carrots quartered
1 cup (230 ml) coconut cream
2 1/2 cups (590 ml) vegetable broth
1 tsp grounded ginger
1 tsp cayenne pepper

For the Toppings

parsley
pumpkin seeds crushed
chili flakes
salt and pepper

Instructions

Prepare the veggies: Half and clean the pumpkin from the pumpkin seeds, then add it onto a baking tray. Using the same baking tray, add the white onions, garlic cloves and quartered carrots. Keep them oil-free or add a drizzle of olive oil, if you prefer.
Roast: Roast the veggies in the oven at 180°C (356°F) for about 25 minutes or until golden brown. Make sure to check on them regularly.
Blend: To a blender, add the roasted pumpkin, white onions, garlic, carrots along with the coconut cream, vegetable broth, grounded ginger and cayenne pepper. Blend until smooth.
Simmer: Add the soup to a large pot and let it simmer for about 5 more minutes.
Add toppings: Divide the soup evenly into bowls and top with parsley, pumpkin seeds, chili flakes, salt and pepper. Serve warm and enjoy!

Let’s be honest – A delicious bowl of Ramen is pure comfort food. If you love flavorful Japanese Ramen, this Creamy Mushroom Recipe is totally for you! This noodle soup is ready in just about 30 minutes. It is creamy, tasty and good for you too!

How to make homemade ramen?

But let’s start with the basics! There are three main components to a good and delicious Ramen Soup:

Broth
Noodles
Toppings

Starting with the broth for this recipe the key ingredient here is definitely tahini! It creates a rich and hearty flavor in addition to the vegetable broth. But also the soy sauce, the rice vinegar and the shiitake mushrooms help to balance the flavor of the broth very well and are major ingredients that should not be left out!

Regarding the noodles, I used white flour ramen noodles for this recipe in order to keep it fully plant-based. However, yellow egg noodles would be a delicious option as well and do really work well in here too. Also, I personally found it is best to cook the noodles directly in the broth in order to give the soup even more flavor.

If you cooked your broth and noodles it is time to choose your toppings. I decided to keep it simple and topped my Creamy Mushroom Ramen with green onions and pak choi. However feel free to choose your toppings according to your desires! For example nori, bamboo shoots (menma), beansprouts, parsley or even additional spinach would be super delicious in here too. So load up your Creamy Mushroom Ramen with whatever combination of these delicious options you prefer.

This Creamy Mushroom Ramen is:

Vegan and Vegetarian friendly
Healthy
Flavorful
Creamy
Spicy
Hearty
Rich in flavors
Delicious
The perfect Weekend Night Dinner

Creamy Mushroom Ramen

If you love flavorful Japanese Ramen, this Creamy Mushroom Ramen Recipe is totally for you! This healthy noodle soup is ready in just about 30 minutes.

Course Soup

Cuisine Japanese

Keyword Creamy, Japanese, Noodle, Ramen, Soup

Prep Time 10

Cook Time 20

Total Time 30

Yield 4 People

Ingredients

For the Soup

1 large Yellow Onion
2 cloves Minced Garlic
1 tbsp Ginger
3 tbsp Soy Sauce
3 tbsp Tahini
1 tbsp Rice Vinegar
1 tsp Agave Syrup
1 tsp Chilli Paste (optional)
1 oz Dried Shiitake Mushrooms
3 packets Ramen Noodles
1 block Tofu
4 leaves Pak Choi
10 cups Vegetable Broth

Garnishes

1 tbsp Green Onion

Instructions

First, prepare the Vegetables and Tofu. Dice the Onion and mince the Garlic as well as the Ginger. Cut the Tofu into cubes. Roughly chop the Pak Choi Leaves into wider strips and the stalks into slightly smaller pieces.
Add a splash vegetable broth to a large pot over medium heat. Add in the Diced Onion, the Minced Garlic and Ginger. Sauté until translucent, about 3-5 minutes.
Next, add the Soy Sauce, Tahini, Rice Vinegar, Agave Syrup and Chili Paste to the pot. Mix until everything is well incorporated. Add a little bit more vegetable broth, if necessary.
Then, add the Cubed Tofu to the mixture. Let it simmer for 5 minutes.
Add in the rest of the vegetable broth as well as the Dried Shiitake Mushrooms. Stir well and bring to a simmer; let it go for about 5-7 minutes.
Place the Ramen Noodles and the Pak Choi into the pot of simmering broth. Cook the Ramen Noodles according to the instructions and until tender.
Divide the soup into bowls, garnish with green onion, then serve and enjoy.

If you make this Creamy Mushroom Ramen Recipe at home, make sure to tag me on Instagram @aboutannella and let me know what you think. Also don’t forget to rate this recipe and feel free to leave a comment. I love to chat! For more inspiration follow me on Pinterest. Have fun cooking!