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25 Vegan Friendly Soup Recipes for Valentine’s Day: A Flavorful Delight

By: Shivani Choudhary
Updated On: January 30, 2025

What's the perfect way to warm a loved one's heart? You're about to find out. As you ponder Valentine's Day options, consider this: a delicious, plant-based soup can be the key to a wonderful celebration. You're one step away from discovering 25 vegan-friendly recipes.

Vegan Friendly Soup Recipes for Valentine’s Day

1. Perfectly Pureed Soups

Creamy pureed soups made with vegetables and legumes.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups vegetable broth
  • 1 can cannellini beans
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, garlic, carrots, and celery and cook until the vegetables are tender.
  3. Pour in the vegetable broth and bring the mixture to a boil.
  4. Reduce the heat and let it simmer for 20 minutes.
  5. Use an immersion blender to puree the soup until smooth.
  6. Stir in the cannellini beans and dried thyme.
  7. Season the soup with salt and pepper to taste.
  8. Serve the soup hot, garnished with fresh herbs if desired.

2. Creamy Tomato Bliss

Indulge in a rich and creamy tomato soup made with plant-based ingredients.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups canned crushed tomatoes
  • 1 cup vegetable broth
  • 1/2 cup non-dairy milk
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for an additional 1-2 minutes.
  4. Stir in the crushed tomatoes, vegetable broth, non-dairy milk, dried basil, and dried oregano.
  5. Bring the mixture to a simmer and let cook for 15-20 minutes.
  6. Use an immersion blender to puree the soup until smooth.
  7. Season with salt and pepper to taste.
  8. Serve hot and enjoy!

3. Butternut Squash Delight

Creamy butternut squash soup with a hint of spice.

Ingredients

  • 1 medium butternut squash
  • 2 tablespoons olive oil
  • 1 onion
  • 3 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 4 cups vegetable broth
  • 1/2 cup coconut cream
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Peel, de-seed, and chop the butternut squash into cubes.
  3. In a large bowl, toss the squash with olive oil, salt, and pepper.
  4. Roast the squash in the oven for 30-40 minutes or until tender.
  5. In a large pot, sauté the onion and garlic until softened.
  6. Add the cumin and paprika, and cook for 1 minute.
  7. Add the roasted squash, vegetable broth, and coconut cream to the pot.
  8. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes.
  9. Use an immersion blender to puree the soup until smooth.
  10. Season with salt and pepper to taste, and serve hot.

4. French Onion Charm

Rich and savory French Onion Soup with a vegan twist.

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth
  • 1 cup dry white wine
  • 4 slices baguette
  • 1/4 cup nutritional yeast

Instructions

  1. Heat oil in a large saucepan over medium heat.
  2. Add onion and garlic, cook until onion is softened and caramelized.
  3. Add thyme, salt, and pepper, stir to combine.
  4. Add broth and wine, bring to a simmer.
  5. Reduce heat and let soup simmer for 20 minutes.
  6. Preheat broiler and toast baguette slices.
  7. Assemble soup by placing toasted baguette slice in each bowl.
  8. Ladle soup over bread, top with nutritional yeast.

5. Lentil Love Soup

Lentil Love Soup is a hearty and comforting vegan dish packed with nutrients.

Ingredients

  • 1 cup dried green or brown lentils, rinsed and drained
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion, garlic, carrots, and celery, and cook until the vegetables are tender.
  3. Add the lentils, vegetable broth, diced tomatoes, thyme, and rosemary to the pot.
  4. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
  5. Season the soup with salt and pepper to taste.
  6. Serve the Lentil Love Soup hot, garnished with fresh herbs if desired.

6. Roasted Vegetable Medley

Roasted Vegetable Medley is a hearty and flavorful soup filled with roasted vegetables.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 1 cup vegetable broth
  • 1/2 cup coconut milk
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, toss the chopped onion, garlic, carrots, and potatoes with olive oil, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast for 30 minutes, or until tender.
  4. In a large pot, combine the roasted vegetables, vegetable broth, coconut milk, and dried thyme.
  5. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
  6. Use an immersion blender to puree the soup until smooth, or allow it to cool and puree in a blender.
  7. Serve the soup hot, garnished with fresh herbs, if desired.

7. Spicy Black Bean Soup

Spicy Black Bean Soup is a flavorful and nutritious vegan option.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups cooked black beans
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for an additional 1-2 minutes.
  4. Stir in the cumin, smoked paprika, and cayenne pepper.
  5. Add the cooked black beans, diced tomatoes, and vegetable broth.
  6. Bring the mixture to a simmer and cook for 20-25 minutes.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with chopped fresh cilantro if desired.

8. Golden Cauliflower Soup

Creamy and comforting Golden Cauliflower Soup made with roasted cauliflower.

Ingredients

  • 1 head of cauliflower
  • 2 tablespoons of olive oil
  • 1 onion
  • 3 cloves of garlic
  • 4 cups of vegetable broth
  • 1/2 cup of non-dairy milk
  • 1 teaspoon of smoked paprika
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Rinse the cauliflower and remove the leaves and stem.
  3. Cut the cauliflower into florets and toss with olive oil, salt, and pepper on a baking sheet.
  4. Roast the cauliflower in the oven for 20-25 minutes, or until tender and lightly browned.
  5. In a large pot, sauté the onion and garlic until softened.
  6. Add the roasted cauliflower, vegetable broth, and smoked paprika to the pot.
  7. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
  8. Use an immersion blender to puree the soup until smooth.
  9. Stir in the non-dairy milk and season with salt and pepper to taste.
  10. Serve the Golden Cauliflower Soup hot, garnished with chopped fresh herbs if desired.

9. Vegan Minestrone Magic

Hearty Italian-inspired minestrone soup with a vegan twist.

Ingredients

  • 1 can diced tomatoes
  • 1 can kidney beans
  • 1 can cannellini beans
  • 1 onion
  • 3 cloves garlic
  • 2 carrots
  • 2 celery stalks
  • 1 can vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and pepper
  • Olive oil

Instructions

  1. Chop the onion, garlic, carrots, and celery into small pieces.
  2. Heat olive oil in a large pot over medium heat.
  3. Add the chopped onion, garlic, carrots, and celery and cook until the vegetables are tender.
  4. Add the diced tomatoes, kidney beans, cannellini beans, vegetable broth, basil, oregano, and bay leaf.
  5. Season with salt and pepper to taste.
  6. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes.
  7. Remove the bay leaf and serve the soup hot.

10. Coconut Curry Delight

Creamy coconut curry soup with a hint of spice and herbs.

Ingredients

  • 2 medium onions
  • 3 cloves garlic
  • 1 medium ginger
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • Salt and pepper
  • Fresh cilantro

Instructions

  1. Chop the onions, garlic, and ginger, and sauté them in a pot until softened.
  2. Add the curry powder, turmeric, and cumin, and stir for 1 minute.
  3. Pour in the vegetable broth and bring to a boil.
  4. Reduce heat and let it simmer for 15 minutes.
  5. Stir in the coconut milk and let it heat through.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh cilantro.

11. Hearty Mushroom Stew

Hearty Mushroom Stew is a rich and comforting vegan dish.

Ingredients

  • 2 cups mixed mushrooms
  • 1 onion
  • 3 cloves garlic
  • 2 carrots
  • 2 potatoes
  • 1 cup vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1 teaspoon olive oil
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic and cook until the onion is translucent.
  3. Add mushrooms, carrots, and potatoes, and cook for 5 minutes.
  4. Add vegetable broth, thyme, rosemary, bay leaf, and tomato paste.
  5. Bring the stew to a boil, then reduce heat and let simmer for 20 minutes.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh herbs if desired.

12. Velvet Smooth Soups

Creamy and rich soups made with plant-based ingredients.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup mixed mushrooms
  • 1 cup vegetable broth
  • 1/2 cup non-dairy milk
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until softened, about 5 minutes.
  3. Add the minced garlic and cook for an additional minute.
  4. Add the mixed mushrooms and cook, stirring occasionally, until they release their moisture and start to brown.
  5. Pour in the vegetable broth and bring the mixture to a simmer.
  6. Reduce the heat to low and let cook for 10-15 minutes.
  7. Use an immersion blender to puree the soup until smooth.
  8. Stir in the non-dairy milk and dried thyme.
  9. Season the soup with salt and pepper to taste.
  10. Serve hot, garnished with fresh herbs if desired.

13. Carrot Ginger Zing

Delicious and healthy Carrot Ginger Zing soup to warm your senses.

Ingredients

  • 2 medium carrots
  • 1 medium onion
  • 2 inches ginger
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • 1 tsp ground cumin
  • Salt and pepper to taste

Instructions

  1. Chop the carrots and onion into small pieces.
  2. Grate the ginger using a fine grater.
  3. In a large pot, sauté the onion and carrot in a little water until tender.
  4. Add grated ginger and cook for another minute.
  5. Pour in the vegetable broth and bring to a boil.
  6. Reduce heat and let it simmer for 20 minutes.
  7. Use an immersion blender to puree the soup until smooth.
  8. Stir in coconut milk and cumin.
  9. Season with salt and pepper to taste.
  10. Serve hot and enjoy.

14. Chickpea Noodle Soup

Hearty chickpea noodle soup for a comforting meal.

Ingredients

  • 1 can chickpeas
  • 1 onion
  • 2 cloves garlic
  • 2 carrots
  • 2 celery stalks
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 oz noodles

Instructions

  1. Saute the onion, garlic, carrots, and celery in a pot until the vegetables are tender.
  2. Add the chickpeas, vegetable broth, thyme, basil, salt, and pepper to the pot.
  3. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
  4. Cook the noodles according to the package instructions.
  5. Add the cooked noodles to the pot and stir to combine.
  6. Serve the soup hot, garnished with fresh herbs if desired.

15. Rich and Creamy Broccoli

Rich and creamy broccoli soup made with plant-based ingredients.

Ingredients

  • 3 cups broccoli florets
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup non-dairy milk
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for an additional minute.
  4. Add the broccoli florets and cook for 2-3 minutes.
  5. Pour in the vegetable broth and bring the mixture to a boil.
  6. Reduce the heat and let simmer for 10-12 minutes, or until the broccoli is tender.
  7. Use an immersion blender to puree the soup until smooth.
  8. Stir in the non-dairy milk and dried thyme.
  9. Season with salt and pepper to taste.
  10. Serve hot, garnished with additional thyme if desired.

16. Asparagus and Lemon Soup

Creamy asparagus and lemon soup made with fresh asparagus and a hint of citrus.

Ingredients

  • 2 pounds fresh asparagus
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/2 cup non-dairy milk
  • 1 tablespoon lemon juice
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until softened, about 5 minutes.
  3. Add the minced garlic and cook for an additional 1-2 minutes.
  4. Add the fresh asparagus and cook until tender, about 5-7 minutes.
  5. In a blender or food processor, puree the asparagus mixture with vegetable broth and non-dairy milk.
  6. Return the soup to the pot and add lemon juice, thyme, salt, and pepper.
  7. Heat the soup over low heat, stirring occasionally, until warmed through.
  8. Serve hot, garnished with additional lemon slices or asparagus tips if desired.

17. Fusilli and Vegetable Soup

Hearty Italian soup made with fusilli pasta and colorful vegetables.

Ingredients

  • 1 cup fusilli pasta
  • 2 cups vegetable broth
  • 1 onion
  • 2 cloves garlic
  • 1 carrot
  • 1 celery stalk
  • 1 can diced tomatoes
  • 1 cup mixed vegetables
  • 1 tsp dried basil
  • Salt and pepper to taste

Instructions

  1. Bring the vegetable broth to a boil in a large pot.
  2. Add the fusilli pasta and cook until al dente.
  3. In a separate pan, sauté the onion, garlic, carrot, and celery in a little water until tender.
  4. Add the diced tomatoes, mixed vegetables, and basil to the pan and stir well.
  5. Combine the pasta and vegetable mixture in the pot and season with salt and pepper.
  6. Simmer the soup for 10-15 minutes to allow the flavors to meld together.
  7. Serve the fusilli and vegetable soup hot, garnished with fresh basil leaves if desired.

18. Smoky Sweet Potato Soup

Smoky Sweet Potato Soup is a creamy and flavorful vegan dish.

Ingredients

  • 2 large sweet potatoes
  • 1 onion
  • 3 cloves of garlic
  • 1 red bell pepper
  • 2 tablespoons of smoked paprika
  • 1 teaspoon of cumin
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 4 cups of vegetable broth
  • 1/4 cup of non-dairy cream

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Pierce the sweet potatoes with a fork and bake for 45 minutes.
  3. Sauté the onion, garlic, and red bell pepper in a pot until softened.
  4. Add the smoked paprika, cumin, salt, and black pepper to the pot and stir.
  5. Scoop the flesh of the sweet potatoes into the pot and add the vegetable broth.
  6. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
  7. Use an immersion blender to puree the soup until smooth.
  8. Stir in the non-dairy cream and serve hot.

19. Thai Inspired Coconut Soup

Creamy and aromatic, this Thai Inspired Coconut Soup is a delicious vegan option.

Ingredients

  • 2 cups of coconut milk
  • 1 cup of vegetable broth
  • 1 tablespoon of coconut oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon of grated ginger
  • 1 tablespoon of Thai red curry paste
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of cumin
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish

Instructions

  1. In a large pot, heat the coconut oil over medium heat.
  2. Add the diced onion and cook until softened, about 3-4 minutes.
  3. Add the minced garlic and grated ginger, cook for another minute.
  4. Stir in the Thai red curry paste and cook for 1 minute, until fragrant.
  5. Pour in the coconut milk and vegetable broth, whisking continuously.
  6. Add the turmeric, cumin, salt, and pepper, and stir to combine.
  7. Bring the mixture to a simmer and let cook for 10-15 minutes, or until the soup has thickened slightly.
  8. Taste and adjust the seasoning as needed.
  9. Serve hot, garnished with fresh cilantro leaves.

20. Cauliflower and Turmeric Soup

Creamy and comforting cauliflower soup with a hint of turmeric spice.

Ingredients

  • 1 head of cauliflower
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup non-dairy milk

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Rinse the cauliflower and remove the leaves and stem.
  3. Cut the cauliflower into florets and place on a baking sheet.
  4. Drizzle with olive oil and roast in the oven for 20-25 minutes.
  5. In a large pot, sauté the chopped onion and minced garlic until softened.
  6. Add the roasted cauliflower, turmeric, salt, and pepper to the pot.
  7. Pour in the vegetable broth and bring to a boil.
  8. Reduce the heat and simmer for 15-20 minutes.
  9. Use an immersion blender to puree the soup until smooth.
  10. Stir in the non-dairy milk and adjust the seasoning as needed.
  11. Serve hot, garnished with fresh herbs or a sprinkle of turmeric.

21. Steaming Hot Borscht

Traditional Eastern European beet-based soup.

Ingredients

  • 2 medium beets
  • 1 large onion
  • 3 cloves of garlic
  • 2 medium carrots
  • 2 medium potatoes
  • 1 large cabbage
  • 1 can of diced tomatoes
  • 4 cups of vegetable broth
  • 1 teaspoon of sugar
  • 1 teaspoon of lemon juice
  • Salt and pepper to taste
  • Fresh dill for garnish

Instructions

  1. Chop the onion, garlic, carrots, potatoes, and cabbage into small pieces.
  2. In a large pot, sauté the onion and garlic in a little water until softened.
  3. Add the chopped beets, carrots, potatoes, and cabbage to the pot.
  4. Pour in the vegetable broth, diced tomatoes, sugar, and lemon juice.
  5. Bring the mixture to a boil, then reduce the heat and let simmer for 30 minutes.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh dill.

22. Spinach and Artichoke Soup

Creamy spinach and artichoke soup made with vegetables and plant-based ingredients.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups fresh spinach
  • 1 (14 oz) can artichoke hearts
  • 2 cups vegetable broth
  • 1/2 cup non-dairy cream
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for an additional 1-2 minutes.
  4. Add the fresh spinach and cook until wilted, about 3-4 minutes.
  5. Add the artichoke hearts, vegetable broth, and dried thyme.
  6. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes.
  7. Use an immersion blender to puree the soup until smooth.
  8. Stir in the non-dairy cream and season with salt and pepper to taste.
  9. Serve hot, garnished with additional spinach if desired.

23. Kale and Quinoa Stew

Hearty kale and quinoa stew perfect for a cold winter's day.

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups kale, chopped
  • 1 can diced tomatoes
  • 1 teaspoon cumin
  • Salt and pepper, to taste

Instructions

  1. Rinse the quinoa in a fine-mesh strainer and drain well.
  2. In a medium saucepan, bring the quinoa and water to a boil.
  3. Reduce the heat to low, cover, and simmer for 15-20 minutes.
  4. In a large pot, heat the olive oil over medium heat.
  5. Add the onion and garlic and cook until the onion is translucent.
  6. Add the chopped kale and cook until wilted.
  7. Stir in the diced tomatoes and cumin.
  8. Add the cooked quinoa to the pot and season with salt and pepper.
  9. Serve hot and enjoy.

24. Simple yet Satisfying Soups

Creamy vegetable soup made with roasted vegetables and aromatic herbs.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 4 cups vegetable broth
  • 1 cup non-dairy milk
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Toss the chopped onion, garlic, carrots, and potatoes with olive oil, salt, and pepper on a baking sheet.
  3. Roast the vegetables in the oven for 30 minutes, or until tender.
  4. In a large pot, combine the roasted vegetables, vegetable broth, and dried thyme.
  5. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
  6. Use an immersion blender to puree the soup until smooth.
  7. Stir in the non-dairy milk and adjust the seasoning as needed.
  8. Serve the soup hot, garnished with fresh herbs if desired.

25. Decadent Pumpkin Soup

Decadent Pumpkin Soup is a creamy and comforting autumnal treat.

Ingredients

  • 1 small pumpkin
  • 2 tablespoons olive oil
  • 1 onion
  • 3 cloves garlic
  • 4 cups vegetable broth
  • 1/2 cup coconut cream
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the pumpkin in half and scoop out the seeds.
  3. Place the pumpkin on a baking sheet and roast for 30 minutes.
  4. In a large pot, heat the olive oil over medium heat.
  5. Add the onion and cook until softened, about 5 minutes.
  6. Add the garlic and cook for an additional 1-2 minutes.
  7. Scoop the roasted pumpkin into the pot and add the vegetable broth.
  8. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
  9. Use an immersion blender to puree the soup until smooth.
  10. Stir in the coconut cream, cumin, and smoked paprika.
  11. Season with salt and pepper to taste.
  12. Serve hot, garnished with a sprinkle of paprika if desired.

Conclusion

You'll swoon over these vegan soups, a "love potion" for your taste buds. With 25 recipes to adore, they're the "root" of all deliciousness, nourishing your loved ones with wholesome ingredients, making Valentine's Day a true "feast for the heart". They're a thoughtful way to show love and care, a "tasty hug" in a bowl, that will leave everyone feeling cozy and delighted.

Food Lover and Storyteller ????️✨ With a fork in one hand and a pen in the other, Shivani brings her culinary adventures to life through evocative words and tantalizing tastes. Her love for food knows no bounds, and she's on a mission to share the magic of flavors with fellow enthusiasts.
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