28 Cozy Vegan Fall Dinner Recipes
When the days get shorter and colder, make these warming vegan fall dinner recipes bursting with seasonal produce and delicious flavors! The following creamy pumpkin soup is great for batch cooking and tastes incredibly delicious.
Ingredients
Creamy Pumpkin Soup
- 2.2 lbs pumpkin cubed (1 kg)
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1 14 oz can coconut milk 400 ml
- 2 cups vegetable broth 480 ml
- 2 tablespoons soy sauce
- 1 teaspoon paprika sweet or hot
- ½ teaspoon turmeric powder
- Salt and pepper to taste
- Pumpkin seeds to garnish
Instructions
- Preheat your oven to 425 °F (200° C) and line a baking sheet with parchment paper.
- Brush the pumpkin cubes with 1 tablespoon of olive oil and line them on the prepared baking sheet. Roast for 30-40 minutes, until soft and fragrant.
- Place a large pot over medium heat and add the onion as well as the second tablespoon of olive oil. Cook until translucent, stirring frequently.
- Add ginger and garlic and cook for another minute, then add the roasted pumpkin cubes and all of the remaining ingredients.
- Stir until well combined, then bring to a boil. Turn down the heat and let everything simmer for 10 minutes.
- Remove the soup from the stove and blend it until smooth using an immersion blender.
- Adjust to taste preferences, then divide between bowls and top with pumpkin seeds or roasted chickpeas!
Notes
- Once cooled, this soup can be stored in a lidded container in the fridge for about one week.
- Serve with fresh bread and a dollop of vegan sour cream!
- Find 20+ more vegan Fall recipes in the article above.
Nutrition
Calories: 332kcal | Carbohydrates: 20g | Protein: 5g | Fat: 28g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Sodium: 788mg | Fiber: 3g | Sugar: 7g