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Creamy Vegan Pumpkin Soup with Spiced Savory Granola

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Creamy Vegan Pumpkin Soup with Spiced Savory Granola. Warm, comforting with a crunchy savory granola topping, a real crowd-pleaser for Thanksgiving and all winter long.

Bird's eye view of two white bowls filled with vegan pumpkin soup and topped with savory granola

Isn’t fall just awesome? The slight chill in the air, the beautiful colors, the beginning of hockey season (oh, wait, scratch that), the feel of the holidays slowly approaching… I love it.  I mean, what’s not to like, right?

And you know what else is awesome? Pumpkins.

Pumpkins are like the superhero of the veggie world. You can pretty much do anything with them: pick them, carve them, use them to decorate your front porch and of course, my favorite, eat them.

I don’t think there’s one single pumpkin dish I don’t like. Sweet, savory, you name it. If it looks, smells or tastes like pumpkin, I’m all over it.

So over the next few weeks, we’ll be sharing some of our favorite recipes, but we wanna know… What’s YOUR favorite pumpkin dish and why?

I’ll start: I have to say… Naomi’s (Vicky’s mother in law) pumpkin pie. Because it was the very first one I ever tried and it brings back great memories of the first fall I ever spent here in the US. And Vicky’s vegan pumpkin soup. Because it’s just awesome. As simple as that 🙂

Enjoy!

Ruth

A soup pot filled with ingredients to make vegan pumpkin soup: apples, pumpkin puree, sweet potatoes and leeks

 

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Bird's eye view of two white bowls filled with vegan pumpkin soup and topped with savory granola

Creamy Vegan Pumpkin Soup with Spiced Savory Granola

  • Author: https://mayihavethatrecipe.com
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 8-10 1x
  • Category: soup
  • Cuisine: Vegan thanksgiving
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Description

Creamy Vegan Pumpkin Soup with Spiced Savory Granola. Warm, comforting with a crunchy savory granola topping, a real crowd-pleaser for Thanksgiving and all winter long.

Ingredients

  • 2 cups sliced leeks
  • 3–15 ounce cans of organic pumpkin puree (make sure it’s not pumpkin pie filling!)
  • 3 medium gala or golden delicious apples, cored and quartered
  • 2 medium sweet potatoes peeled and cut in large cubes
  • 4 cups of water or enough to just cover the vegetables and apples
  • 2 tsp powdered vegetarian “chicken” flavor bouillon
  • 1 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper ( or less if you don’t like it spicy)
  • 1/8 tsp ginger powder
  • 1/2 tsp pumpkin pie spice
  • 2 tbsp agave or maple syrup
  • Savory granola for garnish

Instructions

  1. In a large soup pot combine leeks, pumpkin, apples and sweet potatoes. Add enough water just to cover
  2. Bring to a boil. Add bouillon, salt and spices
  3. Cover and simmer for about 30 minutes or until the sweet potatoes are tender
  4. Let the soup cool for at least 20 minutes . Puree in a blender, return to soup pot and add agave nectar or maple syrup. Simmer for an additional 10 minutes
  5. Garnish with savory granola right before serving

Creamy Vegan Pumpkin Soup with Spiced Savory Granola. Warm, comforting with a crunchy savory granola topping, a real crowd pleaser for Thanksgiving and all winter long.ENJOY! From May I have that recipe
Creamy Vegan Pumpkin Soup with Spiced Savory Granola. Warm, comforting with a crunchy savory granola topping, a real crowd pleaser for Thanksgiving and all winter long.

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  1. Yolanda Tomas says

    I usually don’t like sweetening in my soup but the rest of it sounds yummy. I will be giving it a try. I have a couple of small pie pumpkins just dying to be turned into puree. I love the idea of the granola topping.

    Reply

  6. shosh says

    I Love this recipe so much! its amazing, this website is amazing! If you make a cook book im going to be the first person to buy it!

    Reply
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