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Vegan Pumpkin Soup with Sage and Toasted Hazelnuts

This pumpkin soup is made by sautéing aromatics and blending cooked pumpkin with coconut cream and spices to achieve a smooth, velvety texture. Finished with fresh sage and toasted hazelnuts, it displays a vibrant orange hue and a rich, comforting consistency that’s perfect for fall. The soup has a thick, creamy appearance with a hint of smokiness and herbal brightness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Fall, Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil for sautéing
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 4 cups pumpkin pureé fresh or canned
  • 1 cup coconut cream for creaminess
  • 1 teaspoon smoked paprika adds smoky depth
  • 1 tablespoon fresh sage chopped, for garnish
  • 0.5 cup hazelnuts toasted and chopped
  • to taste salt adjust as needed
  • to taste black pepper freshly ground

Equipment

  • Large pot or Dutch oven
  • Immersion blender or regular blender

Method
 

  1. Heat a large pot over medium heat and add the olive oil. Sauté the chopped onion until it turns translucent and begins to soften, about 5 minutes, releasing a gentle aroma.
  2. Add the minced garlic to the pot and cook for another minute, stirring constantly, until fragrant but not browned to prevent bitterness.
  3. Stir in the pumpkin purée, combining it well with the aromatics. Let it cook gently for 2-3 minutes, allowing the flavors to meld and the mixture to slightly deepen in color.
  4. Pour in the coconut cream and add smoked paprika, stirring thoroughly to incorporate the spices evenly throughout the soup.
  5. Season with salt and black pepper to taste, then reduce the heat to low and let the soup simmer uncovered for about 15 minutes, stirring occasionally until it thickens slightly and develops a rich aroma.
  6. Meanwhile, toast the hazelnuts in a dry skillet over medium heat for 5-7 minutes, shaking or stirring often, until fragrant and golden. Chop them roughly once cooled.
  7. Use an immersion blender directly in the pot or transfer the soup in batches to a blender, blending until smooth and velvety. Be careful with hot liquids.
  8. Return the blended soup to a gentle simmer for a few more minutes, adjusting seasoning if needed. It should be creamy, with a vibrant orange color and a silky texture.
  9. Ladle the soup into bowls, sprinkle with chopped sage and toasted hazelnuts for garnish, and serve hot, enjoying the aroma of herbs and nuts.

Notes

For an extra layer of flavor, drizzle a bit of olive oil and a dash of additional smoked paprika just before serving. You can also swap hazelnuts for walnuts or pecans if preferred.