Pumpkins are a versatile ingredient that can be used in various vegan dishes, from savory to sweet. Their rich flavor and creamy texture make them an excellent choice for both fall and year-round meals. Whether you're looking for a hearty soup, comforting pasta dish, or decadent dessert, these vegan pumpkin recipes will delight your taste buds and nourish your body.
Let's start with a cozy Vegan Pumpkin Soup that warms the soul on chilly autumn evenings. This recipe is simple yet elegant, perfect for a relaxing dinner at home or an impressive starter at a gathering.
Vegan Pumpkin Soup
Ingredients:
- 400g pumpkin peeled and diced
- 150g onion, chopped
- 2 cloves garlic, minced
- 30g fresh ginger, chopped
- 480ml vegetable broth
- 240ml coconut milk
- 1 tsp salt
- ½ tsp black pepper
To make the soup, heat some oil in a pot and sauté the onion until soft. Add garlic and ginger, cooking for another minute.
Add pumpkin pieces to the pot along with vegetable broth, coconut milk, salt, and pepper. Bring to a boil, then reduce heat and let simmer for about 20 minutes or until the pumpkin is tender.
Blend the soup until smooth using an immersion blender or regular blender. Return it to the pot and serve hot with a drizzle of coconut cream on top.
For those craving something more filling, try this delightful Vegan Pumpkin Pasta in Creamy Sauce - a comforting dish great for both weeknight dinners or special occasions.
Vegan Pumpkin Pasta
Ingredients:
- 200g pasta (e.g., spaghetti or penne)
- 300g pumpkin, peeled and diced
- 150g onion, chopped
- 2 cloves garlic, minced
- 480ml vegetable broth
- 240ml almond milk
- 30g nutritional yeast
- 1 tbsp tomato paste
- 1 tsp salt
- ½ tsp nutmeg
Start by cooking pasta according to package instructions. In another pot, sauté onion and garlic until softened. Add pumpkin pieces, vegetable broth, almond milk, nutritional yeast, tomato paste, salt, and nutmeg.
Cook until the pumpkin is soft, then blend until smooth. Toss cooked pasta in the creamy pumpkin sauce and serve immediately.
These savory dishes are perfect for dinner, but don't forget about desserts! This Vegan Pumpkin Cheesecake will satisfy your sweet tooth without compromising your vegan lifestyle.
Vegan Pumpkin Cheesecake
Ingredients:
- For Crust:
- 200g vegan graham crackers, crushed
- 80ml melted coconut oil
For Filling:
- 960g pumpkin puree (canned or homemade)
- 240ml full-fat canned coconut milk
- 160g granulated sugar
- 3 tbsp cornstarch
- 2 tsp pumpkin spice
- 1/8 tsp salt
Preheat oven to 180°C (350°F). For the crust, mix crushed graham crackers with coconut oil and press into a 20cm springform pan.
In a blender, combine pumpkin puree, coconut milk, sugar, cornstarch, pumpkin spice, and salt. Blend until smooth and pour over the crust. Bake for about an hour or until the edges are golden brown but the center still jiggles slightly. Let cool completely before chilling in the fridge overnight.
Whether you're a seasoned vegan or just exploring plant-based meals, these pumpkin recipes offer something special to suit every taste and occasion. Enjoy their delightful flavors while nourishing your body with wholesome ingredients this fall!
