Vegan Sweet Dumpling Squash Soup Recipe

Introduction

This Vegan Sweet Dumpling Squash Soup is a comforting and creamy dish perfect for chilly days. Combining roasted squash with coconut milk and subtle spices, it offers a deliciously smooth texture and a hint of warmth. It’s easy to prepare and makes a wonderful nourishing meal.

Ingredients

• 2 medium sweet dumpling squash, halved (about 4 cups cooked squash)
• 14-ounce can full-fat coconut milk
• 1 cup vegetable broth (more for a thinner soup)
• 1 tablespoon fresh lemon juice
• 1 teaspoon garlic powder
• ½ teaspoon chili flakes, adjust to preferred spice level
• Salt and pepper to taste
• Optional toppings:
  • 1 cup fresh pomegranate seeds
  • 2–3 cups kale chips
  • 4 tablespoons roasted squash seeds

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Cut each sweet dumpling squash in half horizontally and remove the seeds and stringy flesh. You can discard the seeds or save them to roast later as a topping.
2. Step 2: Lightly coat the inside flesh of each squash half with cooking spray and season with salt and pepper. Place them cut side down on a greased baking tray with the skin facing up.
3. Step 3: Bake the squash for 35-40 minutes, checking at 30 minutes to test for tenderness. The flesh should be soft and easily pierced with a fork or knife.
4. Step 4: Remove the squash from the oven and flip each half over to release steam. Let them cool until safe to handle.
5. Step 5: Scoop the cooked squash flesh into a large pot or Dutch oven. Add the canned coconut milk, vegetable broth, lemon juice, garlic powder, chili flakes, salt, and pepper.
6. Step 6: Blend the ingredients with an immersion blender until smooth. Alternatively, use a high-speed blender in batches and return the soup to the pot.
7. Step 7: Bring the soup to a boil, then reduce heat and simmer for 5-10 minutes to thicken slightly.
8. Step 8: Remove from heat and ladle into bowls. Add your choice of toppings such as fresh pomegranate seeds, kale chips, or roasted squash seeds. Serve warm and enjoy!

Tips & Variations

• For a thinner soup, add additional vegetable broth until you reach your desired consistency.
• Adjust chili flakes to control the heat, or substitute with smoked paprika for a milder flavor.
• Try roasting the squash seeds with a sprinkle of salt and your favorite spices for a crunchy, flavorful topping.
• This soup can be blended until completely smooth or left slightly textured by pulsing briefly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash for this soup?

Yes, but sweet dumpling squash has a unique flavor and texture. Other sweet varieties like butternut or acorn squash can work well as substitutes.

Is this soup suitable for meal prep?

Absolutely. This soup stores well in the fridge and reheats nicely, making it a great option for easy lunches or dinners throughout the week.

Vegan Sweet Dumpling Squash Soup Recipe

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4.8 from 122 reviews

This Vegan Sweet Dumpling Squash Soup is a creamy, flavorful, and comforting dish made by roasting sweet dumpling squash and blending it with coconut milk, vegetable broth, and warming spices. Perfectly spiced with garlic powder and chili flakes, this soup offers a vibrant balance of sweetness and mild heat, topped with optional garnishes like pomegranate seeds, kale chips, and roasted squash seeds for extra texture and flavor.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 medium sweet dumpling squash halved (about 4 cups of cooked squash)
• 14 ounce can full-fat coconut milk
• 1 cup vegetable broth (add more for a thinner soup)
• 1 Tablespoon fresh lemon juice
• 1 teaspoon garlic powder
• ½ teaspoon chili flakes (adjust to preferred spice level)
• Salt & pepper to taste

Toppings (Optional)

• 1 cup fresh pomegranate seeds
• 2–3 cups kale chips
• 4 Tablespoons roasted squash seeds

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to get ready for roasting the squash.
2. Prepare Squash: Cut each sweet dumpling squash in half horizontally. Remove the seeds and stringy flesh from inside the squash. You may discard the seeds or wash and save them for roasting as a soup topping.
3. Season Squash: Lightly coat the inside flesh of the squash with cooking spray. Season with salt and pepper according to your taste preferences.
4. Arrange & Bake: Lightly grease a large baking tray, then place the squash halves on the tray with the flesh side down and the skin side up. Bake for 35-40 minutes, checking at 30 minutes, until the flesh is tender and can be easily pierced with a fork or knife.
5. Cool & Scoop: Once baked, carefully flip the squash halves to release steam and let them cool. When cool enough to handle, scoop the soft flesh into a large pot or Dutch oven, aiming for about 4 cups of cooked squash.
6. Add Soup Ingredients: Add the canned coconut milk, vegetable broth, fresh lemon juice, garlic powder, chili flakes, and additional salt and pepper to the pot with the squash.
7. Blend Soup: Use an immersion blender to blend all ingredients directly in the pot until smooth and creamy. Alternatively, transfer ingredients to a high-speed blender, blend until smooth, and pour back into the pot.
8. Simmer & Thicken: Bring the blended soup to a boil over medium heat. Then lower the heat and simmer gently for 5-10 minutes to allow the flavors to meld and the soup to thicken to desired consistency.
9. Serve & Garnish: Remove the soup from heat and ladle into bowls. Top with optional garnishes such as fresh pomegranate seeds, kale chips, or roasted squash seeds for extra texture and flavor. Enjoy warm.

Notes

• You can adjust the chili flakes amount to suit your spice tolerance, or omit them for a milder soup.
• Adding more vegetable broth will thin the soup if you prefer a lighter consistency.
• Roasting the squash seeds with a pinch of salt can add a crunchy, nutritious topping.
• Kale chips add a crispy texture contrast and extra nutrients.
• This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.

Keywords: Vegan soup, sweet dumpling squash, coconut milk soup, creamy squash soup, dairy-free soup, fall soup recipe, plant-based soup