Vegan Sweet Dumpling Squash Soup Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (204°C) to get ready for roasting the squash.
- 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.
- Season Squash: Lightly coat the inside flesh of the squash with cooking spray. Season with salt and pepper according to your taste preferences.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
