Pumpkin + Beet Root Puree Soup

I love this time of year when the air is crisp and the leaves are crunchy underfoot. Sometime around mid-September or October, I incessantly start craving anything and everything pumpkin. Luckily, my mother-in-law keeps a garden in the summers, so I usually start off fall with an abundant supply.

I have made several variations of pumpkin soup – all tasty, but this one stands out with its seemingly odd combination of savory and sweet. Everyone in my household gave it silent nods of approval between spoonfuls, and now my son says dynia (Polish for pumpkin) beautifully.

This could be a great addition to your vegan Thanksgiving dinner.

You may change the seasonings to your liking, it will still taste delicious.

3 med. beet roots
about 1 kg of pumpkin
approx. 10-12 med. potatoes
1 onion
1 tsp. cinnamon
1 tsp. cumin
½ tsp. coriander powder
salt (to taste)
about 10 cups vegetable broth or water
can of coconut milk (optional)
sunflower or pumpkin seeds (to serve)
cayenne pepper
hand blender


  1. Preheat oven to 200°C (390°F). Peel and clean the potatoes and beet roots. Cut the flesh out of the pumpkin. Cut the beet roots, potatoes and pumpkin into cubes. Place on baking tray, sprinkle with a bit of oil and salt and put in the oven. Bake for about 40 minutes or until beets are soft (baking the veggies beforehand shortens cooking time).
  2. Dice up the onion. Add a bit of oil (or broth for a fat-reduced version) and sauté the onion in the soup pot. Add the spices. Simmer for about a minute or two, add the coconut milk and a cup of vegetable broth.
  3. Gradually add the veggies and vegetable broth. I usually throw in the beet roots first and add enough broth or water to cover them. Then I add the potatoes and also add just enough broth to cover them. Wait until the beets and potatoes are fully cooked and then add the pumpkin, which should be completely soft coming out of the oven. Add more broth if you feel it is necessary (the soup should be very thick). Allow it to come to a boil. Remove from heat.
  4. Blend the soup with a hand blender.
  5. On a pan, spray a bit of oil and throw in a bit of the sunflower or pumpkin seeds. Sprinkle with a bit of salt and cayenne pepper. Remove from heat when browned.
  6. Pour the soup and sprinkle with the seeds. Serve.

One thought on “Pumpkin + Beet Root Puree Soup

  1. Dynie, które kupuję od mojego rolnika, można gotować ze skórą i mielić. To ułatwia życie bo skóra trudno się obiera.


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