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–+ servings
two bowls of yellow sweet dumpling squash soup topped with crispy kale chips and pomegranate seeds.

Creamy Vegan Sweet Dumpling Squash Soup

A quick and easy vegan, gluten-free, and healthy Sweet Dumpling Winter Squash Soup! This soup requires only 8 ingredients to make a creamy and delicious comforting bowl of soup at home.
4.84 from 6 votes
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Course: Vegan Soups + Stews
Cuisine: Vegan
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 servings
Author: Megan Horowitch

Ingredients 
US Customary - Metric

Soup ingredients

  • 2 medium sweet dumpling squash halved (*about 4 cups of squash once cooked)
  • 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 more or less depending on preferred spice level
  • salt & pepper to taste add to the desired level

Toppings (optional)

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

Instructions

  • Preheat your oven to 400F.
  • Begin by taking your squash and cutting it in half horizontally to separate the top and bottom. Remove the seeds and stringy flesh from inside of the squash. Discard the seeds or wash and save them to roast as a topping.
  • After the seeds are removed, coat the inside flesh of the squash with a little cooking spray and season with salt and pepper to your liking. Lightly grease a large baking tray and place the squash on the tray with the hollow flesh facing down and the outer skin facing up.
  • Bake the squash for 35-40 minutes or until the inside is tender, soft, and easily pierced with a fork/knife. The size of your squash will influence the baking time, so check at the 30-minute mark. Once soft and easily piercable, remove the squash from the oven, flip each half over to release steam, and let them cool.
  • Once the squash has cooled enough to handle, scoop out the flesh and add to a large pot or Dutch oven. The amount can vary by the size of your squash, but you'll want to have around 4 cups of squash. Next, add in your canned coconut milk, vegetable broth, lemon juice, garlic powder, chili flakes, salt, & pepper.
  • Use an immersion blender to blend all the soup ingredients directly into the pot. Alternatively, you can add the ingredients to a high-speed blender and blend until smooth, then pour into a large pot.
  • Bring the pot of soup to a boil, then turn down the heat and simmer for about 5-10 minutes to thicken the soup.
  • Remove from the heat and serve. Top with fresh pomegranate, kale chips, roasted squash seeds, or your choice of toppings. Enjoy!

Notes

  • Leftover soup can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. Soup can be reheated in the microwave or on the stove at low heat.
  • If you'd like to roast the seeds as a topping for the soup, first rinse and dry them. Then, season to your liking with salt, pepper, oil, and spices. Roast at 300F for about 15-20 minutes or until the seeds start to pop. Let cool and then add to the top of your soup or eat as a snack

Nutrition

Serving: 1bowl soup (without toppings) | Calories: 338kcal | Carbohydrates: 23g | Protein: 8g | Fat: 27g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 421mg | Potassium: 877mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4901IU | Vitamin C: 50mg | Calcium: 141mg | Iron: 5mg
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