Pumpkin Potato Soup

Hearty Pumpkin Potato Soup with Tofu

Pumpkin Potato Soup

It feels like the weather has abruptly changed from Summer to Fall. Gone are the balmy, bright mornings and 8pm sunsets, and instead, there’s a slight chill in the air and progressively less daylight. I’m not a fan of it being completely dark when my alarm goes off around 6am, but I do love the change that makes it feel so good to curl up with a blanket, a big mug of hot tea, and a puggle in my lap. Honey is clingy year-round, but she’s been especially snuggly now that the temperatures are a bit cooler. I love it.

Honey

My food preferences are also starting to shift a bit from cold salads to warm soups, and like most food bloggers, I’m putting pumpkin in everything. It seems to be one of those foods that people either go nuts over or totally don’t understand the appeal. I fall into the former group, although I’m more into the pumpkin custards and breads and less into the pumpkin spice lattes that I’ve been seeing everywhere.

Pumpkin Potato Soup with Tofu

This pumpkin soup is inspired by a recipe from my mom, and similar to her apple cinnamon tofu breakfast bake, it was a staple at my house growing up. I asked my mom for the recipe, but it turns out she doesn’t use one—just tastes and adjusts things as she cooks. She gave me a rough idea of her process, including things like using the potato water as the base for the soup and adding pumpkin pie spice and some extra cinnamon. My version ended up being more spicy than hers, but she practically finds bell peppers to be too hot, so that’s not surprising.

Pumpkin Soup

I used tofu to give it some extra staying power, but I think this soup would be equally good without it, or possibly with white beans instead. The pumpkin puree creates this almost velvety texture that’s even better the following day, and it’s the kind of soup that just begs to be enjoyed with a piece of crusty baguette.

Vegan Pumpkin Soup

It tastes like Fall in the best possible way. I hope you enjoy it as much as I do!

Hearty Vegan Pumpkin Soup

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Hearty Pumpkin Potato Soup with Tofu

Pumpkin Potato Soup

Hearty Pumpkin Potato Soup with Tofu

Gluten Free, Vegan,

Serves: 6


Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Tofu gives this easy soup extra staying power, but I think it would be equally delicious with white beans instead. Bonus: it's even better the following day.

Pumpkin Potato Soup

Hearty Pumpkin Potato Soup with Tofu

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Ingredients

  • 1 medium white onion, chopped
  • 1 tablespoon extra virgin olive oil
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon garlic powder
  • 2 cups chopped, unpeeled potatoes (I prefer russet or yukon gold)
  • 6 cups vegetable broth
  • 1 15 oz. can pumpkin puree
  • 1 15 oz. package extra firm tofu, drained and chopped
  • 1/2 tablespoon coconut aminos (optional)
  • sea salt & black pepper, to taste

Cuisine: Gluten Free, Vegan Servings: 6

Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins

Tofu gives this easy soup extra staying power, but I think it would be equally delicious with white beans instead. Bonus: it's even better the following day.

Instructions

  • Heat the olive oil in a large stock pot over medium heat.
  • Add the chopped onion, pumpkin pie spice, cinnamon, and garlic powder. Saute until the onion is translucent, about 3-5 minutes.
  • Add the chopped potatoes and vegetable broth and stir to combine. Bring the soup to a boil over high heat.
  • Once boiling, reduce the heat to medium-low and stir in the pumpkin puree, followed by the tofu and coconut aminos (if using). Allow the soup to simmer uncovered, until the potatoes are cooked through (about 10-12 minutes, depending on the size of the potato pieces).
  • Taste the soup and add sea salt and freshly ground black pepper to your liking.
  • Serve immediately and enjoy!

Notes [2]

If possible, opt for organic potatoes. Conventional white potatoes tend to be high in chemical pesticides. The same goes for tofu: unless it’s labeled organic, it’s probably genetically modified.

This soup is especially delicious with a hunk of crusty, whole grain baguette for dipping.

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Wow, I definitely want to make this. I can’t get enough of pumpkin recipes this fall, and I have a block of tofu in the fridge just waiting to be used! I’ve already made pumpkin chocolate chip cookies, pumpkin smoothies, pumpkin french toast, pumpkin brownies, and pumpkin overnight oats, so I obviously need to make a soup!

    1. Amanda says

      You just made me so hungry. haha I think I need a pumpkin brownie stat. 😉

  2. Read this and immediately headed to the kitchen to make soup for lunch. Can’t say it’s the same, but it did involve pumpkin, broth and all those spices in the Vitamix. 5 minutes later I was eating it 🙂 Perfect healthy first lunch back home, thanks for the inspiration!

    1. Amanda says

      Welcome back! 🙂 I love those types of lunches. I really need to use my Vitamix for soups more often – so easy and minimal dishes to wash.

  3. This looks AWESOME. I am definitely Pinning this one. Thanks for the recipe!

    1. Amanda says

      Thanks, Michelle! I hope you like it!

  4. Yup- I’m putting pumpkin in everything too! I need to make a pumpkin/sage pasta soon- but keep using up all of my pumpkin for sweet stuff (and steamers! Omg…)
    What’s your preferred brand of tofu? The one in the soup looks SO perfect! Have you ever had Twin Oaks brand? (Do they sell it up there?)

    1. Amanda says

      I keep using my pumpkin for sweet stuff too – I ate two big cans of it before I finally made this recipe. 🙂
      I used the TJ’s extra firm tofu for the soup (and cut it very carefully!). I’ve heard great things about Twin Oaks…not sure if they sell it around here though.

  5. This is one heck of a savory soup. I’m all for pumpkin in everything, but I never can find it in enough savory stuff. Brava!

  6. I made some pumpkin soup yesterday too, this one looks great! That pic of Honey is ridiculously CUTE!!

  7. Dylan says

    Hey sis! I just made this soup yesterday. It’s perfect for this weather (and my cold that I’m fighting) and I had almost all of the ingredients in my kitchen already. Thanks for the recipe – I’ll thank Mom too haha!

    1. Amanda says

      It’s good, right? Soup and lots of fresh juice – I’m guessing you’ll need as many vitamins as you can get in preparation for boozing it up on your birthday. 😉

      1. Dylan says

        Haha I’m trying! Looks like I might be saving my boozing until the weekend – tough life!

  8. Analise says

    This was really delicious! I didn’t have vegetable broth but I did have thai curry coconut broth and it was so fantastic! Also awesome over rice! Thank you!!

    1. Amanda says

      I’m so happy you enjoyed the soup, Analise! Using Thai coconut curry broth sounds like such a great idea. I bet the flavors were awesome!

  9. Lisa Cavallini says

    Yummy! I just made this for my family tonight. I added fresh sautéed jalapeño from my garden for spice, a little ginger, a splash of coconut milk plus a few handfuls of kale. It’s Devine. Thanks for this pumpkin recipe to add to my pumpkin everything obsession.

    1. Your additions to the soup sound amazing, Lisa! I’m happy I could add another recipe to your pumpkin everything arsenal. 😉

  10. Aimee says

    I made this in my slow cooker yesterday. It was really tasty. I only used 1 quart of broth and a can of corn and some garam masala and nooch. My family enjoyed it. I have a picture, but don’t know how to upload it here. Sorry. I’m technically challenged, lol!

    1. Aimee says

      Meant to say that I added the corn, etc.

    2. Thank you for taking the time to leave a comment, Aimee! No worries on the picture. 🙂 I love the additions you used! I’m really curious to try making it with garam masala now, and nutritional yeast of course gets a big fat “Yes!” from me.

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