Discover the ultimate comfort food with this creamy, rich, and easy Vegan Pumpkin Soup. This healthy delight is ready in just 30 minutes and perfect for cozy evenings!
You'll love how simple this recipe is, turning basic ingredients into a luxurious treat. The soup's velvety texture and the delightful blend of flavors are like a warm hug from fall.
Whether you're by the fireplace, at a family gathering, or seeking comfort, let this soup be your fall go-to, bringing not only good food but also a warm feeling of togetherness.
Craving more hearty and delicious vegan soups? Check out my Vegan Butternut Squash Soup, Vegan Potato Soup, and Vegan Chicken Noodle Soup recipes.
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🌟 Why you'll love this recipe
- Effortless Simplicity: This recipe is incredibly easy to make, making it a perfect choice for cooks of all skill levels.
- Exceptional Flavor: The blend of creamy pumpkin, spices, and coconut milk creates a delicious taste that captures all the best of fall.
- Ready in a Flash: Have a hot bowl of vegan pumpkin soup in 30 minutes, perfect for busy days and quick comfort!
- Healthy and Heartwarming: This vegan pumpkin soup isn't just delicious; it's a delightful way to enjoy the wonderful health benefits of pumpkin.
- Ideal for Any Occasion: Whether it's a quick weekday meal or a special fall dinner, this soup fits any event.
🧾 Ingredient notes
Extra Virgin Olive Oil: My go-to choice for this recipe.
Feel free to enhance richness by adding more, or get inventive with alternative oils such as coconut oil, or go for Vegan Butter as a tasty twist.
Garlic and Onion: Fresh garlic and onion are the best for flavor, but if you need convenience, garlic and onion powder can work.
Use 1 teaspoon of garlic powder to replace the 4 cloves of garlic and 1 teaspoon of onion powder for a medium onion.
Pumpkin: While Pumpkin Puree is an option for this recipe, I personally like using fresh pumpkin for a more authentic and homemade touch.
The best pumpkins for making vegan pumpkin soup are sugar pumpkins and pie pumpkins.
They have a sweeter and creamier flesh compared to carving pumpkins, which enhances the flavor and texture of the soup.
Vegetable Stock: The best choice for enhancing the flavor of this dish, although water can serve as a suitable alternative if needed.
Full-Fat Coconut Milk: While it imparts an incredible flavor to this recipe, you can easily substitute it with other Non-Dairy Milks such as Soy Milk or Almond Milk.
Another option is to use an equal amount of vegetable stock.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Coconut Curry Pumpkin Soup: Transform the classic with 1-2 teaspoons of Curry Powder, creating a creamy and aromatic soup with an exotic twist.
- Spicy Pumpkin Soup: Add a spicy kick to your soup with ½ to 1 teaspoon of store-bought or Homemade Chili Powder or hot sauce for an invigorating flavor.
- Roasted Pumpkin and Red Pepper Soup: Roast the pumpkin along with 1-2 red peppers for a smoky, sweet, and savory flavor boost.
- Pumpkin and Sweet Potato Soup: Combine 1 cup (150 grams) of diced sweet potatoes with your pumpkin for a naturally sweet and hearty variation.
- Pumpkin and Black Bean Soup: Give your pumpkin soup a protein and texture boost with 1 cup (180 grams) of canned black beans for a hearty and nutritious twist.
🔪 Instructions
Step 1. Heat the oil in a large pot. Add the garlic and onion, and cook over medium-high heat for about 2-3 minutes or until lightly golden brown.
Step 2. Add the pumpkin and continue cooking for an additional 2-3 minutes.
Step 3. Incorporate all the remaining ingredients and bring the mixture to a boil. Then, reduce the heat and simmer for approximately 15 minutes or until the pumpkin becomes tender.
Step 4. Use an immersion blender to smoothly blend the soup in the pot and serve. If you don't have an immersion blender, you can transfer it to a blender in batches and blend until it's smooth.
💭 Expert tips
- Select the Right Pumpkin: Choose sugar pumpkins or pie pumpkins for sweeter, creamier flesh that enhances the soup's flavor and texture.
- Enhance Depth of Flavor: Sauté the pumpkin and veggies before adding liquids to caramelize them and deepen the flavor.
- Creamy Consistency: Use full-fat coconut milk for a dairy-free creamy texture. Shake well for a velvety consistency.
- Garnish Creatively: Enhance presentation and flavor with toppings like toasted pumpkin seeds, a coconut cream drizzle, or fresh herbs.
- Pumpkin Puree Shortcut: Use 1 can (15 ounces or 425 grams) of pumpkin puree instead of the fresh pumpkin.
❓Recipe FAQs
Vegan pumpkin soup can typically last in the fridge for about 3 to 4 days when stored in an airtight container.
It's important to refrigerate it promptly after it has cooled down to room temperature.
Always use your best judgment before consuming refrigerated soup.
Check for signs of spoilage, like an off smell or unusual appearance, especially if it has been stored for a long time.
Certainly! Freezing is a great way to preserve it for later use.
Be sure to cool the soup completely before transferring it to airtight, freezer-safe containers or resealable freezer bags.
Leave some space at the top of the container to allow for expansion as the soup freezes.
Label and date the containers, and store them in the freezer.
When you're ready to enjoy it, thaw the soup in the refrigerator overnight and then reheat it on the stovetop or in the microwave.
Stir well to recombine any separated ingredients, and your soup should be ready to enjoy.
To reheat it, you can use several methods.
Stovetop: Heat the soup in a pot over medium heat for about 5–10 minutes, stirring occasionally
Microwave: Transfer the soup to a microwave-safe bowl, cover loosely, and heat on high for 1–2 minutes, stirring halfway through
Oven: Preheat the oven to 350°F (175°C), pour the soup into an oven-safe dish, cover with foil, and bake for 15–20 minutes
Regardless of the method, stir well before serving to ensure even heating and enjoy!
Peeling and cutting a pumpkin for soup is simple.
Start by washing the pumpkin, then cut off the top and bottom to create flat surfaces.
Slice it in half vertically, remove the seeds and stringy pulp, and peel the skin using a knife or peeler.
Finally, cut the peeled pumpkin into cubes for your soup recipe.
This process ensures you have prepared pumpkin pieces ready to use.
You can serve it creatively by garnishing it with toppings like toasted pumpkin seeds, coconut cream, or fresh herbs (like parsley or cilantro).
It pairs wonderfully with crusty Vegan Bread, a side salad, or a vegan sandwich.
For a unique twist, consider serving it in a hollowed-out bread bowl or as a starter for a cozy dinner.
There are plenty of delicious ways to enjoy this soup!
🍲 More vegan soup recipes
Did you like this recipe? Please leave a rating and comment below!
Vegan Pumpkin Soup
Ingredients
- 1 tablespoon extra virgin olive oil, or any other oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 pounds pumpkin, skin peeled, seeds removed and cubed
- 1 and ½ cups vegetable stock
- 1 14-ounce can full-fat coconut milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat the oil in a large pot. Add the garlic and onion, and cook over medium-high heat for about 2-3 minutes or until lightly golden brown.
- Add the pumpkin and continue cooking for an additional 2-3 minutes.
- Incorporate all the remaining ingredients and bring the mixture to a boil. Then, reduce the heat and simmer for approximately 15 minutes or until the pumpkin becomes tender.
- Use an immersion blender to smoothly blend the soup in the pot and serve. If you don't have an immersion blender, you can transfer it to a blender in batches and blend until it's smooth.
Video
Notes
- Select the Right Pumpkin: Choose sugar pumpkins or pie pumpkins for sweeter, creamier flesh that enhances the soup's flavor and texture.
- Enhance Depth of Flavor: Sauté the pumpkin and veggies before adding liquids to caramelize them and deepen the flavor.
- Creamy Consistency: Use full-fat coconut milk for a dairy-free creamy texture. Shake well for a velvety consistency.
- Garnish Creatively: Enhance presentation and flavor with toppings like toasted pumpkin seeds, a coconut cream drizzle, or fresh herbs.
- Pumpkin Puree Shortcut: Use 1 can (15 ounces or 425 grams) of pumpkin puree instead of the fresh pumpkin.
Narelle says
Made this with no oil and used oat milk. Really delicious.
Iosune Robles says
Hi Narelle! I'm glad you liked it 🙂