Pumpkin soup, a simple, delicious, and healthy dish made with only 8 ingredients in less than 30 minutes. It’s so creamy, satisfying, and full of flavor!
It’s soup time! And pumpkin soup is a classic, perfect to warm up even the coldest day. This is a recipe I make all the time, as it’s extremely simple, comforting, and out of this world.
This soup is so cozy it’s the perfect side dish for fall and winter. You can also eat it as a main dish, and I love that it’s made with easy-to-get ingredients that I always have in my pantry. Just like these wonderful 31 vegan soup recipes!
Besides, you can customize it with your favorite spices and it freezes really well, so it’s perfect for making a big batch and save some time in the kitchen.
Pumpkin soup, tasty, nutritious, and super simple. It’s ready in less than 30 minutes and to make it you only need 8 affordable and easy-to-find ingredients. I hope you like it!
How to make pumpkin soup – Step by step
- Heat the oil in a large pot (photo 1). Add the garlic and onion (photo 2) and cook over medium-high heat until golden brown, stirring occasionally (photo 3).
- Add the pumpkin (photo 4) and cook for another 2-3 minutes, stirring occasionally (photo 5).
- Incorporate all the remaining ingredients (photo 6) and bring to a boil, then cook over medium-high heat for about 15 minutes or until the pumpkin is tender (photo 7).
- Blend the mixture (photo 8), and serve immediately with your favorite toppings.
Pro tips
- I usually make my own vegetable stock at home, as it’s so easy, more affordable, and way healthier than the store-bought ones.
- Add more or less liquid depending on how thick you want your soup to be.
- Feel free to customize your soup with any ingredient you’d like. It goes amazing with veggies like leeks, carrots, or celery, or with spices like ground cinnamon, nutmeg, or cayenne powder.
- You could use pumpkin puree to make this recipe too, but I prefer to use fresh pumpkin.
- I like to make my pumpkin soup with full-fat coconut milk to get a super creamy texture. However, you can use any other type of unsweetened plant milk, such as soy milk, cashew milk, or oat milk.
How long will this pumpkin soup keep?
If you have any leftovers, keep them in an airtight container in the fridge for 5-7 days. If it smells and tastes good, you can eat it.
Can I freeze this pumpkin soup?
Of course! To do it, let it cool first, put it in an airtight container, and keep it in the freezer for 2-3 months. I suggest you freeze it in individual portions so you only need to defrost what you’ll be eating.
To thaw, transfer it to the fridge 1 or 2 days before you eat it and reheat it in the microwave or in a saucepan over medium heat.
How to serve pumpkin soup
I love to add some roasted chickpeas as a topping for this recipe, and I also serve it with some vegan protein such as seitan or tempeh to make an even more complete meal.
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Did you make this pumpkin soup recipe?
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Pumpkin Soup
- Prep: 5 mins
- Cook: 25 mins
- Total: 30 mins
- 4-6 1x
- Main Dish, Soups
- American
- Vegan
Servings 4-6 1x
Pumpkin soup, a simple, delicious, and healthy dish made with only 8 ingredients in less than 30 minutes. It’s so creamy, satisfying, and full of flavor!
Ingredients
- 1 tbsp extra virgin olive oil
- 4 cloves of garlic, chopped
- 1 onion, chopped
- 2 pounds pumpkin (1 kg), skin and seeds removed, chopped
- 2 cups vegetable stock or water (500 ml)
- 1 cup full-fat coconut milk (250 ml)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Heat the oil in a large pot. Add the garlic and onion and cook over medium-high heat until golden brown, stirring occasionally.
- Add the pumpkin and cook for another 2-3 minutes, stirring occasionally.
- Incorporate all the remaining ingredients and bring to a boil, then cook over medium-high heat for about 15 minutes or until the pumpkin is tender.
- Blend the mixture in a blender (you can also use an immersion blender if you want to).
- Serve with roasted chickpeas, chopped fresh parsley, toasted pumpkin seeds, and ground black pepper on top. You can also eat it with some vegan protein like seitan or tempeh.
- Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for 2-3 months. To thaw, transfer it to the fridge 1 or 2 days before you eat it and reheat it in the microwave or in a saucepan over medium heat.
Notes
- I usually make my own vegetable stock at home, as it’s so easy, more affordable, and way healthier than the store-bought ones.
- Add more or less liquid depending on how thick you want your soup to be.
- Feel free to customize your soup with any ingredient you’d like. It goes amazing with veggies like leeks, carrots, or celery, or with spices like ground cinnamon, nutmeg, or cayenne powder.
- You could use pumpkin puree to make this recipe too, but I prefer to use fresh pumpkin.
- I like to make my pumpkin soup with full-fat coconut milk to get a super creamy texture. However, you can use any other type of unsweetened plant milk, such as soy milk, cashew milk, or oat milk.
- If you’re looking for more warm and cozy dishes to warm up during the wintertime, don’t miss out on these delicious 31 vegan soup recipes!
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 95
- Sugar: 3.7 g
- Sodium: 383 mg
- Fat: 4.5 g
- Saturated Fat: 2.2 g
- Carbohydrates: 13.6 g
- Fiber: 1.6 g
- Protein: 2 g
Update Notes: This post was originally published in November of 2018, but was republished with new photos, step by step instructions, and tips in October of 2020.
Made this with no oil and used oat milk. Really delicious.
★★★★★
Hi Narelle! I’m glad you liked it 🙂
Woow it is really awesome and tasty tried it one day
So glad you liked it Derek!
I made this with black garlic, 1lb acorn squash, 1lb fresh pumpkin and half a can of left over pumpkin puree. I added cayenne & salted pumpkin seeds as the topper, it was great! And I am not an experienced cook, super easy. Thanks for the recipe!
Sounds delicious 🙂 Thanks for your kind comment!
I added about 1 1/2 teaspoons of medium curry powder because we like our food a bit spicy. My husband who doesn’t give compliments out very often said it was the best soup I had ever made. He raved about it!
Hi Andrea! Thanks for your kind words 🙂 I’m so glad you liked our pumpkin soup!
Thank you for the recipe, it is amazing. And I added nutmeg and chilli, made croutons with italian herbs and added it too, and it turned out great!
★★★★★
Sounds amazing! Have a nice day Monika 🙂
Been having a craving for a good pumpkin soup for ages, and this just hit the spot. And it’s so quick and easy to make! It’s creamy and beyond expectations! Family loves it too as an added bonus ‘n it’s saved in the recipe book ;D
★★★★★
Hi Madeleine! So glad all your family loved it 🙂 Have a nice day!
Thanks, made it just now from the pumpkin meant for carving, taste really good and I didn’t use any milk.
Hi Katrina! You’re so welcome 🙂 So glad you liked it!
Hi just made your pumpkin soup very easy to make.
You said to add all the ingredients including the coconut milk and cook till pumpkin is soft.
I did all that tastes very good but taste of coconut milk over powers the pumpkin.
Did I do something wrong
Hi Deborah! I would use another brand of coconut milk 🙂
Hi, I’m enjoying re-reading your recipes here! I’ve tried the pumpkin soup and it is delicious. I’m trying to get back to more basic plant based eating and I find your recipes to be so inspiring. Thank you for sharing such delicious and simple recipe ideas!!
Hi Connie! Thank YOU for your kind words 🙂
Yummy .. thanks for the recipe
★★★★★
Hi Vidhya! You’re so welcome 🙂
Do you think it would work to use canned pumpkin instead? Thanks! Jane
Hi Jane! I think it should work 🙂
I have never tried pumpkin soup before this, but after reading your recipe I tried it & I really liked it, the taste is amazing!! Thank You for providing this recipe.
Hi Swati! You’re so welcome 🙂 I’m so glad you liked it!
Hello. I like your recipe. Here in Australia almost every cafe/coffee shop has pumpkin soup all year round. It is sometimes good and others weak and tasteless! I like mine rich and tasty so have a recipe similar to yours but I throw chunks of pumpkin in a pan and roast them first. After that the recipe comes together very quickly. I agree with you about the sweetness. Pumpkin itself us sweet so nothing extra is needed. New to your site. Love it.
Hi Faye! Thanks a lot 🙂 Welcome to our blog!