Discover the ultimate comfort food with this easy-to-make, creamy, and rich Vegan Pumpkin Soup. This wholesome and 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 chilling by the fireplace, having a family gathering, or just seeking comfort, let this soup become your fall go-to, bringing not just 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. They'll warm your soul!
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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 combination of creamy pumpkin, spices, and coconut milk creates an exceptionally delicious flavor that will remind you of all the wonderful things about fall.
- Ready in a Flash: In just 30 minutes, you can have a piping hot bowl of vegan pumpkin soup ready to serve. Perfect for busy days when you need a quick, comforting meal.
- Healthy and Heartwarming: This soup isn't just delicious; it's a delightful way to enjoy the wonderful health benefits of pumpkin.
- Ideal for Any Occasion: Whether you're looking for a quick weekday meal or want to impress guests at a special fall dinner, this soup is suitable for any occasion.
🧾 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: While garlic and onion powder can be convenient, using fresh garlic and onion is the ultimate choice for unlocking the most exquisite flavors.
Pumpkin: While Pumpkin Puree is an option for this recipe, I personally like using fresh pumpkin for a more authentic and homemade touch.
It allows me to fully embrace the essence of the season while preparing this delightful dish.
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
Try these delicious twists on the classic recipe:
- 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 vegan pumpkin soup with ½ to 1 teaspoon of chili flakes or hot sauce for an invigorating flavor.
- Roasted Pumpkin and Red Pepper Soup: Elevate the richness by roasting the pumpkin along with 1-2 red peppers, resulting in a smoky, sweet, and savory soup.
- 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: To boost flavor, sauté the pumpkin and veggies in the pot before adding liquids. This step caramelizes the vegetables and adds depth to the final dish.
- Creamy Consistency: For a creamy texture without dairy, use full-fat coconut milk. Shake the can well to mix the layers and create a velvety consistency.
- Garnish Creatively: Elevate presentation and flavor with creative toppings: toasted pumpkin seeds, coconut cream drizzle, or fresh herbs like cilantro or parsley.
- Pumpkin Puree Shortcut: If you're short on time, you can use canned pumpkin puree instead of fresh pumpkin. Substitute 1 can (15 ounces or 425 grams) for the fresh pumpkin.
❓Recipe FAQs
It 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 and check for any signs of spoilage, such as an off smell or unusual appearance, before consuming refrigerated soup that has been stored for an extended period.
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.
The best pumpkins for making 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.
These smaller pumpkins are specifically cultivated for culinary purposes and work well in various savory soup recipes.
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 classic Vegan Grilled Cheese 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!
🍲 Other delicious vegan soup recipes
⭐️ Did you like this recipe? Please consider giving it a 5-star rating and comment below!
📖 Recipe
Vegan Pumpkin Soup (Easy + Creamy)
Ingredients
- 1 tablespoon extra virgin olive oil, or 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: To boost flavor, sauté the pumpkin and veggies in the pot before adding liquids. This step caramelizes the vegetables and adds depth to the final dish.
- Creamy Consistency: For a creamy texture without dairy, use full-fat coconut milk. Shake the can well to mix the layers and create a velvety consistency.
- Garnish Creatively: Elevate presentation and flavor with creative toppings: toasted pumpkin seeds, coconut cream drizzle, or fresh herbs like cilantro or parsley.
- Pumpkin Puree Shortcut: If you're short on time, you can use canned pumpkin puree instead of fresh pumpkin. Substitute 1 can (15 ounces or 425 grams) for 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 🙂
Derek says
Woow it is really awesome and tasty tried it one day
Iosune Robles says
So glad you liked it Derek!
Vanessa says
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!
Iosune Robles says
Sounds delicious 🙂 Thanks for your kind comment!
Andrea Parkes says
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!
Iosune Robles says
Hi Andrea! Thanks for your kind words 🙂 I'm so glad you liked our pumpkin soup!
Monika says
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!
Iosune Robles says
Sounds amazing! Have a nice day Monika 🙂
Madeleine says
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
Iosune Robles says
Hi Madeleine! So glad all your family loved it 🙂 Have a nice day!
Katrina says
Thanks, made it just now from the pumpkin meant for carving, taste really good and I didn't use any milk.
Iosune says
Hi Katrina! You're so welcome 🙂 So glad you liked it!
DEBORAH HAZZARD says
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
Iosune says
Hi Deborah! I would use another brand of coconut milk 🙂
Connie says
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!!
Iosune says
Hi Connie! Thank YOU for your kind words 🙂
Vidhya Lashmi says
Yummy .. thanks for the recipe
Iosune says
Hi Vidhya! You're so welcome 🙂
Jane says
Do you think it would work to use canned pumpkin instead? Thanks! Jane
Iosune says
Hi Jane! I think it should work 🙂
Swati Sharma says
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.
Iosune says
Hi Swati! You're so welcome 🙂 I'm so glad you liked it!
Faye Langton says
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.
Iosune says
Hi Faye! Thanks a lot 🙂 Welcome to our blog!
Diana James says
I live in Queensland Australia and the pumpkin soup in most cafe’s and home kitchens is truly superb. The darkest orange pumpkin flesh is found in a blueish skinned pumpkin, grown hereabouts. This is perfect and utterly scrumptious.We roast the pumpkin first and then remove the skin….the rest is a secret…haha. The lucky local cooks in this beautiful part of the world, relish glorious a short sunny winter weather and the seasonal opportunity for soup. We surely have perfected a wicked pumpkin soup recipe.
Iosune says
Hi Diana! Thanks a lot for your comment 🙂 Have a nice day!