This vegan pumpkin soup is one of the best comfort foods for any season! It is non-dairy and tastes delicious with both pumpkin and butternut squash.
All you need is a handful of simple ingredients and 30 minutes to make this cozy fall-inspired silky smooth sweet pumpkin soup.
If you like creamy soup, you should definitely give these recipes a try: Healing Carrot Ginger Turmeric Soup.
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Ingredients
- Fresh pumpkin - Fresh pumpkin is the star of this recipe! If it's pumpkin season, you're in luck. I always prefer fresh produce over canned. Any regular pumpkin works, but a sweet variety with deep orange flesh is ideal for creamy soups.
My favorite is Muscade de Provence, known for its vibrant color and naturally sweet flavor-it's perfect for soups, breads, and muffins. If you can't find it, butternut squash is an excellent alternative.
It's versatile, reliable, and works beautifully in soups, stews, chilis, and curries.
How To Make Pumpkin Coconut Milk Soup
- Heat olive oil in a large pot or Dutch oven over medium heat. Once hot, sauté the onion until softened, then add the garlic.
- Stir in spices, salt, and black pepper. Cook for 2 minutes until the spices bloom and the garlic is fragrant.
- Add the broth and pumpkin puree. Reduce the heat to medium-low and simmer for 10-15 minutes.
- Stir in maple syrup and coconut milk.
- Blend the soup using an immersion blender or regular blender for a creamier texture, then simmer for another 2-3 minutes.
- Taste and adjust seasoning if needed.
- Serve warm with a drizzle of olive oil, sour cream or yogurt, fresh herbs, and crushed red pepper flakes.
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- Don't have enough pumpkin or no pumpkin at all? For a quick fix, use canned pumpkin puree (such as Libby's) or substitute the pumpkin with butternut squash, acorn, or kabocha squash. Another veggie alternative is to use sweet potatoes and carrots.
- If making your own pumpkin puree, don't throw away the seed and roast them in the oven with some honey and cinnamon.
- Dairy-free pumpkin soup - I like to use full-fat coconut milk as my go-to dairy substitute for soups. It will give slightly a thicker texture but any coconut milk you have available will be fine too. For non-vegan soup, cooking cream is suitable, just don't boil it to prevent curdling.
- Use a standalone high-power Blender for an ultra silky smooth soup. For easier cleanup, a good handheld immersion blender is fine too.
- This soup's texture is thick but still easily pourable. It will thicken after it cools completely. To thin it out, add warm water or veggie broth when reheating.
- Other veggies you could add to the soup (either steamed or roasted) are carrots, sweet potato, butternut squash, parsnips, root veggies, and potatoes. Blend them until smooth before adding them to the soup.
- Vegetable broth - A good vegetable broth makes a huge difference. If possible, use a low-sodium broth for less salt content. I like to cook my own sometimes with a prepacked soup vegetable mixed from the store (A mix of celery, carrots, parsnip, onion). Well, that is a fresh flavor right there! For non-vegetarian dishes, use chicken broth instead.
- Pumpkin is naturally quite sweet, especially Muscat Squash, but I like a little more sweetness to it by adding honey or maple syrup. This will last, and you can taste for flavor in the end if you need any extra sweetness.
Make Your Own Pumpkin Puree
Here's an easy way to roast pumpkin for fresh puree:
For the full recipe and tips, see my Pumpkin Puree recipe.
- Preheat your oven to 370°F (190°C).
- Spread 1-inch pumpkin cubes in a single layer on a baking tray lined with parchment paper. Drizzle with vegetable oil and sprinkle with salt and pepper.
- Roast for 30-45 minutes, or until the pumpkin is soft and slightly golden.
- Let it cool, then blend in a food processor until smooth and creamy.
Serving Suggestions and Toppings
What to serve with pumpkin soup? The best way to serve this creamy soup is with plenty of toppings and some crusty bread.
- For a more fulfilling dinner, serve any kind of green salad on the side such as Lemon Kale Caesar Salad (with or without the chicken).
- For kids I'd recommend making a side portion of these yummy healthy zucchini fritters. Or if you have extra pie pumpkin, make these Air Fryer Pumpkin Fries instead.
- Garnishes such as croutons, parmesan, fresh herbs, nuts and seeds are an essential component of any creamy-based vegetable soup.
- A crusty bread or gluten-free crackers, cornbread muffins are one of my favorites too.
- I like to serve this soup with gluten-free croutons, caramelized nuts vegan parmesan or shredded vegan cheese, pumpkin seeds (pepitas), and plenty of fresh herbs (cilantro, parsley, basil).
Topping Ideas
A few of our favorite toppings for this vegan pumpkin soup recipe include:
- Vegan parmesan cheese
- Crushed red chili flakes
- Plant-based sour cream or yogurt
- Vegan shredded cheese
- Toasted nuts and seeds
- Pico de Gallo or a simple side salad
- 3 ingredient Guacamole
- Tortilla strips or corn chips
- Fresh herbs
Freezing And Storing Instructions
- Store the soup in an airtight glass container in the fridge for up to 3 days. Any leftover soup can be reheated in the microwave or on the stove over medium-low heat. Just don't boil it.
- After refrigerating, the soup will thicken even more. Add some vegetable broth or warm water to thin it out when reheating.
- I don't recommend freezing the pumpkin soup as it may separate after thawing, and the texture will not be the same as fresh. For the best flavor, consume the soup on the same day or latest, the next day.
How to Thicken Pumpkin Soup
For a thicker soup, reduce the amount of vegetable broth or add more pumpkin puree or mashed vegetables. For an extra-thick consistency, use a cornstarch slurry:
- Mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth.
- Gradually stir the slurry into the soup during the last 10 minutes of cooking.
- Ensure the soup isn't too hot when adding the slurry, then simmer and stir until it reaches your desired thickness.
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Recipe Card
Vegan Pumpkin Soup Recipe (with Coconut Milk)
Ingredients
Method
- Heat up a little olive oil in a large pot (or dutch oven) medium heat and once oil is hot, saute onion until softened and add garlic. Stir in the spices, salt, black pepper and saute for a couple minutes more until spies open up.
- Pour in the broth, pumpkin puree. Reduce the heat to medium-low and let simmer for 10-15 minutes. Stir in maple syrup and coconut milk. If you want the soup to be more creamy texture blend the soup in a regular blender or immersion blender (quicker) and let simmer for 2-3 minutes more. Taste for seasoning again and serve warm with sour cream, yogurt, fresh herbs and crushed red pepper flakes.
Tried this recipe?
Let us know how it was!Want to add some protein? Serve it with my healthy Lentil Bread.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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Jessica
I just wanted to come back and leave a comment and say thank you from the bottom of my heart (or bowl ) for posting this recipe. I made it last night and it was absolutely fantastic and very easy. It will now be in frequent rotation. It was perfect for the first day of fall. Thank you.
Julia | The Yummy Bowl
Thank you from the bottom of my heart too, Jessica, I am glad you liked it. My son loves it so much too!
Julia | The Yummy Bowl
A quick non dairy fresh pumpkin soup made in 30 minutes!