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–+ servings
vegan pumpkin soup with cilantro and sour cream in a bowl
Julia

Vegan Pumpkin Soup Recipe (with Coconut Milk)

5 from 4 votes
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 ½ cup pumpkin puree not pumpkin pire filling
  • 2 tablespoon olive oil
  • 1 brown onion diced
  • salt to taste
  • black pepper to taste
  • 3 garlic clove about 1 tablespoon
  • 1 teaspoon ground cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon curry powder or turmeric
  • 2 ½ cup vegetable broth
  • 1 teaspoon maple syrup or honey
  • 1 cup full-fat coconut milk

Method
 

  1. 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.
  2. 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.

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