Vegan Pumpkin Soup
This vegan pumpkin soup is silky smooth, comforting, and nourishing! It showcases kabocha squash, warming spices, and coconut milk, making it the perfect dish to warm you up on chilly nights. Serve it with a side of crusty bread or a hearty sandwich for the ultimate fall or winter meal.
๐งก Why youโll love this recipe
- 10 ingredients: This vegan pumpkin soup comes together with just 10 simple ingredients, most of which are pantry staples!
- Packed with nutrients: Pumpkin provides a wealth of nutrients, like vitamin A and fiber, and flavonoids like beta-carotene.
- Allergen-friendly: Whether youโre vegan or sensitive to dairy, this recipe has got you covered! We use coconut milk to achieve a lusciously creamy consistency.
- Customizable: While we’ve provided our favorite blend of spices, feel free to experiment with different combinations to see what you like best!
If you love this vegan pumpkin soup, you need to check out our vegan sweet potato soup, vegan pumpkin chili, vegan fava bean soup, vegan butternut squash soup, and chickpea soup.
๐ Creamy vegan pumpkin soup
Weโve been on a pumpkin kick lately, and this vegan pumpkin soup is just what the doctor ordered! Itโs rich, creamy, and full of warming spices, which is all youโll want to eat during the cool fall and winter seasons.
We use roasted kabocha squash, which adds so much depth to the recipe (itโs 100% worth the effort). Combined with aromatics like garlic, ginger, cumin, and cinnamon, every bite of this golden elixir feels like a hug from the inside out.
The best part is how perfect this soup is for meal prepping! Make a double or triple batch, then freeze it in single portions for quick meals throughout the week. Your future self will thank you!
๐ Ingredients & substitutions
- Pumpkin: We strongly suggest using kabocha squash for this soup. It has a sweet, creamy, and subtly nutty flavor with a texture similar to sweet potatoes and butternut squash combined. You can also use sugar pumpkins for a similar result.
- Olive oil: To roast the pumpkin and sautรฉ the onion, providing richness and a silky texture. You can also use coconut oil or vegan butter as an alternative.
- Onion: Gives the soup a savory depth. White or yellow onions are ideal, but red onions or shallots can be used if you prefer.
- Garlic & ginger: Both aromatics infuse the soup with a zesty brightness. If fresh garlic and ginger arenโt available, garlic and ginger powders can work in a pinch.
- Spices: We love the combination of cumin and cinnamon to bring warmth and a spicy kick to the soup. Feel free to substitute coriander, nutmeg, or allspice.
- Vegetable broth: Both homemade or store-bought will work. You can also use vegetable bouillon or stock powder mixed with water.
- Coconut milk: Gives the soup its creamy consistency. Make sure to use full-fat canned coconut milk for the best results.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
๐ How to make vegan pumpkin soup
Step 1: Roast the pumpkin
Cut your pumpkin in half and scoop out the seeds, then drizzle both halves with olive oil and season them with salt and pepper.
Roast them for about 45-60 minutes until tender and browned. Roasting the pumpkin enhances its sweetness and adds a caramelized flavor to the soup.
Step 2: Sautรฉ the aromatics
After your pumpkin is roasted, sautรฉ your onions in olive oil until translucent. Add the garlic, ginger, and spices at this stage and stir until they release their aromas.
Step 3: Build the soup
Scoop the flesh from the roasted pumpkin and add it to the pot with vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer until the flavors meld together.
Step 4: Blend the soup
Using an immersion blender or regular blender, purรฉe the soup until velvety smooth. If youโve used a normal blender, transfer the mixture back into the pot. Mix in coconut milk and continue simmering for a few more minutes.
Step 5: Serving
Taste and adjust the seasonings to your liking, then divide your vegan pumpkin soup into bowls and garnish. This is where you can get creative. We love a drizzle of coconut milk, a sprinkle of toasted pumpkin seeds, and fresh herbs or microgreens. Happy eating!
If you have questions about this vegan pumpkin soup recipe, check out our FAQs or leave a comment down below!
๐ What to serve with vegan pumpkin soup
Amplify the flavors of this vegan pumpkin soup with some delicious sides like these:
- Bread: Pair it with a side of dairy-free bread, vegan garlic bread, or sourdough.
- Salad: Add a vegan kale Caesar salad or apple walnut salad for a balanced meal.
- Sandwiches: Serve your soup with a vegan tuna sandwich or air fryer quesadillas.
- Roasted veggies: Air fryer zucchini or air fryer green beans make a great addition.
๐ก๏ธ Storage & reheating
Make sure your vegan pumpkin soup stays fresh and flavorful by following these simple storage tips:
- Fridge: Store the cooled soup in an airtight container for up to 4-5 days.
- Freezer: If you want to keep it for a longer period, freeze the soup in single-serving containers, mason jars, or freezer bags for up to 3 months.
- Reheating: Thaw the soup overnight in the refrigerator (if frozen) and reheat on the stovetop over medium, stirring occasionally until warmed through. A splash of vegetable broth or coconut milk can help refresh its consistency.
- Prep ahead: The pumpkin can be roasted and stored in the fridge a day ahead. You can also sautรฉ the aromatics and store them separately, then reheat and blend everything on the day of serving.
โป๏ธ Variations
- Lower calorie: For a milder soup thatโs lower in calories, replace the coconut milk with a lighter plant milk or use more vegetable broth or water.
- Herbs: Incorporate fresh rosemary, sage, or thyme during sautรฉing.
- Apple: Blend in a cooked apple for a touch of added sweetness and tang.
- Curried: Mix in garam masala or curry powder, and garnish your vegan pumpkin soup with chopped cashews for a warming twist.
๐งโ๐ณ Top tips
- Pumpkin choice: Use sugar pumpkins or kabocha squash, which are known for their extra sweet and creamy texture.
- Freshness: Opt for fresh pumpkins over canned purรฉe if possible for a richer flavor.
- Roasting: Do your best to cut the pumpkin in half evenly so it roasts consistently.
- Consistency: Check the soup’s consistency before adding all the coconut milk. You can really control how thick or thin you want it here.
- Blending: If youโre using a standalone blender, let the soup cool slightly before blending it to avoid steam build-up (and a potential kitchen mess).
๐ฌ FAQ
The consistency can vary based on the pumpkin’s water content. Just add more vegetable broth or coconut milk to thin it out.
While the coconut milk adds creaminess, you can use almond milk or cashew cream as alternatives if youโre not a coconut fan.
If your vegan pumpkin soup is too thin, you can simmer it for a longer time to reduce and thicken it or blend in some soaked cashews for added thickness.
Roasting enhances the pumpkin’s flavor, adding rich, caramelized notes. However, if youโre short on time, you can steam or boil it until tender, then peel the skin off and add it to the soup. Just remember, the flavor will vary.
๐ด More soup recipes
If you enjoyed this vegan pumpkin soup, check out more comforting soups like these:
- Vegan Black Bean Soup: Filled with bold spices and tons of nutrients.
- 4-Ingredient Potato Soup: A 30-minute recipe that requires little hands-on time.
- Vegan Split Pea Soup: Hearty, healthy, and protein-packed soup for the winter.
- Vegan Potato Soup: Chunky soup loaded with warming and comforting flavors.
Easy Vegan Pumpkin Soup
Equipment
- Chef's knife
- Cutting board
- Baking pan
- Silicone baking mat
- Dutch oven
Ingredients
- 4-pound (1 large) pumpkin (kabocha, sugar, etc.)
- 2 tablespoons extra-virgin olive oil (divided)
- 1 white or yellow onion (chopped)
- 4 garlic cloves (minced)
- 1-inch piece of fresh ginger (grated)
- 1 ยฝ teaspoons ground cumin
- ยพ teaspoon ground cinnamon
- Sea salt & cracked black pepper to taste
- 4-5 cups vegetable broth
- 14 ounces (1 small can) full-fat coconut milk (reserve ยผ cup)
For serving optional
- Reserved coconut milk
- Dairy-free sour cream
- Fresh herbs or microgreens
- Pumpkin seeds
- Extra cracked black pepper
Instructions
Pumpkin
- Preheat the oven to 400ยฐF and line a baking sheet with a silicone baking mat or parchment paper.
- Cut the pumpkin in half lengthwise and scoop the seeds out with a spoon. Drizzle the cut sides with ~1 tablespoon total of olive oil. Season both halves with a generous pinch of salt and pepper. Turn the halves so the cut sides face down on the baking sheet.
- Roast the pumpkin halves for 45-60 minutes, or until theyโre browned and very easily pierced with a fork. Remove from the oven and let the pumpkin cool.
- When itโs cool enough to handle, remove the skin and scoop the flesh out. Measure a tightly packed heaping 4 cups (it should be all the flesh from the pumpkin).
Soup
- Heat the rest of the oil in a large stockpot or Dutch oven over medium. Add the onion and sautรฉ for 5-6 minutes until translucent and soft. Add the garlic, ginger, cumin, and cinnamon, stirring for another 30-60 seconds until the garlic and spices are aromatic.
- Add the cooked squash and broth, stirring to combine. Bring the mixture to a gentle boil, then lower the heat to low and simmer for 10-15 minutes.
- Use an immersion blender or transfer the soup to a blender, working in batches if needed. Mix on high until smooth and creamy. If itโs too thick to blend, you can add more broth or water, but note that the coconut milk will help thin it out.
- Transfer the soup back to the stockpot and pour in the coconut milk, stirring to combine. Simmer it on low for another 3-5 minutes or so to heat and incorporate everything.
- Taste it and adjust the seasonings to your liking or add more broth to thin it out if the consistency is too thick.
- Divide the soup between bowls and garnish with a drizzle of reserved coconut milk or dairy-free sour cream, cracked black pepper, toasted pumpkin seeds, fresh herbs, or microgreens. Happy eating!
Video
Notes
- Pumpkin choice: Use sugar pumpkins or kabocha squash, which are known for their extra sweet and creamy texture.
- Freshness: Opt for fresh pumpkins over canned purรฉe if possible for a richer flavor.
- Roasting: Do your best to cut the pumpkin in half evenly so it roasts consistently.
- Consistency: Check the soup’s consistency before adding all the coconut milk. You can really control how thick or thin you want it here.
- Blending: If youโre using a standalone blender, let the soup cool slightly before blending it to avoid steam build-up (and a potential kitchen mess).
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.