When it comes to pumpkin, you can’t go wrong with sweet classics like pumpkin pie. But if you’re all about savory dishes, we’ve got the perfect recipe for you. This creamy vegan pumpkin soup is filling, nutritious, and full of flavor. You can also cook it up in less than 30 minutes, so it’s ideal for a last-minute lunch or dinner.
Like other soups, this dairy-free pumpkin soup works well as an appetizer, side dish, or main dish. Feeding multiple guests? Simply double or triple (or quadruple!) the recipe for an instant crowd pleaser.
You will need:
- diced onion
- minced garlic
- pumpkin puree
- vegetable broth
- canned coconut milk
- fresh sage
- fresh thyme
- salt
- pepper
- coconut cream, pumpkin seeds, kale (for topping)
- oil
Feel free to experiment with your favorite herbs. In addition to sage and thyme, rosemary and oregano will also work well. You can also add other spices, like cinnamon or paprika, to take things up a notch.
In a large pot over medium heat, add about 1 tablespoon oil. Cook the onion for 5 to 7 minutes or until fragrant and tender. Add the garlic and cook for another 30 seconds.
Add the pumpkin puree. Cook for 2 to 3 minutes, stirring frequently to make sure it doesn’t burn. Let cool slightly.
Chop the sage and thyme until you have about 3 teaspoons (1 tablespoon) of each. If using dried herbs, you’ll need 1 teaspoon of each.
To a high-powered blender or food processor, add the pumpkin mixture, broth, coconut milk, herbs, and spices.
Blend until combined and smooth. Taste and add more spices as necessary. If you’d like to thin the soup, slowly add more vegetable broth.
Pour the soup back into the pot. Warm over low heat, about 10 minutes, or until heated through.
At this point, you can stir in other ingredients like:
- beans
- lentils
- rice
- pasta
- cooked vegetables
When it’s time to serve the soup, the possibilities for toppings are endless. Delicious ideas include:
- freshly ground black pepper
- fresh herbs
- swirl of coconut cream
- pumpkin, sunflower, or hemp seeds
- paprika
- hot sauce
- cinnamon
- croutons
- cooked kale or spinach
- shiitake mushroom bacon
- carrot bacon
You can also serve it with a side of toasted bread, pita, or vegan naan.
When served as a main dish, this recipe yields about 2 servings. If you serve it as a side dish or appetizer, you’ll have 4 to 6 servings or more.
If you somehow have leftover soup, store it in an air-tight container in the refrigerator for 4 to 5 days. You can also freeze the soup for up to 3 months.
Table of Contents
Creamy Pumpkin Soup
Ingredients
- ¼ to ½ small yellow onion diced
- 1 teaspoon minced garlic
- 15 ounces canned pumpkin puree not pumpkin pie filling
- 1 cup vegetable broth plus more as needed
- 1 ¼ cups coconut milk or non-dairy milk of your choice
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh sage chopped
- ½ to 1 teaspoon salt
- ½ teaspoon black pepper
- Cooked kale, coconut cream, pumpkin seeds for topping
- Oil
Instructions
- In a large pot over medium heat, add about 1 tablespoon oil. Cook the onion for 5 to 7 minutes or until fragrant and tender. Add the garlic and cook for another 30 seconds.
- Add the pumpkin puree. Cook for 2 to 3 minutes, stirring frequently to make sure it doesn’t burn. Let cool slightly.
- If you haven't already, chop the sage and thyme until you have about 3 teaspoons (1 tablespoon) of each. If using dried herbs, you’ll need 1 teaspoon of each.
- To a high-powered blender or food processor, add the pumpkin mixture, broth, coconut milk, herbs, and spices. Blend until combined and smooth. Taste and add more spices as necessary. If you’d like to thin the soup, slowly add more vegetable broth.
- Pour the soup back into the pot. Warm over low heat, about 10 minutes, or until heated through. Spoon into bowls and top with cooked kale, a swirl of coconut cream, or pumpkin seeds.
Notes
- If you don’t like or have coconut milk, you can use any other plain unsweetened dairy-free milk or more broth.
- Feel free to experiment with your favorite herbs, such as thyme, rosemary or oregano, or try spices like cinnamon or paprika.
- Nutrition information for this Simple Vegan Pumpkin Soup recipe is an estimate calculated by the Spoonacular food database and does not include optional toppings.
