Creamy Pumpkin Soup

Love savory autumn dishes? Make this vegan pumpkin soup. Ready in less than 30 minutes, this dairy-free recipe is both tasty and nutritious. 


yellow onion minced garlic pumpkin puree vegetable broth coconut milk

fresh thyme fresh sage salt pepper oil

©Kirsten Nunez

Step 1:

In a large pot over medium heat, cook the onion for 5 to 7 minutes or until tender. Add the garlic and cook for another 30 seconds.

©Kirsten Nunez


Add the pumpkin puree. Cook for 2 to 3 minutes, stirring frequently to make sure it doesn’t burn. Let cool slightly.

Step 2:

©Kirsten Nunez

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.

Step 3:

©Kirsten Nunez

To a high-powered blender or food processor, add the pumpkin mixture, broth, coconut milk, herbs, and spices.

Step 4:

©Kirsten Nunez

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