Introduction
There’s something incredibly comforting about a steaming bowl of vegan pumpkin soup, especially during those cooler months when we all crave something warm and nourishing. I’ve perfected this recipe over countless autumn seasons, and it consistently delivers a silky-smooth, deeply flavored soup that’ll warm you from the inside out. What makes this vegan pumpkin soup special is its perfect balance of natural sweetness from the pumpkin, aromatic herbs, and a rich, creamy texture – all achieved without any dairy products.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups fresh pumpkin, cubed (or 2 15-oz cans pure pumpkin puree)
- 2 carrots, chopped
- 1 apple, peeled and diced
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Pumpkin seeds for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in the pumpkin, carrots, and apple. Cook for 5 minutes, stirring occasionally.
- Add vegetable broth, cumin, coriander, and nutmeg. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Pour in the coconut milk and simmer for an additional 5 minutes.
- Using an immersion blender (or transferring to a regular blender in batches), blend until completely smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with pumpkin seeds if desired.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 bowls
Recipe Notes
– For the best texture, make sure to blend the soup thoroughly. If using a regular blender, be careful with hot liquid and blend in small batches.
– The apple adds natural sweetness and depth, but you can omit it if preferred.
– If using canned pumpkin, look for pure pumpkin puree, not pumpkin pie filling.
– The soup will thicken as it cools. Add more vegetable broth when reheating if needed.
– This soup freezes beautifully for up to 3 months in an airtight container.
– For extra creaminess, you can add an additional 1/4 cup of coconut milk when blending.
– To make it spicier, add a pinch of cayenne pepper or red pepper flakes.
Vegan Pumpkin Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 4 cups fresh pumpkin cubed (or 2 15-oz cans pure pumpkin puree)
- 2 carrots chopped
- 1 apple peeled and diced
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Pumpkin seeds for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in the pumpkin, carrots, and apple. Cook for 5 minutes, stirring occasionally.
- Add vegetable broth, cumin, coriander, and nutmeg. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Pour in the coconut milk and simmer for an additional 5 minutes.
- Using an immersion blender (or transferring to a regular blender in batches), blend until completely smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with pumpkin seeds if desired.
