This vegan pumpkin soup is creamy, rich and satisfying. Made with coconut cream and spices for a delicious appetizer. Ready in 30 minutes!
This vegan pumpkin soup ticks all the boxes! Its rich, creamy and ultimately satisfying.
And best of all, it’s super easy, and ready in 30 minutes or less.
Well, I must clarify, it’s ready in that short a time provided you bought your pumpkin already peeled and chopped. I have to say I took the lazy way forward (or is it the clever way?) with that.
Peeling and chopping pumpkin is something I find just a little bit too hard. I can handle a butternut squash but I feel like a pumpkin is pushing the envelope a bit!
I used coconut cream rather than coconut milk, I wanted it to be ultimately creamy and it definitely worked!
I actually couldn’t believe how fast the pumpkin cooked. I do have a gas stove now, and we all know that gas is super fast, but still.
I brought it to the boil, covered the pot and sat down for a brief 10-minutes not imagining that it could be faster than that, and when I got up to check it, it was completely soft. It doesn’t matter with soup, it’s just going to get blended anyway, but honestly it was likely cooked in 8 minutes or something and the last 2 was overkill.
Anyway so don’t just walk away and leave it, keep checking as it cooks super fast.
Serving Suggestions
Serve the soup topped with some pumpkin seeds and a sprinkle of thyme and black pepper.
And of course, some crusty rolls for dipping, or if you’re gluten-free (the soup is already gluten-free) then use gluten-free bread or some large lettuce leaves for dipping.
This soup easily serves 4. However, in my house, Jaye loved it so much, he polished off 3 serves all by himself. And then he was like: ‘I’m soooo full!’ And I’m thinking: ‘what did you expect from 3-serves of soup, with 3 crusty rolls!’
Storing and Freezing
Leftover soup keeps extremely well in the fridge for 4-5 days. You can reheat it in the microwave or on the stove.
It’s also freezer friendly for up to 3 months. Thaw overnight in the fridge and then reheat on the stovetop. If any separation occurs just re-blend it with your immersion blender.
More Delicious Vegan Soup Recipes
- Spicy Vegan Carrot Soup
- Vegan Butternut Squash Soup
- Creamy Vegan Potato Soup
- Vegan Broccoli Cheese Soup
- Vegan Potato Leek Soup
- Vegan Sweet Potato Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Pumpkin Soup
Ingredients
- 1 Tbsp Coconut Oil or other oil
- 1 Medium Onion White, Yellow or Brown, chopped
- 2 Cloves Garlic crushed
- 1 tsp Ginger minced or finely chopped
- 1 tsp Thyme
- ½ tsp Cayenne Pepper
- 9 cups Pumpkin (2.2lb/1kg) peeled and cubed
- 14 ounce Can Coconut Cream (400ml), Unsweetened
- 1 and ½ cups Vegetable Stock/Broth (360ml)
- Salt and Pepper to taste
Instructions
- Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté.
- Then add the thyme and cayenne pepper and sauté until the onions are softened.
- Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil.
- Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes).
- Use an immersion blender to blend it smooth inside the pot. If you haven’t got an immersion blender, then transfer to a blender jug in stages and blend until smooth.
- Add salt and pepper to taste.
- Serve with some pumpkin seeds as garnish (optional).
Video
Notes
- Coconut cream. I used coconut cream in this as I wanted a richer soup, but canned, full fat, unsweetened coconut milk would also work well.
- Prep time. The prep time mentioned above assumes you have ready peeled and cubed pumpkin. If you have to do that from scratch, it will of course take longer.
- Storing: Leftover soup keeps extremely well in the fridge for 4-5 days. You can reheat it in the microwave or on the stove.
- Freezing: It’s also freezer friendly for up to 3 months. Thaw overnight in the fridge and then reheat on the stovetop. If any separation occurs just re-blend it with your immersion blender.
Easy and yummy recipe.
Thanks Sarika!
Easy. Delicious. A favourite and go-to.
Thanks Christelle!!
I will make this soup for our Christmas after dinner treat (during games time).
Thank you for this recipe and also for many of the viewers consents and alternative options.
Merry Christmas.🙏♥️🙏🌞
Thanks Rose! Merry Christmas!
Made this a few times, I added a bit more ginger & garlic & turmeric, just a personal preference. The soup is fabulously warming, took it out on a cold day in flasks, defo a winner.
So happy you like the recipe Sherrie, thanks for the awesome review!
Can’t find fresh pumpkin! How many cups of canned can I substitute?
Hi Carol, you can probably just use one 15 ounce can of canned pumpkin. All the best!
Best recipe thus far. I used 1 can of coconut cram and 1/2 tsp of powdered ginger since I did not have ginger root. It turned out awesome! Thanks for sharing.
So happy you enjoyed it! 🙂
I passed on the coconut cream but added a smidgeon of cinnamon. Otherwise, pretty much followed the recipe. My daughter loved it. Thanks for an easy recipe.
So happy to hear! Thanks for the awesome review!
The best pumpkin soup I have eaten. However I have also added 1 large sweet potato and 1 carrot. Yum!
Awesome! Thanks for sharing Pat!
I love simple recipes that taste good. I like a lot of spice so I added curry, cumin and garam masala. I only used a little bit of coconut milk, 4.5 cups of frozen pumpkin puree from Halloween (as someone in the comments suggested) and it came out great. I topped it with hemp seed, pumpkin seeds and hot paprika. Delicious!
Awesome! Thanks for sharing Jale!
Is this able to be Frozen?
Yes! 🙂
Best soup. I made this. Left out the cream and thinned the soup. It was fantastic. All my guest wanted seconds. I used fresh pumpkin. I baked it and pureed it adding about 4.5 cups of puree. I roasted the pumpkin seeds and sprinkled on top.
Thanks for the great recipe
Awesome! Thanks for sharing Nicole!
I made this today and took it over to my friend who has a cold. I roasted an ordinary pumpkin in the oven to avoid peeling the pumpkin hard and dicing into smaller pieces 🙂 I also airfried the pumpkin seeds from the pumpkin in some Indian spices to add to the top of the soup and also popped over in separate jars fresh lemon juice and shallot stalks (they are called that in Australia, unsure of the name in the USA) for him to add if he wished (and he did) and he messaged me now saying WOW! Delicious, just yummy! Thank you so SO much for this recipe for me to make my Vegan Mate ???? ????
Awesome Sam! Sounds delish!
I’ve never made soup before and this recipe was relatively easy to follow (with some help from my dad) and it came out super well. I couldn’t get some thyme but every still tasted great. 🙂