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 barely handle a butternut squash, a pumpkin is out of my veg-chopping league.
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 like 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.
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.
I definitely think you are going to love this vegan pumpkin soup, it is:
- Hearty
- Thick and creamy
- Rich and satisfying
- Ready in 30-minutes
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!’Ā 
So what do you think of this beautiful vegan pumpkin soup? Let us know in the comments and please rate the recipe too.
For more awesome vegan soups, check out these great 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
There’s loads more! Just type ‘soup’ into the search bar and you’ll see all the great soups we’ve made!
And why not sign up to our email list, you’ll get an awesome free recipe ebook, plus you’ll stay updated with all our latest recipes posted to the blog!
Vegan Pumpkin Soup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4
Description
Super creamy vegan pumpkin soup. This rich and satisfying soup is made with coconut cream and spices for a simply delicious appetizer. Ready in 30-minutes!
Ingredients
- 1 Tbsp Coconut Oil
- 1 Onion (chopped)
- 2 Cloves Garlic (crushed)
- 1 tsp Ginger (minced or finely chopped)
- 1 tsp Thyme
- 1/2 tsp Cayenne Pepper
- 9 cups (2.2lb/1kg) Pumpkin (peeled and cubed)
- 1 14oz (400ml) Can Coconut Cream
- 1 and 1/2 cups (360ml) Vegetable Stock/Broth
- Salt and Pepper to taste
Instructions
- Add the coconut oil to a pot with the chopped onion, garlic and ginger and sautƩ.
- Then add the thyme and cayenne pepper and sautƩ until the onions are softened.
- Add in the coconut creamĀ and vegetable stock and theĀ 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).
Notes
*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.
*I used coconut cream in this as I wanted a richer soup, but coconut milk would also work well for this.
- Category: Appetizer, Soup
- Cuisine: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 Serve (of 4)
- Calories: 317
- Sugar: 10.4g
- Sodium: 360mg
- Fat: 24.9g
- Saturated Fat: 20.4g
- Carbohydrates: 23.6g
- Fiber: 8.4g
- Protein: 4.5g
Keywords: vegan pumpkin soup
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! š
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 š 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 š š
★★★★★
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. š
★★★★★