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!’ 
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
Print Recipe
Pin RecipeDescription
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 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).
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
Oh! Picture perfect! Looks delish!
Thanks Jennifer! 🙂
Hearty, creamy and delicious
★★★★★
This recipe is amazing!! Thanks so much! I’m watching calories, so I did not add any coconut milk or cream, but it tastes amazing. I’m just eating it and its really great comfort food.
★★★★★
That’s fantastic Ana, so happy to hear you love it, and that it’s great without coconut cream too! Thanks for sharing! 🙂
Delicious recipe, we had the soup with fried pita bread and vegan dips. The only pumpkin soup recipe I use now. What a great website to find! Thanks Alison 🙂
Wonderful Laura! So glad you found the blog! Thanks so much for posting! 🙂
I made this recipe today but added in left over Kale / Celery and Nutritional Yeast for my B12 and it was so creamy and delicious!
Yum! Sounds awesome, thanks for posting! 🙂
I added ground coriander because I love it, and I didn’t have enough coconut milk left, so I added soaked cashews to make it more creamy.
Sounds great! Thanks for sharing! 🙂
Best pumpkin soup recipe ever! Next time I will use less cayenne pepper though as it had quite a kick. I changed recipe slightly by roasting pumpkin first and adding extra garlic. It was so tasty and creamy. Loved it.
★★★★★
Oh wow, roasting the pumpkin first would also be totally divine for this! Thanks so much for your fabulous review! So glad you loved it! 🙂
Amazing recipe. Really enjoyed this. Thank you very much
★★★★★
Awesome, so glad you liked it! Thanks for posting! 🙂
Made this tonight. I added in an extra clove of garlic, spinach and found with salt and pepper the taste was perfect 👌🏻 not overpowering with flavour. I also roasted pumpkin first, I just find it so much easier.
★★★★★
Awesome, roasted pumpkin would be delicious with this! Thanks for your great review! 🙂
Recipe sounds delicious BUT I already have pureed pumpkin in my freezer. Could I use that and HOW MUCH would I use?
You would use the same amount in weight, or around 4 and 1/2 cups. Since it’s already cooked though, your cooking time would be shorter. Once your onions are cooked you would just be heating everything else together to blend the flavors rather than actually cooking it.
A little on the sweet side but fantastic
★★★★★
is it so thick and creamy that you can’t eat only with a spoon?
It’s creamy but not particularly thick. You can see the texture really well in the video. 🙂
This has become a favorite recipe for cold winter nights. The spices are perfect. Thank you for sharing this yummy, easy, vegan gem.
★★★★★
You’re so welcome! Thanks for the amazing review! 🙂
I just made this and it was so good. I had to add extra broth because it was a bit thick for me. I used canned pumpkin (sorry!!) and made a half recipe with a small can of pumpkin. Delicious!
Hahaha, whatever works is just perfect. So glad it worked great with canned pumpkin, thanks for sharing! 🙂
Way too much Cayenne Pepper. Recommend 1/4 tsp or less.
Surprisingly good! use coconut milk, creamy,serving tomorrow to guests that include 2 vegans. Even have the salted pumpkin seeds to sprinkle on top. Thank you!
★★★★★
Sounds lovely! Thanks for sharing and the great rating! 🙂
Never thought pumpkin could taste so good with only a few added ingredients. Absolutely loved this recipe and it will now become my go to recipe on a cold winters day. Did accidentally add double the amount of vegetable stock (that’s what you get for trying, and failing, to do two recipes at once) but it was still thick and creamy. Am making another batch today to pop in the freezer. Thanks for sharing this tasty soup.
★★★★★
So glad you loved it and that it worked well even with double the stock. Thanks so much for sharing and the awesome review! 🙂
HELP – I made this wonderful soup a week or so ago and would love to make it again BUT I live in the UK and pumpkins are only available near Halloween. I do not want to use tinned or processed pumpkin so can I use anything else – like butternut squash – and if I can has it been tried and tested?????
★★★★★
Hi Linda, butternut squash would definitely work as a swap for pumpkin in this recipe! 🙂
Thanks for taking the time to reply. Will make it with squash and post results on here.
★★★★★