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.
Way too much Cayenne Pepper. Recommend 1/4 tsp or less.
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! 🙂
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! 🙂
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. 🙂
A little on the sweet side but fantastic
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.
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! 🙂
Amazing recipe. Really enjoyed this. Thank you very much
Awesome, so glad you liked it! Thanks for posting! 🙂
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! 🙂
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! 🙂
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! 🙂
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! 🙂
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! 🙂
Hearty, creamy and delicious
Oh! Picture perfect! Looks delish!
Thanks Jennifer! 🙂