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    Home » Appetizers » Vegan Pumpkin Soup

    Vegan Pumpkin Soup

    Published: Nov 14, 2017 Updated: Oct 10, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    Vegan Pumpkin Soup

    This vegan pumpkin soup is creamy, rich and satisfying. Made with coconut cream and spices for a delicious appetizer. Ready in 30 minutes!

    Vegan pumpkin soup topped with pumpkin seeds in a white bowl.

    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.

    Vegan pumpkin soup topped with pumpkin seeds in a white bowl.

    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.

    Vegan pumpkin soup in a white bowl with pumpkin seeds.

    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!’

    Vegan pumpkin soup topped with dried thyme and pumpkin seeds in a white bowl.

    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.

    Vegan pumpkin soup topped with dried thyme and pumpkin seeds in a white bowl.

    More Delicious Vegan Soup Recipes

    1. Spicy Vegan Carrot Soup
    2. Vegan Butternut Squash Soup
    3. Creamy Vegan Potato Soup
    4. Vegan Broccoli Cheese Soup
    5. Vegan Potato Leek Soup
    6. Vegan Sweet Potato Soup

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan pumpkin soup in white bowls.

    Vegan Pumpkin Soup

    This vegan pumpkin soup is creamy, rich and satisfying. Made with coconut cream and spices for a delicious appetizer. Ready in 30 minutes!
    4.97 from 31 votes
    Print Pin Rate
    Course: Appetizer, Gluten-Free, Savory, Soup
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 317kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. 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.
    2. 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.
    3. Storing: Leftover soup keeps extremely well in the fridge for 4-5 days. You can reheat it in the microwave or on the stove.
    4. 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.

    Nutrition

    Serving: 1Serve | Calories: 317kcal | Carbohydrates: 23.6g | Protein: 4.5g | Fat: 24.9g | Saturated Fat: 20.4g | Sodium: 360mg | Fiber: 8.4g | Sugar: 10.4g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    « Vegan Pumpkin Cupcakes
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    5.5K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Chloe says

      December 31, 2019 at 10:30 am

      Hi! I have some pumpkin purée to use and I’d love to make this soup! Can I use coconut milk instead of cream?

      Reply
      • Alison Andrews says

        December 31, 2019 at 10:56 am

        Sure! 🙂

        Reply
    2. Vanessa Pierre says

      November 28, 2019 at 9:23 pm

      Hi Alison, can’t wait to try this delicious looking soup. I live in Brooklyn where there’s like 4-5 different varieties of pumpkin. Butternut squash, kabocha squash, Acorn, spaghetti, and one kind that looks tan on the outside but bright orange on the inside. Which one did you use? Thank you! 🙂

      Reply
      • Alison Andrews says

        November 29, 2019 at 8:27 am

        Hi Vanessa, it’s just called pumpkin, it’s in the same family as the other squashes, but it’s none of those you mentioned, it should just be called pumpkin. Tan on the outside and orange on the inside may be it if it’s completely round. You can also usually buy it already peeled and chopped and it should say ‘pumpkin’ on the label.

        Reply
      • Alison Andrews says

        November 29, 2019 at 8:41 am

        Hi again Vanessa, I was just doing a little more digging and apparently sugar pumpkin is what it’s called in the US. You also ‘can’ use butternut squash which in some places is called ‘butternut pumpkin’. So yes it gets confusing! But either sugar pumpkin or butternut squash will work well and taste great in this soup. 🙂

        Reply
    3. jashka says

      November 28, 2019 at 11:30 am

      dope5 stars

      Reply
    4. Riya says

      November 12, 2019 at 7:28 pm

      Looks amazing, do you think I can use pumpkin puree instead?

      Reply
      • Alison Andrews says

        November 13, 2019 at 10:09 am

        Hi Riya, if you see the other comments, this has been done by others! 🙂

        Reply
    5. Grace Gorman says

      November 01, 2019 at 9:57 pm

      I didn’t have any coconut cream so just left it out. Still TOTALLY delicious. Thank you5 stars

      Reply
      • Alison Andrews says

        November 03, 2019 at 10:26 am

        Awesome! Thanks Grace! 🙂

        Reply
    6. Nya says

      October 31, 2019 at 2:17 pm

      Thank you very much for the recipe. My vegan daughter and I will be making it tonight for Halloween 🙂 using the shavings from the pumpkins we carved. No wastefulness here!

      Reply
      • Alison Andrews says

        November 01, 2019 at 8:15 am

        Awesome! Sounds wonderful. 🙂

        Reply
    7. Nayeli says

      October 22, 2019 at 3:17 pm

      Hi Alison!
      Thank you so much for sharing this tasty recipe!, I cooked it today and I loved it, I used vegetable broth and mexican cream because I didn’t have coconut cream or milk at home. Oh gosh ,even my relatives that doesn’t like pumpkin loved it.

      Reply
      • Alison Andrews says

        October 23, 2019 at 11:11 am

        So glad you enjoyed it! 🙂

        Reply
    8. Nicole says

      September 28, 2019 at 6:16 pm

      This was delicious! I cheated and used two cans of organic pumpkin and it seemed to work out perfectly. The soup was slightly thick and absolutely devine! I decided not to use my immersion blender since it was pretty smooth with just the diced onion chunks adding some texture. I will definitely be making this a fall soup staple!5 stars

      Reply
      • Alison Andrews says

        September 30, 2019 at 3:12 pm

        So glad it worked out great Nicole! Thanks for the wonderful review! 🙂

        Reply
      • Jacki says

        October 11, 2019 at 7:59 am

        Thank you for your comment. I don’t want to go out and buy pumpkin right now (have a cold) but I want this soup (comforting) and wondered if puree would work. Thanks again!

        Reply
    9. Vee says

      September 19, 2019 at 2:26 pm

      Thank you Alison for sharing this recipe. It is delicious. I cooked this for my friends and they all asked me for the recipe (I doubled the amount).5 stars

      Reply
      • Alison Andrews says

        September 20, 2019 at 2:01 pm

        Fantastic! So happy to hear this Vee. Thanks for the wonderful review. 🙂

        Reply
    10. Katrina A says

      September 19, 2019 at 10:48 am

      Oh my gosh best recipe ever! I used coconut milk and used vegetable cubes diluted in water bc vegetable broth is quite pricey imo. Didnt have paprika so I just substituted it with 2 dried chillies. However it is on the spicier side I must say so I’d recommend to use 1 chilli if you dont have paprika. I chose not to use an immersion blender as I quite like the chunks. I just mashed the pumpkin down with a spatula in the pot. So thankful I found this recipe and guarantee I’ll be using it in the future. Oh and I also added a few more garlic cloves just cause I really like garlic haha5 stars

      Reply
      • Alison Andrews says

        September 19, 2019 at 11:50 am

        So glad you enjoyed it Katrina, thanks for the wonderful review. 🙂

        Reply
    11. naomi says

      May 13, 2019 at 10:59 pm

      my new favourite pumpkin soup recipe!!!5 stars

      Reply
      • Alison Andrews says

        May 14, 2019 at 10:25 am

        Awesome! xo

        Reply
    12. V says

      April 09, 2019 at 12:41 am

      This is my first time making soup (terrible I know). It is YUMMY- i literally just polished off a dish. Thank you for the recipe – I am a recent GF vegan and was at a loss at what to eat. THANK YOU 😀4 stars

      Reply
      • Alison Andrews says

        April 09, 2019 at 7:53 am

        So glad you enjoyed it! xo

        Reply
    13. Linda Morris says

      March 13, 2019 at 11:19 am

      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?????5 stars

      Reply
      • Alison Andrews says

        March 14, 2019 at 10:19 am

        Hi Linda, butternut squash would definitely work as a swap for pumpkin in this recipe! 🙂

        Reply
        • Linda Morris says

          March 14, 2019 at 10:29 am

          Thanks for taking the time to reply. Will make it with squash and post results on here.5 stars

          Reply
    14. Linda Morris says

      February 25, 2019 at 8:02 am

      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.5 stars

      Reply
      • Alison Andrews says

        February 26, 2019 at 7:38 am

        So glad you loved it and that it worked well even with double the stock. Thanks so much for sharing and the awesome review! 🙂

        Reply
    15. maralyn doyle says

      December 24, 2018 at 3:29 pm

      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!5 stars

      Reply
      • Alison Andrews says

        December 27, 2018 at 11:50 am

        Sounds lovely! Thanks for sharing and the great rating! 🙂

        Reply
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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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