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 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 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.
Hi! I have some pumpkin purée to use and I’d love to make this soup! Can I use coconut milk instead of cream?
Sure! 🙂
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! 🙂
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.
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. 🙂
dope
Looks amazing, do you think I can use pumpkin puree instead?
Hi Riya, if you see the other comments, this has been done by others! 🙂
I didn’t have any coconut cream so just left it out. Still TOTALLY delicious. Thank you
Awesome! Thanks Grace! 🙂
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!
Awesome! Sounds wonderful. 🙂
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.
So glad you enjoyed it! 🙂
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!
So glad it worked out great Nicole! Thanks for the wonderful review! 🙂
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!
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).
Fantastic! So happy to hear this Vee. Thanks for the wonderful review. 🙂
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 haha
So glad you enjoyed it Katrina, thanks for the wonderful review. 🙂
my new favourite pumpkin soup recipe!!!
Awesome! xo
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 😀
So glad you enjoyed it! xo
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.
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! 🙂
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! 🙂