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Vegan Pumpkin Soup

Vegan Pumpkin Soup

  • Author: Loving It Vegan
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4


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!


  • 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


  1. Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté.
  2. Then add the thyme and cayenne pepper and sauté until the onions are softened.
  3. Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil.
  4. Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes).
  5. 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.
  6. Add salt and pepper to taste.
  7. Serve with some pumpkin seeds as garnish (optional).


*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


  • 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