Vegan

Pumpkin Soup

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Close-up shot of a bowl of pumpkin soup with the words pumpkin soup
Photo of a bowl of pumpkin soup with the words pumpkin soup

Pumpkin soup, a simple, delicious, and healthy dish made with only 8 ingredients in less than 30 minutes. It’s so creamy, satisfying, and full of flavor!

It’s soup time! And pumpkin soup is a classic, perfect to warm up even the coldest day. This is a recipe I make all the time, as it’s extremely simple, comforting, and out of this world.

This soup is so cozy it’s the perfect side dish for fall and winter. You can also eat it as a main dish, and I love that it’s made with easy-to-get ingredients that I always have in my pantry. Just like these wonderful 31 vegan soup recipes!

Besides, you can customize it with your favorite spices and it freezes really well, so it’s perfect for making a big batch and save some time in the kitchen.

Pumpkin soup, tasty, nutritious, and super simple. It’s ready in less than 30 minutes and to make it you only need 8 affordable and easy-to-find ingredients. I hope you like it!

How to make pumpkin soup – Step by step

Step-by-step photos of how to make pumpkin soup
  • Heat the oil in a large pot (photo 1). Add the garlic and onion (photo 2) and cook over medium-high heat until golden brown, stirring occasionally (photo 3).
  • Add the pumpkin (photo 4) and cook for another 2-3 minutes, stirring occasionally (photo 5).
  • Incorporate all the remaining ingredients (photo 6) and bring to a boil, then cook over medium-high heat for about 15 minutes or until the pumpkin is tender (photo 7).
  • Blend the mixture (photo 8), and serve immediately with your favorite toppings.

Pro tips

  • I usually make my own vegetable stock at home, as it’s so easy, more affordable, and way healthier than the store-bought ones.
  • Add more or less liquid depending on how thick you want your soup to be.
  • Feel free to customize your soup with any ingredient you’d like. It goes amazing with veggies like leeks, carrots, or celery, or with spices like ground cinnamon, nutmeg, or cayenne powder.
  • You could use pumpkin puree to make this recipe too, but I prefer to use fresh pumpkin.
  • I like to make my pumpkin soup with full-fat coconut milk to get a super creamy texture. However, you can use any other type of unsweetened plant milk, such as soy milk, cashew milk, or oat milk.
Photo of 2 bowls of pumpkin soup

How long will this pumpkin soup keep?

If you have any leftovers, keep them in an airtight container in the fridge for 5-7 days. If it smells and tastes good, you can eat it.

Can I freeze this pumpkin soup?

Of course! To do it, let it cool first, put it in an airtight container, and keep it in the freezer for 2-3 months. I suggest you freeze it in individual portions so you only need to defrost what you’ll be eating.

To thaw, transfer it to the fridge 1 or 2 days before you eat it and reheat it in the microwave or in a saucepan over medium heat.

How to serve pumpkin soup

I love to add some roasted chickpeas as a topping for this recipe, and I also serve it with some vegan protein such as seitan or tempeh to make an even more complete meal.

Looking for more vegan soup recipes?

Close-up shot of a bowl of pumpkin soup

Did you make this pumpkin soup recipe?

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Print

Square photo of a bowl of pumpkin soup

Pumpkin Soup



  • Author:

    Iosune


  • Prep:

    5 mins


  • Cook:

    25 mins


  • Total:

    30 mins

  • 46 1x

  • Main Dish, Soups

  • American

  • Vegan


Servings 46 1x


Scale


Tap or hover over number to scale servings

Pumpkin soup, a simple, delicious, and healthy dish made with only 8 ingredients in less than 30 minutes. It’s so creamy, satisfying, and full of flavor!

Ingredients

  • 1 tbsp extra virgin olive oil 
  • 4 cloves of garlic, chopped
  • 1 onion, chopped
  • 2 pounds pumpkin (1 kg), skin and seeds removed, chopped
  • 2 cups vegetable stock or water (500 ml)
  • 1 cup full-fat coconut milk (250 ml)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Instructions

  1. Heat the oil in a large pot. Add the garlic and onion and cook over medium-high heat until golden brown, stirring occasionally.
  2. Add the pumpkin and cook for another 2-3 minutes, stirring occasionally.
  3. Incorporate all the remaining ingredients and bring to a boil, then cook over medium-high heat for about 15 minutes or until the pumpkin is tender.
  4. Blend the mixture in a blender (you can also use an immersion blender if you want to).
  5. Serve with roasted chickpeas, chopped fresh parsley, toasted pumpkin seeds, and ground black pepper on top. You can also eat it with some vegan protein like seitan or tempeh.
  6. Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for 2-3 months. To thaw, transfer it to the fridge 1 or 2 days before you eat it and reheat it in the microwave or in a saucepan over medium heat.

Notes

  • I usually make my own vegetable stock at home, as it’s so easy, more affordable, and way healthier than the store-bought ones.
  • Add more or less liquid depending on how thick you want your soup to be.
  • Feel free to customize your soup with any ingredient you’d like. It goes amazing with veggies like leeks, carrots, or celery, or with spices like ground cinnamon, nutmeg, or cayenne powder.
  • You could use pumpkin puree to make this recipe too, but I prefer to use fresh pumpkin.
  • I like to make my pumpkin soup with full-fat coconut milk to get a super creamy texture. However, you can use any other type of unsweetened plant milk, such as soy milk, cashew milk, or oat milk.
  • If you’re looking for more warm and cozy dishes to warm up during the wintertime, don’t miss out on these delicious 31 vegan soup recipes!

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 95
  • Sugar: 3.7 g
  • Sodium: 383 mg
  • Fat: 4.5 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 13.6 g
  • Fiber: 1.6 g
  • Protein: 2 g

Curved “made this” text MADE THISRecipe?

Update Notes: This post was originally published in November of 2018, but was republished with new photos, step by step instructions, and tips in October of 2020.

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