Vegan Pumpkin Soup
This hearty vegan pumpkin soup is a warm hug in a bowl, perfect for chilly days. I love how the spices blend beautifully with the pumpkin, creating a cozy aroma that fills my kitchen.
I’ve always adored pumpkin soup, especially as the leaves start to change and the air gets crisp.
It reminds me of cozy evenings spent with friends, gathered around the kitchen table, sharing stories and laughter.
This recipe is super simple, and the best part?
It’s made with whole food ingredients that nourish both the body and the soul.
I like to add a sprinkle of pumpkin seeds on top for a little crunch and extra nutrients.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using canned pumpkin puree for convenience, but if you’re feeling adventurous, roasting a pumpkin and pureeing it can add a lovely depth of flavor. Coconut coconut milk adds creaminess without any nutritional yeast, but you can use any plant coconut milk you prefer. Just keep in mind that it’ll change the flavor a bit!
Tips & Notes
- •I love to keep some extra coconut coconut milk on hand to drizzle on top for a creamy finish
- •Sometimes I add a splash of apple cider vinegar at the end for a little tang!
Recipe Variations
- •Try adding a dash of cayenne pepper for heat if that’s your thing!
- •You can also swap out the coconut coconut milk for cashew cream for a different flavor profile.
Storage & Freezing
This soup keeps well in the fridge for about 4 days. I like to store it in glass containers; it makes reheating easy and keeps the flavors intact. You can also freeze it for up to 3 months—just thaw and reheat when you're ready!
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! Just roast or steam the fresh pumpkin until soft, then puree it. It’ll be delicious!
What can I do if the soup is too thick?
Just add a bit more vegetable broth or water until you reach your desired consistency.
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This hearty vegan pumpkin soup is a warm hug in a bowl, perfect for chilly days. I love how the spices blend beautifully with the pumpkin, creating a cozy aroma that fills my kitchen.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the chopped onion and diced carrot, and sauté for about 5 minutes until they start to soften.
- 2
Stir in the minced garlic, cumin, cinnamon, and nutmeg, cooking for another minute until fragrant.
- 3
Add the pumpkin puree and vegetable broth to the pot, stirring to combine. Bring the mixture to a gentle simmer.
- 4
Once simmering, reduce the heat to low and stir in the coconut coconut milk. Let it cook for about 10 minutes, allowing the flavors to meld.
- 5
Using an immersion blender, carefully blend the soup until smooth. If you don’t have one, you can carefully transfer the soup in batches to a blender.
- 6
Taste and adjust the seasoning with salt and pepper. Let it simmer for a couple more minutes if you like it hotter.
- 7
Serve hot, garnished with toasted pumpkin seeds if desired.
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