Vegan Pumpkin Soup

Imagine a bowl of creamy, golden vegan pumpkin soup, with the comforting aroma of cinnamon and nutmeg wafting through your kitchen.

This delightful soup isn’t only simple to make but also brings a warm, cozy feeling with every spoonful.

As the onions and garlic sauté and the pumpkin puree blends with coconut milk, a magical transformation occurs, turning these humble ingredients into something truly special.

Let’s bring this comforting dish to life!

Kitchen Tools Required

• 1 large pot
• 1 blender or immersion blender
• 1 knife
• 1 cutting board
• 1 stirring spoon
• 1 ladle

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 can (15 ounces) pumpkin puree
• 1 cup coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cinnamon
• 1 tablespoon maple syrup

Cook & Prep Time

To efficiently manage your time while preparing and cooking Vegan Pumpkin Soup, you can follow this timeline:

1. Reading and Preparation (5 minutes)
   • Take a few minutes to read through the entire recipe and gather all ingredients and equipment needed.
2. Prep Work (15 minutes)
   • Chop the onion and mince the garlic.
   • Measure out the vegetable broth, pumpkin puree, coconut milk, and spices.
3. Cooking (30 minutes)
   • 0:00 to 5:00: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
   • 5:00 to 6:00: Stir in minced garlic and cook for another minute.
   • 6:00 to 8:00: Pour in vegetable broth and bring to a simmer.
   • 8:00 to 28:00: Add pumpkin puree, coconut milk, salt, black pepper, nutmeg, and cinnamon. Stir well and let the mixture simmer.
   • 28:00 to 30:00: Remove from heat and allow the soup to cool slightly.
4. Resting and Blending (10 minutes)
   • 30:00 to 35:00: Allow the soup to cool for a few minutes to prevent splattering while blending.
   • 35:00 to 40:00: Blend the soup until smooth using a blender or immersion blender.
5. Final Touches and Serving (5 minutes)
   • 40:00 to 42:00: Return the blended soup to the pot and reheat gently.
   • 42:00 to 45:00: Stir in maple syrup, adjust seasoning if necessary, and prepare for serving.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for another minute.

Pour in vegetable broth and bring to a simmer.

Add pumpkin puree, coconut milk, salt, black pepper, nutmeg, and cinnamon.

Stir well and let the mixture simmer for 20 minutes.

Remove from heat and allow the soup to cool slightly.

Blend the soup until smooth using a blender or immersion blender.

Return the blended soup to the pot and reheat gently.

Stir in maple syrup and adjust seasoning if necessary.

Serve hot and enjoy.

Serving Tips

• Crusty Bread: Pair the soup with a slice of crusty bread for a satisfying texture contrast and to soak up every last drop.
• Toasted Pumpkin Seeds: Sprinkle toasted pumpkin seeds on top for a crunchy garnish and added nutritional value.
• Fresh Herbs: Add a sprinkle of fresh herbs like parsley or cilantro for a burst of color and fresh flavor.
• Vegan Sour Cream: Swirl in a dollop of vegan sour cream for a creamy, tangy twist.
• Side Salad: Serve alongside a simple green salad for a rejuvenating and balanced meal.

Storage

To store vegan pumpkin soup, allow it to cool completely.

Then transfer it to an airtight container.

Refrigerate for up to 4 days.

Alternatively, freeze for up to 3 months.

Freezing

To freeze vegan pumpkin soup, cool it completely.

Then, transfer to airtight containers or freezer bags. Leave space for expansion.

Label with date. Store for up to 3 months.

Thaw before reheating.

Reheating

To reheat vegan pumpkin soup, warm it gently on the stovetop over low heat.

Stir occasionally to prevent sticking.

Alternatively, microwave on medium power.

Stir every minute until heated through.

Final Thoughts

Vegan pumpkin soup is a comforting and flavorful dish that’s perfect for any occasion.

The combination of pumpkin puree, coconut milk, and spices creates a creamy and aromatic soup that even non-vegans will enjoy.

It’s easy to make and can be customized with your choice of garnishes such as toasted pumpkin seeds or fresh herbs.

With its quick preparation time and delicious taste, this soup is a wonderful addition to your recipe collection.

Enjoy it as a warm appetizer or a light meal on a cool day.

Frequently Asked Questions

How Can I Make the Soup Spicier for Added Heat?

To spice up your soup, add a pinch of cayenne pepper or diced jalapeño. Sauté them with the onions for a fiery kick. This will create a warm, tangy aroma that’ll tantalize your taste buds.

Can I Substitute Coconut Milk With Another Non-Dairy Milk?

Swap coconut milk with almond or cashew milk for a creamy texture without overpowering flavors. Imagine the nutty undertones mingling with spices, transforming your soup into a velvety, aromatic delight that’ll tantalize your taste buds.

What Can I Use Instead of Maple Syrup for Sweetness?

You can swap maple syrup with agave nectar or a splash of apple juice. Both alternatives will infuse your dish with a subtle sweetness, enhancing the warm, earthy flavors and enveloping your senses in aromatic delight.

How Do I Make the Soup Nut-Free?

To make the soup nut-free, simply swap coconut milk with oat milk, adding a creamy texture without nuts. As you stir, feel the rich aroma envelop you. Taste and adjust seasoning to achieve your desired flavor balance.

Is This Recipe Suitable for Gluten-Free Diets?

Yes, this rich, velvety soup is gluten-free. You won’t find any wheat-based ingredients in the recipe. Let the aroma of warm spices and creamy coconut milk envelop you as you savor each spoonful without worry.

Vegan Pumpkin Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 10 minutes mins

Total Time 55 minutes mins

Course Appetizer

Cuisine Vegan

Servings 4 servings

Equipment

• 1 Large pot
• 1 Blender or immersion blender
• 1 Knife
• 1 Cutting board
• 1 Stirring spoon
• 1 Ladle

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 cups vegetable broth
• 1 can pumpkin puree (15 ounces)
• 1 cup coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cinnamon
• 1 tablespoon maple syrup

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and sauté until translucent, about 5 minutes.
• Stir in minced garlic and cook for another minute.
• Pour in vegetable broth and bring to a simmer.
• Add pumpkin puree, coconut milk, salt, black pepper, nutmeg, and cinnamon.
• Stir well and let the mixture simmer for 20 minutes.
• Remove from heat and allow the soup to cool slightly.
• Blend the soup until smooth using a blender or immersion blender.
• Return the blended soup to the pot and reheat gently.
• Stir in maple syrup and adjust seasoning if necessary.
• Serve hot and enjoy.

Notes

For a smoother texture, ensure that the soup is cooled slightly before blending to prevent splattering. You can also adjust the thickness of the soup by adding more vegetable broth if desired. Feel free to garnish with toasted pumpkin seeds or fresh herbs for added flavor and presentation.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.