Creamy Vegan Pumpkin Soup

This Creamy Vegan Pumpkin Soup has everything going on. It’s sweet and savory, dairy-free, and actually healthy. The fall season is upon us so it’s your sign to grab yourself the simple ingredients and enjoy a warm bowl of this hearty seasonal soup.

Ditch the canned pureed pumpkin and use real, roasted pumpkin for this soup recipe! It’s one of the most fresh-tasting soups out there. You’ll want to make this vegan pumpkin soup all season long, it’s that wonderful!

Why this Recipe is So Good

Nutritious: This soup has real, roasted pumpkins and healthy vegetables. Watch and you’ll see how happy your tummy will be after eating a bowl of this soup. It contains no dairy which can cause stomach issues for many people. It’s light on the stomach but hearty at the same time.

Simple: As a busy mama, I need easy recipes and this is one of those. The longest part is the roasting of the pumpkin which actually is so easy. I throw it into the oven and then have 45 minutes to work around my house. I love that.

Flavorful: This soup is filled with the season’s best flavors. The cinnamon, nutmeg, and real pumpkin bring out all of the warm seasonal flavors that bring joy to your senses. (This may seem like an exaggeration but I truly feel that this soup is so comforting!)

Creamy: I am a sucker for a thick and creamy soup. This vegan pumpkin soup is perfectly creamy thanks to the dairy-free coconut milk.

Favorite: My hubby requests this soup during the fall months because of its unique flavors and hearty ingredients. It’s that special. You will know exactly what I mean once you try this recipe!

What You Need For This Recipe

You won’t need many ingredients for this recipe. It only has 6 main ingredients plus seasonings. How simple is that?

Pumpkin-Skip the canned varieties and only use fresh pumpkin for this recipe. You’ll want to use sugar or pie pumpkins for this soup. They roast up perfectly and blend up nicely for this soup. You can find them at any grocery store, typically.

Shallots-I love the light onion flavor that shallots provide. They are the perfect addition to this delicious creamy vegan pumpkin soup.

Garlic-You will definitely want to use fresh garlic instead of garlic powder. I love how garlic adds a savory flare to this sweet soup. This is probably my favorite ingredient in this recipe.

Coconut milk-You will want to use the thicker part of this canned milk in order to make this soup creamy. Coconut milk is what makes the soup creamy. Stay away from cold plant-based coconut milk that you would find in a milk carton, and use the canned variety instead.

Vegetable broth-I have made this soup with water instead of broth and it just isn’t the same. I highly recommend using vegetable broth for the nice flavor it brings.

Maple syrup-This soup wouldn’t be the same without the sweetness from the pure maple syrup. It really ties all of the flavors together.

Seasonings-Of course the cinnamon and nutmeg make this soup a fall favorite. There is also salt, pepper, turmeric, and optional red pepper flakes.

How to Make This Vegan Pumpkin Soup

Step one-Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper or a silicone mat.

Step two-Use a sharp knife to cut the top and bottom off of the pumpkins. Next, slice them lengthwise. Use a sharp spoon and scoop out the seeds and strings.

Step three-Brush the pumpkin, inside and outside, with avocado oil and place them face down on the baking sheet.

Step four-Roast the pumpkin halves in the oven for 45-50 minutes or until a fork can easily pierce the skin. Set them aside to cool until you can handle them. Then, gently peel away the skin and set the pumpkin flesh aside.

Step five-Grab a large saucepan and add avocado oil. Allow it to heat up over medium heat and then add the shallot and garlic. Stir it frequently as it cooks for about 2-3 minutes or until it is slightly browned.

Step six-Add the remaining ingredients to the saucepan. This includes vegetable broth, coconut milk, maple syrup, pumpkin flesh, and seasonings. Give it all a good stir and bring it to a simmer.

Step seven-Remove the saucepan from the stove and carefully pour the soup mixture into a blender. Blend it up until it turns into a creamy soup.

Step eight-Pour the mixture back into the saucepan, add the lid, turn the heat to low, and allow it to continue to cook for 5-10 minutes. Be careful because this thick soup bubbles and splatters pretty high. Make sure the lid is secure before placing it back on the burner.

Step nine-Remove the pan from the heat and allow it to sit for a minute or two to allow the bubbling to stop. Remove the lid, give it a taste, and season it to your liking, as needed.

Scoop the soup into individual bowls and top them with optional ingredients like roasted pumpkin seeds, fresh parsley, croutons, or green onion.

Tips + Tricks

Place the can of coconut milk into the fridge the night before making this soup to allow it to thicken up. Otherwise, throw the can in the freezer for about 45 minutes while the pumpkins cook to thicken up a bit.

If you are not a fan of spice, feel free to omit the red pepper flakes.

This soup will last in the fridge for up to three days. Make sure to keep it in an air-tight container.

To reheat, place the soup in a bowl, cover it with a napkin, and microwave it for a minute or two. Or, place the soup into a small saucepan, add the lid, and cook it over medium heat.

I Love to Hear From You!

I hope you enjoy this soup as much as I do. It’s a true fall staple in our home.

If you made this soup, would you do me a favor? Would you rate it and comment? I love to hear all about your experience and how much you enjoyed it! Leave a star rating and a comment below. Thanks!

Other Amazing Vegan Fall Dishes

This Fall Salad with Pumpkin Maple Vinaigrette has it all going on! With a hint of spice and sweetness, you will love this delicious salad. It’s hearty and easy to make. The best part is the Pumpkin Maple Vinaigrette that you can throw together in a mason jar. This Fall Salad is naturally gluten-free and dairy-free and is made from real ingredients. 

Easy Vegan Three Bean Pumpkin Chili takes the traditional bean chili and turns up the fall vibes with pumpkin and cinnamon. Throw all of the ingredients into a crock pot in the morning and then come home to a warm, hearty, and dairy-free dinner all ready to go. It’s great for leftovers, it’s healthy and filled with protein.

Enjoy!

XOXO

Michelle