Why You’ll Love This Recipe
This Easy Vegan Pumpkin Soup is perfect for those who love cozy, warming meals packed with flavor and nutrition. It’s rich, creamy, and full of savory spices, yet completely dairy-free, making it a satisfying and wholesome dish for any occasion. With the natural sweetness of pumpkin and the richness of coconut cream, this soup is both comforting and nutritious. Plus, it’s incredibly quick and easy to make—ideal for a weeknight dinner or a hearty lunch!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- 2.2 pounds (1 kg) pumpkin, peeled and cubed
- 14 ounces (400 ml) can of unsweetened coconut cream
- 1.5 cups (360 ml) vegetable broth
- Salt and pepper, to taste
Directions
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Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
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Add Spices: Stir in the dried thyme and cayenne pepper. Cook for an additional minute to release the flavors of the spices.
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Cook Pumpkin: Add the cubed pumpkin to the pot, stirring to combine with the aromatics and spices.
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Add Liquids: Pour in the coconut cream and vegetable broth, and stir to mix everything together.
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Simmer: Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes, or until the pumpkin is tender.
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Blend Soup: Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender, blend until smooth, and return it to the pot.
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Season: Taste and adjust the seasoning with salt and pepper as needed.
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Serve: Ladle the soup into bowls and garnish with toppings like pumpkin seeds, a drizzle of coconut milk, or fresh herbs.
Servings and Timing
- Servings: This recipe makes approximately 4 servings.
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spice Variations: Add nutmeg, cinnamon, or smoked paprika for a deeper flavor profile.
- Herbal Variations: Add fresh herbs like cilantro, parsley, or sage for a fresh contrast.
- Protein Add-ins: Stir in cooked lentils or chickpeas for a heartier soup.
- Toppings: Use roasted pumpkin seeds, a sprinkle of nutritional yeast, or a drizzle of vegan sour cream for extra richness.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: The soup can be frozen for up to 3 months. Let it cool completely, then transfer it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the soup on the stovetop over low heat until warmed through, stirring occasionally.
FAQs
Can I use canned pumpkin puree instead of fresh pumpkin?
Yes, canned pumpkin puree works as a great substitute. Use about 2.5 cups of puree and reduce the cooking time, as it’s already cooked.
Is this soup spicy?
The soup has a mild heat from the cayenne pepper, which you can adjust to your liking. You can even omit it for a milder flavor.
Can I use other types of milk instead of coconut cream?
Yes, you can use other plant-based milks such as almond milk, oat milk, or soy milk. Keep in mind that the flavor and texture may vary slightly.
How do I make this soup thicker?
You can add more pumpkin or reduce the vegetable broth. Another option is to blend a portion of the soup to make it creamier.
Can I add other vegetables to the soup?
Absolutely! You can add vegetables like sweet potatoes, carrots, or butternut squash to enhance the flavor and nutrition of the soup.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free as long as you ensure that your vegetable broth is gluten-free.
Can I make this soup in advance?
Yes, you can prepare the soup ahead of time and store it in the refrigerator for up to 4 days. The flavors often improve after a day or two.
How can I make this soup spicier?
You can increase the amount of cayenne pepper, add a chopped chili pepper, or even include a bit of chili powder for extra heat.
Can I make this soup in a slow cooker?
Yes, you can sauté the onions, garlic, and spices first, then transfer everything to a slow cooker. Cook on low for 4-6 hours, then blend until smooth.
Can I freeze this soup?
Yes, this soup freezes well. Just let it cool, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
This Easy Vegan Pumpkin Soup is a perfect combination of rich flavors, comforting texture, and wholesome ingredients. Whether you’re warming up on a chilly evening or preparing a satisfying dish for a crowd, this soup is sure to please. Plus, with its quick preparation and simple ingredients, it’s a great option for busy weeknights. Enjoy it on its own or pair with a salad and crusty bread for a full meal!
Easy Vegan Pumpkin Soup
This Easy Vegan Pumpkin Soup is a deliciously creamy, dairy-free dish packed with flavor. Made with fresh pumpkin, aromatic spices, and rich coconut cream, it’s the perfect cozy meal for any occasion. Simple to make and full of comforting flavors, this vegan soup is ideal for a nutritious lunch or weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Comfort Food
- Diet: Vegan
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- 2.2 pounds (1 kg) pumpkin, peeled and cubed
- 14 ounces (400 ml) can unsweetened coconut cream
- 1.5 cups (360 ml) vegetable broth
- Salt and pepper, to taste
Instructions
In a large pot, heat coconut oil over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté until the onion becomes translucent and fragrant (about 5 minutes).
Stir in the dried thyme and cayenne pepper. Cook for another minute to bring out the flavors of the spices.
Add the cubed pumpkin to the pot, stirring to mix it with the spices and aromatics.
Pour in the coconut cream and vegetable broth. Stir everything to combine.
Bring the mixture to a boil, then lower the heat and simmer for about 10 minutes, or until the pumpkin is tender.
Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, blend until smooth, and return it to the pot.
Taste the soup and adjust the seasoning with salt and pepper as needed.
Ladle the soup into bowls and garnish with toppings like pumpkin seeds, a drizzle of coconut milk, or fresh herbs.
Notes
- Spice Variations: Add nutmeg, cinnamon, or smoked paprika for a deeper flavor.
- Herbal Variations: Add fresh herbs like cilantro, parsley, or sage for a fresh contrast.
- Protein Add-ins: Stir in lentils or chickpeas for a heartier soup.
- Toppings: Garnish with roasted pumpkin seeds, a sprinkle of nutritional yeast, or a drizzle of vegan sour cream.
