This easy vegan pumpkin soup can be on the table in about 30 minutes. Bursting with spices in a silky pumpkin base that you'd never guess was dairy-free — this will be your new favorite fall soup!
Sometimes I like to take a purist, from-scratch approach with my recipes. And other times I just want dinner on the table as soon as possible.
Okay, maybe the latter happens more often. But when I take shortcuts, I try to have them make sense. Case in point: when I set out to develop a recipe for vegan pumpkin soup, I decided to make it with canned pumpkin.
Most veggies I like to use fresh, but pumpkin is a bit of project to prep, and over the years I've realized that canned pumpkin actually makes the best pumpkin soup.
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What You'll Need
- Oil. The recipe calls for olive oil, but you could substitute another high-heat oil such as canola, coconut or corn oil if you'd like.
- Onion.
- Garlic.
- Spices. We're using cinnamon, ginger, nutmeg and cloves. You could replace all of these spices with 1 tablespoon of pumpkin pie spice if you'd like.
- Canned pumpkin. Don't make the mistake of using pumpkin pie filling! The result won't be pretty.
- Vegetable broth. I used Better Than Bouillon in seasoned vegetable flavor.
- Coconut milk. Go for full-fat coconut milk from a can. You could substituted light coconut milk or another non-dairy milk, but the soup won't be as rich and creamy.
- Brown sugar. Use organic to keep the soup vegan.
- Apple cider vinegar.
- Salt & pepper.
How to Make Vegan Pumpkin Soup
The following is a detailed photo tutorial on how to make this soup. Scroll all the way down if you'd prefer to skip right to the recipe!
- Start by heating your oil in a large pot. Once the oil is hot, add a diced onion. Cook it for about 10 minutes, until it softens up and begins to brown.
- Stir in the garlic, cinnamon, ginger, nutmeg, cloves, and pepper. Cook everything for a minute or so, until it becomes very fragrant. Keep stirring the mixture while it cooks — spices can burn very quickly!
- Now stir in your pumpkin, broth, coconut milk, brown sugar, and apple cider vinegar.
- Bring the mixture up to a boil, lower the heat, and let it simmer for about 15 minutes, until it thickens up just a bit.
- Take the pot off of the burner and season the soup with salt to taste. You can adjust any other seasonings to your liking at this point as well.
- Ladle the soup into bowls and dig in!
Frequently Asked Questions
It sure is!
You can, but you'll need to roast and puree the pumpkin first. Try this method. You could also try subbing pumpkin in my butternut squash soup.
Yup! The soup won't be quite as rich and creamy, but it will still be delicious. Make sure whatever you use is unflavored and unsweetened.
Try croutons, fresh herbs, or pumpkin seeds.
Leftovers & Storage
Leftover soup will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months.
More Vegan Canned Pumpkin Recipes
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Easy Vegan Pumpkin Soup
This easy vegan pumpkin soup can be on the table in about 30 minutes. Bursting with spices in a silky pumpkin base that you'd never guess was dairy free — this will be your new favorite fall soup!
Ingredients
- 1 tablespoon olive oil (or high-heat oil of choice)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon powdered ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon black pepper
- 2 (14 ounce or 400 gram) cans pumpkin puree (not pumpkin pie filling)
- 1 (14 ounce or 400 ml) can full-fat coconut milk
- 1 ½ cups vegetable broth
- 3 tablespoons organic brown sugar
- 2 teaspoons apple cider vinegar
- Salt, to taste (I used 1 teaspoon)
Instructions
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Coat the bottom of a large pot with oil and place it over medium heat.
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Once the oil heats up, add the onion. Cook the onion for about 10 minutes, stirring occasionally, until it softens up and begins to brown.
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Add the garlic, cinnamon, ginger, nutmeg, cloves, and black pepper. Cook everything for about 1 minute, until very fragrant.
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Stir in the pumpkin puree, coconut milk, broth, brown sugar, and apple cider vinegar.
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Raise the heat and bring the soup to a boil. Lower the heat and allow it to simmer, stirring occasionally, until it thickens up a bit, about 15 minutes.
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Remove the pot from heat and season the soup with salt to taste. Adjust any other seasonings to your liking.
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Ladle into bowls and serve.
Pumpkin soup looks so yummy and delicious.