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!
- 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)
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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.