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Easy Vegan Pumpkin Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

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!

Course: Soup
Cuisine: American
Keyword: creamy vegan soup, dairy free soup
Servings: 4
Calories: 251 kcal
Author: Alissa Saenz
  • 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)
  1. Coat the bottom of a large pot with oil and place it over medium heat.

  2. 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.

  3. Add the garlic, cinnamon, ginger, nutmeg, cloves, and black pepper. Cook everything for about 1 minute, until very fragrant.

  4. Stir in the pumpkin puree, coconut milk, broth, brown sugar, and apple cider vinegar.

  5. 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.

  6. Remove the pot from heat and season the soup with salt to taste. Adjust any other seasonings to your liking.

  7. Ladle into bowls and serve.

Nutrition Facts
Easy Vegan Pumpkin Soup
Amount Per Serving (1 cup)
Calories 251 Calories from Fat 178
% Daily Value*
Fat 19.8g30%
Saturated Fat 15.3g77%
Sodium 595mg25%
Potassium 287mg8%
Carbohydrates 17.6g6%
Fiber 4.3g17%
Sugar 10.1g11%
Protein 3.8g8%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.