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!
Coat the bottom of a large pot with oil and place it over medium heat.
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.
Add the garlic, cinnamon, ginger, nutmeg, cloves, and black pepper. Cook everything for about 1 minute, until very fragrant.
Stir in the pumpkin puree, coconut milk, broth, brown sugar, and apple cider vinegar.
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.
Remove the pot from heat and season the soup with salt to taste. Adjust any other seasonings to your liking.
Ladle into bowls and serve.