Creamy Vegan Pumpkin Soup Recipe
Introduction
This vegan pumpkin soup is a comforting and creamy dish that’s perfect for chilly days. Made with simple ingredients like pumpkin, onion, and coconut milk, it delivers rich flavors without any dairy.
Ingredients
- 4 cups pumpkin, peeled and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
Instructions
- Step 1: In a large pot, sauté the chopped onion and minced garlic over medium heat until they become soft and fragrant, about 5 minutes.
- Step 2: Add the chopped pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the pumpkin is tender, about 20 minutes.
- Step 3: Use an immersion blender or transfer the mixture to a blender in batches, blending until smooth and creamy.
- Step 4: Return the blended soup to the pot, stir in the coconut milk, and heat gently until warmed through. Season with salt and pepper to taste.
Tips & Variations
- Add a pinch of ground nutmeg or cinnamon for a warm spice note.
- For extra texture, reserve some cooked pumpkin cubes and stir them into the smooth soup before serving.
- Use pumpkin puree if fresh pumpkin is not available, adjusting broth quantities as needed.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this soup?
Yes, canned pumpkin puree works well and reduces prep time. Use about 2 cups of puree and adjust the broth to achieve your desired consistency.
Is this soup spicy?
No, this recipe is mild and creamy, but you can add a pinch of chili flakes or cayenne pepper if you prefer some heat.
PrintCreamy Vegan Pumpkin Soup Recipe
This creamy and comforting Vegan Pumpkin Soup combines the natural sweetness of pumpkin with aromatic onion and garlic, all simmered in vegetable broth and enriched with creamy coconut milk for a smooth, velvety finish. Perfect for a cozy meal any time of year, this soup is simple to prepare and entirely plant-based.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Vegetables
- 1 medium pumpkin (about 3–4 cups peeled and diced)
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids
- 4 cups vegetable broth
- 1 cup coconut milk (full fat for creaminess)
Instructions
- Prepare the Vegetables: Peel, seed, and dice the pumpkin into small cubes. Chop the onion and mince the garlic cloves to ensure they cook evenly.
- Sauté Aromatics: In a large pot over medium heat, add a splash of oil or use a non-stick pan and cook the chopped onion and garlic until they become soft and fragrant, about 5 minutes.
- Cook Pumpkin: Add the diced pumpkin to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer until the pumpkin is tender, approximately 15-20 minutes.
- Blend the Soup: Using an immersion blender or transferring carefully to a countertop blender, puree the soup until it reaches a smooth and creamy consistency.
- Add Coconut Milk: Stir in the coconut milk to add richness and creaminess. Warm the soup gently if needed but do not boil once the coconut milk is added.
- Season and Serve: Taste and season with salt and pepper to your preference. Serve hot and enjoy a comforting bowl of vegan pumpkin soup.
Notes
- You can substitute pumpkin with butternut squash if desired.
- For a spiced version, add cinnamon, nutmeg, or ginger during the cooking process.
- This soup can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.
- Use full-fat coconut milk for a creamier texture, or light coconut milk for fewer calories.
Keywords: Vegan Pumpkin Soup, Creamy Pumpkin Soup, Dairy-Free Soup, Autumn Soup, Comfort Food
