Vegan Pumpkin Soup
Make this easy and creamy vegan pumpkin soup for a cozy fall meal. Simple ingredients, plant-based, and perfect for chilly days.
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 tablespoon fresh ginger grated (or 1 teaspoon ground ginger)
- 1 can 15 oz pumpkin purée
- 2 cups vegetable broth low-sodium preferred
- 1 can 13.5 oz full-fat coconut milk
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- Optional: 1–2 teaspoons maple syrup for sweetness
- Optional: 1/8 teaspoon cayenne or chili flakes for heat
- Optional toppings: roasted pumpkin seeds swirl of coconut cream, fresh thyme
Instructions
- In a roomy pot, warm the olive oil over medium heat until it begins to shimmer. Add chopped onion, garlic, and ginger. Cook for 5–7 minutes until onions are soft and fragrant.
- Stir in pumpkin purée, vegetable broth, nutmeg, salt, pepper, and any optional spices or sweeteners. Mix well.
- Bring the soup to a gentle boil, then reduce heat and simmer for 10–15 minutes, stirring occasionally.
- Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a blender. Blend until creamy and smooth.
- Stir in the coconut milk. Simmer another 5 minutes. Taste and adjust seasoning as needed.
- Ladle into bowls and top with pumpkin seeds, a drizzle of coconut cream, or fresh herbs if desired.
Notes
- For extra depth, use roasted fresh pumpkin instead of canned.
- Cashew cream or oat milk can be used in place of coconut milk, but the soup may be less rich.
- Make ahead: Soup stores well in the fridge for 4 days or freeze for up to 3 months.
- To reheat: Warm gently over medium heat, stirring often.