Want more cozy and creamy soups? Try my Vegan Potato Leek Soup, Easy Vegan Potato Soup, and Vegan Zuppa Toscana recipes as well. I can’t get enough of this creamy vegan pumpkin soup recipe! It has everything I want in a perfect fall soup; a silky smooth texture, comforting winter spices, and lots and lots of pumpkin. Just like my Vegan Butternut Squash Soup, it’s a necessary part of any fall or winter menu!
Why I love this recipe
It has everything you need in a perfect cold weather soup: pumpkin, warm spices, and creamy coconut milk. Caramelized onions make it irresistibly savory and comforting! It’s incredibly easy to make in one pot with either canned pumpkin puree or roasted fresh pumpkin.
How to make vegan pumpkin soup
Warm the oil in a large pot over medium heat. Once hot, add the onions and cook until they’re golden brown and caramelized. A pinch of white sugar and salt will give them more flavor and help them achieve a gorgeous color. Once the onions have caramelized, saute the garlic in the same pot. Stir the salt and warm spices into the onion and garlic mixture. From there, pour in the pumpkin puree and broth. Give it a good stir. Bring the soup up to a boil, then lower the heat to a simmer. After it’s done simmering, you can smooth out the soup by blending it with an immersion blender or a regular blender (in batches). Do you like soup with a little bit of texture? Then only blend part or half of the soup, depending on your preference. To finish, stir the maple syrup and coconut milk into the now creamy pumpkin soup. Spoon into bowls and top with a drizzle of coconut milk or plain vegan yogurt, pepitas, crumbled tofu bacon, and/or chopped parsley. Serve with fresh bread on the side and enjoy!
Frequently asked questions
