Easy Vegan Pumpkin Soup: How to Make It
Updated: Jan. 10, 2023
For a warm and comforting meal, nothing beats a bowl of soup. Learn how to make a healthy take on the classic dish with our quick and easy vegan pumpkin soup recipe.
Ready in under 30 minutes, this simple yet satisfying meal is sure to please everyone in the family. You won’t even miss the dairy, because our vegan pumpkin soup is rich, luscious and full of flavor. In addition to being dairy-free, this is also a gluten-free recipe. It’s a guaranteed crowd-pleaser!
Discover more of our favorite vegan main dishes like General Tso’s Cauliflower, Vegan Eggplant Parmesan and One-Pot Pasta.
How to Make Vegan Pumpkin Soup
Ingredients
- 2 tablespoons coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 3-1/2 cups vegan vegetable broth
- 1 can (15 ounces) pumpkin
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1 can (14 ounces) coconut milk
Directions
Step 1: Saute the onion and garlic
In a large saucepan, melt the coconut oil and saute the onion until tender. Stir in garlic and cook until fragrant.
Step 2: Add remaining ingredients
Add all-purpose flour and stir until smooth. Mix in vegan vegetable broth, pumpkin, maple syrup, salt, pepper, ground cinnamon, ground nutmeg and cayenne pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer for about 15 minutes, until flavors are blended.
Step 3: Stir in coconut milk and serve
Gently stir in the coconut milk and heat through. Ladle warm soup into bowls and top with optional garnishes.
Editor’s Tip: Not only does coconut milk give you a creamier soup, it adds a lovely aroma and silky-smooth consistency. Find more ways to make soup creamy without using cream.
If you love pumpkin as much as we do, you’ll want to check out these other canned pumpkin recipes for fall.
Vegan Pumpkin Soup Tips
Can I use fresh pumpkin instead of canned?
Yes! To use fresh pumpkin in this recipe, you’ll need to roast it first. Roast peeled and cubed pumpkin in the oven at 400° for thirty minutes, or until the pumpkin is easily pierced with a fork. Then, proceed with the recipe as instructed. Before serving, blend the soup with an immersion blender.
How can I make vegan pumpkin soup my own?
You can use toasted pepitas, fresh chopped parsley or a drizzle of additional coconut milk to garnish each bowl. (Here’s how to roast pumpkin seeds.)
What should I serve with vegan pumpkin soup?
Serve this soup with a loaf of crusty French bread or one of our other vegan side dishes.
How should I store leftovers?
Store leftovers in an airtight container in the fridge for three to five days. If you’d like to store leftovers in the freezer, store in an airtight container for up to three months. Learn more about how to freeze soup and which soups freeze well.
Flavorful Vegan Salads
Tangerine Tossed Salad
My mother taught me how to cook when I was a young girl. The sweet tangerines and crunchy caramelized almonds make this one of my favorite recipes. —Helen Musenbrock, O'Fallon, Missouri
Thai Salad with Cilantro Lime Dressing
I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky You'll want to try these vegan cabbage recipes, too.
Sweet Corn-Tomato Salad
I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. —Jessica Kleinbaum, Plant City, Florida
Heirloom Tomato & Zucchini Salad
Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin
Roasted Asparagus Salad
Now that our six children are grown, they've started sharing recipes with me—and I love it. This tasty way to prepare fresh asparagus —by roasting the spears, then serving them with a Dijon dressing at room temperature—came from our daughter. —Anna Kreymborg, Louisville, Kentucky
Northwoods Wild Rice Salad
This is my Minnesota version of a vintage German slaw that’s popular at church suppers. The wild rice has a nutty flavor that pairs perfectly with tangy sauerkraut. —Jeanne Holt, St. Paul, Minnesota
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This recipe is always requested by my children for their birthday meal or any other get-together. The flavor combination is so yummy.—Anna Sutherland, Camp, Arkansas
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This seasonal salad will be a hit at any gathering. It’s also easy for weeknights; just halve the recipe. —Beth Dauenhauer, Pueblo, Colorado
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Three ingredients plus a dressing equals a quick salad for special occasions. I first had it at a friend's wedding, and it's become a family favorite. — Linda Pallotto, Mantua, Ohio
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In our new cookbook “The Kitchen Decoded,” we include tabbouleh salad because it's super simple and filling. Try red quinoa for a slightly earthier flavor. —Logan Levant, Los Angeles, California
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Everyone in our extended family loves to cook, so I put together all of our favorite recipes in a cookbook to be handed down from generation to generation. This recipe comes from that cookbook. It's a delicious twist on traditional potato salad. —Suzette Jury, Keene, California
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I use my music to promote a healthy lifestyle, like eating your veggies. This bright salad is loaded with avocado, cucumbers, tomatoes and a little heat factor. —DJ Cavem, Denver, Colorado
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Originally a vegetable dish, I added pasta to this salad for family gatherings and church potlucks. Try adding sliced mushrooms and diced tomatoes before serving. —Barbara Burks, Huntsville, Alabama
Watermelon and Spinach Salad
Summer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. —Marjorie Au, Honolulu, Hawaii
Crisp & Spicy Cucumber Salad
Rice vinegar, sesame oil and cayenne create a sweet-hot Asian flavor that will light up your taste buds! —Alivia Dockery, Jensen Beach, Florida
Vegan Pasta Salad
Once you learn how to make this vegan pasta salad, you'll be throwing it together all summer. It's packed with veggies and tossed in a homemade balsamic vinaigrette. —Jenna Urben, Dallas, Texas
Artichoke Tomato Salad
For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. —Deborah Williams, Peoria, Arizona
Lemon Vinaigrette Potato Salad
I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! —Melanie Cloyd, Mullica Hill, New Jersey
Vibrant Black-Eyed Pea Salad
My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Sewickley, Pennsylvania
Sweet-Tart Cucumber Salad
A dear friend showed me how to use up cucumbers in a tangy salad. The longer it chills, the deeper the flavor. Look for lemon or pickling cucumbers. —Dian Jorgensen, Santa Rosa, California
Marinated Cauliflower Salad
I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. —Stephanie Hase, Lyons, Colorado
Cranberry Mandarin Salad with Walnut Vinaigrette
I prefer to use spinach or other dark leafy greens because they are tastier than iceberg, and also because of the amount of calcium they contain. I'm always looking for ways to boost my calcium intake since I can't eat dairy. —Holly Bauer, West Bend, Wisconsin
Grilled Lebanese Salad
Amazingly, even our kids eat their greens, herbs and garden veggies when they’re prepared this way. Fresh and healthy never tasted more delicious. —Trisha Kruse, Eagle, Idaho
Israeli Pepper Tomato Salad
This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety. You can add foods like olives, beets or potatoes. —Sandy Long, Lee's Summit, Missouri
Avocado Fruit Salad with Tangerine Vinaigrette
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio
Color It Ruby Salad
Just looking at this bright red salad cheers me up—and then I get to taste it! For garnish, sprinkle on fresh chives and mild white cheese. —Lorraine Caland, Shuniah, Ontario
Pomegranate Persimmon Salad
To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. —Linda Tambunan, Dublin, California
Shaved Fennel Salad
This salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. —William Milton III, Clemson, South Carolina
Favorite Fruit Salad
I spend a lot of time in the kitchen, especially when our four children and nine grandchildren come to visit. They always ask for this salad when they're here for dinner. —Doris Dion, Lake Ozark, Missouri
Originally Published: September 05, 2019
