Easy Vegan Pumpkin Soup: How to Make It

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

Vegan pumpkin soupJenna Urben for Taste of Home

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.

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Jenna Urben
Jenna is a food blogger focused on sharing allergy-friendly recipes. Her favorite ingredients include sweet potatoes, chickpeas and squash.