This vegan pumpkin soup is so creamy, rich and nourishing. It will warm you up on cold days. It’s also gluten-free and can be ready in less than 30 minutes.
Vegan Pumpkin Soup
It’s the pumpkin season, and we have been obsessing over anything that has pumpkin in it! And this soup has been made so many times in our kitchen this year. It’s probably the best recipe that you can keep making over and over again, without getting bored from it. It’s very delicious, requires super simple ingredients and it’s easy to make.
Vegan Pumpkin Soup Ingredients
To make this soup, you will need the following ingredients:
- Pumpkin – cut into two halves and use one half to make this recipe
- Onion, and garlic – chopped and minced.
- Coconut oil or any vegetable oil – to saute the onions and the garlic.
- Ginger – fresh, minced. Gives a really lovely kick to this soup!
- Thyme – fresh leaves for extra flavor.
- Smoked paprika, salt, and pepper. And either vegetable stock or water.
- Light coconut milk, pumpkin seeds, olive oil, red chili flakes – to garnish (optional).
How to Make Vegan Pumpkin Soup?
- Start by cutting through the pumpkin, and slice it into big wedges. Using a potato peeler, peel the skin and then cube the pumpkin into 1-inch pieces (just like in the picture below). This is the most difficult thing to do in this recipe, and it’s not even difficult.
- Add coconut oil or vegetable oil, to a pot and sauté the onion on medium heat on a stovetop.
- Then add ginger, smoked paprika, and minced garlic and fry for one minute or until the garlic is fragrant but make sure not to burn it.
- Add the rest of the ingredients, bring to boil, close the lid and let it simmer for 10-15 minutes or until the pumpkin is soft.
- Blend the soup using an immersion blender until smooth and creamy.
- Finally, garnish the soup with soy cream (this is the brand that I use) or canned coconut cream and sprinkle with fresh thyme, crushed chili flakes, pumpkin seeds and a drizzle of olive oil. Serve warm. We served it in these beautiful Staub pumpkin cocottes!
How to make vegan pumpkin soup in a soup maker?
Add all ingredients in the soup maker and let it cook for 10 minutes. Then choose the “smooth” setting so it blends the ingredients into the desired consistency.
How to store the soup?
Store in an airtight container in the fridge for up to 4 days.
How to freeze pumpkin soup?
We love making soup and freezing it for later. It means that we can enjoy healthy homemade soup any time by just reheating it. To freeze it, allow it to cool down completely after cooking, then store in containers, and freeze for up to 3 months. To reheat, just remove from the freezer preferably at least 1 hour before and let it thaw at room temperature. Reheat in the microwave and serve warm.
You could also reheat this directly in a pot over the stovetop without thawing. Once reheated, don’t freeze again.
If you try this recipe, please don’t forget to rate it and share a picture on social media, tagging #NourishPlate in your posts. I would really love to see your creations. Bon appetit!
Vegan Pumpkin Soup
- 1 lbs (450 grams) pumpkin about half a pumpkin
- 1 teaspoon coconut oil
- 1 onion chopped
- 1 teaspoon ginger grated
- 2 cloves garlic crushed
- 1 teaspoon smoked paprika
- 2 cups vegetable stock
- 1 teaspoon thyme fresh
- 1 teaspoon salt
- soya or coconut cream
- pumpkin seeds
- extra virgin olive oil
- crushed chili flakes
- Start by cutting the pumpkin into two halves, peel it, and cube it.
- Add coconut oil to a pot and sauté the onion on medium heat until it's soft and translucent.
- Add ginger, and garlic and cook for one minute until the garlic is fragrant and turns golden. Then add the smoked paprika, and cook for 30 seconds.
- Add the vegetable stock, and thyme and bring to a simmer. Cover with a lid and simmer for 10 minutes or until the pumpkin is fork-tender.
- Blend the soup using an immersion blender until smooth and creamy. Season with salt, and adjust the amount to your preference.
- Drizzle with soya cream or coconut cream and sprinkle with extra fresh thyme, crushed chili flakes, pumpkin seeds and a drizzle of olive oil. Serve hot.
- This vegan pumpkin soup can be stored in the fridge for up to four days. It might thicken up a bit, so adding some water or broth will thin it out.
- This soup is freezer friendly.
- For more spiciness, add more chilis while cooking.
- The garnishes are optional.
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