How to Make Best Vegan Pumpkin Soup (Easy Recipe!)

Best Vegan Pumpkin Soup Recipe

If you have been looking for the best pumpkin soup recipe ever, then you might want to try my best vegan pumpkin soup as it is so simple and natural. This classic pumpkin soup without cream is full of flavor (thanks to the coconut milk and spices!). Hearty and healthy meal with a super easy recipe for you and your family to enjoy in this season!

Ingredients for Best Vegan Pumpkin Soup

Ingredients for Best Vegan Pumpkin Soup
Few ingredients – natural results!
  • Pumpkin or Butternut Squash – I always use butternut squash for my vegan pumpkin soup recipe (so you can call it butternut squash soup). Pumpkin and squash taste pretty much the same in this recipe, so you can use whichever one is available in your local store! Make sure you choose a rather smaller squash or pumpkin as they tend to have more flavor and sweetness than the larger ones.
  • Coconut milk – you can use heavy cream or whole milk if you would like to, but I especially like this pumpkin soup with rich and flavorful coconut milk. It is important that you get a good quality type as it will impact the flavor profile. After all, we do want to get the best vegan pumpkin soup!
  • Garlic
  • Onion – you can leave out the onion if you want to, but it does enrich your soup!
  • Spices – I use turmeric, curry powder, cardamom, ground ginger, salt, and ground black pepper. If you like spicy, just add some cayenne pepper!
  • Chicken or vegetable stock – use vegetable stock to make this pumpkin soup vegan.
  • Olive oil – for roasting your pumpkin.
Step by Step roasted vegan pumpkin soup recipe
Pin my Best Vegan Pumpkin Soup recipe for later!

Measurements

  • 1 small / medium size pumpkin or butternut squash
  • 1 garlic head
  • 1 medium size onion
  • 500 ml (about 2 cups) chicken or vegetable stock
  • 1 can of coconut milk (amount may vary depending on your preference!)
  • ¼ tsp ground ginger
  • 1 tsp curry powder
  • ½ tsp turmeric
  • ½ tsp cardamom
  • Salt and pepper to taste

How to Make Best Vegan Pumpkin Soup

Watch How to Make Best Vegan Pumpkin Soup

Step by Step Recipe

STEP 1

Preheat the oven to 400F/200C. First, we will roast our pumpkin soup. Cut up the pumpkin or butternut squash into smaller pieces. Get rid of the seeds (you can keep them for toasting later). Cut off the bottom of the garlic head and wrap into foil to avoid burning. Cut the onion in half. Place all the veggies onto a sheet pan and transfer to the oven.

STEP 2

Roast for 30-40 minutes or until soft enough to scoop out. Get the pumpkin puree out into a bowl, peal the onions, and get the garlic cloves out from the shells.

Vegan Pumpkin Soup prep
Roasted veggies for the Best Vegan Pumpkin Soup

STEP 3

Blend all the veggies in a countertop blender or with an immersion blender in a pot. Place the puree into a pot (I use dutch oven) and onto the stove on medium-high heat. Add all the spices, mix, then pour in the stock. Bring to a simmer and leave for 20 minutes (this step is not necessary, but I like to let the flavors blend).

Blending Roasted Vegan Pumpkin Soup
Best Vegan Pumpkin Soup in the Making

STEP 3

At the end stir the coconut milk in, mix well, turn off the heat, cover with the lid and let the soup sit for another 15-20 minutes. You can serve this pumpkin soup with bacon, croutons, avocado grilled cheese, roasted eggplant, peanuts, or whatever else comes to your mind!

Best Vegan Pumpkin Soup Recipe
Best Vegan Pumpkin Soup Ever!

Tips for Success

  • Roast your pumpkin with garlic and onion first, as it will give your soup deeper flavor and render a better and eventually best vegan pumpkin soup!
  • Use a smaller size pumpkin or squash as they tend to have better taste.
  • Find good quality coconut milk. I used the one with 83% coconut extract and it brings in an amazing flavor! I had soup with 60% coconut extract before and it just wasn’t the same.
  • Add your spices gradually. You can do a taste test as you add your spices so that your roasted pumpkin soup doesn’t end up overspiced.
  • You can make your soup creamier or more liquid by adjusting the amount of chicken / vegetable stock you add. The more stock – the more liquid the soup will become. You can use corn starch to thicken the soup as well!
  • Add rice to your bowl of soup to make your meal more filling.
Best Vegan Roasted Pumpkin Soup
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Frequently Asked Questions

Do You Have to Peal Pumpkin for Soup?

While you do have to peal your pumpkin, you don’t have to do it right away. It is pretty hard to peal raw pumpkin and can take some time. I prefer roasting my pumpkin first and then scoop out the puree as it comes out so much easier this way!

Roasted Pumpkin
Roasting your pumpkin helps with pealing

How to Make Pumpkin Soup Taste Better?

First, use smaller pumpkin / squash and good quality coconut milk. Then, make sure you add enough spices. If you’ve done that and yet want more flavor, try adding a bite to your soup roasted eggplant, bacon, sausage, avocado grilled cheese, rice, anything that comes to mind! Some people add sweet potato and carrots to the soup to give it a richer flavor. Create your own Best Vegan Pumpkin Soup (or not vegan)!

Avocado Grilled Cheese
Avocado Grilled Cheese is a great addition to your Pumpkin Soup!

How Long Does Vegan Pumpkin Soup Last?

Refrigerated it will keep well for 4-5 days. Keep covered with a lid. You can freeze this soup for up to 3 months! If you add dairy to your soup, then it might separate and lose its texture, so it is better to freeze your soup before adding heavy cream and rather add it after you defrost and reheat it.

Can You Freeze Pumpkin Soup?

Yes! If you are using dairy tough, it is better to freeze the soup before you add your milk or cream. With dairy it is better to add it after you defrost and reheat your soup. In my Best Vegan Pumpkin Soup recipe I am not using any dairy, so if you are following my instructions, you can freeze your soup just fine!

Is Pumpkin Healthy?

Pumpkin is super healthy and good for you, so go ahead and make this delicious Best Vegan Pumpkin Soup today! For more health benefit information read this article.

Is Pumpkin Healthy?
Butternut Squash for Best Vegan Pumpkin Soup

Can I Use Bone Broth Instead of Vegetable or Chicken Stock?

Yes! Actually, there is not that much difference between bone broth, chicken broth, and chicken stock. Technically, they do have definition differences, but many cooks use them interchangeably.

How to make best chicken broth
Use Vegetable or Chicken stock, Chicken or Bone broth!

How to Make Best Vegan Pumpkin Soup in a Crockpot / Slow Cooker?

You just need to cook your pumpkin on low for 4-6 hours, then blend, stir the cream or coconut milk with spices in, and serve!

How Long Does It Take to Make this Soup?

About 1.5 hours. It takes about 40 minutes for the pumpkin to roast, then the peeling and the blending take about 10 minutes, plus simmering and cooling. So, all together a little less than 1.5 hours.

Can I Substitute Pumpkin for Butternut Squash?

Absolutely! I only use butternut squash as it is more available in local stores.

Best Vegan Pumpkin Soup
Delicious creamy spiced pumpkin soup

Can this Soup be Made in Advance?

You can make this soup in advance and reheat it. Keep refrigerated for up to 5 days. You can freeze the soup as well, just make sure to add dairy after defrosting as milk or cream don’t do well frozen.

What’s Next?

If there are still questions you have I did not address in this article, please leave a comment below and I would love to answer any questions you might have about this recipe. Connect with the community in the comments below!

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