This pumpkin soup is made with rich and creamy coconut milk and stock, so you can easily make it vegan by using vegetable stock. The sweetness of pumpkin and honey intertwines with the overall savory flavors and makes this soup a winner.
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Ingredients
- Make sure you use good-quality coconut milk for the best flavor!
- You can use butternut squash or pumpkin for this recipe. Both work great!
Tools You Might Need
- A stick blender. You can also use a countertop blender but an immersion blender will create less mess!
- A large pot or a dutch oven. A dutch oven is a game changer in bread baking and it is also great for soups, homemade condensed milk, and other things. If you don't have it yet, you will definitely benefit from purchasing one!
- A large knife.
How to Make Vegan Pumpkin Soup
Step by Step Recipe
STEP 1
Preheat the oven to 400F/200C. First, we will roast our pumpkin. 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 it in 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, peel the onions, and get the garlic cloves out from the shells.
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 a 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).
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, and pumpkin seeds
Tips for Success
- Roast your pumpkin with garlic and onion first, as it will give your soup a 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 cornstarch to thicken the soup as well!
- Add rice to your bowl of soup to make your meal more filling.
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Frequently Asked Questions
Do You Have to Peel Pumpkin for Soup?
While you do have to peel your pumpkin, you don’t have to do it right away. It is pretty hard to peel raw pumpkin and can take some time. I prefer roasting my pumpkin first and then scooping out the puree as it comes out so much easier this way!
How Long Does This 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 defrosted and reheated 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 benefits information read this article.
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 This 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!
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 doesn’t do well frozen.
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📖 Recipe
Pumpkin Soup with Coconut Milk
Equipment
- 1 sheet pan
- 1 large pot (dutch oven works great as it has a thick bottom)
- 1 immersion blender (you can use a countertop blender if you prefer)
Ingredients
- 1 medium butternut squash or pumpkin
- 1 medium garlic head
- 1 medium yellow onion you can use other types of onion if that is all you have on hand
- 500 ml (2 cups) vegetable or chicken stock use a bullion cube and 2 cups of water if you don't have stock
- 13 oz can of good quality coconut milk
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 tablespoon honey or maple syrup
- ½ teaspoon sea salt add more to taste
- ⅛ teaspoon cayenne or chili powder optional, for spicy version
- oil for roasting the pumpkin
Instructions
- Preheat the oven to 400F/200C. First, we will roast our pumpkin. 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 it in foil to avoid burning. Cut the onion in half. Place all the veggies onto a sheet pan and transfer to the oven.
- Roast for 30-40 minutes or until soft enough to scoop out. Get the pumpkin puree out into a bowl, peel the onions, and get the garlic cloves out from the shells.
- Blend all the veggies in a countertop blender or with an immersion blender in a pot. Place the puree into a pot (I use a 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).
- 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 pumpkin seeds!
Notes
Nutrition
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Clara says
I gave up my worries after I came across this recipe of vegan pumpkin without cream! This way I could enjoy my favourite soup without having to skip my diet. I tried it out last week and simply cannot get it out of my head. Will give it a try again soon!
Ecstasy says
The combination of pumpkin soup with coconut milk is the thing I love the most! Delicious, and smooth, when I first came across this one I was bewitched at the very first spoonful.