Creamy Vegan Pumpkin Soup Recipe

Introduction

This vegan pumpkin soup is a warm and comforting dish perfect for any season. It’s simple to make, packed with flavor, and naturally dairy-free, making it a great choice for plant-based eaters.

Ingredients

• 1 medium pumpkin, peeled and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth

Instructions

1. Step 1: In a large pot, sauté the chopped onion and minced garlic until soft and fragrant, about 5 minutes.
2. Step 2: Add the chopped pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the pumpkin is tender, about 20 minutes.
3. Step 3: Use an immersion blender or transfer to a blender and blend the soup until smooth.
4. Step 4: Return the soup to the pot to heat through, then season with salt and pepper to taste before serving.

Tips & Variations

• For extra creaminess, stir in a splash of coconut milk or vegan cream before serving.
• Add warm spices like nutmeg, cinnamon, or ginger to enhance the flavor.
• Use roasted pumpkin for a deeper, caramelized taste.
• If fresh pumpkin is unavailable, canned pumpkin puree can be substituted.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin?

Yes, canned pumpkin puree works well and saves time. Use about 2 cups of canned puree in place of fresh pumpkin and adjust the broth accordingly.

Is this soup suitable for freezing?

Absolutely. Allow the soup to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Creamy Vegan Pumpkin Soup Recipe

Print Recipe

★★★★★

4.5 from 86 reviews

This creamy and comforting Vegan Pumpkin Soup is a simple yet flavorful recipe made with fresh pumpkin, sautéed onions and garlic, and vegetable broth. Perfect for chilly days, this nutritious soup is blended until smooth, offering a warm and satisfying meal that is entirely plant-based.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 cups pumpkin, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste

Instructions

1. Prepare Vegetables: Peel and dice the pumpkin into cubes. Chop the onion and mince the garlic cloves to have them ready for cooking.
2. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until they soften and become fragrant, about 5 minutes.
3. Cook Pumpkin: Add the diced pumpkin to the pot, stirring occasionally. Pour in the vegetable broth and bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes until the pumpkin is tender.
4. Blend Soup: Using an immersion blender directly in the pot or transferring to a countertop blender in batches, blend the soup until completely smooth and creamy.
5. Season and Serve: Season the soup with salt and black pepper to taste. Heat through if needed, then serve warm, optionally garnished with fresh herbs or a drizzle of olive oil.

Notes

• Use sugar pumpkin or other sweet varieties for a naturally sweeter flavor.
• For a richer texture, add a splash of coconut milk or plant-based cream before blending.
• You can roast the pumpkin beforehand for deeper flavor before cooking it with broth.
• Adjust consistency by adding more or less vegetable broth according to preference.
• This soup keeps well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.

Keywords: Vegan, Pumpkin Soup, Healthy Soup, Dairy-free, Winter Recipe, Comfort Food, Gluten-free, Plant-based