This creamy vegan pumpkin soup is rich, comforting and surprisingly easy to make. Roasted pumpkin, onion, garlic and herbs are blended with vegetable broth and coconut milk to create a smooth, delicious soup that’s perfect for fall and cooler weather.
I love making this recipe with fresh pumpkin that I roast myself, but you can also use canned pumpkin when you want a quicker option. I’ll show you how to do both, so you can choose whichever works best for you.
Despite how creamy it tastes, this pumpkin soup is completely dairy-free. Serve it on its own for a cosy meal or alongside your favourite bread or fall dishes.
This is one of my favorite Cozy Vegan Fall Recipes and I know you are going to love it!
Why You Will Love This Creamy Vegan Pumpkin Soup
- Choose fresh or canned pumpkin. I love roasting fresh pumpkin for this soup, but canned pumpkin is an easy shortcut when you want to get dinner on the table faster.
- Perfect for new cooks. This soup may look impressive, but the process is really simple. Roast the vegetables, blend everything together and finish it on the stove.
- Great for holidays. This creamy pumpkin soup is completely dairy-free, making it an easy option to serve as part of a Vegan Thanksgiving or holiday meal.
- You can use butternut squash too. No pumpkin? You can swap it for butternut squash and follow the same basic process.
How To Roast The Pumpkin For The Soup
If you’re using fresh pumpkin, roasting it first adds lots of flavour and is easier than it might sound.
Start by cutting your pumpkin into medium-sized cubes. You don’t want the pieces too large, but they don’t need to be tiny either. Make sure you use a cooking pumpkin rather than a carving pumpkin.
Add the pumpkin to a bowl with the onion, garlic, parsley, oil, salt and pepper and toss until everything is well coated.
Spread the mixture onto a baking sheet or into a baking dish and roast for 30 minutes.
You can also roast the pumpkin ahead of time if you’re planning to make the soup later. Store the roasted pumpkin in an airtight container in the fridge until you’re ready to use it.
How To Substitute Canned Pumpkin For Fresh Roasted Pumpkin
Yes, you can use canned pumpkin instead of fresh roasted pumpkin in this vegan pumpkin soup.
This is particularly handy when fresh cooking pumpkins aren’t available or when you simply want to save some time.
Make sure you use plain pumpkin purée, not pumpkin pie filling, as pumpkin pie filling already contains sugar and spices.
If you use canned pumpkin, you can skip roasting the pumpkin itself, but you’ll still want to cook the onion, garlic and seasonings so you don’t lose the flavour they add to the soup.
Then continue with the recipe as directed, blending everything with the vegetable broth and coconut milk until smooth.
If you have leftover pumpkin purée, you can also use it to make my 10-Minute Vegan Pumpkin Pasta.
How To Make Vegan Pumpkin Soup Without Coconut Milk
Yes! Coconut milk gives this vegan pumpkin soup its rich, creamy texture, but you can use another creamy non-dairy milk if you prefer.
Choose a thicker, unsweetened plant milk rather than a very thin one, as this will help keep the soup creamy. Make sure it is plain and unsweetened, so you don’t accidentally change the flavour of the soup.
Keep in mind that changing the milk may slightly change the final flavour and texture, but the soup will still work without coconut milk.
Some great alternatives for making this vegan pumpkin bisque without coconut milk are:
- Cashew Milk
- Almond Milk (unsweetened)
- Soy Milk
- Rice Milk (a little thinner but still works)
- Oat Milk
You can honestly try anything, but I recommend an unsweetened creamy nut milk if you want to try to make vegan pumpkin soup without coconut milk!
How To Make Pumpkin Soup Vegan
Once your pumpkin and vegetables are roasted, this soup comes together really quickly.
Transfer the roasted pumpkin mixture to a large pot and add the vegetable broth.
Use an immersion blender to blend the soup until it is completely smooth and creamy. If you don’t have an immersion blender, you can carefully blend the soup in a regular blender in batches instead.
Stir in the coconut milk and gently heat the soup until warmed through.
Taste and adjust the salt and pepper as needed before serving.
If you prefer a thinner soup, add a little more vegetable broth until you reach the consistency you like.
What to Serve with Vegan Pumpkin Soup
This creamy pumpkin soup is delicious on its own, but a few simple toppings can add extra flavour and texture.
Try topping it with:
- A swirl of coconut milk
- Pumpkin seeds
- Fresh parsley or other herbs
- Freshly cracked black pepper
- Croutons
You can also serve the soup with crusty bread for dipping or as a starter for a fall or holiday meal.
How To Store The Vegan Pumpkin Soup
Store leftover vegan pumpkin soup in an airtight container in the refrigerator for 3–5 days.
This soup also freezes well. Transfer it to a freezer-safe container and freeze for 1–2 months. You can also freeze individual portions so you only need to defrost as much as you want at one time.
When you’re ready to eat it, thaw the soup and reheat it gently on the stove or in the microwave until warmed through. Give it a good stir before serving.
Easy Vegan Pumpkin Soup Recipe
This easy vegan pumpkin soup recipe is creamy and delicious! You can use canned or fresh pumpkin and I show you how to do both in this recipe.
You can also choose to use coconut milk or use a popular substitute depending on your taste preference!
Don't forget the crispy onions and garlic to top this soup with, it really makes for a tasty crunch!
Ingredients
- 2 pounds pumpkin, skin and seeds removed
- OR 32 ounces of canned pumpkin
- 1 big onion, sliced
- 5 cloves of garlic
- 2 tablespoons + 1 extra virgin olive oil
- 2 cups vegetable broth OR water
- 1/4 cup parsley, chopped
- 1/2 cup coconut milk OR any creamy nut-milk (unsweet)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
1. If you are roasting your own pumpkin, preheat oven at 425 degrees F. If you are using canned pumpkin, skip this step!
2. In a small mixing bowl, add 2 tablespoons oil, half of the onion, 3 garlic cloves, salt, pepper and parsley. (add this straight to your blender if using canned pumpkin)
3. Dice pumpkin in medium squares and mix with the parsley mixture. Roast in oven for 30 minutes.
4. Remove and transfer in a blender. Add vegetable broth (or water) and coconut milk (or any nut-milk) then blend until smooth. If you are using canned pumpkin, simply add everything from step 2 here)
5. Transfer to a medium pot and bring to simmer for about 3 - 5 minutes. Adjust salt if needed.
6. Add a little oil to a frying pan on medium heat and fry chopped 2 garlic cloves and the other half of the onion. They must be crispy.
7. Serve as topping on the pumpkin soup.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 309Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 5mgSodium 679mgCarbohydrates 41gFiber 11gSugar 14gProtein 9g
Whether you make it with fresh roasted pumpkin or take the shortcut with canned pumpkin, this creamy soup is an easy way to enjoy one of the best flavours of fall.
Serve it with your favourite toppings and some crusty bread for a cosy meal, or make it as a starter for Thanksgiving or another fall gathering. For dessert, try my Vegan Pumpkin Cheesecake for a full pumpkin-inspired meal.
If you make this recipe, I’d love to hear what you think! Leave a comment and star rating below, and let me know whether you used fresh or canned pumpkin.
Easy Vegan Chili Recipe (5 Ingredients)
Hi-I am trying this soup for a dinner party wiith 7 people. Do you think I should double it? So 2 cans of canned pumpkin? Thank you!
yes i think this would work!!