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Bowl of vegan pumpkin soup garnished with microgreens, pumpkin seeds and croutons

Vegan Pumpkin Soup

Vegan Pumpkin Soup is a delightful soup! it blends the natural sweetness of pumpkin with aromatic spices and a touch of creamy coconut. Quick and easy to make, it's the perfect comfort dish for a friendly dinner or lunch gathering.
Nothing says "Autumn" better than a whole bowl of warm and healthy pumpkin soup. Celebrate the season with every spoonful. This soup also makes a wonderful starter dinner course or an appetizer soup-shooter for holiday celebrations and occasions.
Servings 4
Print Recipe Pin Recipe
Total Time 35 minutes

Ingredients
  

  • 2 tablespoon coconut oil (or olive oil)
  • 1 onion, chopped (white or yellow)
  • 3 - 4 cloves garlic, minced
  • 1/2 teaspoon ginger
  • 2 tablespoons maple syrup
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon thyme
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper ( a pinch, optional)
  • 1/8 teaspoon ground cloves (a pinch, optional)
  • 1/8 teaspoon cinnamon ( a pinch, optional)
  • 4 cups roasted pumpkin, cubed (or can use pure pumpkin puree - NOT pumpkin pie)
  • 3 cups vegetable broth
  • 1 1/4 cups full-fat coconut milk
  • 1/2 teaspoon salt to taste
  • pumpkin seeds and a drizzle of coconut milk or cream for garnish (optional)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
  • Add the minced garlic to the pot. Sauté for an additional 1-2 minutes until it become fragrant.
  • Add the cubed roasted pumpkin and spices (cinnamon, nutmeg, cloves, cayenne, thyme, smoke paprika) to the pot and stir to coat the pumpkin in the spices.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the pumpkin is tender, about 15-20 minutes.
  • Once the pumpkin is soft, use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches.
  • Stir in the coconut milk and heat the soup through. Season with salt and pepper to taste.
  • Serve the vegan pumpkin soup hot, garnished with pumpkin seeds and a drizzle of coconut milk if desired.