Creamy Vegan Pumpkin Soup
This creamy vegan pumpkin soup is rich, comforting, and full of fall flavor. Made with canned pumpkin purée, coconut milk, and warming spices, it’s easy to make in one pot and ready in under 45 minutes!
Servings: 4 servings
Calories: 280kcal
Cost: 2
Equipment
- large pot
- stirring spoon
- immersion blender or regular blender
- measuring spoons
- cutting board and knife
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 0.5 teaspoon salt
- 4 cloves garlic, pressed or minced
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.125 teaspoon cloves (optional)
- 1 can pumpkin purée (15 ounces)
- 1 can full-fat coconut milk (13.5 ounces)
- 2 cups vegetable broth
- 1 tablespoon maple syrup, to taste
- 1 teaspoon apple cider vinegar, to taste
- pinch black pepper, to taste
Instructions
- Warm the olive oil in a large pot over medium heat. Once shimmering, add onion and salt. Cook, stirring occasionally, until the onion is softened and turning translucent, about 5 minutes.
- Add garlic, cinnamon, nutmeg, and optional cloves. Cook, stirring constantly, until fragrant, about 30 seconds.
- Add the pumpkin purée, coconut milk, and vegetable broth. Stir to combine and bring the mixture to a simmer. Cook for about 15 minutes to allow the flavors to meld.
- Remove the soup from heat. Add maple syrup and apple cider vinegar. Blend the soup with an immersion blender or in batches using a regular blender, until smooth and creamy. Add more salt or vinegar to taste.
- Serve hot. Optionally garnish with pepitas, coconut milk swirl, or herbs.
Notes
This soup keeps well for up to 4 days refrigerated and freezes beautifully. Garnish with roasted pepitas, a swirl of coconut milk, or fresh herbs for extra flair. You can also serve it with crusty bread for a heartier meal.