Creamy Vegan Pumpkin Soup: Autumn's Hug in a Bowl (Print Version)
This creamy vegan pumpkin soup recipe is so easy and delicious! Made with coconut milk for extra richness, it's a cozy hug on a chilly day.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegan, Vegetarian
# Ingredients:
→ Main Ingredients
01 -
1 (15-ounce) can pumpkin puree
02 -
4 cups vegetable broth
03 -
1 large onion, chopped
04 -
2 cloves garlic, minced
→ Seasonings & Spices
05 -
1 teaspoon ground ginger
06 -
1/2 teaspoon ground cinnamon
07 -
1/4 teaspoon ground nutmeg
08 -
Salt and pepper to taste
→ Garnish & Toppings
09 -
Toasted pepitas
10 -
Coconut cream
→ Optional Extras
11 -
Chili flakes
12 -
Maple syrup
# Instructions:
01 -
Heat olive oil in a pot. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute, until fragrant.
02 -
Stir in pumpkin puree, vegetable broth, ginger, cinnamon, and nutmeg. Bring to a simmer, stirring occasionally, for 15-20 minutes.
03 -
Carefully transfer to a blender (or use an immersion blender). Blend until smooth and creamy.
04 -
Return soup to the pot. Stir in coconut milk and heat through, but don’t boil.
05 -
Season with salt and pepper to taste. Adjust seasonings until perfect.
06 -
Ladle into bowls and garnish with toasted pepitas and a swirl of coconut cream. Serve warm.
# Notes:
01 -
Don't over-blend the soup!
02 -
Store leftovers in an airtight container in the fridge for up to 3 days.
03 -
Almond milk can be substituted for coconut milk.
04 -
Serve with crusty bread for dipping.
# Equipment Needed:
01 -
Large pot
02 -
blender or immersion blender
# Nutrition (Per Serving):
Calories: 250 calories
Total Fat: 12 grams
Total Carbohydrate: 30 grams
Protein: 5 grams