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    Home » Soups

    Published: Oct 11, 2022 by Yvonne

    Vegan Pumpkin Soup

    Jump to Recipe Print Recipe
    pumpkin soup in beige bowls with vintage spoon on beige background.
    vegan pumpkin soup in beige bowl with vintage spoon on beige background.

    Hello, Fall! This easy vegan pumpkin soup is the perfect comforting bowl for the colder season. Ready in 30 minutes, it is deliciously hearty and nourishes from within.

    vegan pumpkin soup in beige bowl with vintage spoon on beige background.
    Jump to recipe
    • Pumpkin soup without cream
    • Ingredients
    • Instructions
    • Topping ideas
    • Tips and substitutions
    • Recipe FAQs
    • 📖 Recipe

    This pumpkin soup proves that you don’t need a lot of ingredients to make a delicious dish. With pumpkin as the main star, the focus is to counterpart the slightly sweet flavour of the fruit vegetable and give it a spicy spin. The result: Subtly sweet meets spicy in a flavourful and creamy marriage.

    pumpkin soup in beige bowl with vintage spoon on beige background.

    Pumpkin soup without cream

    The best part? No heavy cream is needed to get the creamy consistency. If using the ideal ratio of pumpkin and liquid, the soup will be creamy without adding some heavy cream. I used vegan cream as a topping in this recipe for the eye, but that is totally optional.

    If you like this comforting fall soup, try this deliciously healthy coconut carrot soup, cauliflower soup with chorizo chips and white wine celery root soup.

    Ingredients

    ingredients for vegan pumpkin soup.
    • Pumpkin – I used Hokkaido pumpkin, but it would also work with butternut squash or other types of pumpkin.
    • Yellow onion – No hearty soup does without onion, like this pumpkin soup.
    • Garlic – The garlic goes so well with the onion and makes for an extra savoury soup.
    • Vegetable oil – I use a neutral-tasting oil like rapeseed oil, but you can also use olive oil.
    • Vegetable stock – Homemade, store-bought or vegetable stock cubes work in this recipe.
    • Ginger – Freshly grated ginger adds some spice and boosts the immune system.
    • Bay leaf – The spice complements starchy vegetables well and makes for an earthy flavour.
    • Nutmeg – I always have a whole nutmeg at home and freshly grate it. The flavour is so much better than when using already grated nutmeg.
    • Salt and pepper – Season according to taste.

    Instructions

    Cut the pumpkin, peel (optional) and remove the seeds. Then dice into bite-sized chunks. Peel and chop the onion and mince the garlic.

    onion and vegetable oil in pot.

    Heat vegetable oil in a pot on medium heat. Add onion and roast for about a minute, stirring occasionally.

    roasted pumpkin onion and garlic with spices in pot.

    Add pumpkin, garlic, ginger, nutmeg, and season with salt and pepper. Roast for a couple of seconds.

    pouring vegetable stock into roasted pumpkin and spices in pot.

    Add the bay leaf and pour in the vegetable stock.

    pumpkin soup pureed in pot.

    Remove from the heat and take the bay leaf out. Blend the soup using an immersion blender or transfer the soup into a blender and blend until smooth. Season again with salt and pepper if needed.

    Serve with your toppings of choice, and enjoy.

    pumpkin soup in beige bowl with vintage spoon on beige background.

    Topping ideas

    Use different toppings to add other flavours and make for an impressive-looking bowl:

    • Vegan double cream
    • Fresh herbs (e.g. parsley, cilantro, rosemary)
    • Microgreens
    • Sesame Seeds
    • Flaxseeds
    • Chia Seeds

    Tips and substitutions

    • Use other vegetables: You can make this soup with other starchy vegetables like potatoes, carrots, sweet potatoes and turnips. Or try a combination of your favourite ones.
    • Roast before cooking: Roast the ingredients before adding the vegetable soup to intensify the flavour of the vegetables and spices.
    • Add more or less vegetable soup: Adjust the amount of vegetable soup depending on how thick you want the soup to be.
    • Meal-prep favourite: This Easy Vegan Pumpkin Ginger Soup is quick to prepare and the ideal meal-prep dish. Make a big pot on the weekend and have a nourishing and balanced meal for the whole week. 
    pumpkin soup in beige bowls with vintage spoon on beige background.

    Recipe FAQs

    Can I use other types of pumpkin in this recipe?

    Yes, also try this soup with other eatable options like butternut squash.

    How do I store this soup?

    Store any leftovers of this soup in an airtight container and keep it in the fridge. You can also freeze the soup. Let it cool first and freeze in individual portions to have on hand. When eating, reheat it in the microwave or a pot.

    How long does this pumpkin soup keep?

    Store the soup in the fridge for up to 5 days or in the freezer for up to 3 months.

    📖 Recipe

    pumpkin soup in beige bowl with vintage spoon on beige background.

    Vegan Pumpkin Soup

    Yvonne
    Hello, Fall! This easy vegan pumpkin soup is the perfect comforting bowl for the colder season. Ready in 30 minutes, it is deliciously hearty and nourishes from within.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Soup
    Cuisine European, Vegan
    Servings 2
    Calories 293 kcal

    Ingredients
      

    • 500-600 g pumpkin (1.3 lb)
    • 1 medium onion
    • 2 garlic cloves
    • 2 tablespoon vegetable oil
    • 500 ml vegetable stock (17 oz)
    • 1 teaspoon fresh ginger (grated)
    • 1 dried bay leaf
    • pinch of nutmeg (ground)
    • salt and pepper to taste

    Instructions
     

    • Cut the pumpkin, peel (optional) and remove the seeds. Then dice into bite-sized chunks. Peel and chop the onion and mince the garlic.
    • Heat vegetable oil in a pot on medium heat. Add onion and roast for about a minute, stirring occasionally. Now add the pumpkin and roast for another minute.
    • Add garlic, ginger, nutmeg, and season with salt and pepper. Roast for a couple of seconds, add the bay leaf and pour in the vegetable stock. Cover the soup with a lid and bring it to a boil. Let it cook on medium to low heat for about 15 to 20 minutes until the pumpkin is tender.
    • Remove from the heat and take the bay leaf out. Blend the soup using an immersion blender or transfer the soup into a blender and blend until smooth. Season with salt and pepper again if needed.
    • Serve with your toppings of choice, and enjoy.

    Notes

    • Adjust the amount of vegetable soup depending on how thick you want the soup to be.
    • Store any leftovers of this soup in an airtight container and keep it in the fridge for up to 5 days. You can also store it in the freezer for up to 3 months.

    Nutrition

    Serving: 1bowlCalories: 293kcal
    Tried this recipe?Mention @encore_more or tag #encoremore on Instagram!

    Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.

    More Healthy Soup Recipes

    • Low-Carb Vegan Soups
    • Low-Carb Vegan Leek Potato Soup
    • Mediterranean Lentil Soup
    • Spicy Cauliflower Soup

    Reader Interactions

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      Recipe Rating




    1. Doris says

      November 09, 2022 at 9:06 pm

      5 stars
      This is an amazing soup!
      It is easy to make and so so delicious! I just added a sip of coconut milk, as I had some left.

      This fall I tried many pumpkins soup recipes, but this was by far THE BEST.

      Reply
      • Yvonne says

        November 10, 2022 at 6:21 pm

        Hey Doris,

        so happy to hear that! I always try to develop recipes that only require a few ingredients, deliver all the flavour and are easy to make.

        Thank you for sharing!

        Reply

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