Creamy vegan pumpkin soup made with warm spices and coconut milk is the perfect comforting meal for cooler months. Ready in under 30 minutes using simple ingredients!
There’s nothing like rich and creamy soup with a nice crusty chunk of bread on a chilly day. My usual go-to’s are my roasted butternut squash soup and slow cooker sweet potato soup.
But this creamy vegan pumpkin soup is my new favorite! You get all the warm and fuzzy feelings without all of the guilt. It’s dairy-free, gluten-free, and just freaking good.
This comforting vegan pumpkin soup recipe combines simple ingredients to create an incredible flavor, perfect for the cooler months.
Whether you’re making it for the first time or it’s already your favorite pumpkin soup recipe, this easy vegan soup will surely become a staple at your holiday table.
Why you will love this recipe!
There’s nothing quite like a warm, comforting soup during this time of year, and this creamy vegan pumpkin soup recipe hits all the right notes.
Made with canned pumpkin puree (though you can use fresh pumpkin if you prefer), this soup delivers a perfect balance of warm spices and pumpkin flavor. Adding full-fat coconut milk creates a creamy texture while adding healthy fats to satisfy you.
This recipe is unique because it transforms simple ingredients into something extraordinary. The caramelized yellow onions provide a sweet depth, while fresh garlic and pumpkin pie spice create layers of flavor that will have everyone asking for seconds.
If you don’t finish it, toss it in the fridge and enjoy it later. This soup is even better the next day!
Whether you’re meal prep planning or looking for the perfect meal to serve guests, this comforting vegan pumpkin soup is the best way to celebrate fall.
Ingredients you’ll need
Simple, fresh ingredients come together and create this easy vegan pumpkin soup. All of these ingredients can be found in
- Yellow onion
- Fresh garlic cloves
- DIY pumpkin pie spice
- canned pumpkin puree (not pumpkin pie filling)
- low-sodium vegetable broth or veggie broth
- pure maple syrup
- full-fat coconut milk or coconut cream
Optional garnishes:
- Roasted pumpkin seeds
- Fresh herbs (like fresh parsley)
- Red pepper flakes
- Black pepper
NOTE: Please refer to the recipe card below for specific amounts and full instructions.
How to make this creamy vegan pumpkin soup recipe
Follow these step-by-step instructions for the best pumpkin soup:
- Heat a large pot or Dutch oven over medium heat.
- Add the sliced onions and cook until caramelized, stirring occasionally. If needed, add a splash of vegetable broth to prevent sticking.
- Once the onions are golden and sweet, add the minced garlic and a little more broth. Cook for 30 seconds until fragrant.
- Sprinkle the pumpkin pie spice evenly over the onion-garlic mixture and stir to combine.
- Add the pumpkin puree and vegetable broth. Stir until well combined.
- Reduce to low heat and let simmer for 15-20 minutes to allow flavors to meld.
- Stir in the coconut milk and maple syrup until smooth and creamy.
- Use an immersion blender and blend until the soup has a creamy texture.
Frequently asked questions
Any leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. The soup may thicken slightly in the fridge, so add a splash of vegetable stock when reheating to reach the desired consistency.
Yes! This soup freezes beautifully. Let the soup cool completely, then transfer to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Absolutely! While canned pumpkin puree is convenient, you can use sugar pumpkins or pie pumpkins for this recipe. To prepare fresh pumpkin: cut the pumpkin in half, remove seeds, place cut-side down on a parchment paper-lined baking sheet, and roast at 375°F until tender. Scoop out the pumpkin flesh and puree until smooth.
Yes! While this recipe uses a Dutch oven, you can easily adapt it for the Instant Pot. Sauté the onions and garlic using the Sauté function, then add the remaining ingredients and cook on High Pressure for 10 minutes with a natural release.
What can I serve with this soup?
This soup pairs wonderfully with these delicious recipes:
- A crusty whole-wheat bread
- A fresh side salad
- Oil-free croutons
How can I add extra flavor?
Try these variations the next time you make this recipe:
- Add fresh ginger or cayenne pepper for a spicy kick
- Include red lentils for protein
- Add a splash of lemon juice for brightness
- A sprinkle of cinnamon adds even more warmth
- Top with coconut cream and pumpkin seeds
- Sprinkle with red pepper flakes for heat
More creamy vegan soup recipes!
Here are some more deliciously creamy soups you should try:
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Creamy Vegan Pumpkin Soup (Easy + Healthy)
This creamy vegan pumpkin soup with warm spices and coconut milk is the perfect comforting meal for cooler months. Ready in under 30 minutes using simple ingredients!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Soups & Stews
- Method: Simmer
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 yellow onions, chopped or sliced
- 3 cloves of fresh garlic, minced
- 1 tablespoon of DIY pumpkin pie spice
- 2 (15-ounce) can of canned pumpkin (not pumpkin pie filling)
- 4 cups of low-sodium vegetable broth
- ¼ cup of pure maple syrup
- 1 can of coconut cream (may also use full-fat coconut milk)
- Salt to taste
Instructions
- Heat a large pot or Dutch oven over medium heat.
- Add the sliced onions and cook until caramelized, stirring occasionally. If needed, add a splash of vegetable broth to prevent sticking.
- Once the onions are golden and sweet, add the minced garlic and a little more broth. Cook for 30 seconds until fragrant.
- Sprinkle the pumpkin pie spice evenly over the onion-garlic mixture and stir to combine.
- Add the pumpkin puree and vegetable broth. Stir until well combined.
- Reduce to low heat and let simmer for 15-20 minutes to allow flavors to meld.
- Stir in the coconut milk and maple syrup until smooth and creamy.
- Use an immersion blender and blend until the soup has a creamy texture. Taste and season with salt to taste.
Notes
Any leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. The soup may thicken slightly in the fridge, so add a splash of vegetable stock when reheating to reach the desired consistency.
If you don’t have an immersion blender, use a regular blender. Work in batches until the soup is smooth and creamy.
Nutrition
- Serving Size: 1 of 8
- Calories: 152
- Sugar: 9.9 g
- Sodium: 17.5 mg
- Fat: 9.1 g
- Carbohydrates: 17 g
- Fiber: 2.2 g
- Protein: 2 g
- Cholesterol: 0 mg
Can I use almond milk instead of coconut?
Yes. It won’t be as thick but you can definitely use it.
Could. You use cashew nut milk instead of coconut cream?
Yes, absolutely!
I was excited to find a healthy pumpkin soup recipe that did not involve a fresh pumpkin. #justaintgottimeforthat! THANK YOU, Shane!
I made it as written, using a can of coconut cream. I didn’t have allspice but I had every other spice, and I was feeling lazy, so I just eyeballed them. (I also added a pinch of ground clove, as some recipes for an allspice substitute included that.)
The 1/4 cup of maple syrup brought the soup to life and it was sooooo yummy. I served it with a swirl of coconut milk, a sprinkling of pepitas, and homemade sourdough croutons. Thank you, Shane, this is winner and a repeater!
I love the idea of this recipe but I do not like coconut milk or cream. Do you think this would work with cashew cream or milk?
Hi, Pamela! Yes, absolutely.
Creamy vegan pumpkin soup made with warm spices and coconut milk is the perfect comforting meal for cooler months. Ready in under 30 minutes using simple ingredients!