Vegan Pumpkin Soup Recipe

Published on March 12th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Vegan Pumpkin Soup in a bowl with spoon on the side

Pumpkin soup is definitely in my 10 ten lists of vegan recipes. After all, vegan pumpkin soup is a delicious reminder of fall. Most people prefer to cook the pumpkin on the stove. But why take the easy way out when you can roast the pumpkin. Roasting the pumpkin intensifies its sweet flavor. Add in some onions and garlic, and you will have a delicious, flavorful bowl of Vegan Pumpkin Soup

 

Author: Sarah Leadon
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Time & Serves

Prep Time
10 mins
Cook Time
50 mins
Total Time
60 mins
Serves
4 persons

Ingredients

  • 1 4 pound Pumpkin, peeled, cut into 2-inch pieces

     

  • 1 1/2 cups Butternut Squash, cut into 2-inch pieces  

     

  • 1 Onion, quartered 

     

  • 3 cloves Garlic 

     

  • 2 tablespoons Olive Oil

     

  • 1 teaspoon Salt 

     

  • 1/2 teaspoon Black Pepper 

     

  • 1/2 teaspoon Curry Powder 

     

  • 2 tablespoons Brown Sugar

     

  • 1 teaspoon Ground Sage

  • 1 teaspoon Ground Thyme

     

  • 4 1/2 cups Vegetable Broth 

     

  • 1 cup Full-fat Coconut Milk

     

  • Croutons (optional)

     

  • Flat-leaf Parsley (optional)

Instructions

Preheat the oven to 425 °F.  



 

Place the pumpkin, butternut squash, onion, and garlic, onto a large baking sheet. 

 

Whisk salt, pepper, curry powder, brown sugar, sage, and thyme in a small bowl. 

Drizzle olive oil over the pumpkin. Sprinkle the seasoning blend over the pumpkin mixture and toss to coat. 

 

Roast pumpkin for 35-40 minutes until tender. 

 

Place the pumpkin mixture into a large soup pot and add the vegetable broth. Cook on medium-high heat for 5-8 minutes until the pumpkin soup comes to a boil. 

In batches, place the pumpkin soup into a high-speed blender and blend until smooth and creamy. 

 

Return the pumpkin soup to the pot and stir in 3/4 cup coconut milk. 

 

Divide pumpkin soup between 4 bowls. 

 

Garnish the pumpkin soup with a tablespoon of coconut milk, croutons, and parsley if desired. 

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Keywords
vegan pumpkin soup, recipe, easy, black bean, canned, instant pot, mushroom, sweet potato, coconut

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon