Published:
Mar 12th 2022
by 
Last updated: Apr 20th 2025
Warm, comforting, and bursting with fall flavor, this Vegan Pumpkin Soup is everything you love about autumn in a bowl. Made with roasted pumpkin and butternut squash, this soup is rich, creamy, and perfectly seasoned with herbs, coconut milk, and spices. It's naturally gluten-free, dairy-free, and vegan, making it an ideal choice for healthy weeknight dinners or cozy gatherings.
Pro Tip This soup is creamy without cream, hearty without meat, and satisfying without being heavy. It’s easy to make, nutrient-dense, and perfect for meal prep or entertaining.
- Roast for Flavor: Roasting the pumpkin brings out its natural sweetness—don’t skip this step!
- Blend in Batches: Use a high-speed blender for a smooth, velvety finish.
- Make Ahead: The flavors develop even more after a day—perfect for leftovers.
- Serve with crusty sourdough or garlic bread.
- Garnish with roasted pumpkin seeds or coconut cream swirls.
- Add a light salad or vegan grilled cheese on the side for a complete meal.
- Pumpkin Alternatives: Use acorn squash or kabocha if pumpkin isn’t available.
- Spices: Swap curry powder for garam masala or a dash of nutmeg for a twist.
- Add-ins: Stir in cooked red lentils or quinoa for a protein boost.
- Short-Term: Store in the fridge for up to 4 days in an airtight container.
- Freezing: Freeze in individual portions for up to 3 months.
- Reheating: Reheat gently over low heat on the stove or microwave until warmed through.
- Pumpkin & Butternut Squash – These create the naturally sweet, creamy base.
- Onion & Garlic – Aromatics that add depth and savory flavor.
- Olive Oil – Helps roast the veggies and carries flavor.
- Vegetable Broth – Keeps the soup light while boosting taste.
- Coconut Milk – Adds richness and creamy texture without dairy.
- Curry Powder, Thyme & Sage – Provide warming, herby flavor with a Caribbean touch.
- Brown Sugar – Balances the savory spices with a hint of sweetness.
- Salt & Black Pepper – Essential for seasoning.
Can I use canned pumpkin instead of fresh?
Yes, but the flavor won’t be as rich as roasted fresh pumpkin.
Is this soup freezer-friendly?
Absolutely! It freezes well for up to 3 months.
What if I don’t have butternut squash?
You can substitute with more pumpkin or another squash like acorn or kabocha.
How to Make Vegan Pumpkin Soup
Begin by roasting pumpkin, butternut squash, onion, and garlic until caramelized and soft. Toss them in olive oil and a homemade seasoning blend of curry powder, thyme, sage, salt, pepper, and brown sugar. Once tender, transfer the roasted mixture to a soup pot, add vegetable broth, and simmer for a few minutes. Blend in batches until smooth, then return to the pot and stir in coconut milk. Simmer briefly and serve hot, garnished with parsley, croutons, or an extra drizzle of coconut milk.
Time & Serves
Ingredients
One 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)
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