Vegan Pumpkin Soup Recipe

When the crisp autumn air arrives, there’s nothing quite as comforting as a warm bowl of Vegan Pumpkin Soup. This recipe combines the rich, earthy flavors of pumpkin with a hint of spice and creaminess to create a bowl of goodness that’s not only delicious but also completely vegan.


  • 4 cups of fresh pumpkin, peeled and diced
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of ground nutmeg
  • 4 cups of vegetable broth
  • 1 cup of coconut milk
  • Salt and pepper to taste


  1. Heat a large pot over medium heat and sauté the chopped onions and garlic until they become translucent.
  2. Add the diced pumpkin, ground cumin, and ground nutmeg. Stir and cook for a few minutes to enhance the flavors.
  3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer until the pumpkin is tender, about 20 minutes.
  4. Using an immersion blender, puree the soup until smooth and creamy.
  5. Stir in the coconut milk and continue to simmer for an additional 5 minutes.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with a drizzle of coconut milk and a sprinkle of ground black pepper.

Prep Time: 10 minutes

Yield: 4 servings

Warm up your fall evenings with this Vegan Pumpkin Soup. It’s the perfect blend of seasonal flavors and creamy goodness.

Nutrition: Calories – 180, Fat – 8g, Carbohydrates – 24g, Protein – 2g

Enjoy this Vegan Pumpkin Soup as a hearty appetizer or a comforting main course. Its velvety texture and tantalizing spices make it a delightful addition to your autumn menu.

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