Full of seasonal flavors creamy vegan pumpkin soup is rich, velvety and satisfying! Made with nourishing canned pumpkin, coconut cream, and warm spices then topped with delicious maple pecans it’s the perfect way to warm up on a chill day.
Mouthwatering and ready in less than 40 minutes this creamy vegan pumpkin soup is full of warm flavor with the ease of convenience! It has a luxurious texture that may remind you of a pumpkin bisque.
It’s dairy free but still rich and creamy from coconut milk and warm spices like nutmeg and cinnamon make it so nourishing especially during colder months.
Made with simple ingredients that are easily found at the grocery store and then topped with maple pecans, this winter squash recipe tastes like fall in a bowl! Other cozy soups we love this time of year include creamy butternut squash soup and savory sweet potato carrot soup!
Why You’ll Love This Cozy Soup
- Easy to make: You only need 10 minutes of prep and then the soup is ready in 40 minutes! One of my favorite vegan soup recipes.
- Dairy free: Yet still so rich and creamy from coconut milk and pumpkin puree!
- Cozy: This smooth cream of pumpkin soup has comforting warm taste from the spices and then an added crunch from maple pecans!
- Make ahead: Meal prep this soup ahead of time as the flavors only get better the long it sits!
Ingredients Needed
Simple ingredients make this an easy pumpkin soup recipe!
- Canned pumpkin puree: Ensure that this is 100% pumpkin puree not pumpkin pie filling.
- Aromatics: Yellow onion and garlic add a touch of savory to the soup.
- Maple syrup: Adds a touch of sweetness and additional fall flavor.
- Spices and seasonings: Cinnamon stick, nutmeg, thyme, cayenne pepper all add flavor.
- Vegetable broth: Homemade or store-bought both work. I love Better than Bullion vegetable base.
- Coconut cream: Coconut cream will add the best thick, creamy taste. Full fat coconut milk will work but your soup won’t be as thick. If you can’t do coconut, use your favorite non-dairy cream alternative.
- Maple pecans: Maple syrup, ground cinnamon, oil and pecans.
Vegan Pumpkin Soup Variations
- Winter squash: Butternut squash or any winter squash would be great!
- Spicier: If you love a spicy kick, saute some diced jalapeno with the onion.
- Smoky: Add some smoked paprika for a delicious twist.
- Roast your own pumpkin: I love to use canned pumpkin because it is easy but you can roast your own pie pumpkin and puree it if you would like!
How to Make Creamy Vegan Pumpkin Soup
Using canned pumpkin makes this soup easily come together!
- Make maple pecans: Heat a large skillet over medium heat and add all maple pecan ingredients. Cook, often stirring, until the pecans are toasted and golden, about 5-8 minutes.
- Sauté vegetables and infuse flavor with cinnamon stick: In a large pot, heat 1 tablespoon coconut oil over medium heat and saute the chopped onion until translucent, then add garlic. Add 1/2 cup maple syrup and the cinnamon stick to the pot and bring to a boil then reduce the heat to a simmer, and simmer for 5-10 minutes.
- Gently stir in canned pumpkin puree: Then add the broth, thyme, nutmeg and cayenne. Cook over medium heat until warmed through, about 10 minutes.
- Stir in coconut cream: Continue to cook for another 5-10 minutes, to give the flavors time to come together.
- Puree soup: Remove the soup from the heat and remove the cinnamon stick. Then use an immersion blender or transfer the soup to a blender in batches to blend to a smooth and creamy consistency.
- Serve: Garnish with a swirl of coconut cream, chopped or whole sage, and maple pecans. Enjoy!
Expert Tips
For the best pumpkin soup that is creamy and smooth follow these tips.
- Blend throughly: When using the immersion blender, ensure that there are no chunks left for the best consistent smooth texture.
- Don’t boil after adding coconut: Gently simmer the soup after adding the coconut milk so it doesn’t curdle or seperate.
- Avoid burning the onions: This will add a burnt bitter taste. Only saute until translucent.
- Garnish: If you need nut-free try homemade croutons or toasted pepitas!
FAQs
Store in an airtight container in the refrigerator up to 3-4 days without the garnish. Reheat in a pot on the stovetop or in the microwave until desired temperature is reached.
To freeze, cool completely then store in a freezer safe container up to 3 months. Thaw overnight in the refrigerator.
Yes! Using any type of cream will help thicken your soup. Whether that is dairy free coconut cream, dairy free whipping cream or any unsweetened, unflavored non-dairy creamer.
If you followed this recipe for pumpkin soup your recipe will be flavorful! If you have skipped any of the spices called for your soup may be bland. If you still need a little more pizazz, add additional salt and finish with additional cream or a drizzle of maple syrup.
Soup and a fall salad always pair well. Or make a grilled cheese with your favorite bread and non-dairy cheese. For a little more hearty of a soup, add some cooked quinoa.
More Vegan Soup Recipes
Creamy Vegan Pumpkin Soup
Ingredients
Maple Pecans
- 2 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 2 tablespoon coconut oil
- 1 cup pecans
Pumpkin Soup
- 1 tablespoon coconut oil
- 1/2 yellow onion chopped
- 1 garlic clove minced
- 1/2 cup maple syrup
- 1 cinnamon stick
- 2 15 oz can pumpkin puree
- 2 cups low sodium vegetable broth
- 1 tablespon fresh thyme chopped
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- salt and pepper
- 1 14 oz can coconut cream
- 6 fresh sage leaves whole or chopped, optional
Instructions
Maple Pecans
- Heat a large skillet over medium heat and add all maple pecan ingredients. Cook, often stirring, until the pecans are toasted and golden, about 5-8 minutes. Remove the pecans from the pan to a parchment-lined cutting board or pan. Let cool and then roughly chop and set aside.
Pumpkin Soup
- In a large pot, heat 1 tablespoon coconut oil over medium heat and saute the chopped onion until translucent, about 6-8 minutes. Add the minced garlic and saute for 1 minute.
- Add 1/2 cup maple syrup and the cinnamon stick to the pot and bring to a boil then reduce the heat to a simmer, and simmer for 5-10 minutes or until the maple has thickened to a honey consistency.
- Gently stir in the pumpkin puree. Add the broth, thyme, nutmeg, cayenne, and a pinch each of salt and pepper. Cook over medium heat until warmed through, about 10 minutes. Stir in a 1/2 cup coconut cream. Continue to cook for another 5-10 minutes, to give the flavors time to come together.
- Remove the soup from the heat and remove the cinnamon stick. Then use an immersion blender or transfer the soup to a blender in batches to blend to a smooth and creamy consistency. If the soup seems too thick, add more broth to thin it. Keep soup over low heat.
- Garnish with a swirl of coconut cream, chopped or whole sage, and maple pecans. Enjoy!
Notes
- If there is no cinnamon stick, substitute for ½ teaspoon of ground cinnamon.
- Store soup for up to 1 week in the refrigerator.
