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This vegan pumpkin soup recipe stands out for its smooth texture and true pumpkin flavor. It cooks in one pot for under 20 minutes and stays naturally creamy without a drop of dairy!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Jump to RecipePrep Time
5 minutes
Cook Time
12 minutes
Total Time
17 minutes
Servings
4 bowls
Difficulty
Easy weeknight recipe — minimal chopping and one pot.
Calories *
200 kcal per serving
Technique
Sauté the onion, then stir in pumpkin, stock, spices, coconut cream, and maple syrup; simmer until velvety.
Flavor Profile
Silky, savory pumpkin with gentle sweetness and warm spice.
* Based on nutrition panel
I made this last night and loved how fast it came together! The coconut cream tip helped a ton, it made the soup super luxurious without feeling heavy. Definitely adding this to my fall rotation! ⭐⭐⭐⭐⭐
Lauren
Why You Will Love This Soup
- Velvety, dairy-free creaminess. Coconut cream adds body, richness, and a glossy finish without any milk or butter.
- Ready in minutes. One pot, no blending, and pantry-friendly ingredients mean dinner is fast and stress-free. For more comforting meals that come together fast, browse my collection of easy weeknight dinners.
- Balanced flavor. Pumpkin, ginger, cinnamon, and maple syrup create a cozy fall flavor that’s savory with just a hint of sweetness.
- Flexible to your needs. Works with canned or homemade pumpkin purée; easy to scale for meal prep or holiday menus.
Table of Contents
This soup was designed to be the vegan counterpart to classic creamy pumpkin soup — smooth, full-flavored, and deeply comforting without the heaviness of dairy. It’s perfect for nights when you want something warm and nourishing but don’t want to stand at the stove. And it works beautifully with crusty sides like my easy sourdough bread or these rosemary infused sourdough rolls!
I’ve also tested this recipe with both canned and homemade pumpkin purée, and the results are equally delicious. Add a swirl of coconut cream, a sprinkle of homemade pumpkin spice mix, or crunchy roasted pepitas on top for that perfect finishing touch. When I want a full fall spread, I pair it with these healthy pumpkin muffins or my favorite pumpkin bars!
Ingredients & Substitutions
- Pumpkin purée: You can use fresh or canned; canned keeps this a true 15-minute soup. I also tested a squash soup version using roasted butternut squash, and while delicious, its softer flesh took more time peeling and prepping, in all honesty the canned pumpkin wins for convenience.
- Vegetable stock: Low-sodium vegetable broth gives you full control over seasoning.
- Yellow onion: Provides savory backbone and balances pumpkin’s natural sweetness. A shallot or pre-sliced onions also work beautifully if that’s what you have on hand.
- Coconut cream: Creates luxurious creaminess. You can use full-fat coconut milk, but the soup will be a little looser.
- Maple syrup: Just enough to round out the flavors without making the soup sweet.
See the recipe card for full ingredient amounts.
Variations for Vegan Pumpkin Soup
- Turn up the heat. Add a pinch of cayenne or a spoonful of red curry paste for heat. Thai spices pair beautifully with coconut cream. For a holiday-inspired depth, try adding a touch of nutmeg; for heat, a little cayenne pepper goes a long way.
- Stir in roasted garlic. Stir in roasted garlic or garlic confit for a deeper, more savory flavor. It transforms the soup into something decadent.
- Add fresh herbs. Add fresh sage or thyme during the simmering step. The herbs perfume the soup and give it a cozy Thanksgiving feel. The sage and thyme variation pairs beautifully with my herb-forward recipes, like pumpkin herb dinner rolls.
Professional Tips
- Sauté the onion well. Cook until translucent — it sweetens naturally and keeps the soup from tasting flat.
- Simmer gently, not aggressively. A low simmer keeps the coconut cream smooth and prevents separation.
- Adjust salt at the end. Pumpkin varies in sweetness; seasoning at the end ensures perfect balance.
- Want it thicker? Let it simmer uncovered for an extra 5–10 minutes.
How to Make Vegan Pumpkin Soup
Use these instructions to make the perfect vegan pumpkin soup every time! Find full measurements in the recipe card below.
Step 1: Sauté the onion. Heat the olive oil in a 4-quart saucepan over medium heat. Add the diced onion and cook until translucent and soft (photo 1).
Step 2: Add pumpkin and flavorings. Stir in the pumpkin purée, vegetable stock, kosher salt, ginger, cinnamon, coconut cream, and maple syrup. Whisk until smooth (photos 2 & 3).
For an even smoother finish, blend part of the soup using an immersion blender (a regular blender also works but requires cooling).
Step 3: Simmer and serve. Bring to a gentle simmer and cook for at least 10 minutes. Taste and adjust salt before serving (photo 4).
Chef Lindsey’s Recipe Tip
A tablespoon of coconut cream added at the very end (off the heat) keeps the soup glossy and gives you that restaurant-quality finish.
Recipe FAQs
The best pumpkin for vegan pumpkin soup is canned pumpkin purée made from sugar pumpkins (pie pumpkins). If using fresh pumpkin, choose small sugar pumpkins rather than carving pumpkins, which have watery flesh and low flavor.
Yes, roasted pumpkin seeds are fully vegan and one of the best toppings for this vegan pumpkin soup recipe. Toast them in olive oil with salt or smoked paprika for crunch, protein, and healthy fats.
Yes. It freezes beautifully for up to 3 months. Thaw overnight and reheat gently to maintain a smooth texture.
Add a fall salad or a serving of roasted vegetables to turn this into a full meal. For something truly special, serve it with my no-knead rosemary garlic bread — it’s the perfect cozy dipper.
Recommended Pumpkin Recipes
Easy Snack Recipes
Gluten Free Pumpkin Bars
Recipe Roundups
10 Easy Pumpkin Desserts
Jams & Jelly Recipes
Pumpkin Butter Recipe
Easy Quick Bread Recipes
Pumpkin Bread
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Pumpkin Soup
Ingredients
- 1 tablespoon olive oil
- ½ cup yellow onion small dice
- 2 cans pumpkin purée
- 1 quart vegetable stock low sodium
- 1 tablespoon kosher salt + more to taste
- ¼ teaspoon ground ginger want to try with fresh
- ⅛ teaspoon ground cinnamon
- ¼ cup coconut cream
- 2 tablespoon maple syrup
Instructions
- Heat olive oil in a 4-quart saucepan over medium heat. Add the onion and cook until translucent.
- Add pumpkin, stock, salt, ginger, cinnamon, coconut cream, and maple syrup. Whisk until smooth.
- Bring to a gentle simmer and cook for at least 10 minutes or until ready to serve. Adjust seasoning to taste.
Notes
Flavor Tips: Add cayenne, curry paste, herbs, or roasted garlic for variations.
Storage: Refrigerate up to 4 days or freeze up to 3 months.
Nutrition
Before You Go
I hope you loved this creamy vegan pumpkin soup recipe! Be sure to check out our other delicious soup recipes.
I made this last night and loved how fast it came together! The coconut cream tip helped a ton, it made the soup super luxurious without feeling heavy. Definitely adding this to my fall rotation!