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This is seriously the easiest 30-minute fall soup recipe ever! Made with only FOUR ingredients, vegan pumpkin soup goes together in a flash! It’s the perfect easy pumpkin soup to enjoy during the chilly months of autumn.

completed Easy Vegan Pumpkin Soup against a white surface

When the fall comes around each year, I can’t wait to start cooking meals using pumpkin. And this vegan pumpkin soup recipe is one of my favorites! It’s easy to prepare using canned pumpkin and a few other simple ingredients. 

It’s full of the sweet and savory flavors of pumpkin and warms you up from the inside out.  If you love pumpkin recipes, you definitely need to try these stuffed shells with pumpkin sauce and this spicy pumpkin curry

Pair up a cup of this easy soup for lunch with a sandwich or for dinner with fresh homemade dinner rolls and a light salad

Want more delicious ideas for using canned pumpkin? Try this pumpkin risotto or pumpkin pasta bake!

Why This Recipe Works

  • Simple ingredients. An easy soup recipe made with four easy-to-find ingredients.
  • Great fall flavors. The flavor of pumpkin is naturally sweet and satisfying.
  • A healthy soup everyone will love.

What Goes Into This Recipe

Here’s what you need to gather together to make a batch of this vegan pumpkin soup!

ingredients for Easy Vegan Pumpkin Soup measured out against a white surface
  • Pumpkin: Roasting fresh pumpkin in the oven provides the soup with rich, deep flavors. You can also make this soup with butternut squash as well with similar results, though the flavors are a bit different.
  • Coconut milk: Use full-fat coconut milk in the can. It’s thick and creamy and works perfectly to make the soup ultra-creamy. If you must swap it out, use cashew milk which is creamier than other types of plant milk.
  • Red chili flakes: A bit of spice to balance the sweetness of the pumpkin. Add as much or little as you want.
  • Balsamic reduction: Totally optional but this adds a bit of extra umami flavor to the soup.

How To Make This Easy Pumpkin Soup

Here’s a step-by-step overview of what goes into making this easy vegan soup recipe. For the full instructions, check the recipe card further on the page.

  • 1) To get started, preheat the oven and gather up all the ingredients you need.
  • 2) Prep the pumpkin. Cut into one-inch pieces and season with salt and pepper.
  • 3) Place the pumpkin on a baking tray and roast for 20 minutes, or until the pumpkin is tender.
  • 4) Place the roasted pumpkin in the blender with the coconut milk and chili flakes.
process shot of adding coconut milk to blender with pumpkin
  • 5) Blend until smooth. If the soup is not warm enough you can transfer it to a pot and heat it up for a few minutes.
  • 6) Serve with some chili flakes on top and drizzle a bit of balsamic reduction over the top.

Expert Tips 

  • Use fresh pumpkin for the best flavor. 
  • Don’t throw out the pumpkin seeds from the fresh pumpkin. After rinsing them off, dry them out and then roast them in the oven. They make a tasty snack or you can sprinkle them on top of the soup.
  • Don’t skip the balsamic reduction. You can make your own or buy it at the store but it adds a lovely sweet and savory flavor to the soup. Plus it looks spectacular.

FAQs

Can I make pumpkin soup with canned pumpkin?

Yes, you can. In this recipe, I think the flavor of roasting fresh pumpkin adds to the soup but if time is a factor or you don’t have access to fresh pumpkin, you can use three cups of canned pumpkin instead and heat the soup up after blending it with the plant-based milk. 

What kind of pumpkin is good for soup?

Smaller, firm pumpkins are best for soup. The larger pumpkins can be a bit stringy and softer pumpkins may be a bit more watery. Since you’re pureeing it, in general, any pumpkin will work but they may have slightly different tastes and textures.

completed Easy Vegan Pumpkin Soup against a white surface

How to Serve Pumpkin Soup

  • Add a topping: Creamy soups are begging for crunchy toppings! So add some crunchy pumpkin seeds, toasted nuts, crispy sage leaves, or homemade croutons.

More Vegan Soup Recipes

Photos by Alfonso Revilla

Easy Vegan Pumpkin Soup

5 from 75 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 3 servings
This is seriously the easiest 30-minute fall soup recipe ever! Made with only FOUR ingredients, vegan pumpkin soup goes together in a flash! It’s the perfect easy pumpkin soup to enjoy during the chilly months of autumn.

Ingredients 

  • 3 cups of pumpkin
  • Black pepper, to taste
  • Salt, to taste
  • 2 cups of full-fat coconut milk from a can
  • Red chili flakes, to taste
  • Balsamic reduction, optional

Instructions 

  • Preheat oven to 400 degrees F.
  • Cut the pumpkin in 1-inch pieces. Season with salt and pepper.
  • Place the pumpkin on a baking tray and roast for 20 minutes, or until the pumpkin is tender.
  • Place pumpkin in the blender with coconut milk and chili flakes.
  • Blend until smooth. If the soup is not warm enough you can transfer to a pot and heat it up for a few minutes.
  • Serve with some chili flakes on top. You can optionally drizzle it with some balsamic reduction.

Notes

  • Use fresh pumpkin for the best flavor. 
  • Don’t throw out the pumpkin seeds from the fresh pumpkin. After rinsing them off, dry them out and then roast them in the oven. They make a tasty snack or you can sprinkle them on top of the soup.
  • Don’t skip the balsamic reduction. You can make your own or buy it at the store but it adds a lovely sweet and savory flavor to the soup. Plus it looks spectacular.

Nutrition

Calories: 380kcalCarbohydrates: 24gProtein: 6gFat: 33gSaturated Fat: 29gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 45mgPotassium: 837mgFiber: 7gSugar: 8gVitamin A: 38139IUVitamin C: 12mgCalcium: 91mgIron: 8mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Zhoro Apostolov
Course: Dinner, Lunch, Soup
Cuisine: French
Method: Stovetop
Diet: Vegan
Keywords: 30 minute recipes, coconut milk, dairy free, dairy free pumpkin soup, easy pumpkin soup, easy recipes, easy soup, fall recipes, plant based soup, pumpkin recipes, simple recipes, soup recipes, vegan pumpkin soup
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

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Comments

  1. 5 stars
    I love anything with pumpkin, and this recipe looks amazing. I’m going to give it a try tomorrow, fits perfectly for my keto diet!!!!

  2. 5 stars
    This is the best soup I have made this fall and it will be served to my guests for Thanksgiving. Thank you so much for sharing, I love how easy it is to make.