Easy Vegan Pumpkin Soup

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.

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!

• 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.

• 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

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.

• Pair with a protein-based salad for a more balanced plate. I think it pairs great with this Southwest Quinoa Salad or the fresh-flavored Edamame Salad.

• Serve it up with homemade or store-bought bread. Some of my favorites are this free-formed bread, sage biscuits with butternut squash, and sweet potato biscuits.

More Vegan Soup Recipes

• Creamy Roasted Red Pepper Soup
• Caldo de Tofu (Vegan Tofu Soup)
• Garlic Ginger Soup
• Hearty Kale and Bean Soup

Photos by Alfonso Revilla