Easy Vegan Pumpkin Soup

Name: Easy Vegan Pumpkin Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

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

Smooth pumpkin soup topped with balsamic reduction and red pepper flakes.

Why You’ll Love this Vegan Pumpkin Soup Recipe!
What Goes Into This Recipe
How To Make This Easy Pumpkin Soup
Toni’s Recipe Tips
FAQs for Vegan Pumpkin Soup
How to Serve Easy Pumpkin Soup
More Satisfying Vegan Soup Recipes
Easy Vegan Pumpkin Soup Recipe

Why You’ll Love this Vegan Pumpkin Soup Recipe!

Toni Okamoto smiling and holding a slice of watermelon.

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 fresh or canned pumpkin, and a few other simple ingredients.

This easy pumpkin soup is full of the sweet and savory flavors of pumpkin and warms from the inside out. 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!

If you love pumpkin recipes, you definitely need to try this sweet potato pumpkin soup, lentil and pumpkin soup, stuffed shells with pumpkin sauce, roasted pumpkin soup, and this spicy pumpkin curry!

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 on a white surface.

Pumpkin: Roasting fresh pumpkin in the oven provides the soup with rich, deep flavors. Alternatively, you can also make this soup with butternut squash with similar results, though the flavors are a bit different. Read the FAQ for how to make this soup with canned pumpkin.
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.

Preparation:

First, preheat the oven and gather up all the ingredients you need.

Salt and pepper being added to pumpkin cubes on a baking sheet.

Step 1: Prep the pumpkin. Cut into one-inch pieces and season with salt and pepper.

Roasted pumpkin cubes on a lined baking sheet.

Step 2: Next, place the pumpkin on a baking tray. Then roast for 20 minutes, or until the pumpkin is tender.

Coconut milk being poured over pumpkin in a blender.

Step 3: Once roasted, place the roasted pumpkin in the blender with the coconut milk and chili flakes. Then 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. Finally, serve with some chili flakes on top and drizzle a bit of balsamic reduction over the top.

Toni’s Recipe 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 for Vegan Pumpkin Soup

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. To do so, heat the soup up after blending the pumpkin 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.

How to Serve Easy 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 Satisfying Vegan Soup Recipes

Soups

Creamy Lentil and Pumpkin Soup (One Pot)

Soups

Barley and Bean Soup

Vegan Lunches

Thai Butternut Squash Soup

Vegan Dinners

Coconut Chickpea Curry Soup

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