This Vegan Pumpkin Soup proves that plant-based eating doesn't mean sacrificing richness or flavor. Coconut cream creates luxuriously creamy texture, warm spices add depth, and a touch of maple syrup brings everything together. It's 100% vegan, gluten-free, and ready in just 30 minutes—comfort food that everyone can enjoy.
Why This Recipe Works
The secret to creamy vegan soup is choosing the right plant-based fat. Coconut cream has the highest fat content of dairy alternatives, creating that silky, coating texture we crave in pumpkin soup. Fresh ginger adds brightness that prevents the soup from tasting heavy, while maple syrup complements pumpkin's natural sweetness without making it taste like dessert.
Ingredient Notes
Coconut Cream
Coconut cream is thicker and richer than coconut milk, with about 20-25% fat content. Look for it in cans in the Asian foods aisle. If you can only find coconut milk, refrigerate the can overnight and scoop the thick cream from the top. The subtle coconut flavor pairs beautifully with pumpkin and warm spices.
Pumpkin
Canned pumpkin puree is the most convenient option—just make sure it's 100% pumpkin, not pie filling with added sugars. For fresh pumpkin, roast sugar pumpkin or kabocha squash until caramelized. Butternut squash works as a slightly sweeter substitute.
Vegetable Broth
Quality vegetable broth makes a difference. Look for low-sodium options so you can control the salt. Better Than Bouillon makes an excellent vegetable base. Homemade broth is always best if you have it. Some broths contain hidden animal products, so check labels if vegan certification matters.
Maple Syrup
Pure maple syrup is naturally vegan and adds caramel notes that complement pumpkin perfectly. Avoid imitation syrups which are just corn syrup with flavoring. Adjust the amount to taste—start with 2 tablespoons and add more if you prefer sweeter soup.
Step-by-Step Guide
1. Build the Aromatic Base
Sauté onion in olive oil until soft and translucent. Add garlic and fresh ginger, cooking just until fragrant. Then add the ground spices—toasting them briefly in the oil releases their essential oils and deepens flavor.
2. Simmer with Pumpkin
Add vegetable broth and pumpkin puree, whisking until smooth. Bring to a simmer and let cook 15 minutes. This allows the flavors to meld and the spices to fully bloom throughout the soup.
3. Blend Until Silky
An immersion blender makes this effortless—blend directly in the pot until completely smooth with no visible pieces. If using a regular blender, work in batches with the lid vented to release steam.
4. Finish with Cream
Stir in coconut cream and maple syrup off heat. The cream should be at room temperature so it incorporates smoothly. Taste and adjust seasoning—you may want more maple syrup or a pinch more salt.
Serving Suggestions
Ladle into warm bowls and drizzle with extra coconut cream, creating a beautiful swirl with a spoon. Top with toasted pepitas for crunch and a sprinkle of smoked paprika for color. Serve with crusty vegan bread, warm naan, or alongside a fall salad.
Variations
- Thai-Inspired: Add 1 tablespoon red curry paste and garnish with fresh cilantro
- Cashew Cream Version: Blend 1/2 cup soaked raw cashews with water instead of coconut cream for neutral flavor
- Spicier: Add a minced jalapeño when sautéing onions or cayenne pepper to taste
- Protein Boost: Add a can of white beans before blending for extra protein and creaminess
- Lower Fat: Use light coconut milk instead of cream for lighter soup
Storage Tips
Refrigerate in airtight containers for up to 5 days. The soup thickens as it chills—thin with vegetable broth when reheating. Freeze for up to 3 months. Coconut cream may separate slightly after freezing; re-blend or whisk vigorously when reheating to restore smooth texture.
Vegan Pumpkin Soup
100% plant-based pumpkin soup with coconut cream
Nutrition per Serving
Ingredients
Instructions
- Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add ginger and garlic. Cook for 1 minute until fragrant.
- Toast spices. Add cinnamon, nutmeg, and cumin. Stir and toast 30 seconds.
- Add pumpkin. Pour in vegetable broth and add pumpkin puree. Bring to a simmer and cook 15 minutes.
- Blend smooth. Use an immersion blender to puree until completely smooth and silky.
- Finish. Remove from heat. Stir in coconut cream and maple syrup. Season with salt and pepper to taste.
- Serve. Ladle into bowls. Drizzle with coconut cream swirl and top with toasted pepitas.
Recipe Notes
- Use full-fat coconut cream for richest, creamiest results
- Check vegetable broth labels—some contain hidden animal products
- Toast pepitas in a dry skillet until they pop and turn golden
- Soup thickens when chilled—thin with broth when reheating
Frequently Asked Questions
What makes this pumpkin soup vegan?
This recipe uses olive oil instead of butter, vegetable broth instead of chicken broth, and coconut cream instead of dairy cream. All ingredients are 100% plant-based, making it suitable for vegans and those avoiding animal products.
Is coconut cream the same as coconut milk?
Coconut cream is thicker and richer than coconut milk, with higher fat content (20-25% vs 10-15%). It creates much creamier soup. You can use full-fat coconut milk if that's what you have—the soup will be slightly thinner but still delicious.
Can I make this nut-free?
Yes! This recipe is naturally nut-free. Coconut is technically a fruit, not a nut (though some with tree nut allergies also react to coconut). The pepita garnish is made from pumpkin seeds. Substitute with crispy chickpeas or coconut flakes if avoiding seeds.
Will I taste the coconut?
The coconut flavor is subtle and complements the pumpkin and spices nicely. Most people don't notice it as distinctly "coconut." If you prefer no coconut taste, substitute with cashew cream, oat cream, or soy cream.
How do I make it lower in fat?
Use light coconut milk instead of coconut cream and reduce the olive oil to 1 tablespoon. The soup will be lighter but still satisfying. You can also blend in silken tofu for creaminess with less fat.