Warm up your autumn days with this cozy vegan pumpkin soup that's bursting with flavor! Made with fresh pumpkin, aromatic spices, and creamy coconut milk, this dish is perfect for a chilly evening. Follow our simple step-by-step recipe for a comforting meal that your whole family will love. Ready to indulge in a bowl of deliciousness? Click through to explore the full recipe and elevate your fall cooking!
1 medium pumpkin (about 3-4 pounds), peeled, seeded, and cut into cubes
1 large onion, finely chopped
3 cloves garlic, minced
2 carrots, diced into small pieces
1 celery stalk, diced
4 cups vegetable broth, preferably unsalted
1 can (400ml) full-fat coconut milk
1 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg
1 teaspoon smoked paprika
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Fresh parsley or cilantro, finely chopped, for garnish
![- Pumpkin (3-4 pounds) - Onion (1 large) - Garlic (3 cloves) - Carrots (2, diced) - Vegetable broth (4 cups) - Coconut milk (1 can, 400ml) - Ground cumin (1 teaspoon) - Freshly grated nutmeg (1/2 teaspoon) - Smoked paprika (1 teaspoon) - Olive oil (2 tablespoons) - Salt and black pepper (to taste) When making vegan pumpkin soup, I choose fresh, high-quality ingredients. The pumpkin is the star here. Use a medium pumpkin that weighs about 3-4 pounds. It gives the soup a rich, creamy texture. Next, I chop one large onion. This adds depth to the flavor. I also mince three cloves of garlic for an aromatic kick. Diced carrots (two) add sweetness and color. For liquids, I prefer four cups of vegetable broth. It keeps the soup light and healthy. I also use one can of full-fat coconut milk. This gives the soup a creamy finish. Now let’s talk about spices! Ground cumin (one teaspoon) brings warmth. I add freshly grated nutmeg (half a teaspoon) for a hint of sweetness. Smoked paprika (one teaspoon) adds a lovely smoky flavor. I use two tablespoons of olive oil for sautéing. Finally, I season with salt and black pepper to taste. This combination creates a cozy and comforting soup. You can find the full recipe for this delicious vegan pumpkin soup later. Enjoy cooking! First, peel and seed the pumpkin. Cut it into cubes. Next, chop the onion, carrots, celery, and garlic. This will set you up for success. In a large pot, warm the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté these aromatics for about 5-7 minutes until they soften. The onion should turn translucent. Then, add the minced garlic, ground cumin, freshly grated nutmeg, and smoked paprika. Stir this mixture for one minute. This helps the spices release their aromas. Now, add the cubed pumpkin to the pot. Pour in the vegetable broth. Increase the heat until it boils gently. Once boiling, reduce the heat to low. Let it simmer for about 20-25 minutes, until the pumpkin is fork-tender. After the pumpkin is soft, use an immersion blender to purée the soup until smooth. If you prefer, you can transfer the soup in batches to a countertop blender. Blend it until smooth and then return it to the pot. Stir in the coconut milk and season with salt and black pepper to taste. Gently heat the soup for another 5 minutes. This allows the flavors to blend. Ladle the soup into bowls while hot. Garnish with fresh parsley or cilantro for added color. For the full recipe, check out the earlier section. To make your vegan pumpkin soup shine, adjust the spices as you taste. Start with the recipe's base, then add more cumin or smoked paprika if you want more warmth. Fresh ingredients matter, too. Use ripe pumpkins and fresh herbs for the best taste. The quality of your veggies can really change the soup. For a creamy soup, blending is key. Use an immersion blender for smoothness. If you prefer a chunkier texture, blend only half. When adding liquid, pour in the vegetable broth slowly. This way, you can control the thickness. If the soup is too thick, add more broth or coconut milk until it feels right. Garnish your soup to make it pop. A drizzle of coconut milk adds a nice touch. A sprinkle of smoked paprika on top can enhance color. Pair your soup with crusty bread or a fresh salad. This makes a cozy meal that feels complete and satisfying. Enjoy your warm bowl of comfort! {{image_4}} You can switch out pumpkin for butternut squash. Butternut squash gives a nice, sweet flavor. Simply peel, seed, and chop it like pumpkin. You can also add other vegetables. Try sweet potatoes, carrots, or even potatoes. These veggies add depth and nutrition. Herbs can make this soup even better. Use thyme or sage for a warm taste. Fresh herbs offer a bright flavor that pairs well with pumpkin. You can also try different spices. A pinch of cinnamon or curry powder can add a fun twist. Experiment and find what you like best! If you want a nut-free soup, skip the coconut milk. Use soy or oat milk instead for creaminess. You can also find low-sodium broth options. This helps if you watch your salt intake. Remember, you can customize the soup to fit your needs. Just think about what works for you! [Full Recipe] Store your vegan pumpkin soup in an airtight container. This helps keep it fresh. Place it in the fridge as soon as it cools. It can last up to five days. For the best taste, eat it within three days. To freeze the soup, let it cool completely first. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. The soup can stay frozen for up to three months. When you're ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove over low heat. Stir well to mix any separated ingredients. Consume the soup within five days if stored in the fridge. If frozen, try to eat it within three months for the best flavor. Signs that the soup has gone bad include an off smell, discoloration, or mold. If you notice any of these, it’s best to discard it. Yes, you can make this soup ahead of time. Just follow these tips: - Prepare the soup and let it cool. - Store it in an airtight container. - Keep it in the fridge for up to three days. - Reheat it on the stove or in the microwave. If you want an alternative to coconut milk, try these options: - Almond milk for a lighter taste. - Cashew cream for a rich, creamy texture. - Soy milk for a similar consistency. These choices still keep the soup delicious and vegan. Vegan Pumpkin Soup stays fresh in the fridge for about three to five days. Make sure it is in a sealed container. Check for any signs of spoilage before eating. Yes, this Vegan Pumpkin Soup is gluten-free. All the ingredients used, like pumpkin and vegetable broth, do not contain gluten. Always double-check your broth label to ensure it is safe. To add some heat to your soup, try these ideas: - Add a pinch of cayenne pepper. - Stir in some red pepper flakes. - Dice fresh jalapeños for a spicy kick. These options will give your soup a nice warmth. Pumpkin is a true superfood with many health perks: - It is low in calories but high in fiber. - Packed with vitamins A and C for good vision and skin. - Full of antioxidants that help fight free radicals. Including pumpkin in your diet supports overall health and wellness. In this post, we explored the key ingredients for a flavorful vegan pumpkin soup. We covered the steps needed, from preparation to blending. Tips ensured your soup has the best flavor and consistency. You also learned variations and storage methods to keep your soup fresh. With these insights, you can create a deliciously healthy dish. Enjoy making this soup for yourself and others!](https://spoonfulsavory.com/wp-content/uploads/2025/06/c3c01812-a5d0-4206-92a7-86ad84bf37bb-250x250.webp)