Get into the autumn spirit with this dairy-free yet oh-so-creamy Vegan Pumpkin Soup.
If you’re vegan or lactose-intolerant, or you’re cooking for people who are, you might avoid recipes that look so creamy you are certain they must contain dairy. Enter this deeply flavorful, savory, thick, and creamy vegan pumpkin soup; the perfect plant-based dish to satisfy everyone’s cravings for quintessential fall flavors.
So how can we make a soup this rich and velvety without cream? Well, we can’t, but not all cream comes from cows! To achieve the dreamy texture of vegan pumpkin soup, we are using coconut cream. Hey, if you know, you know, but if you’ve never cooked with this magical ingredient before, prepare yourself to be amazed. You will also be wowed by the soup’s distinctive flavor, a beautiful blend of warm fall spices like cinnamon, smoky cumin, and earthy thyme, wonderfully savory aromatics, and—of course—fresh pumpkin. Vegetable broth brings additional depth, and there’s a great little kick of heat, too.
From the moment you begin making vegan pumpkin soup, your kitchen is going to smell amazing, starting with the immensely fragrant sauté of onion, garlic, and ginger. Then, in go the spices, adding to the enticing aroma. To this mix, you’ll add your cubed pumpkin, coconut cream, and vegetable broth and then simmer until the pumpkin is tender, at which point the soup is ready to be blended.
When you scoop out your fresh pumpkin to make this soup, hang on to the seeds. Use them to make some roasted pumpkin seeds and they will be the perfect crunchy garnish for vegan pumpkin soup.
What is coconut cream?
Coconut cream is the thick, fatty part that rises to the top once fresh coconut meat and water have been blended and then strained. The process is not unlike that of making dairy cream: When non-homogenized milk is allowed to sit and separate, the thick fatty cream rises to the top.
A key ingredient in curries, sauces, soups, and decadent desserts, coconut cream has a higher fat content and less water than coconut milk, so it brings a lovely, rich, and thick texture to many dishes. In addition to coconut cream and coconut milk, there is also cream of coconut, a sweetened, syrupy product often used in cocktails, such as a piña colada.
How do I store leftovers?
Completely cooled vegan pumpkin soup can be stored in an airtight container in the refrigerator for up to 5 days; if the soup has thickened in the fridge, add a splash of vegetable broth to achieve the desired consistency when reheating. Vegan pumpkin soup also freezes well in an airtight container for 2-3 months (thaw overnight in the fridge before reheating).
Serving suggestions
Vegan pumpkin soup makes a great hearty main dish, especially on a cold fall night. To keep the meal plant-based, I love to serve the soup with a Spinach Salad (subbing out the dairy goat cheese and honey with plant-based alternatives) and slices of this crusty Dutch Oven Bread for dipping. This soup is also a star in many of my favorite non-vegan weeknight comfort meals: It is the best companion to a hot and melty Cheese Quesadilla, sweet and spicy Roast Pork Sandwich, and this Hot Honey And Gouda Chicken Sandwich.
Vegan Pumpkin Soup
Ingredients
- 2 teaspoons coconut oil
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 3/4 teaspoon fresh ginger grated
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 9 cups peeled and cubed pumpkin about 2 1/4 pounds
- 1 14-ounce can coconut cream unsweetened
- 1 1/2 cups vegetable broth
- Salt and black pepper to taste
- Optional: Roasted pumpkin seeds for garnish
- Crusty bread for serving (optional)
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion softens, about 5 minutes.
- Stir in the cumin, cinnamon, dried thyme and cayenne pepper. Cook for about 1 minute to bring out their aromas.
- Add the cubed pumpkin, coconut cream, and vegetable broth to the pot. Mix well and bring the mixture to a boil.
- Lower the heat and let the soup simmer for 15 minutes, until the pumpkin is tender.
- Use an immersion blender to blend the soup until smooth. If you do not have one, carefully blend the soup in small batches using a regular blender.
- Season the soup with salt and pepper according to your taste, adjusting other seasonings as needed. Ladle the soup into bowls and, if desired, garnish with roasted pumpkin seeds.
- Enjoy your healthy and creamy vegan pumpkin soup with a side of crusty bread.
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