vegan pumpkin soup

This vegan pumpkin soup from canned pumpkin is fast, easy, and comforting! Coconut milk makes it extra silky and delicious.

Easy Pumpkin Soup from Canned Pumpkin

pumpkin purée

onion (chopped finely)

olive oil

garlic (minced)

vegetable broth

curry powder ((I used one with medium heat))

(13.5 ounce) can light coconut milk

maple syrup ((or use honey))

flour

Salt & pepper (to taste)

Sauté the onion in the oil in a large pot over medium-high heat until translucent (5-7 minutes) - it's ok if it lightly browns.

Add the garlic and cook for 30 seconds.

Stir in the pumpkin purée, vegetable broth, and curry powder. Increase the heat and bring it to a boil.&nbsp;

Once boiling, turn the heat down a bit and simmer the soup for 5 minutes.

Stir in the coconut milk and maple syrup. Add the flour and about 1/2 cup of soup into a small bowl/mug/etc. and mix it until the flour has dissolved. Add the flour mixture to the soup and let it gently simmer for another 10 minutes or so. This will help thicken the soup a bit.&nbsp;

Season soup with salt &amp; pepper as needed.&nbsp;

Pumpkin Soup with leeks, kale, white beans and sage. Vegan-adaptable, flavorful, and EASY.  Nourishing for body and soul, this healthy fall harvest soup is fast to make and delicious!  Comforting on chilly days and hearty enough for the main entree.

Pumpkin Soup with Leeks, Kale &amp; White beans

butter oil

leek,

celery stalks, chopped small

apple, chopped

sage,

salt (more

white pepper (black pepper works too)

kale,

white wine (substitute 1-2 teaspoons champagne vinegar

veggie broth or chicken stock

cannellini beans cooked

pumpkin

Saute leeks and butter or olive oil in a medium stock pot, over medium heat, letting them wilt and soften about 5 minutes.

Add celery, apples, sage, salt and pepper.  Saute 3-5 minutes more.

Add kale and white wine.  Stir until kale begins to wilt about 2 minutes or so.

Add broth, white beans and pumpkin puree.

Bring to a simmer and let cook for about 20 minutes.

Thank you for posting such great recipes!  I've made so many of them and love them all.  This pumpkin soup was delicious.  Whenever I don't know what to make for dinner I go to your website for inspiration.

This was a lovely nourishing soup.
Great idea of mixing in the purée into the stock.  I made it from roasted buttercup squash ( my favorite) and   
used herbs de Provence  because I didn’t have sage......it doesn’t really need much seasoning as all the flavours come together to produce a great taste. Yum.
A real keeper.

Followed instructions exactly. Make your recipes all the time. It was thick and globby and heavy. Looked nothing like your pictures. Seems like the recipe should’ve called for 1/2 c of pumpkin. Not a whole can.

Yes to this tasty recipe! First time I roasted a sugar pumpkin and it was so easy and really elevated the soup.

Used the canned pumpkin I had in the cupboard and it turned out great. I only added about 1 cup and it seemed thick enough. The flavors were divine.

OMG! A perfect soup for a snowy day in Upstate Idaho!
Love this combo of Ingredients. Sooo good!!

Low calorie, low fat, and very, very tasty!

This soup is delicious!  Especially good with the goat cheese!
Its on my "go to" list.  I highly recommend roasting the pumpkin if you can--well worth the extra effort!

This soup always satisfies, today I used roasted butternut squash puree instead of pumpkin and sake instead of white wine just because those were the ingredients on hand in my pantry. As said in the notes- i really could use butternut instead of pumpkin with phenomenal results🤓 Thank you once again for this healthy, cheap and easy recipe. Our quality of life has been enhanced so much! We realllook forward to dinner now! Thank you so much!

Fabulous Soup! 

I made this as I’m on a mission to slim down. Was very satisfying and my husband (huge carnivore) enjoyed it too! 

I didn’t have time to roast the pumpkin (I’m sure this would make it even more phenomenal) so I steamed it and then puréed it. Still added a lovely flavour to broth! 

I also made the tomato soup today, so will review that when it’s lunch time tomorrow! 

Hard to choose what to make from your site with so many wonderful options!

Hi Sylvia! Someone recommended this site to me for healthy Vegan recipes. So I had a look and was impressed! The first recipe was "Pumpkin soup with leeks and white beans." I had all of the ingredients called for and it turned out quite nicely. Only thing I changed was to add a handful of frozen green beans chopped small as I didn't have enough kale. However, most of the veggies were blanched and frozen, and I find that using frozen veggies makes the soup kind of bland and flavorless with no outstanding zing or zest! (I could taste the pumpkin tho!) My question to you or anyone is this: Do you have any tips on using frozen veggies in soups and other recipes? I know if I added yogourt or leak oil, etc to the top would be nice, but believe a soup should not need toppings, and stand on its own. I think your site has everything I was looking for, so I'm going to stick with you for now.  Thanks!

Hi Sylvia,
Thank you for your prompt reply. It was a great idea you offered to use the best base and aromatics when using frozen veggies. Next time I'll definitely try adding some fresh onions and garlic, herbs,with the frozen veggies. Maybe saute them a little before adding the other ingredients.  Looking forward to try many recipes from your site!

There was no fresh pumpkin left at the store, so I used ‘Honey Nut Butternut’ organic squash instead &amp; mixed it with a bit of canned organic pumpkin.  It’s sweeter than the recipe intended, but the end result is still delicious &amp; healthy.  Thank you!

This is my new, all-time-favorite recipe! I received an enormous butternut squash, leeks, and kale in my farm box, so I used my homemade roasted squash puree instead of pumpkin. I doubled the recipe and wish I had made a triple batch because all of the flavors and textures are just sooooo scrumptious! BTW - the uber-squash yielded enough puree for a double batch of this soup and large butternut and spinach lasagne recipe - two recipes that go quite well together. 

Thank you so much for all of your inspiring recipes!

Your pumpkin soup recipe is another winner.  I had kale left over from the squash and kale pot pie recipe, but had to sub canned pumpkin since I was out of fresh.  Followed your suggestion to start with less of the canned pumpkin initially and found that just a bit more than half a can did the trick to boost the body and flavor.  And it looked exactly like the photos on your site.  Fresh sage really shines in this dish too.  Squash and kale pair well in so many recipes and I love having options to use them in different ways.  Thanks again!

https://content.jwplatform.com/videos/mZjzTER8.mp4

This Pumpkin Soup with Leeks and White beans is the perfect symphony of Autumn flavors. A silky pumpkin broth with leeks, kale, apples, sage and cannellini beans is such a harmonious combination -it just might inspire you to sing for your supper!

Pumpkin White Bean Soup

Made with only 9 healthy ingredients, this Chipotle, Sweet Potato &amp; Pumpkin Soup is perfect for a chilly day! Creamy, cozy, and ready in under 30 minutes. 

Chipotle, Sweet Potato &amp; Pumpkin Soup (Dairy-Free)

Pumpkin Puree

Red Onion, diced

Garlic, minced

Sweet Potato, peeled and diced

13.5 oz can Light Coconut Milk

Vegetable Broth,

½ tsp Chipotle Powder* (reduce to ¼ for Mild flavor)

tsp Smoked Paprika

Cumin

Salt,

Croutons and more Coconut Milk, for garnish (Optional)

First, add 2 tbsp of Water and the Red Onion to a large nonstick pot over medium-high heat. Sauté the Onion in the water, stirring occasionally. Allow all of the water to evaporate from the pan and sauté for an additional 1-2 to minutes, allowing for the Onion to Caramelize.

Deglaze the pot by adding 3 tbsp of water to it, and reduce the heat to Medium-Low. Add the Garlic and Spices to the pot and cook for an additional 1-2 minutes.

Next, add the Pumpkin Puree, diced Sweet Potato, Coconut Milk, and Vegetable Broth to the pot, stirring to combine. Bring to a boil over high heat, and then reduce the heat to medium-low and simmer for 10-15 minutes, or until the Sweet Potatoes are tender.

Remove the soup from the heat and puree using either a standing blender or immersion blender. Thin out with additional Vegetable Broth and/or add extra Salt to taste, if necessary. Divide the Soup into bowls, top as desired, and serve warm. Refrigerate leftovers in an airtight container for up to 7 days.

Hey Caitlin,Beautiful collection of soup recipes (made me hungry)! They’re all perfect for summer! Congratulations on the release of your book – can’t wait for my copy to arrive!

Delicious!!!  The chipotle is such a great addition to the otherwise sweet soup!!!

Just awesome! And pretty cheap/easy to make. Good way to pack in veggies in a delicious way. I even snuck a carrot in. You’re amazing, keep up the good work!

Delicious! Just made this for dinner tonight &amp; it was super flavorful. I roasted the sweet potatoes/garlic/onion, then added to the blender with the remaining ingredients &amp; it turned out perfect. Thank you Caitlin. Xoxo.

https://content.jwplatform.com/videos/QXJbXKd0.mp4

Made with only 9 healthy ingredients, this Chipotle, Sweet Potato & Pumpkin Soup is perfect for a chilly day! Creamy, cozy, and ready in under 30 minutes.

Chipotle Pumpkin Soup 

Creamy Instant Pot Pumpkin Soup made with fresh pumpkin, jalapenos for some spice, and just 7 ingredients in total. Makes an easy and healthy soup recipe for dinner, a side dish, or an appetizer. Paleo, vegan, gluten-free, and Whole30 approved!

Instant Pot Pumpkin Soup

onion ((120 grams))

garlic

cashews

salt

pepper

lemon juice

pumpkin seeds, sliced jalapenos, red pepper flakes, pepper...

Roughly chop your pumpkin. See above on how to dice a pumpkin. Once your pumpkin is cut, add everything to you Instant Pot and mix well to combine. Close the lid of you Instant Pot, make sure the vent is set to sealed, and set to manual mode on high pressure for 15 minutes.

When the soup is done, release the pressure manually or let it release naturally. Add your lemon juice. Transfer the mixture to a high-speed blender or food processor and blend until smooth. You will probably have to blend it in a few batches (I did two batches in my Vitamix).

Top with any toppings and enjoy!

Instant Pot

Roughly chop your pumpkin. See above on how to dice a pumpkin. Once your pumpkin is cut, add everything to your crockpot and mix well to combine. Make sure you have a large enough crockpot to fit everything. Cook on low for 6-8 hours or on high for 3-4 hours.

When the soup is done, add in your lemon juice and transfer the mixture to a high-speed blender or food processor. Blend until smooth. You will probably have to blend it in a few batches (I did two batches in my Vitamix).

Crockpot

Vegan curried pumpkin coconut soup (made with Thai curry paste)! Made with 5 ingredients, it is oil-free and fast &amp; easy to make.

Vegan Curried Pumpkin Coconut Soup (5-ingredients, oil-free)

water

Thai

pumpkin puree (not pie filling)

coconut milk

coconut sugar or brown sugar

limes

cilantro lime wedges

Bring the water to a boil in a...

Bring the water to a boil in a large saucepan set over medium heat. Add the curry paste; whisk until it is dissolved.

Whisk in the pumpkin, coconut milk,  coconut sugar,...

Whisk in the pumpkin, coconut milk,  coconut sugar, and 1/2 teaspoon salt. Let the soup come to a gentle boil, then reduce the heat to low and simmer, uncovered, for 10 to 15 minutes.

Whisk in the lime juice and zest, then...

Whisk in the lime juice and zest, then season with additional salt to taste, as desired. Serve with any of the additional add-ons, if desired.

Vegan pumpkin soup recipe with minimal ingredients is easy to make using one pot and ready in 30 minutes! This healthy soup features red lentils and is creamy without the cream!

VEGAN PUMPKIN SOUP

onion,

fresh thyme, chopped

red pepper flakes

red lentils

broth

salt & pepper,

Saute

In a large dutch oven or pot, heat oil/water over medium heat, add onion and garlic, saute for 5 minutes. Add the thyme, red pepper flakes, salt and pepper, stir and cook 1 minute more until fragrant.

Add remaining ingredients

Add the pumpkin, red lentils and liquids, bring to a boil, cover, to low and simmer at a gentle boil for 20 minutes. Soup is ready when pumpkin is fork tender and lentils are soft.

Puree

Remove soup from heat, let cool a few minutes. Using an immersion blender (or stand blender), puree the soup to desired consistency. Feel free to leave it a little chunky! Stir in the fresh parsley or use it as a garnish when serving.

Serve

Spoon into serving bowls and top pumpkin seeds, red pepper flakes, pepper and more fresh parsley.

Enjoy your soup with a chunk of homemade Artisan Bread or Vegan Naan Bread for soaking up the juices. For gluten free, try this easy Socca flatbread made with chickpea flour.

Store

Leftovers can be kept in the refrigerator, in a covered container, for 5 &#8211; 6 days. To store longer, freeze portions in freezer safe containers or baggies for up to 2 &#8211; 3 months. Let thaw before heating.

Reheat

Warm the soup on the stovetop over low heat until warmed through or warm in the microwave at 30 second intervals, stopping to stir each time.

I'm OBSESSED with this soup! I was a little heavy-handed with the red pepper flakes so it ended up pretty feisty, but so delicious!

This cozy pumpkin curry soup is a bowl of autumn sunshine! Warmly spiced, luxuriously creamy, and made with simple, healthy, seasonal ingredients.

Pumpkin Curry Soup (Vegan!)

onion

butternut squash, cubed

ginger,

can coconut milk, unsweetened

pumpkin puree

Tbsp. curry powder (or less)

cumin

Dice onion. Peel and cube butternut squash.

In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, mince garlic and grate ginger.

When onion is translucent, add garlic, ginger, curry powder, cumin, and salt. Stir and cook 1 minute.

Then add butternut squash, broth, coconut milk, and pumpkin puree. Stir well and bring to a light boil. Then reduce heat, cover, and lightly simmer for 20 minutes.

Blend soup until smooth &amp; creamy. I highly recommend an immersion blender. (Otherwise you&#39;ll need to carefully transfer the soup in batches to a blender. Please use extreme caution with this, as hot foods can erupt in the blender.)

Salt &amp; pepper to taste. Garnish with any desired toppings.

This Creamy Pumpkin White Bean Soup is cozy and comforting, perfect for the chilly days of fall and winter. Using canned pumpkin purée allows it to come together quickly and easily in less than 30 minutes.

Creamy Pumpkin White Bean Soup

vegan butter (or olive oil)

onions (diced (about 1 cup))

turmeric

thyme

ginger

salt (or

black pepper (or

(15 oz) 100% pure pumpkin purée

(15.5 oz) white beans

low-sodium vegetable broth

cup(s) unsweetened, plain non-dairy milk (like soy milk

maple syrup (optional)

pumpkin seeds (to garnish, optional)

Heat the vegan butter in a soup pot over medium heat on the stove. Add the onion and sauté until soft and translucent, about 3 to 4 minutes.

Add the garlic, turmeric, thyme, ginger, salt, and pepper, and sauté 1 minute until fragrant.

Add the pumpkin, beans, and broth. Stir to combine. Increase the heat to high to bring to a bubble, then decrease the heat to medium-low and simmer for 10 minutes.

Stir in 1 cup of milk and 1 tablespoon of maple syrup. Using an immersion blender, purée the soup until smooth and creamy. Add additional milk if needed to reach your desired consistency.Alternately, you can carefully transfer the soup to a blender to purée. Do not fill the blender more than halfway as hot liquids will expand. Work in batches if necessary.

Taste and adjust seasoning as necessary, adding more salt, pepper, or maple syrup.

Serve hot garnished with pumpkin seeds, if using.

I hope you enjoy this recipe as much as we do!

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.

Easy Vegan Pumpkin Soup

Black pepper, (to taste)

Salt, (to taste)

Red chili flakes, (to taste)

Balsamic reduction, (optional)

Preheat oven to 400 degrees F.

Cut the pumpkin in 1-inch pieces. Season with salt and pepper.

Place the pumpkin on a baking tray and roast for 20 minutes, or until the pumpkin is tender.

Place pumpkin in the blender with coconut milk and chili flakes.

Blend until smooth. If the soup is not warm enough you can transfer to a pot and heat it up for a few minutes.

Serve with some chili flakes on top. You can optionally drizzle it with some balsamic reduction.

So simple and delicious! Love the addition of balsamic here.

Just thinking about making this soup again is making my mouth water! I love the flavor!

This might be my new favorite soup, it's SO good and SO easy!!

This one is a classic for us, the simplest and most delicious soup!

Easiest. Soup. Ever. And so delicious! I added some greek yogurt to the top and it was amazing!

Top 9 vegan pumpkin soup recipes from across the web

The most viewed vegan pumpkin soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Easy Pumpkin Soup from Canned Pumpk...

Pumpkin Soup with Leeks, Kale &...

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VEGAN PUMPKIN SOUP

Pumpkin Curry Soup (Vegan!)

Creamy Pumpkin White Bean Soup

Easy Vegan Pumpkin Soup

Top 9 vegan pumpkin soup recipes from across the web

The most viewed vegan pumpkin soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Pumpkin Soup from Canned Pumpk...

Pumpkin Soup with Leeks, Kale &amp;...

Chipotle, Sweet Potato &amp; Pumpki...

Instant Pot Pumpkin Soup

Vegan Curried Pumpkin Coconut Soup ...

VEGAN PUMPKIN SOUP

Pumpkin Curry Soup (Vegan!)

Creamy Pumpkin White Bean Soup

Easy Vegan Pumpkin Soup

The most viewed vegan pumpkin soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Pumpkin Soup with Leeks, Kale &...

Chipotle, Sweet Potato & Pumpki...