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You are here: Home / Recipes / Vegan Pumpkin Soup

Vegan Pumpkin Soup

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This vegan pumpkin soup recipe is healthy, and delicious, and can be made in just 30 minutes. 

vegan pumpkin soup recipe with purple cabbage and rosemary, coconut milk swirls in white bowl with spoon

Since starting my blog in January 2019 I’ve been doing a lot of recipe testing for the fall and upcoming holidays. Check out more behind-the-scenes on Instagram stories where I share “in the moment” quick and easy meals and/or meal prep recipes. This pumpkin soup recipe has quickly become one of my favorites.

This easy, vegan, & delicious pumpkin soup is rich, creamy, and just darn good for any day of the week.

How to Make This Vegan Pumpkin Soup Recipe

  1. Add 1/2 cup maple syrup and a cinnamon stick to a large pot, as the maple syrup starts to boil then reduce the heat to a simmer, simmer for 5-10 minutes or until the maple syrup thickens. It should thicken to a honey consistency.
  2. Slowly stir the canned pumpkin puree into the thickened maple syrup. Add the veggie broth, thyme, nutmeg, cayenne, smoked paprika, sea salt, and pepper to taste. 
  3. Cook over medium heat until warmed through, about 10-15 minutes. Stir in one cup of coconut milk (if using). Continue to cook for another 5 minutes. If the pumpkin soup seems too thick, add more broth or water to thin. Keep over low heat until ready to serve. Remove the cinnamon stick. Once cooled, make pumpkin soup bowls. Serve with toasted bread and vegan butter.
vegan pumpkin soup recipe from canned pumpkins with purple cabbage and rosemary, cream in white bowl with spoon

What Can I Add to My Pumpkin Soup for Flavor

There are so many ways to flavor and spices to add to pumpkin soup. You can flavor the soup with spices such as onions, garlic, cumin, rosemary, or smoked paprika. For a more savory flavor, add cinnamon, nutmeg, or maple syrup. For a creamy pumpkin soup add cream or coconut milk.

What Goes With Pumpkin Soup

Apples, salads, sandwiches, potatoes, and substitute meats are all great choices to pair with pumpkin soup.

vegan pumpkin soup recipe from canned pumpkins with purple cabbage and rosemary, cream in white bowl with spoon
vegan pumpkin soup recipe with purple cabbage and rosemary, coconut milk swirls in white bowl with spoon

Easy Vegan Pumpkin Soup

Shana Thomas
This easy vegan pumpkin soup recipe is delicious, creamy and healthy. Use canned or roasted pumpkin for a fresh taste. Use fall spices for these easy pumpkin soup bowls and pair with apples, salad, or anything with ginger. Enjoy!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Course Dinner,, Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 15 ounce cans of pumpkin puree
  • 1/2 cup to 2 tablespoons pure maple syrup 2 tablespoons
  • 1 cinnamon stick + 1/4 teaspoon ground cinnamon
  • 2 cups low-sodium veggie broth
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp smoked paprika
  • 1/4 tsp nutmeg
  • 1/2 tbsp cayenne omit if avoiding heat
  • 1/2 cup canned coconut milk omit if avoiding coconut
  • 4 tbsp vegan butter
  • sea salt & pepper to taste

Instructions
 

  • Add 1/2 cup maple syrup and a cinnamon stick to a large pot, as the maple syrup starts to boil then reduce the heat to a simmer, simmer for 5-10 minutes or until the maple syrup thickens. It should thicken to a honey consistency.
  • Slowly stir the canned pumpkin puree into the thickened maple syrup. Add the veggie broth and all other spices to flavor soup.
  • Cook over medium heat until warmed through, about 10-15 minutes. Stir in one cup of coconut milk (if using). Continue to cook another 5 minutes. If the pumpkin soup seems too thick, add more broth or water to thin. Keep over low heat until ready to serve. Remove the cinnamon stick. Once cooled, make pumpkin soup bowls. Serve with toasted bread and vegan butter.

Notes

Optional add-ins
  • Pumpkin Seeds, for toppings
  • Coconut Milk
  • purple cabbage chopped, for topping
  • Rosemary
Keyword easy vegan dinner,, vegan soup,

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Filed Under: Gluten-Free, Lunch, Main Dish, Recipes, Side Dish Tagged With: canned pumpkin soup, pumpkin soup recipe, vegan pumpkin soup

About

Hey there, I’m Shana Thomas, food photographer, home cook, and writer behind, Im-Worthy.com. Since 2019, my goal has been to inspire you to live energetic and healthy lives with my easy vegan recipes & wellness tips.

Previous Post: « Pumpkin Spice Energy Bites (No-Bake)
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Reader Interactions

Comments

  1. Shane

    November 8, 2019 at 1:13 am

    5 stars
    Love this recipe

    Reply
    • Shana

      November 10, 2019 at 9:12 am

      Awww, I’m glad you enjoyed it;-)

      Reply
  2. Shervia Thomas

    November 10, 2019 at 9:05 am

    5 stars
    Looks delicious, I’ve never thought of making this into a soup. #inspired

    Reply
    • Shana

      November 10, 2019 at 9:08 am

      Thank you!! Hope you enjoy it.

      Reply

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Hey there, I’m Shana Thomas, food photographer & writer behind, Im-Worthy.com. Inspiring busy women to live energetic healthy lives with my easy plant-based & vegan recipes, and wellness tips.

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