This vegan pumpkin soup recipe is healthy, and delicious, and can be made in just 30 minutes.
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
- 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, thyme, nutmeg, cayenne, smoked paprika, sea salt, and pepper to taste.
- 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.
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.
Easy Vegan Pumpkin Soup
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
- Pumpkin Seeds, for toppings
- Coconut Milk
- purple cabbage chopped, for topping
- Rosemary
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- VEGAN CHICKPEA SALAD SANDWICH
Did you make this recipe?
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Love this recipe
Awww, I’m glad you enjoyed it;-)
Looks delicious, I’ve never thought of making this into a soup. #inspired
Thank you!! Hope you enjoy it.