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Vegan Pumpkin Soup

Creamy Vegan Pumpkin Soup Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 2 (15 oz) cans pumpkin puree
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp fine sea salt, plus more to taste
  • ¼ tsp black pepper
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 cups vegetable broth
  • 1 tbsp maple syrup (optional)
  • Toasted pumpkin seeds and extra coconut milk for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and ginger and cook 1 minute more.
  2. Add pumpkin puree, cinnamon, nutmeg, salt, and pepper. Stir and cook for 1 to 2 minutes until the pumpkin darkens slightly.
  3. Pour in vegetable broth and coconut milk. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
  4. Remove from heat and puree with an immersion blender until smooth. Stir in maple syrup if using, then adjust salt and pepper. Ladle into bowls, drizzle with extra coconut milk, and top with toasted pumpkin seeds.

Notes

If you want a little more depth, add a squeeze of lime juice along with the maple syrup. The soup can be made ahead and reheated gently. For the prettiest swirl, shake the coconut milk can well before pouring a thin stream from a spoon. If using fresh pumpkin puree, cook time may increase by about 5 minutes.