Pumpkin Soup Recipe Easy Vegan

Vegan Pumpkin Soup is a fall lover’s delight! Made with minimal ingredients, creamy without the cream, this healthy vegan soup is easy to make using one pot and ready in 30 minutes!

Save those seeds and roast them up for a crunchy topping. They’re super easy to make and great for snacking! Here’s my tutorial on How To Roast Pumpkin Seeds.

If you try this creamy pumpkin soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Roasted Pumpkin And Carrot Soup

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!

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.

Easy Jamaican Pumpkin Soup

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.

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 – 6 days. To store longer, freeze portions in freezer safe containers or baggies for up to 2 – 3 months. Let thaw before heating.

Easy Vegetarian Pumpkin Soup

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.

If you don’t have lentils or want to keep this grain-free, omit the lentils and use 4 cups of water, instead of 6 cups. I don’t recommend using any other type of lentil with this recipe.

When making soups I use this Better Than Bouillon to season my water instead of using vegetable broth. I use 1 teaspoon for every 4 – 6 cups of water with great results and less sodium. Plus, my jar goes a long way!

Pumpkin And Sweet Potato Soup

RECOMMENDED EQUIPMENT: I love my immersion blender for pureeing soups. It’s easy to clean, small and fits well in a utensil drawer.October sneaks up on me. Before I’ve realized it’s happened, the initial “not yet!” bristling I felt towards pumpkin-spiced everything when it first appeared at the grocery store has yielded to a strong hankering for all things cozy and autumn and yes,

When we think of pumpkin recipes, baked goods like Almond Flour Pumpkin Muffins and Vegan Pumpkin Bread and desserts like Pumpkin Sheet Cake and Vegan Pumpkin Pie are often the first that come to mind (a certain celebrity beverage notwithstanding).

In savory recipes too (just see this list of Healthy Pumpkin Recipes for proof). Pumpkin is mild, healthy, and the fact that it can be purchased in convenient, ready-to-go cans means that it is one of the quickest ingredients you can use to create easy, nutritious meals.

Spicy Vegan Pumpkin Soup With Toasted Tigernut Crumb

Last year, I made my first foray into using canned pumpkin to make pumpkin soup with this warming Pumpkin Curry Soup, and it became one of my go-to fast fall and winter dinners. From there, I snuck canned pumpkin into Instant Pot Paleo Chili (OMG! So good!).

This easy pumpkin soup recipe is fall flavor at its most classic. It’s made with a touch of maple syrup, warm spices, and will remind you of harvests, holiday tables, and the beauty of seeing leaves turn crimson against a crisp, blue October sky.

Despite its dairy-free status, this soup is velvety and creamy. I used one of my favorite healthy soup hacks to give it richness and body, without the need for a speck of cream. I even made this vegan pumpkin soup without coconut milk! You can use almond milk (or any milk you have on hand).

Easy Vegan Pumpkin Curry Soup

Pumpkin is mild on its own, making it a fantastic canvas. The below ingredients are a quintessential, cozy way to add flavor to pumpkin soup.

Be sure to bookmark this Vegan Pumpkin Soup for your holiday table. Since it’s dairy free, gluten free, and vegan, it’s perfect if you are hosting a gathering when you need to accommodate different dietary preferences (this Curry Lentil Soup is another great option).

And, whatever diet you do (or do not) follow, bookmark this easy, healthy pumpkin soup for your own enjoyment as well. It’s been one of my absolute favorite lunches as of late, and I suspect you’ll love it too.

Curried Pumpkin Soup

This healthy vegan pumpkin soup is rich, creamy, and has the perfect fall flavor. Canned pumpkin makes this recipe quick and easy!

Serving: 1 (of 4), about 1 1/2cups Calories: 221 kcal Carbohydrates: 25 g Protein: 5 g Fat: 13 g Saturated Fat: 7 g Sodium: 1124 mg Potassium: 573 mg Fiber: 4 g Sugar: 15 g Vitamin A: 414 IU Vitamin C: 72 mg Calcium: 165 mg Iron: 1 mg

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!Meet my favorite pumpkin soup recipe. It’s super creamy (thanks mostly to the pumpkin, with a little help from coconut milk or cream) yet plenty healthy, too. It’s gently spiced, but I made sure that the pumpkin flavor shines above the rest.

Curried Butternut Squash Soup

This dairy-free pumpkin soup would be a welcome addition to your holiday table. It would be equally at home with a soup or sandwich from fall through winter.

It’s easy to make and the leftovers taste even better the next day. So, you could certainly make the soup a day in advance. Don’t be intimidated by the ingredient list—this soup only requires basic pantry ingredients!

This soup was inspired by my recent trip to Portland. While I was there, I went to lunch with my baby brother and our friend Bill. I’ve written about Bill over the years—in summary, Bill beat leukemia with the help of my stem cells. He’s the toughest guy I know.

Vegan Pumpkin Soup

Now we’re friends who share the same immune system and we finally got to meet a few weeks ago. (More about that here and by the way, you can join the registry over here.)

We shared lunch and an afternoon at Multnomah Falls. It was a damp, gray fall day in the Pacific Northwest and it was perfect.

Bill picked The Picnic House for lunch. You really have to go next time you’re in Portland. “Unique” doesn’t begin to describe it—the restaurant feels like an old school theater inside, with different scenes set up in every corner and amazing food everywhere the eye can see.

Vegan Savory Pumpkin Soup

I was tempted to order every item on the menu, but after much deliberation, I finally settled on a small soup, salad

Sandwich. I might just have to recreate all three of them for the blog (so good), but homemade pumpkin soup seemed most timely.

This pumpkin soup recipe includes instructions on how to roast fresh pumpkin, for maximum pumpkin flavor. Canned pumpkin purée also works well, if you’re in a time crunch. See the recipe notes for details!

Thai Curried Pumpkin Soup

Please let me know how this recipe turns out for you in the comments. I’m always so eager for your feedback. If you’re craving more cozy fall soups, don’t miss my butternut soup, lentil soup or minestrone.

This pumpkin soup recipe is creamy AND healthy! It calls for roasted pumpkin for maximum flavor. This roasted pumpkin soup recipe would look lovely on your holiday dinner table, and leftovers would go great with sandwiches or salads the next day. Recipe yields 4 bowls or 6 cups of soup.

If you want to use canned pumpkin: Instead of roasting the pumpkin, you can substitute two to three cans of pumpkin purée (15 ounces each). Just skip steps 1 and 2, and add two cans of pumpkin purée in step 4. You’ll still want to blend the soup for the best texture; add more pumpkin purée at that point if you’d like thicker soup.

Vegan Pumpkin Soup Recipe

How to roast pumpkin seeds: Pick off all the flesh bits from the seeds and discard them. I like to do this in a colander under running water. Pat the seeds dry with a tea towel or paper towels. Toss the seeds with a little olive oil, a sprinkle of salt and any other seasonings that sound good (I tossed my pumpkin seeds with 1 teaspoon brown sugar and ½ teaspoon curry powder). Toss to coat. Line a small, rimmed baking sheet with parchment paper and arrange the pumpkin seeds in a single layer. Roast for 13 to