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    Home » Recipes » Fall Recipes » Vegan Pumpkin Soup |Classic Pumpkin Soup

    Vegan Pumpkin Soup |Classic Pumpkin Soup

    Posted on Feb 2, 2021 · Last Updated on Jan 24, 2022 by sharmila kingsly

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    Vegan Pumpkin soup is a quick healthy and delicious pumpkin soup made with just a few ingredients in 10 mins. I used pumpkin puree to prepare the soup

    Vegan Pumpkin Soup

    Say hello to my best ever Pumpkin soup. It is super creamy and delicious. The best thing is it gets ready in just 15 mins. I used my frozen pumpkin puree to prepare this soup.

    Remember the pumpkin puree I made during the Fall reason. I did freeze a big batch for later use. I made pumpkin bread and pumpkin casserole earlier and now comes the most delicious Vegan Soup.

    The best things about my pumpkin soup

    ✔ It is Vegan and Gluten-Free

    ✔ You can use homemade or canned Pumpkin Puree. You can use fresh or frozen puree too.

    ✔ It is a perfect addition to the Thanksgiving table.

    Jump to:
    • Pumpkin Soup
    • Vegan Pumpkin soup
    • How to Select pumpkin for the Pumpkin Puree
    • Ingredients for Pumpkin Soup
    • FAQ's on Pumpkin Soup
    • Serving Suggestings
    • Variations to Pumpkin Soup:
    • How to Store Pumpkin Soup
    • Similar Pumpkin Recipes
    • How to Prepare Vegan Pumpkin Soup, Pictorial:
    • 📖 Recipe

    Pumpkin Soup

    Pumpkin Soups are very common during the Fall Season and it never fails to be a part of the thanksgiving table. Here is one awesome soup to enjoy in season and offseason.

    Freeze the pumpkin Puree to enjoy the rest of the year. It comes in handy and in just 15 mins you will have an amazing cozy soup in your hands.

    Vegan Pumpkin soup

    My Version of Pumpkin soup is vegan. I have not used dairy products. Coconut milk is my secret ingredient and it makes the best ever pumpkin soup.

    How to Select pumpkin for the Pumpkin Puree

    Sugar pumpkin and Pie Pumpkin are the most common varieties used in making the puree. If these varieties are not available in your country you can use any mildly sweet pumpkin types.

    But make sure you select the ripe pumpkin to prepare the puree.

    Ingredients for Pumpkin Soup

    Pumpkin Puree

    I used my homemade frozen Pumpkin Puree to prepare the soup. On good thing is no need to spend time defrosting the puree. Just dump in the puree and I left it to my dutch oven to take care of the rest. For best results use a heavy-bottomed pan. As we add less water in the beginning.

    Coconut Milk

    You can use homemade or Store-bought Coconut Milk. Never look for a replacement for coconut milk in this recipe. Other vegan Milk can definitely be used. But taste-wise coconut milk is my recommendation.

    Onion, Garlic , Ginger

    I sauteed my onions, Sliced garlic, and finely sauteed ginger in the soup. I did not blend them further. If you need a smooth textured soup Use an immersion blender and blend the ingredients finally once again.

    Crushed Pepper and Chilli Flakes

    I used crushed Pepper powder and chili flakes to spice up the soup. You can definitely use oregano, Italian seasoning, or any soup seasonings as you prefer.

    FAQ's on Pumpkin Soup

    What if my pumpkin soup is too thick

    You can add little water or coconut milk heat the soup and bring the consistency back to as desired. If adding extra water or coconut milk add salt as required.

    What if my Pumpkin Soup is runny

    This will be a very odd situation. With the given measurement and a good quality pumpkin puree, the soup will be in perfect consistency. Yet if by any chance it happens. Simmer the soup for a while on a very low flame and bring it to the desired consistency.

    What if I don't have pumpkin puree.

    It is still simple. You can easily prepare your own pumpkin puree. I have explained in detail how to select the pumpkin, how to roast the pumpkin and prepare the puree in my homemade pumpkin puree recipe. Don't forget to check it out.

    Do you have to peel the pumpkin skin for the soup

    Yes, the skin of the pumpkin is very hard so while making the puree itself we peel the pumpkin skin. After roasting the pumpkin we can remove it easily.

    Serving Suggestings

    Soups are the ultimate comfort food for a cold winter night or evening. It goes well with some toasted bread or bagels.

    You can also top the soup with croutons for the extra kick.

    Variations to Pumpkin Soup:

    some recipes are best to keep it as simple as possible. Pumpkin soup is one such ingredient. Pumpkin has a natural taste and I prefer to keep the recipe simple and easy. I am using only the basic and a few ingredients.

    ✔ Few Simple variations are to use ¼ tsp of cinnamon powder or a pinch of Nutmeg powder along.

    ✔ You can also try the same recipe with butter nut squash.

    How to Store Pumpkin Soup

    Pumpkin soup stays good for 3 or 4 days in the fridge. You can also freeze it for 2 months and use it. Heat it or Microwave the frozen soup and consume as needed.

    Similar Pumpkin Recipes

    • Homemade Pumpkin Puree (Instant Pot + Oven)
    • Pumpkin Kheer| Kaddu Ki Kheer |Poosanikai Payasam
    • Pumpkin Bread | Classic Fall Bread
    • Pumpkin Casserole | Pumpkin Sweet Casserole

    How to Prepare Vegan Pumpkin Soup, Pictorial:

    1) Heat a pan with 1 tbsp of Olive oil, once it's hot add 4 finely sliced garlic and 1 tbsp finely chopped ginger. Saute till the raw smell leaves and then add in 1 onion finely chopped. Saute till glossy.

    2) Next add in 1.5 cups of Pumpkin Puree. I used my frozen pumpkin puree, you can use fresh puree or even canned puree.

    3) Add in ½ cup of water. Mix well and then cover cook on a low flame for 5 mins. Slowly the pumpkin puree will start to defrost and melt.

    4) Keep mixing the soup in regular intervals.

    5) Once the pumpkin puree is completely melted add in the required salt and ½ tsp of crushed pepper. You can also use pepper powder.

    6) Keep cooking for another 2 mins. Combine everything and cook

    7) Now add in 1 cup of Coconut Milk. Mix everything cook for another 1 min on low flame and switch off the flame.

    7) Vegan Pumpkin soup is now ready.

    8) Finally garnish with pepper powder and chili flakes as per your preference and spice levels.

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? 

    You can also follow me on Facebook, Pinterest,  Instagram, Youtube and Twitter for more updates

    📖 Recipe

    Vegan Pumpkin Soup
    Print Recipe Pin Recipe
    5 from 2 votes

    Vegan Pumpkin Soup

    Vegan Pumpkin soup is a quick healthy and delicious pumpkin soup made with just a few ingredients in 10 mins. I used pumpkin puree to prepare the soup
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Soup
    Cuisine: American
    Servings: 4
    Calories: 216kcal
    Author: sharmila kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • 1 tbsp Olive oil
    • 4 Garlic sliced into small pieces
    • 1 tbsp Ginger finely chopped
    • 1 Onion
    • 1.5 cup Pumpkin Puree
    • ½ cup Water
    • Salt as needed
    • 1 cup Coconut Milk
    • ½ tsp Pepper Powder
    • ⅛ tsp Chilli Flakes

    Instructions 

    • Heat a pan with 1 tbsp of Olive oil, once it's hot add 4 finely sliced garlic and 1 tbsp finely chopped ginger. Saute till the raw smell leaves and then add in 1 onion finely chopped. Saute till glossy.
      Step 1 - Saute onion , ginger and garlic for the soup
    • Next add in 1.5 cups of Pumpkin Puree. I used my frozen pumpkin puree, you can use fresh puree or even canned puree.
      Step 2 Add in the frozen Pumpkin Puree
    • Add in ½ cup of water. Mix well and then cover cook on a low flame for 5 mins. Slowly the pumpkin puree will start to defrost and melt.
      Step 3 - Add Water for the soup
    • Keep mixing the soup in regular intervals. Once the pumpkin puree is completely melted add in the required salt and ½ tsp of crushed pepper. You can also use pepper powder.
      Step 5 - Add in crushed pepper
    • Keep cooking for another 2 mins. Combine everything and cook
      Step 6 - Simmer the soup
    • Now add in 1 cup of Coconut Milk. Mix everything cook for another 1 min on low flame and switch off the flame.
      Step 7 - Add in coconut Milk
    • Finally garnish with pepper powder and chili flakes as per your preference and spice levels.
      Step 9 - Add in Pepper and Chilli flakes

    Video

    Notes

    • Serve hot . Top with chilli flakes and pepper powder or any seasonings as you prefer.
    • Goes well with Bread or been Bread sticks.

    Nutrition

    Calories: 216kcal | Carbohydrates: 14.5g | Protein: 2.9g | Fat: 18.1g | Saturated Fat: 13.3g | Sodium: 101mg | Potassium: 402mg | Fiber: 4.7g | Sugar: 6.3g | Calcium: 46mg | Iron: 2mg
    Keyword Pumpkin soup, Vegan pumpkin soup
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

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