Vegan Pumpkin Soup

5 stars (9 ratings)

This one-pot Vegan Pumpkin Soup is a deeply satisfying and comforting meal for fall! It’s made with classic fall ingredients, like pumpkin puree and maple syrup, while caramelized onions and coconut milk take it up a notch.

Prep Time10

Cook Time45

Total Time55

Course: Soup

Cuisine: American

Servings: servings

Calories: 177kcal

Author: Nora Taylor

Ingredients

2 tablespoons olive oil
2 large yellow onions sliced
4 large garlic cloves minced
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
(2) 15-ounce cans pumpkin puree
4 cups vegetable broth
2 tablespoons pure maple syrup
1/2 cup full fat coconut milk the white part

US Customary - Metric

Instructions

Warm the olive oil in a large pot over medium heat. Add the sliced onions and cook for about 30 minutes, stirring every few minutes, until caramelized. I like to sprinkle them with a teaspoon of sugar and a pinch of salt as they cook. They should be golden brown in color.
Once the onions have caramelized, add the garlic and cook for 1 more minute, stirring constantly.
Now add the salt, cinnamon, ginger and nutmeg. Stir into the onions and garlic.
Pour in the pumpkin puree and broth. Stir everything together well. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
Use an immersion blender to blend the soup in the pot. Or transfer to a regular blender in batches, then return to the pot.
Stir in the maple syrup and coconut milk. Serve with fresh bread if desired and enjoy.

Notes

May also serve with a drizzle of coconut milk or even plain vegan yogurt. Pepitas are also a nice crunch on top.
You can use fresh pumpkin if you want, it's just more work. Get a 4 pound pie pumpkin and cut into wedges (of course remove all seeds as well). Roast in the oven at 400 degrees, sprayed with olive oil, for 20 minutes or so, until tender. Peel flesh from the skin and use like you would the pumpkin puree.
Store leftovers in a covered container for 3-4 days or freeze up to 3 months.

Nutrition