A quick and delicious easy vegan pumpkin soup recipe that is a total game changer. The aromatic spices inside and creamy canned coconut milk send the warm Fall flavors completely over the top.
This wonderful soup recipe is also paleo and Whole30 compliant.
An easy vegan pumpkin soup that’s perfect for the chilly months!
By the time Fall begins to roll around every year, I get particularly excited about the abundance of cute pumpkin stacks at the grocery store. There is such a wide variety of cuteness, and I love decorating my house with pumpkins.
However, there is absolutely nothing better than including pumpkin into all of my favorite Fall and Winter inspired recipes. The flavors are so warm and inviting, I simply cannot resist.
Take a look at these Easy Paleo Pumpkin Pancakes for some delicious breakfast noms!
More like this:
Ways to spice up your fresh pumpkin soup
Don’t you love recipes you can batch prepare and freeze for later? I sure do! It’s been such a pleasure being able to double or triple this recipe and store it for later.
You can also get a little bit creative with this easy vegan pumpkin soup if you’d like to.
The Thai curry paste and curry powder are optional… you can leave as a simple pumpkin soup if you’d prefer.
I just prefer to always kick things up about ten notches. I’m a sucker for all of the flavor, so I tend to get a little excited with spices and herbs when I’m allowed to.
When pumpkin season is over, I really have no idea what I’m going to do.
My guess is that I’m going to completely overstock my pantry with pumpkin pie spice and canned pumpkin, so I can enjoy all of the pumpkin flavored recipes all year long!
I just prefer to always kick things up about ten notches. I’m a sucker for all of the flavor, so I tend to get a little excited with spices and herbs when I’m allowed to.
When pumpkin season is over, I really have no idea what I’m going to do.
My guess is that I’m going to completely overstock my pantry with pumpkin pie spice and canned pumpkin, so I can enjoy all of the pumpkin flavored recipes all year long!
When I finished making this soup, I of course had to make Tim try it first. He has this pretty rigorous scale he utilizes when he rates dishes.
The fact that I made it with canned pumpkin instead of ‘real’ pumpkins made me a little nervous, but I knew I could bring out delicious flavors and get his vote.
Let’s just say it’s nearly impossible to get above a 4.5 He is a tough, tough grader. I remember the first time I got a 4.6, and I nearly cried from all of the joy. I’m not being dramatic, I’m serious.
He’s the type of man that will eat, appreciates and tries to enjoy any and all food. However, when it gets to the nitty gritty of really dissecting what something tastes like, he’s not too easy to please.
When he gave this easy vegan pumpkin soup a 4.0, I wasn’t elated.
The next day, after trying it one more time, he raised his score to a 4.6. That number is golden, you guys. He even told me that, “it’s soup, a 4.6 is basically like a 5.0 because… well, it’s soup!” That made my week. I’m easy like that.
I’ve got a very busy couple of weeks coming up, but that doesn’t mean I’m going to stop sneaking pumpkin into everything damn recipe I come up with, ya heard?
Are you ready to fall in love with pumpkin again? Or all over again? I’ve already made this recipe twice in one week because we drank it down that quickly. We’re such savages.
This easy vegan pumpkin soup will last for up to one week in the refrigerator. If you’re going to double or triple the batch, be sure to keep it in an airtight container in the freezer. Meal prep just got a whole lot easier!
Easy Vegan Pumpkin Soup
Ingredients
- 2 tablespoons ghee or coconut oil for vegan
- 2 yellow onions diced
- 8 cloves garlic minced
- 30 ounces canned pumpkin about 2 cans
- 30 ounces canned coconut milk
- 4 cups vegetable broth or chicken broth
- 1/4 cup red curry paste
- 1 teaspoon curry powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon thyme
- 2 bay leaves
- 1/2 teaspoon nutmeg
- sea salt to taste
- black pepper to taste
- red chili pepper flakes to taste
Instructions
- Heat a large pot on medium heat and add the ghee or oil so it coats the bottom of the pan. Cook the onions until translucent, about 3 minutes. Add in the garlic cloves and canned pumpkin. Cook for another 4-5 minutes until your entire kitchen begins to smell!
- Add in the canned coconut milk, broth, curry paste and spices (except the nutmeg, salt and peppers.) Cook on medium heat until the soup comes to a low boil. Lower the heat so the soup is simmering for another 20-25 minutes.
- Remove the soup from the heat. Pull out the bay leaves with some tongs. Add in the nutmeg, sea salt and black pepper. Blend the soup in a high speed blender (or with an immersion blender if you have one.) Adjust the salt and pepper according to your taste preferences.
- Serve warm and with some pomegranate seeds, pumpkin seeds and fresh cilantro. Enjoy!
Notes
- This easy vegan pumpkin soup will last for up to one week in the refrigerator.
- If you’re going to double or triple the batch, be sure to keep it in an airtight container in the freezer.
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
Loved this! To increase the protein, I added organic tofu, which I blended with the canned pumpkin until smooth…so good!
This turned out fantastic! I had canned pumpkin leftover from Thanksgiving and wanted to make a soup with it. The great thing about using organic canned pumpkin is that you don’t really need to blend the soup at the end since it’s pureed and the onions are so soft. My husband loves it and is demolishing it as we speak. Also, for anyone else reading this, you MUST use the pomegranate seeds as a topping – that took it to the next level 🙂 Thanks for the amazing recipe!
THAT MAKES ME SO HAPPY TO HEAR. The pomegranate seeds are a serious game changer, no? 🙂 If you wouldn’t mind rating the recipe (within the recipe card itself using the star system), that totally helps me and my other readers out a TON! Yay for easy vegan soups 🙂
Your recipe calls for 1/4 cup of red curry paste…. did you mean 1/4 teaspoon
I tried to make my soup with 1 teaspoon and it was way too spicy
I am on day three of eating leftovers of this soup and felt like something was missing but I couldn’t pinpoint it. Then I realized it was Ginger! I sprinkled some ginger powder onto my leftovers and heated it up and that was exactly what I was missing! Maybe it is a personal preference, but you might give it a try. So so good!
Is there something I can use as a substitute to coconut milk? Or what could you recommend to use instead?
Can you consume dairy? If so, use heavy whipping cream!
I can’t and I really dislike any coconut products.