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Pumpkin Recipes

Creamy Vegan Pumpkin Soup

Creamy vegan pumpkin soup is made with nourishing ingredients like pumpkin puree, ginger, garlic and turmeric and tastes like fall in a bowl! Made simply in one pot, you’ll love enjoying a bowl on a chilly fall day.

homemade pumpkin soup

There’s nothing more delicious and cozy on a chilly fall night than a bowl of healthy pumpkin soup! This vegan pumpkin soup recipe is dairy free with added anti-inflammatory benefits from fresh garlic, ginger and turmeric. Not to mention vitamin A, C, E, fiber and potassium from pumpkin.

When the cold months hit it is extra important to nourish our bodies and to keep our immune system strong, and this turmeric pumpkin soup with antioxidants, vitamin C and anti-inflammatory benefits will help you do just that.

Pumpkin is a fall superfood that adds more nutrition, flavor and texture to anything you put it in. That’s one of the many reasons I love it so much and am pretty much obsessed with it during the fall and all year long!

Fall is definitely soup season, making this pumpkin turmeric soup a nutritious meal or side dish that warms you up and makes you feel good. What’s not to love?! That’s what I can nutritious comfort food at it’s very best!

Creamy vegan pumpkin soup is the perfect dairy free soup recipe if you are lactose intolerant or do not consume dairy products.

Additionally, what I love most about this creamy vegan pumpkin soup is that it’s seriously so easy to make and requires very few kitchen utensils. It’s a low mess, one pot recipe that you can have for the next 2-3 days! Win, win!

This vegan pumpkin soup recipe gets its creaminess and awesome thick texture from pumpkin puree and oat milk. Oat milk is creamier than other non-dairy milks, more closely resembling heavy cream which is typically found in soup recipes. I used this brand!

creamy vegan pumpkin soup

ingredients for healthy pumpkin soup

  • pumpkin pureeyou’ll be using the whole can
  • garlic
  • shallot
  • ginger
  • vegetable broth
  • oat milk or other non-dairy milk
  • maple syrup
  • lemon
  • turmeric
  • pumpkin spice
  • salt and pepper

equipment/utensils

how to make pumpkin soup

  1. Mince. First, mince garlic, and shallot and add to the soup pot along with olive oil to sauté until fragrant.
  2. Combine. Add the pumpkin puree, freshly grated ginger, turmeric and vegetable broth to the pot and combine.
  3. Blend. Use an immersion blender or regular blender to blend the soup.
  4. Simmer. Next, continue to simmer for 5 minutes while adding oat milk, maple syrup, lemon juice and salt and pepper.
  5. Portion, Top and Enjoy! Portion into a bowl, top with optional toppings and enjoy!

optional toppings

  • cheesy or regular kale chips
  • parmesan cheese
  • toasted pumpkin seeds toasting really helps to bring out the flavor of the pumpkin seeds vs. raw
  • baked cheese
  • extra black pepper or red pepper flakes
  • microgreens (aka baby vegetables that are packed with nutrition and flavor!)
  • fresh sage
Print
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creamy-vegan-pumpkin-soup

Creamy Vegan Pumpkin Soup

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 5 minutes`
  • Cook Time: 15 minutes
  • Total Time: 26 minute
  • Yield: 34 servings 1x
  • Category: pumpkin recipes
  • Method: sauté; simmer
  • Cuisine: american

Description

Creamy vegan pumpkin soup is made with nourishing ingredients like pumpkin puree, ginger, garlic and turmeric and tastes like fall in a bowl! Made simply in one pot, you’ll love enjoying a bowl on a chilly fall day. Don’t forget to top with pumpkin seeds for a crunch!


Ingredients

Scale
  • 2 tbsp. olive oil 
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 can (15 oz) pumpkin puree
  • 1 tsp. freshly grated ginger 
  • 1/4 tsp. turmeric 
  • 2 cup low-sodium vegetable broth
  • 1/4 cup oat milk or other non dairy milk of choice
  • 1 1/2 tbsp. maple syrup
  • 1/2 of a lemon, juiced 
  • salt and pepper to taste 

optional soup toppings: 

  • toasted pumpkin seeds
  • parmesan cheese
  • kale chips
  • microgreens 
  • fresh sage 

Instructions

  1. Mince garlic and shallot. Add to soup pot along with oil and sauté until fragrant, about 2 minutes. Careful not to burn! 
  2. Add pumpkin puree, fresh garlic, turmeric, and vegetable broth. Stir together to combine. 
  3. Reduce heat to low and use an immersion blender to blend soup. Alternatively you can remove from heat and transfer the soup (1 cup at a time) to a blender to blend until creamy.
  4. Once soup is blended and on low heat, stir in oat milk, maple syrup, lemon juice and salt and pepper. I recommend tasting a spoonful to determine if you need a little more salt or pepper. Simmer for about 5 more minutes.
  5. Add soup to a bowl, top with optional toppings* and enjoy! Store soup covered in the fridge for up to 4 days.

Notes

 * I used oat milk to get the creamy swirl on top. In order for it to work, you want to make sure your soup is warm and use a teaspoon to drizzle the oat milk on top. I haven’t tested it with other non dairy milks! 

Keywords: pumpkin soup; creamy vegan pumpkin soup

more pumpkin recipes you’re sure to love

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Love everything and anything pumpkin like I do?! Keep up with all things pumpkin this fall with me on Instagram and be sure to check out my new pumpkin cookbook, The Great Big Pumpkin Cookbook available now on Amazon and Target.com with over 50 pumpkin recipes, including gluten free, dairy free, and paleo friendly recipes!

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