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Creamy Vegan Pumpkin Soup

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 5 minutes`
  • Cook Time: 15 minutes
  • Total Time: 53 minute
  • Yield: 3-4 servings 1x
  • Category: pumpkin recipes
  • Method: sauté; simmer
  • Cuisine: american


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!


  • 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 


  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.


 * 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