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creamy dairy free pumpkin soup topped with toasted pumpkin seeds

Creamy Vegan Pumpkin Soup

Maggie Michalczyk, RDN
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!
Prep Time 8 hrs 9 mins
Cook Time 15 mins
Servings 3 -4 servings

Ingredients
  

  • 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 cups 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
 

  • Mince garlic and shallot. Add to soup pot along with oil and sauté until fragrant, about 2 minutes. Careful not to burn! 
  • Add pumpkin puree, fresh garlic, turmeric, and vegetable broth. Stir together to combine. 
  • 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.
  • 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.
  • 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! 
Keyword pumpkin soup; creamy vegan pumpkin soup; dairy free pumpkin soup; homemade pumpkin soup