Creamy Pumpkin Soup

5 from 2 votes

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Creamy Pumpkin Soup

Creamy Pumpkin Soup

Coziness overload with this creamy pumpkin soup recipe!  It’s simple with under 10 ingredients. It starts off with the aromatics: kosher salt, black pepper, fresh garlic and onions sweated out with sugar pie pumpkins, tossed in homemade vegetable broth and blended until creamy!

Post-blend we’ve added creamy coconut milk and maple syrup to balance out with some sweetness. SO creamy and a vegan soup, too. You will love the flavor from the pumpkin, tossed with the coconut milk, as well as the sweetness from the syrup.

Looking for more pumpkin soup recipes? Check out the below!

Creamy Pumpkin Soup

Ingredients to make the best easy pumpkin soup recipe

Sugar pie pumpkins: We are using fresh, cubed sugar pie pumpkin, but if you don’t have that available, you can used canned pumpkin, or pumpkin puree! You can also roast your pumpkin on a baking sheet with parchment paper, if you prefer. For this recipe, we are making this on the stovetop. If you’re looking for a roasted pumpkin recipe, be sure to check out our Roasted Pumpkin Soup with Pesto.

Aromatics: Such as kosher salt, black pepper, and spices like chili flakes and garlic.

Vegetable broth: This broth is going to bring together this whole recipe, blending up with the pumpkin and spices, then the coconut milk for creaminess. You can also use chicken broth here if you prefer!

Coconut milk: This is a completely vegan recipe using the coconut milk, however you can opt to use heavy cream here as well!

Maple syrup: For a little bit of finished sweetness! SO delicious, and so good! This is optional, and to taste, but I think the maple syrup really pairs well with the pumpkins and coconut milk.

Can I add any additional ingredients or flavors to this soup? You can add some fresh shaved nutmeg, cayenne pepper, smoked paprika, and even butter (or bacon). I also sometimes like to add additional squash to this recipe such as butternut squash or kabocha squash. The mix of squashes also works really well in this recipe.

Can I save this pumpkin soup as leftovers? YES! Store in an airtight container in the refrigerator, and then you can just warm up when you’re ready to eat or serve.

Creamy Pumpkin Soup

Instructions to make this vegan pumpkin soup recipe

Sweat out your aromatics and pumpkin

  • In a dutch oven or deep pot, heat your extra-virgin olive oil on medium heat until shimmering. Add in your onion, kosher salt, black pepper and chili flakes. Stir to sweat out your onions, about 3 to 4 minutes.
  • Toss in your garlic and cubed pumpkin, stir well until incorporated with the onions and seasonings, another 1 to 2 minutes.

Add in your broth

  • Add in your vegetable broth. Bring this to a boil and then a gentle simmer on medium low heat until your pumpkin is soft and fork-tender, about 20 to 25 minutes.

Blend and serve

  • Transfer to a blender, or use an immersion blender, and blend until completely smooth and creamy. Transfer back to the pot, add in your coconut milk and maple syrup. Season with kosher salt and black pepper, to taste. Toss everything to combine on low heat.
  • Serve in bowls, topping with chili flakes and a drizzle of coconut milk.

Creamy Pumpkin Soup

Check out more of our favorite soup recipes!

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Updated from December 2020

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Creamy Pumpkin Soup
5 from 2 votes

Creamy Pumpkin Soup

Coziness overload with this creamy pumpkin soup!  It's simple with under 10 ingredients. Completely plant-based and creamy. SO simple.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4

Ingredients 

  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, roughly chopped
  • kosher salt and freshly ground black pepper
  • pinch of chili flakes, plus more for garnish
  • 3 garlic cloves
  • 4 cups sugar pie pumpkins, peeled and cubed, around 1 medium sugar pie pumpkin
  • 4 cups vegetable broth
  • 1 cup full fat coconut milk, plus more for garnish
  • 1 tablespoon maple syrup, adjust to sweetness preference

Instructions 

  • In a dutch oven or deep pot, heat your extra-virgin olive oil on medium heat until shimmering. Add in your onion, kosher salt, black pepper and chili flakes. Stir to sweat out your onions, about 3 to 4 minutes.
  • Toss in your garlic and cubed pumpkin, stir well until incorporated with the onions and seasonings, another 1 to 2 minutes.
  • Add in your vegetable broth. Bring this to a boil and then a gentle simmer on medium low heat until your pumpkin is soft and fork-tender, about 20 to 25 minutes.
  • Transfer to a blender, or use an immersion blender, and blend until completely smooth and creamy. Transfer back to the pot, add in your coconut milk and maple syrup. Season with kosher salt and black pepper, to taste. Toss everything to combine on low heat.
  • Serve in bowls, topping with chili flakes and a drizzle of coconut milk.
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