This Creamy Vegan Pumpkin Soup is the perfect plant-based meal for a chilly fall night!
Another pumpkin recipe for you today! I love this creamy vegan pumpkin soup because it’s super pumpkin-y and perfect for fall. Plus, this recipe is super quick to throw together – I love when there’s a huge flavor payout for very little effort!
Even though my kitchen is still on the fritz, I’ve been posting twice a week to get everything out before a big project I’m hoping to complete in November. I’ve been really trying to step it up and deliver better recipes and content to you on the blog and on Instagram. I’ve gotten great feedback on IG especially – people have said that they love seeing the daily meal inspiration and buddha bowls that I eat. I love sharing those bowls because they’re my favorite type of food, and I hope they can inspire someone to try a plant-based meal themselves!
I’ve been so busy working on blog content that I feel like fall is racing by. I was just saying to my boyfriend that I was hoping to get one last camping trip in before it gets too cold, but it seems like I woke up one day and it was the middle of October and 40 degrees out LOL! Still, I am looking forward to the upcoming holiday season. Christmas is my favorite time of year, and I hope this is going to be a great one! :)
Creamy Vegan Pumpkin Soup
- 1/2 White Onion chopped
- 2-3 Cloves Garlic minced
- Neutral Oil for Sautéing
- 2 15 oz Cans Pumpkin Purée
- 1/4 Cup Fresh Parsley
- 1/2 Tsp Salt
- 1 Tsp Chili Powder
- Pinch of Cinnamon
- Pinch of Nutmeg
- 2 Cups Vegetable Broth
- Coconut Milk
- Fresh Parsley
- Pumpkin Seeds
- Bring a little neutral oil (like avocado oil) to medium heat in a pot. Add in the onions and sauté until soft, about 5-10 minutes.
- Then add in the garlic and sauté until fragrant, about 1 minute.
- Take the onions and garlic off the heat and let cool slightly. Once cooled, add to a blender with all the other ingredients. Blend on high until smooth and creamy. Taste, and adjust seasonings if necessary.
- Transfer the soup back to the pot, and simmer on medium-low heat for about 15 minutes.
- To serve, add to bowls and swirl in a little coconut milk (if desired). Top with fresh parsley and pumpkin seeds.
If you make this creamy vegan pumpkin soup and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)
BrienneOctober 18, 2018 at 12:58 pm
This recipe looks great! I can’t wait to try it
SarahOctober 18, 2018 at 3:29 pm
Thanks Brienne! I hope you like it :)
Jess @choosingchiaOctober 19, 2018 at 12:35 pm
Love how simple this looks to make Sarah! Hope your kitchen gets fixed soon. xx
SarahOctober 20, 2018 at 3:33 pm
Thanks so much Jess! <3
HollyOctober 29, 2019 at 5:57 pm
Very easy, creamy, flavorful, & satisfying! Love it for fall weather, but could enjoy anytime! Will be making this again
SarahOctober 30, 2019 at 9:50 am
I’m so glad you liked the recipe, Holly!! Thanks for leaving a review :)
R.H.December 6, 2018 at 12:22 pm
This soup came out AMAZING. I loved how easy it was and the taste of the chili powder with the pumpkin. Will definitely be making again!
SarahDecember 6, 2018 at 3:31 pm
I’m so glad you liked the recipe!! Thank you for leaving a note :)
20 Vegan Pumpkin Recipes | One Bite VeganSeptember 12, 2019 at 7:50 am
[…] This creamy vegan pumpkin soup is deliciously cozy for fall, made with pumpkin and warming spices! Click here for the recipe. […]
KateSeptember 15, 2019 at 1:46 am
Love the look of this.
I also really enjoy making this Roasted pumpkin and sweet potato souprecipe.
Thanks for sharing,
SarahSeptember 16, 2019 at 9:33 am
That sounds delicious! :)
Healthy Pumpkin Recipe Ideas for a Cozy Fall - Content With CoffeeOctober 19, 2019 at 7:02 am
[…] Recipe by Well and Full […]
ChrissyOctober 31, 2019 at 2:48 pm
So delicious and so easy to make!! It kept for a few days and was perfect to take as a work lunch.
SarahOctober 31, 2019 at 4:26 pm
I’m so glad you liked it! :) Thank you for taking the time to leave a review :)