This creamy, savory Vegetarian Pumpkin Soup Recipe is a hearty, comfort food soup made with simple ingredients- canned pumpkin, coconut milk, EVOO, vegetable broth, fresh ginger and sweetened with a little bit of honey and no refined sugar.

It’s naturally low-calorie, gluten free, and is made with only 6 ingredients! Add this dairy-free pumpkin soup to your list of Vegetarian pumpkin soup recipes!

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Hot Soup is just what you need to cope with the cold fall and winter months. A good-tasting, creamy pumpkin soup is filling and full of healthy nutrients. Plus, it’s low calorie and plant-based.

My (Vegan) Roasted Pumpkin Pie Soup is sweeter than this recipe and made with fresh pumpkin.

This recipe is so super simple to make!!

The full, printable recipe is in the recipe card below.

Garlic Cloves

First, if you decide to use the garlic cloves in this recipe, mince them and add them to the pot first with the teaspoon of of extra virgin olive oil. Don’t allow the minced garlic to brown.

You may also add two whole garlic cloves to the pot with the oil and cook for a minute or two and then remove them. Don’t allow them to brown.

The garlic will season the oil just before adding the remaining ingredients. It’s a wonderful aroma!

Vegetable Broth

Next, add 32 oz of veggie broth to a large pot on high heat to get it nice and hot.

Pumpkin Puree

Meanwhile, open up two 15 oz cans of pumpkin puree and put it in the pot. Stir it in the vegetable broth until it’s combined. I used Nature’s Promise organic pumpkin but, Libby’s canned pumpkin works too. Just be sure NOT to get the Pumpkin Pie canned pumpkin because it has pumpkin pie spices in it.

Once the vegetable broth just begins to boil, lower the heat to medium and add the pumpkin puree and remaining ingredients.

The reason you should cook it on medium heat is because if it remains on high heat, the pumpkin will splatter and you can get burned while making a mess of your stove, countertop and floor.

You can even use low heat but, it’ll take longer to cook.

Full-fat Coconut Milk

Use a good quality full-fat coconut milk to make this creamy pumpkin soup recipe. You’ll only need 2/3 of a cup of unsweetened coconut milk. However, if you like it sweet, you may added some coconut cream instead.

Pumpkin Seeds

You can add a little bit of pumpkin seeds to the top of the soup. They make a fitting garnish too.

What gives this soup a creamy texture is blending it with an immersion blender (more on that below) long enough to make it creamy. The coconut milk also makes it a creamy soup and gives it a nutty flavor.

I like using freshly cracked black pepper for nearly all of my savory recipes and it adds nice flavor to this particular soup as well. I felt this recipe needed one teaspoon of salt too but, you choose how much or little salt you want to add.

Fresh Pumpkin

You can certainly use fresh pumpkin in this recipe. Just use my Roasted Pumpkin Pie recipe for the instructions on how to prepare and roast the fresh pumpkin.

Use a hand-held immersion blender to puree the pumpkin. It’s not only convenient but, it’s great for mashed potatoes and smoothies too.

Vegan Pumpkin Soup

It can also be made in a Vegan Pumpkin Soup recipe by omitting the honey. However, some Vegans don’t consider honey as an animal product and some do. You can use a Vegan sweetener such as monkfruit or Agave in the Raw instead.

Holiday Table

This is a wonderful, healthy soup to serve at Thanksgiving because it’s not only delicious but, also gluten-free and vegetarian for those who fit those dietary needs. Plus, it’s an easy recipe for a big holiday dinner when you already have a lot to do.

Additions and Substitutions

Add a half of a teaspoon of curry powder for curry flavoring.
Add a half of a teaspoon of turmeric for flavoring and extra nutrients.
Substitute maple syrup for the honey if you prefer maple flavoring.
Substitute heavy cream (will not be dairy free,) oat milk, or soy milk instead of coconut milk.

Vegetarian Pumpkin Soup

This creamy, savory Pumpkin Soup Recipe is a hearty, healthy comfort food soup made with canned pumpkin, coconut milk, EVOO, vegetable broth, fresh ginger and sweetened with a bit of honey. It's naturally low-calorie, gluten free, and is made with only 6 ingredients!

Course lunch, Soup

Cuisine American

Keyword Vegetarian pumpkin soup

Prep Time 5

Cook Time 20

Total Time 25

Servings 8.5 oz each

Calories 96cal

Author Joanne Schweitzer

Equipment

1 stove top
1 large stock pot

Ingredients

32 oz vegetable broth
30 oz canned pumpkin
2/3 cup coconut milk
1 tsp freshly grated ginger
1 tsp minced garlic optional
1 tsp extra virgin olive oil
1 1/2 tbsp honey
1 tsp salt or more to taste
freshly cracked black pepper to taste

Instructions

First, if you decide to use the garlic in this recipe, add it to the pot first with the teaspoon of extra virgin olive oil. Let it sit in the hot oil for 10-30 seconds. The garlic will season the oil just before adding the remaining ingredients.
Next, add the vegetable broth, cover and bring it to a light boil-about ten minutes.
Then, reduce the heat to medium and add the 30 oz of pumpkin puree, the 2/3 cup of coconut milk, the tsp of grated ginger, 1 tsp of salt and the 1 1/2 tbsp of honey. Stir until well combined. Cover and allow the remaining ingredients to heat through the soup- about ten more minutes
Garnish and swirl with a few drops of coconut milk remaining in can.

Notes

I don't count salt and pepper numerically as one of the ingredients as it's a basic ingredient most cooks will have on hand.

Also, the olive oil is counted in the nutritional info in this recipe even though it's optional. Therefore, if you aren't using it, the calories will be lower by 40 and fat will be lower by 3-4 grams for the entire batch of soup and even fewer per serving.

Store leftovers in the refrigerator for up to five days.

Nutrition