The weather is finally getting colder, and nothing beats a warm bowl of vegan savory pumpkin soup. Who doesn’t love a good pumpkin soup? Without a doubt, this pumpkin soup is full of delicious flavor, with a hint of sweetness, and topped with coconut milk for that extra creaminess. While you’re at it, pair this with a good crusty homemade bread, and you get a delicious meal. Just in time for the upcoming holidays, and it’s simple enough to make for your next dinner party! So what are you waiting for? Let’s get cooking!
This recipe was highly inspired by a soup I had at a restaurant in the Philippines. It was rich, creamy, and delicious and I always came back for more. However, back then I wasn’t into recipe developing and I didn’t think to make my own. Now that I live in the U.S., and the weather is getting colder and it’s finally pumpkin season, it brought back the memories of that soup. I know, how cringe am I? So, I tried my best to recreate it from memory, and obviously, this recipe wouldn’t be existing if I wasn’t successful, right? Anyway, you’ll have to trust me on this. If you love pumpkin and you love a hearty soup, give this recipe a try!
How do you make vegan savory pumpkin soup?
As I have said, this recipe is pretty simple to make. What does that entail? Well, you only need a few pantry ingredients, a stove, a soup pot, and a blender. First of all, you cook all the ingredients in a pot. Next, once everything has been cooked and combined, you carefully blend it to puree it all together. With that being said, be careful when you blend because we are handling very hot liquid. Lastly, serve it up with some delicious bread and you’re done! So simple and super delicious.
Top tips to make vegan savory pumpkin soup
Prep before you cook. So, this basically means to measure and prep all the ingredients before you cook. It makes the process go by smooth and quicker! This goes without saying, but you’ll be surprised by the number of people who don’t do this.
Use pumpkin puree. Trust me on this, it’s easier to use than roasting your own pumpkin. However, if you enjoy doing that, then be my guest!
Use both dried and fresh herbs. Yes, I use both! Adding both just enhances the flavor of the soup and gives it a kick of flavor.
Adjust the thickness. This soup is fairly thick, and that’s how I like my pumpkin soup, but if you want it thinner, add more vegetable stock!
Drizzle with coconut milk or non-dairy cream! This adds richness and rounds out the flavors of the soup. It’s very good, and I highly recommend it!
Ingredients you’ll need:
Vegan butter
Onion
Garlic
Dried parsley & oregano
Vegetable stock
Pumpkin puree
Salt & pepper
Brown sugar
Fresh parsley & oregano
And coconut milk or non-dairy heavy whipping cream (for drizzling)
If you enjoyed this recipe, you might want to check these out:
If you tried this recipe let me know in the comments below! Don’t forget to follow me on Instagram @flouredframe for more delicious recipes. While you’re at it, don’t forget to tag me whenever you recreate my recipes! Happy cooking!
The weather is finally getting colder, and nothing beats a warm bowl of vegan savory pumpkin soup. Who doesn’t love a good pumpkin soup? Without a doubt, this pumpkin soup is full of delicious flavor, with a hint of sweetness, and topped with coconut milk for that extra creaminess.
Ingredients
Scale
2 tablespoons (28g) – vegan butter
1 medium-size onion (150g), roughly chopped
4 cloves of garlic, roughly chopped
1 tablespoon (3g) – dried parsley
1 tablespoon (3g) – dried oregano
2 cups (480g) – vegetable stock or more (see notes)
2 – 14 oz cans pumpkin puree
½ teaspoon (2g) – salt
½ teaspoon (2g) – black pepper
2 tablespoons (26g) – brown sugar
¼ cup (3g) – fresh parsley, roughly chopped
2 tablespoons (2g) – fresh oregano
Coconut milk or non-dairy heavy whipping cream, for drizzling (optional)
Equipment:
Chef’s knife
Chopping board
Large soup pot with a lid
High-speed blender or immersion blender
Soup ladle
Instructions
In a large soup pot, melt the butter and saute the onion and garlic. Cook until both start to slightly caramelize.
Add in the dried parsley and oregano, and saute with garlic and onions for a few seconds or until fragrant.
Next, pour in vegetable stock and let that heat up to a simmer. Then add in the pumpkin puree, salt, black pepper, brown sugar, fresh parsley, and fresh oregano. Stir to combine and allow it to simmer for 2 minutes.
Carefully transfer the soup to a blender or use an immersion blender to puree the soup. Depending on the size of your blender, you might have to do a couple of batches at a time. This is just to avoid any kind of accident.
Once you have blended up the soup, check the consistency. This is a thick and hearty soup, if you want it thinner, add more vegetable stock and continue to blend.
Top it off with a drizzle of coconut milk or non-dairy heavy whipping cream (optional), and serve!
Notes
Prep before you cook. So, this basically means to measure and prep all the ingredients before you cook. It makes the process go by smooth and quicker! This goes without saying, but you’ll be surprised by the number of people who don’t do this.
Use pumpkin puree. Trust me on this, it’s easier to use than roasting your own pumpkin. However, if you enjoy doing that, then be my guest!
Use both dried and fresh herbs. Yes, I use both! Adding both just enhances the flavor of the soup and gives it a kick of flavor.
Adjust the thickness. This soup is fairly thick, and that’s how I like my pumpkin soup, but if you want it thinner, add more vegetable stock!
Drizzle with coconut milk or non-dairy cream! This adds richness and rounds out the flavors of the soup. It’s very good, and I highly recommend it!
If you don’t have a high-speed blender or immersion blender, you can also use a food processor!
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