The Best Creamy Vegan Pumpkin Soup
This Creamy Vegan Pumpkin Soup is packed with natural pumpkin flavor and aromatic spices. Made with pumpkin purée, coconut powder, a touch of maple syrup, and vegetable broth, it delivers a velvety, rich texture without dairy. Perfect for weeknight dinners or meal prep—vegan, gluten-free, refined sugar-free, nut-free, Paleo-friendly, and super easy to make.
Equipment
Ingredients
Soup:
- 1 onion chopped
- 3 cloves garlic minced
- 1 ½ tablespoons olive oil
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon sea salt
- ⅔ teaspoon black pepper
- ⅔ teaspoon ground sage
- ½ cup Anima Mundi Coconut Powder use code "NATURALVEGAN" for 15% off
- 29 oz pumpkin purée
- 2 tablespoons maple syrup
- 4 cups vegetable broth
Optional toppings:
- Olive oil drizzle
- Pumpkin seeds
- Microgreens
- Coconut cream drizzle
Instructions
Sauté the aromatics:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5–7 minutes until soft. Stir in the garlic and cook for another minute.
Add the spices:
- Stir in the cinnamon, cloves, nutmeg, sea salt, black pepper, and sage. Cook for 1–2 minutes, allowing the spices to bloom and become fragrant.
Blend the soup:
- Transfer the cooked aromatics and spices to a blender. Add the coconut powder, pumpkin purée, maple syrup, and vegetable broth. Blend until completely smooth and creamy.
Simmer:
- Pour the blended soup back into the pot. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until heated through and slightly thickened.
Video
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