Vegan Pumpkin Soup

For Thanksgiving one year, my aunt in New Orleans served a pumpkin soup from a wonderful little restaurant in Abita Springs, LA. I had never had pumpkin soup before and was excited to try it. Not only did I love it, but I immediately came home and tried to recreate it.

The sautéed onions are what make this soup shine. They lend a rich umami flavor and a subtle sweetness. The smoky cumin and spicy cayenne pepper balance out the sweetness and kick it up a notch! Deglazing the pan several times with vegetable stock also helps build the flavor. If you’re a die-hard and don’t want to use canned pumpkin, then you’ll want at least a 4-pound sugar pie pumpkin, peeled, seeded, and diced—roast at 400° for 25 minutes, or until fork-tender.

You can store leftovers in an air-tight container in the fridge for up to 5 days or a freezer-safe container for two months. If you make the soup, be sure to leave a comment below and let me know how you liked it!



clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Vegan Pumpkin Soup

  • Author: Stephanie Bosch


Another wonderful way to enjoy pumpkin this holiday season!  


  • 2 cloves garlic, crushed and minced
  • 1 ½ tsp ginger, minced, or ¾ tsp of ginger powder
  • 2 tsp dried thyme
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp cayenne pepper
  • 1/8 tsp black pepper
  • 4 cups vegetable stock
  • 1 14 oz can coconut cream (can use canned coconut milk in a pinch)
  • 3 cans organic pumpkin puree (not pumpkin pie mix)
  • Hot sauce (optional, I use a mild Green Tabasco)


  1. Heat pan on medium-low heat until warm.  
  2. Add onions, stir until onions become translucent and begin to stick.   Add ½ cup stock and stir to deglaze the pan.  Once stock begins to evaporate, add spices, and stir.   
  3. Cook for 1-2 minutes, add garlic and ginger.   
  4. Cook for 30 seconds and add remaining vegetable stock, stir to deglaze pan again.  
  5. Add coconut cream and pumpkin puree.  Stir well and simmer for 15-20 minutes.  
  6. Taste for spices, and adjust according to your preference.  (I added a bit more salt and a little more thyme.)  
  7. Serve with roasted Pepitas (pumpkin seeds), and roasted spiced chickpeas. 
  8. Enjoy!   



What did you think? I'd love to hear from you!

This site uses Akismet to reduce spam. Learn how your comment data is processed.