It’s almost soup season! Ready in under 30 minutes, this simple yet satisfying meal is sure to please everyone in the family. You won’t even miss the dairy, because our vegan pumpkin soup is rich, luscious and full of flavor.
Bonus: In addition to being dairy-free, this recipe is also gluten-free. Talk about a guaranteed crowd-pleaser!
How to Make Vegan Pumpkin Soup
- 2 tablespoons coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 3-1/2 cups vegan vegetable broth
- 1 can (15 ounces) pumpkin
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1 can (14 ounces) coconut milk
Editor’s Tip: You can use toasted pepitas, fresh chopped parsley or a drizzle of additional coconut milk to garnish each bowl.
Step 1: Saute the onion and garlic
In a large saucepan, melt the coconut oil and saute the onion until tender. Stir in garlic and cook until fragrant.
Step 2: Add remaining ingredients
Add all-purpose flour and stir until smooth. Mix in vegan vegetable broth, pumpkin, maple syrup, salt, pepper, ground cinnamon, ground nutmeg and cayenne pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer for about 15 minutes, until flavors are blended.
Jenna Urben for Taste of Home
Step 3: Stir in coconut milk and serve
Gently stir in the coconut milk and heat through. Ladle warm soup into bowls and top with optional garnishes. Enjoy with a loaf of crusty French bread!
Editor’s Tip: Not only does coconut milk give you a creamier soup, it adds a lovely aroma and silky-smooth consistency. Find more ways to make soup creamy without using cream.
If you love pumpkin as much as we do, you’ll want to check out these other canned pumpkin recipes for fall.