This vegan pumpkin soup recipe made with coconut milk and canned pumpkin puree is so delicious and so easy! It takes only 5 minutes to make.
This vegan pumpkin soup is definitely what I’d classify as a very easy recipe (or a lazy recipe). What I love about this recipe is that it takes hardly any time to prepare, but it doesn’t sacrifice flavor at all.
This recipe was born after I had some amazing pumpkin soup at a restaurant. I was in love. All of the aromatic, sweet, savory, and creamy flavors had me hooked. As soon as I got home I looked into recipes that sounded similar, and I was so disappointed to see that the easiest one would take at least 30 minutes to make (and some took hours!).
I wanted something that I could make in a few minutes so that it could be an easy staple meal for Shane and me. So, I set to work and came up with this recipe. Truly one of the easiest recipes I’ve ever made, it’s the perfect fall staple meal.
If you have any homemade bread to serve this with, I definitely recommend it! It’s perfect with a side of crusty bread or toasted cornbread.
How to make pumpkin soup vegan:
The only adaptation used in this recipe to make it vegan is to use coconut cream.
To make the recipe you boil the water, then add in the bouillon, sugar, salt, cinnamon, and ginger. Let all of that dissolve. Add in the pumpkin puree and coconut cream. Stir to fully incorporate it. That’s it! You’re already finished.
How to store this pumpkin soup:
This recipe will keep in an airtight container in the fridge for four days. You can also freeze this soup in an airtight container for up to one month.
Vegan Pumpkin Soup
This vegan pumpkin soup recipe made with coconut milk and canned pumpkin is so delicious and so easy! It takes only 5 minutes to make.
- 2 cups water
- 2 teaspoons vegetable bouillon
- 1 Tablespoon granulated sugar
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Kosher salt
- 1 cup canned pumpkin puree (not pumpkin pie mix)
- 1/2 cup coconut cream
- In a medium pot, bring the water to a boil.
- Add in the bouillon and boil to dissolve.
- Add in the granulated sugar, ground ginger, ground cinnamon, and Kosher salt. Stir and boil for a few seconds, or until everything is dissolved.
- Add in the pumpkin puree and stir to incorporate.
- Add in the coconut cream and stir to incorporate.
I use and recommend Better Than Bouillon’s Seasoned Vegetable Base.
Coconut cream is the solid portion at the top of a can of full fat coconut milk. You can also buy a can of coconut cream, which will contain only cream. If you can’t find coconut cream for sale and your can of coconut milk does not have any cream in it, I would recommend using 1 cup of full fat coconut milk instead.
Amount Per Serving: Calories: 134Total Fat: 8.5gCarbohydrates: 10.5gFiber: 1.7gSugar: 7.6gProtein: 1.8g
Nutrition information isn’t always accurate. Nutrition for this recipe was calculated assuming 1 cup of full fat canned coconut milk.
Please let me know what you think of this recipe in the comments and on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
Looking for more delicious vegan and gluten free soup recipes? Simply Quinoa has a lemon and garlic wild rice soup that looks amazing!