This mouthwatering, creamy pumpkin soup is like a cozy fall day. Its creaminess comes from coconut milk and cream, so it is awesomely dairy-free. This smooth concoction definitely makes my favorite top ten vegan recipes list, and who knows, it just might become one of your favorites as well. On top of its deliciousness, the pumpkin in this plant-based soup is an amazing source of vitamin A.

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Vegan Pumpkin Soup

  • Author: Rae Aflatooni
  • Total Time: 35 minutes
  • Yield: 10 cups 1x
  • Diet: Vegan


Units Scale
  • 1 medium red onion, diced
  • 2 cloves of garlic, minced
  • 2 15ounce cans of pumpkin puree
  • 1 13.5ounce can coconut milk
  • 1 13.5ounce can coconut cream
  • 2 1/2 cups water + vegetable bouillon
  • 2 tablespoons cane sugar
  • 1 1/2 teaspoon Himalayan salt
  • 1 tablespoon curry powder


  1. In a medium pot, heat 1/2 cup of water, garlic, and onion and cook until onions are semi-translucent.

  2. Add water and vegetable bouillon and bring to a boil.

  3. Add pumpkin, coconut milk, and coconut cream and mix thoroughly until smooth.

  4. Add remaining ingredients and let simmer for 15 minutes.

  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Category: soup, main dish, appetizer, side
  • Method: stovetop

Keywords: vegan pumpking soup, creamy pumpking soup, vegan soup recipe, vegan pumpkin soup recipe

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Recipe rating


  1. Kellyn Hixon says:

    This is seriously the best pumpkin soup recipe that I have EVER eaten!!!!!! AMAZING!!!!

  2. Jon Aflatooni says:

    Best healthy fat intake possible!