Best Vegan Pumpkin Soup (4 ingredients)

Creamy best vegan pumpkin soup recipe that's warming, velvety and totally satisfying - perfect for dunking crusty bread into.

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Jump to:

• Why this is the best pumpkin soup
• 🥘 Ingredients
• 🔪Cooking Instructions
• 💭 Recipe Tips
• Soup Variations
• FAQ
• 📋Other Vegan Soup Recipes
• 📖 Recipe
• 💬 Community

The first time I made pumpkin soup from scratch, I fell in love with it instantly, granting it top two in my soup rankings.

I learnt this recipe off a Chef in the commercial kitchens whilst studying at college (as a teen).

It is super easy and original, the only difference now is changing the base stock to vegetable stock and making this pumpkin soup with coconut milk.

This soup is also known as vegan butternut squash soup.

Why this is the best pumpkin soup

• It's easy to make with minimal effort
• Cost-effective - only four main ingredients needed
• Can be frozen and eaten later (use the basic principles of freezing foods)
• Very healthy - this vegan pumpkin soup recipe has no oil
• It's Gluten-free - just check the vegetable stock being used is gluten-free.
• It's the best when dunking in freshly baked bread - try out our favourite vegan dinner rolls or an easy 3 ingredients bread called Damper

How to make vegan butternut squash soup recipe

🥘 Ingredients

• 4 Medium Potatoes
• 1 Medium Butternut pumpkin (this is butternut squash)
• 4-5 Cups Vegetable stock
• 400 ML Coconut cream
• 1 Tbsp Sea salt
• 1 Handful Flat leaf parsley for garnishing (optional)

🔪Cooking Instructions

Step One - Wash, peel and cut potato into small chunky pieces

Step Two - Wash, peel, deseed and cut pumpkin (butternut squash) into small chunky pieces

Step Three - Roughly shop parsley and set aside.

Step Four - In a large pot over medium-high heat, add potato, pumpkin, salt and cover with vegetable stock. Submerge at least covering 1cm above vegetables

Step Five - Boil until potato and pumpkin are cooked through and tender. You can check this by piercing a fork into the larger pieces

Step Six - Once pumpkin and potato boiled. Take pot off heat and allow to cool for five minutes

Step Seven - Using either a hand held blender or blender, blend all contents in the pot until completely smooth

Step Eight - Stir through coconut cream, until completely combined

Step Nine - Serve hot in a soup bowl and garnish with parsley

💭 Recipe Tips

Cut up the potato & pumpkin into smaller chunks to speed up the boiling process

Using less stock/water creates a thicker soup therefore making it feel silkier

Save a little bit of coconut cream to garnish when serving

Save pumpkin seeds to make oil free roasted pumpkin seeds - these are the best healthy snack

To blend the vegan pumpkin soup - use either a hand held blender* or a normal blender*. The normal blender will render a smoother textured soup

Soup Variations

For roasted pumpkin soup - try oven roasting the pumpkin prior to adding to the soup. In this case, do all the steps above but boiling the pumpkin. Add the roasted pumpkin to the soup before blending.

For a more peppery pumpkin soup - add some freshly grate ginger into the soup whilst boiling or even fresh.

For a garlic pumpkin soup - either add garlic cloves or roasted garlic cloves. If using fresh, add during the boiling phase. If adding roasted garlic, add toward the end before blending.

FAQ

📋Other Vegan Soup Recipes

• Vegan asparagus soup
• Lebanese Lentil Soup (Shorbet Adas)
• Easy Vegan Broccoli Soup
• Spicy cauliflower soup
• Sweet potato and pumpkin soup

My other favourite soup is Lebanese Lentil Soup. It's packed with nutrients and protein and is a go-to soup whenever someone isn't feeling well, or when I am in a hurry and want something super healthy and quick.

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📖 Recipe