This creamy pumpkin soup is the perfect way to welcome fall. It’s smooth, rich, and flavourful—and also perfect for dressing up with your favourite toppings!

Overhead view of pumpkin soup in bowl with spoon and pepitas, green onions, and coconut cream garnish

While all the recipes I share have some kind of backstory, this pumpkin soup recipe is extra special because it’s my mother’s recipe. I’ve been enjoying it for years, and at no time did I realise it was a vegan soup. This, my friends, is another perfect example of accidental vegan that you’ll be delighted with.

My mother has never made this soup with a recipe. Her cooking knowledge comes just from cooking with her family when she was a child, which I’ve found is always the purest and most natural way of cooking. I asked her to create a recipe for her recipe-less soup and she graciously made it over and over until she got measurements that I could share with you. Here’s to mom!

She made the original with a whole Scotch bonnet pepper, so if you’re up to it and can find it in your market, go ahead! Just please be aware that it is hot, and while we have all gotten used to that heat here in Jamaica, it can be surprising for a newcomer!

Creamy pumpkin soup in white bowls with pepitas, green onions, and coconut cream garnish

Why You’ll Love This Creamy Pumpkin Soup Recipe

Here are all the reasons this vegan pumpkin soup is sure to become a fast favourite:

  • Rich and creamy. Some pureed vegetable soups can be bland and one-note, but not this one! The coconut milk adds an extra layer of flavour and creaminess.
  • Healthy yet hearty. Packed with vegetables, this creamy pumpkin soup is a nutritious way to get your daily dose of vitamins and minerals in one dish.
  • Naturally vegan. This isn’t a recipe that was veganised! My mom always made it this way, with rich coconut milk instead of heavy cream.
  • Versatile. Serve vegan pumpkin soup as an appetizer or main course, garnished with your favourite finishing touches.

(Love a good savoury pumpkin recipe? You’ll also enjoy my slow cooker pumpkin soup and vegan pumpkin chili!)

Overhead view of ingredients for creamy pumpkin soup

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Pumpkin – Peel the pumpkin, remove the seeds, and cube it before weighing it.
  • Vegetable broth – I like to use homemade vegetable broth.
  • Salt
  • Green onions – For mild onion flavour that doesn’t distract from the pumpkin.
  • Red pepper flakes – These allow you to customise the heat level to your liking. Or make it the Jamaican way with a Scotch bonnet pepper!
  • Tomato
  • Garlic
  • Mrs. Dash herbs and lemon seasoning – Or another seasoning you enjoy.
  • Coconut milk – Use full-fat coconut milk, not lite.

What Kind of Pumpkin Is Good for Soup?

Use a sugar pumpkin (also known as pie pumpkin) to make this vegan creamy pumpkin soup. These smaller pumpkins tend to have more flavour and a denser texture, which makes them perfect for soups! You can also use butternut squash if sugar pumpkins aren’t yet in season.

How to Make Creamy Pumpkin Soup

You’re just a few steps away from cozy, comforting vegan pumpkin soup!

Boil the broth. Add the water or broth to a large pot and bring it to a boil.

Simmer. Add the pumpkin and salt to the pot, then reduce the heat to medium. Stir in the remaining ingredients except the seasoning and coconut milk, then cover and cook until the pumpkin is tender, about 20 minutes.

Blend. Remove the pot from the heat and use an immersion blender to puree the soup.

Overhead view of pureed pumpkin soup in pot with wooden spoon

Finish. Return the pot to low heat and stir in the seasoning and coconut milk. Simmer uncovered for 5 minutes, then serve and garnish as desired.

Tips for Success

These simple tips will help ensure that your creamy pumpkin soup turns out perfect!

  • Use a good quality vegetable stock. This will be the base of your soup, so don’t skimp on the flavour!
  • Adjust as needed. Add seasoning to taste, use more red pepper flakes for a kick, pour in extra coconut milk—there’s a lot of room to make this recipe your own.
  • Add more veggies. My mom sometimes adds carrots to the soup to sneak in some extra vegetables. Sweet potatoes or parsnips would work well, too.

Serving Suggestions

This vegan creamy pumpkin soup is delicious on its own, but it’s also great for topping! Here are some of my favourite ways to serve it:

Overhead view of vegan pumpkin soup in two bowls with pepitas for garnish

How to Store Leftovers

Leftover vegan creamy pumpkin soup can be refrigerated in an airtight container for up to 4 days. To reheat, warm the soup on the stovetop or in the microwave until heated through.

Can I Freeze This Recipe?

This soup freezes quite well, so if you have leftovers it’s a great way to store them. Place the pumpkin soup in an airtight container or freezer bag and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, then reheat according to the instructions above.

More Vegan Soup Recipes

Enjoy friends! If you make this creamy pumpkin soup, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Overhead view of pumpkin soup in bowl with spoon and pepitas, green onions, and coconut cream garnish

Creamy Pumpkin Soup

Creamy pumpkin soup is the perfect way to welcome fall. It’s smooth, rich, and flavourful—and perfect for adding your favourite toppings!
5 (from 5 ratings)

Ingredients

  • 2.5 lbs pumpkin, after seeds are removed, peeled and chopped into cubes
  • 10 cups vegetable broth, or water
  • salt to taste
  • 2 sprigs escallion/green onions
  • 1/4 teaspoon red pepper flakes
  • 1 small plummy tomato, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon Mrs. Dash herbs and lemon seasoning, or any herbs seasoning
  • 1/4 cup coconut milk

Instructions 

  • Pour water in a very large pot (so you don’t get splashed when blending) and bring to a boil.
  • Place the pumpkin into the pot with salt, reduce the heat the medium, and add all the other ingredients except the Mrs. Dash and coconut milk. Cover the pot and cook for about 20 minutes or until the pumpkin is fork soft. Remove from heat and use your immersion blender and blend all ingredients together.
  • Return to stove on low heat and stir the coconut milk and Mrs. Dash in and simmer uncovered for 5 minutes. This helps to thicken up the soup.
  • Remove from heat and serve alone or with toasted croutons if desired.

Notes

  • Mom’s notes: you can add carrots if you’d like also! This soup is a great way to sneak extra vegetables into your kids meals if they won’t eat them but will drink them.
  • To store: Leftover vegan creamy pumpkin soup can be refrigerated in an airtight container for up to 4 days. To reheat, warm the soup on the stovetop or in the microwave until heated through.
  • To freeze: Place the pumpkin soup in an airtight container or freezer bag and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, then reheat according to the instructions above.
Calories: 91kcal, Carbohydrates: 17g, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Sodium: 90mg, Potassium: 877mg, Fiber: 2g, Sugar: 7g, Vitamin A: 19590IU, Vitamin C: 25mg, Calcium: 74mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.