Vegan Creamy Pumpkin Soup (Mom’s Recipe)
This vegan creamy pumpkin soup is delicious, smooth, and will allow you to taste the flavours of fall in every spoonful.
This vegan creamy pumpkin soup is my favourite vegan pumpkin soup of all time: my mother’s recipe. I’ve been having it for years on end, 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 came just from cooking from she was a child for her family, which I’ve found is always the purest and most natural way of cooking. I asked her for a recipe from her recipe-less soup and she graciously made it over and over until she got measurements from the soup so that could I share them with you. Here’s to mom!
As I watched her make it, I noticed that the all the ingredients put in are really to complement the pumpkin. She kept its pure flavour by adding a little heat (which I reduced majorly since I’ve heard ahem, we Jamaicans may enjoy way more heat than most countries!), complementary produce and the coconut milk at the end that lends a smooth touch to the soup.
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 it can be surprising for a new comer! I subbed in red pepper flakes which as it will be blended down will give you the heat you can adjust for your preference. This soup is incredibly creamy, almost to the point of a bisque, but lest I get chastised by the bisque-aficionados we will go with a creamy soup.
I do hope you not only try this vegan creamy pumpkin soup but enjoy it incredibly. It was made with love and I’m so excited to share one of my mom’s recipes! I can attest to the taste and am always disappointed when there aren’t any leftovers or someone else has gotten to it before I have. This is the perfect fall soup for those rainy days, which have become every day here, sitting with family or friends and enjoying the weather. P.S. I’ve added my mom’s notes in the recipe!
Happy Friday y’all!
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
MORE VEGAN FALL SOUPS
Vegan Butternut Squash and Apple Soup
Vegan Creamy Pumpkin Soup (Mom's Recipe)
Ingredients
- 2.5 lbs pumpkin, after seeds are removed, peeled and chopped into cubes
- 10 cups water
- salt to taste
- 2 sprigs escallion/green onions
- 1/4 teaspoon red pepper flakes
- 1 small plummy tomato, chopped
- 4 cloves garlic, minced
- 1/4 tsp 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
If you try this Vegan Creamy Pumpkin Soup please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
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Everyone is going pumpkin crazy! I absolutely love pumpkin soup 🙂 This looks like it has the perfect balance of seasonings. I bet the coconut milk balances out that little kick just perfectly!
It really did! Thanks Melissa!
I love how creamy this soup looks, Jessica! I made a similar kind last year but with some veggies and it was amazing! Your recipe sounds delish, too, especially since it’s vegan. Pinned!
Wow a whole scotch bonnet pepper! That’s is SPICY! But so delicious I’m sure. This soup looks wonderful and something I totally crave this time of year. Pinned!
Yum, looks so creamy and delicious! I know what you mean by “accidental vegan” recipe, I actually grew up eating vegan meals all the time but then I had no idea what Vegan was…Now when I think about it, I’m like wow almost all Indian vegetarian recipes that are made in every household are vegan!
Sending this link to my sister who is a pumpkin addict. She’ll go crazy for this. It’s so pretty. I love when a soup can be healthy, filling and gorgeous all at the same time. Great recipe.
Thanks so much Kim! I hope she enjoys it!
I love this recipe!! I must admit I go heavy on the coconut milk but its, healthy, yummy and guilt free. Makes for great comfort with a bit of flat bread!
Thanks Lisa!! Haha nothing is ever wrong with going heavy on coconut milk. Thanks so much for commenting!
This looks so delicious and comforting, and I love that coconut milk swirl! 🙂
This looks just fantastic Jessica LOVE it! Prefect for fall!
Mmmm, I love soups like this, Jess. I made a sweet potato soup very similar a few months ago but now that it’s fall, I gotta get on the pumpkin train! This would be perfect on a cool evening with a fresh loaf of bread. Beautiful photos too!
I love pumpkin soup! I especially am loving your creamy vegan version.. which is strange because I usually love to add heaps of sour cream into mine. Definitely a recipe that I must recreate, thanks for the idea Jessica!
Thanks Thalia! If you do I hope you enjoy!