Creamy Vegan Pumpkin Soup

If you’re in the market for a rich, creamy-dreamy, restaurant-style pumpkin bisque, look no further! This quick and easy vegan pumpkin soup is made with canned pumpkin purée and creamy coconut milk for a delightful bowl of fall-inspired fare in just 30 minutes.

This recipe was originally published on September 20, 2020. It was updated with new information on August 11, 2024.

This post is sponsored by Chef's Choice. All opinions are my own.

Why You’ll Love This Pumpkin Bisque Recipe

Still undecided? Aside from being a cozy, comforting, autumnal meal, this recipe for vegan pumpkin soup is also:

• Quick & Easy - You’ll have it on the table in just 30 short minutes. Heck, you can barely watch an episode of TV in that amount of time!
• Made With Only 11 Simple Ingredients - And most of them are probably already in your pantry.
• Rich, Creamy, & Dairy-Free - Don’t let the lusciously creamy texture of this pumpkin bisque fool you — it’s completely plant-based and vegan-friendly!
• Allergen-Friendly - I developed this healthy pumpkin soup recipe to be dairy-free, soy-free, egg-free, gluten-free, and vegan, so pretty much everyone can get in on the tastiness. Oh, and if coconuts are a no-no? Simply swap in your favorite vegan whipping cream. Easy peasy!
• Meal Prep-Friendly - One of the best parts of making a batch of soup is that it somehow magically gets even tastier after a night or two in the fridge. Plus, since this pumpkin soup is dairy-free, it’s also perfect for freezing so homemade coziness is never far from reach.

Ingredients Needed

As promised, you only need 11 simple ingredients to make this vegan recipe for pumpkin bisque. Here’s what to grab:

• Onion - You can use any color of onion (red, white, or yellow) that you happen to have on hand. Shallots are also totally acceptable!
• Green onions - Use the pale green/white parts for the best flavor, then save the dark greens for a gorgeous garnish. 
• Olive Oil - Just your normal cooking oil is perfect here!
• Vegetable Broth - Feel free to use either homemade or store-bought. If you’re short on space, you can’t beat “Better Than Bouillon” pastes. 
• Canned Pumpkin Purée - Make sure you’re getting 100% pure pumpkin, NOT canned pumpkin pie filling. You’re also welcome to swap in homemade pumpkin purée, or any other orange-fleshed winter squash purée you prefer.
• Dried Thyme - With a woodsy, citrusy, floral profile, thyme is definitely a heavy-hitter in the flavor department. If you’re working with fresh herbs, use roughly 3x as much as dry.
• Ground Sage - This earthy, peppery herb smells and tastes like Thanksgiving in my book. It’s the perfect match for sweet pumpkin!
• Garlic Powder - For extra flavor! Feel free to use 1 or 2 crushed garlic cloves instead.
• Fine Sea Salt & Freshly Ground Black Pepper - For basic seasoning.
• Chef's Choice Coconut Milk - For all that creamy goodness. If you can’t do coconut, feel free to use your favorite vegan cream alternative. If dairy doesn’t bother you, half-n-half is also a great swap!

How To Make Pumpkin Soup With Canned Pumpkin

This vegan pumpkin soup recipe comes together in a flash thanks to my canned pumpkin hack. Here’s what to do:

Step 1: Chop the onions and green onions. NOTE: If you're not using a blender at the end, chop them as finely as possible.

Step 2: Sauté the onions and green onions over medium heat for about 7 minutes until the onions are translucent.

Step 3: Add Remaining Ingredients, In Order. Add the thyme and sage, and sauté for another minute. Pour in the pumpkin purée, vegetable broth, and garlic powder, and simmer for 10 minutes. Add the coconut milk and simmer for another 5 minutes.

Step 4: Blend. If you have an immersion blender, use it right in the pot to purée the pumpkin soup until it's smooth. If you're using a regular blender, let the soup cool slightly before pouring it in and blending it until smooth, working in batches as needed.

Step 5: Taste for seasoning, adjust, and serve. Enjoy!

Serving Suggestions

To take this dairy-free pumpkin soup to soaring new heights of restaurant-level deliciousness, consider any of the following serving suggestions:

• The “Lunch Special” - Serve this dairy-free pumpkin bisque soup with a half sandwich or small salad to replicate your favorite diner meal. It goes particularly well with vegan pasta salad or Panzanella salad. 
• Pepita Perfection: Toast some pumpkin seeds in the oven with a sprinkle of salt and use them as a crunchy garnish for your soup. 
• Coconut Cream Swirl: Before serving, swirl a spoonful of coconut cream on top of the soup for a beautiful, extra creamy touch.
• Cornbread Croutons: Serve this soup topped with some toasty crunchy cornbread croutons!
• Garlic Crostini: Serve the soup alongside some crispy garlic crostini or toasted baguette slices. They're perfect for dipping!
• Grilled Cheesy Sandwiches: Pair your pumpkin soup with vegan grilled cheese sandwiches for a fun, fall-flavored twist on the classic tomato soup pairing.

Recipe Success Tips

Here are some recipe success tips to ensure your creamy vegan pumpkin bisque turns out perfectly every time:

• Consistency is Key: While blending the soup, ensure you achieve a smooth and velvety consistency. Take your time to blend the ingredients thoroughly for that luscious, creamy texture.
• Don't Boil Coconut Milk: When simmering the soup, avoid boiling as the coconut milk may separate or curdle. Keep the heat low to maintain a smooth and consistent texture.
• Control the Spice: If you're experimenting with adding different spices or seasonings, go slowly. It's much easier to add more than to tone down when you've added too much!
• Keep an Eye on the Onions: While sautéing the onions, make sure they become translucent and slightly caramelized but not burnt. Burnt onions are bitter, and that's not what we're going for.
• Invest in an immersion blender. If you’re someone who likes making soup on the regular, this space-saving appliance will make your life so much better. No more blending in batches or dirtying another big container — just silky smooth perfection from the convenience of a stick!
• Go for garnishing gold. Creamy soups sometimes get a bad rap for not feeling like “real meals.” Flip the script by adding some colorful, crunchy, texturally interesting bits to the top and take your pumpkin soup from the supporting role to the lead actor. 
• Store Properly: To store any leftover soup, allow it to cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. If you want to freeze it, leave some headspace in the container to accommodate expansion, and it will keep well for up to 3 months. To serve, defrost overnight in the fridge then reheat as needed.
• Reheat Gradually: When reheating the soup, do it gently over low to medium heat to preserve its creamy texture. Stir frequently to avoid scorching and separation.

FAQs

More Fall-Time Recipes

• These cornbread croutons are perfect to top any fall soup or salad for a fun, crunchy texture!
• My favorite fall dessert: dairy free pumpkin pie! I could (and have) eaten half a pie for breakfast because I love it so much.
• If you need an excuse to have a delicious pumpkin spice sweet for breakfast, make this moist gluten free pumpkin bread!
• It doesn't get more classic than apple pie, and this gluten free apple pie is so easy to make. The crunchy crumble topping is absolutely delicious!
• Don't feel like pumpkin soup? Try this tomato soup or Korean kimchi soup instead!

I'd love to hear about your pumpkin soup experience, so don't be shy—share your thoughts and feedback in the comments below. Rate this recipe and let me know how it warmed your heart and delighted your senses. Happy cooking, and may your days be filled with pumpkin-scented joy!