Feeling lazy but still want hearty comfort food? No worries! This creamy vegan pumpkin soup is quick and easy using canned pumpkin purée and coconut milk! Perfect vegan comfort food for chilly sweater weather!
Creamy Vegan Pumpkin Soup
Ok so I love a warm bowl of pumpkin soup on a cold day. Add a hunk of crusty bread and I'm golden! But when I'm feeling lazy, or just tired after a long day of being a mom, the last thing I want to do is roast some pumpkin and simmer a pot of soup for longer than my patience allows.
Oh, and washing a big blender after doing all that? Um, no thanks.
I feel like most of us have a stash of canned pumpkin purée during the fall and winter months for all the pumpkin desserts, but it also works really well in pumpkin soup! I add a can of Chef's Choice coconut milk as well to make it super creamy, but light on the stomach.
Is vegan pumpkin soup healthy?
Yes! It does have full-fat coconut milk so it isn't low fat diet food, but it's full of sautéed aromatic vegetables, pumpkin, and vegetable stock! It's the kind of comfort food that doesn't leave you feeling heavy and bloated!
Can you make it without a blender?
Absolutely! If you don't mind having chunks of chopped onion and scallions, you can just skip using a blender or immersion blender to purée the soup! It won't be as creamy and smooth, but still delicious!
That said, I do highly recommend using an immersion blender to blend the soup for the ultimate level of creamy hearty coziness! Immersion blender because it's easier to clean than a regular blender.
How to make creamy vegan pumpkin soup
Chop the onion and scallions. If you're not using an immersion blender, chop them as finely as possible. Sautée them in a pot with olive oil, salt, and pepper for about 7 minutes until the onions are translucent.
Add the thyme and sage, and sautée for a minute. Pour in the pumpkin purée and vegetable stock and simmer for 10 minutes. Add the coconut milk and simmer for another 5 minutes.
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.
More vegan comfort food!
Want more plant-based comfort food to keep you cozy? Check these recipes out:
- Macaroni gratin
- Rice stuffing with jackfruit
- Japanese cream stew
- Red curry mac and cheese
- Arroz valenciana
Vegan Pumpkin Soup
Ingredients
- 2 medium onion
- 6 scallions
- 2 tablespoons / 30g olive oil
- 4 cups / 960g vegetable stock
- 1⅓ can / 567g pumpkin purée
- 2 teaspoons dried thyme
- ½ teaspoon ground sage
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 can / 400g Chef's Choice coconut milk
Instructions
- Chop the onion and scallions. If you're not using an immersion blender, chop them as finely as possible.
- Heat the olive oil in a pot on medium heat. Sautée the onions and scallions with salt and pepper for about 7 minutes until the onions are translucent.
- Add the thyme and sage, and sautée for a minute. Pour in the pumpkin purée and vegetable stock and simmer for 10 minutes. Add the coconut milk and simmer for another 5 minutes.
- 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. Taste for seasoning.
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Disclosure – Thank you to Chef’s Choice Foods for sponsoring this post! I love both their products and brand values, and I’m so excited to be working with them!
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