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Feeling lazy? No worries! This creamy vegan pumpkin soup is quick and easy using canned pumpkin purée and coconut milk! Perfect vegan comfort food for cold weather! #vegansoup #pumpkinsoup #veganchowder #creamysoup #quickandeasy #vegancomfortfood #healthycomfortfood
5 from 2 votes

Vegan Pumpkin Soup

Course: Soup
Cuisine: American
Keyword: vegan
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 6
Author: Ai Willis
This creamy vegan pumpkin soup is quick and easy using canned pumpkin purée and coconut milk! Perfect vegan comfort food for cold weather!
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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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