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Creamy Vegan Pumpkin Soup

Total Time 25 minutes
Servings 4
Author Phoebe Lapine


  • 2 tablespoons coconut or olive oil
  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
  • 2 cups vegetable stock
  • One 15-ounce can coconut milk
  • 1 tablespoon maple syrup
  • 2 teaspoons siracha
  • 2 teaspoons sea salt


  1. Heat the oil in a large Dutch oven or stockpot. Saute the onion over medium-high heat until soft, about 5 minutes. Add the garlic and ginger, and continue to cook until fragrant, about 2 minutes.
  2. Carefully stir in the pumpkin, stock, coconut milk, maple syrup, siracha, and salt. Bring to a boil, then turn the heat to medium-low and simmer for 15-20 minutes, until the soup has reduced and thickened slightly.
  3. Puree with an immersion blender or in a stand blender until very smooth. Garnish with cilantro leaves or toasted coconut.