Nothing says fall more than a warm bowl of this vegan pumpkin soup! It only requires 1 pot, 30 minutes and the simplest of ingredients. An option for making with fresh pumpkin or easy canned pumpkin puree. Enjoy with a loaf of toasted sour dough dunked in!
My absolute favorite part of fall is all the delicious soups! Not only are soups comforting and the best thing to dunk bread into, but they’re usually really easy and can be made by dumping a few ingredients from our pantries into a pot!
Soups are also very easy to correct and adjust to our taste as we go!
This pumpkin soup is no exception. It’s easy, quick, and very flavorful and delicious! And of course I had to cook it in my 5 Quart Staub Enameled Cast Iron Pumpkin Cocotte!
Making Your Soup
To make this soup, start by sautéing the onion, garlic, and diced gold potatoes in a tablespoon or two of oil.
Then add in the balsamic vinegar, white wine, light brown sugar, and spices. These ingredients are what gives this soup it’s depth and flavor so don’t skip them! Skipping these flavors will result in a bland, one-dimensional soup. No one wants that.
If you don’t cook with alcohol, try a ¼ cup of apple cider. Also perfect for fall and will give you that same sweet tang were getting from the wine!
Just be sure you use an apple cider that does not have added spices. The only ingredients should be apple or apple juice.
If you use a spiced apple cider, your soup will likely be overly sweet! No thank you!
After we’ve sautéed our onions, add in the pumpkin puree, vegan chicken broth, and water. Stir well, add the lid and allow to simmer for 20 minutes.
Can I use fresh pumpkin?
Yes! If you cannot find canned pumpkin puree near you or you prefer to use fresh pumpkin, you absolutely can. You could also use butternut squash if you prefer, but your soup will be a bit sweeter!
To use fresh pumpkin, I’d recommend substituting 4 cups of cubed sugar pie pumpkin in place of the two cans of pumpkin puree.
Why sugar pie pumpkin? Sugar pie pumpkins are the most popular baking and roasting pumpkins for good reason. This article by Oh She Glows will teach you how to roast sugar pie pumpkins and make pumpkin puree from fresh pumpkin.
They’re much firmer and less stringy in texture than regular carving pumpkins and they are also a bit sweeter, making them more flavorful for baked goods and soups!
Sugar pie pumpkins are also a lot smaller than regular carving pumpkins, making them easier to work with.
You should be able to find one at your local grocer in the fall and early winter!
Blending Your Soup
After the soup has simmered for 20 minutes, it should be ready to blend. The easiest and safest way to do this is with an immersion blender.
Simply turn off the heat and blend the soup with an immersion blender on a low setting until smooth, or the desired consistency.
Alternatively, if you do not own an immersion blender, you can blend your soup in the blender in batches, but be careful!
Do not overfill your blender!
Hot liquids expand GREATLY when blending. If your blender is too full, the heat expansion could blow the lid off of your blender! I’d recommend leaving it less than half full when blending and blend in batches until entire soup is smooth.
Finally, add in a cornstarch slurry if desired to thicken soup and then stir in half a cup of coconut cream. Add salt and pepper to taste and it’s ready to serve!
Can I Freeze This Soup
To freeze, allow soup to cool completely, then transfer soup to mason jars. Pay attention to the freeze line on jars so they do not crack in freezer. Store in freezer for up to three months.
Alternatively, you could freeze soup in gallon sized freezer Ziplock bags so the soup will lay flat.
To thaw, transfer soup to the refrigerator and allow to thaw for 48 hours. Reheat in microwave or pot.
I hope you guys love this soup! It might be my favorite savory recipe to date. It’s perfectly spiced, has great flavor and is the perfect thing to warm you up on a cold evening!
If you’re looking for more vegan soups, check out these:
- Vegan Roasted Red Pepper and Tomato Soup
- Potato Cauliflower and Leek Soup with Smoky Bacon Bits
- 13 Bean Chili with Cornbread Waffles
- Vegan Corn Chowder
Only 1 pot and 30 minutes needed for this vegan pumpkin soup. Just a few pantry staples required and you’ll have a perfect fall recipe! Enjoy with warm, toasted french bread and some crispy sage leaves!
- 2 (15 ounce) cans of pumpkin puree
- 2 cups vegan chicken broth – can substitute vegetable broth
- 2 cups water
- ½ cup coconut cream
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 small gold potatoes, cubed
- ¼ cup white wine – substitute apple cider if needed
- 2 tablespoons corn starch (can omit for a thinner soup)
- 2 tablespoons oil – substitute water if oil-free
- 1 tablespoon balsamic vinegar
- 1 tablespoon light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon sage
- ½ teaspoon ground ginger
- Salt and Pepper, to taste
- crispy sage leaves
- toasted french bread
- In a large pot, heat two tablespoons of oil over medium heat. Add the sliced onions, cubed potatoes and minced garlic and sauté until softened and fragrant, about 5 minutes.
- Next, add in the white wine, balsamic vinegar, light brown sugar, cinnamon, nutmeg, sage, and ground ginger. Sauté for another 5 minutes until white wine has reduced.
- Add in the pumpkin puree, vegan chicken broth and water and stir. Reduce the heat slightly, add the lid, and allow to simmer for 20 minutes.
- After simmering, turn off the heat, and blend your soup until smooth with an immersion blender. If you do not have an immersion blender, carefully transfer soup in batches to a blender and blend until smooth. Be sure to leave ample room in a blender as heat expands.
- Once smooth, stir in a corn starch slurry to thicken (I do 2 tablespoons corn starch mixed with ¼ cup cold water). If you do not mix the corn starch with water before adding it to the soup, it will be clumpy.
- Finally, stir in ½ cup of coconut cream and season with salt and pepper to taste.
- Optional crispy sage leaves: If you want to top the soup with crispy sage, add 2-4 tablespoons of oil to a skillet and allow to get hot. Once hot, add in the sage leaves and fry them in the oil. This will only take a couple of minutes and they will darken in color. Once crispy, remove from oil and drain on a paper towel and sprinkle with salt.
- Serve soup immediately with warm french bread and crispy sage leaves, if desired.
- Storage: Store leftover servings of soup in an airtight container in the refrigerator for up to three days.
- If you want to make this recipe with fresh pumpkin, I recommend substituting the pumpkin puree with 4 cups of cubed sugar pie pumpkin. Add the cubed pumpkin in at the same time as you would the pumpkin puree and simmer the cubes in the soup for the 20 minutes.
- The vegan chicken stock I use
- Category: Main Dish
- Method: Stovetop
- Cuisine: American