How to Make Vegan Pumpkin Soup From Scratch With Coconut Milk

Many popular pumpkin recipes tend to be sweet desserts. While I love a fresh slice of homemade pumpkin pie or a piece of pumpkin bread, I also enjoy savory pumpkin recipes. Therefore, I love making homemade pumpkin soup throughout the season. Keep reading for one of my favorite autumn recipes.

If you’ve roasted pumpkin for soup, then you know that this gives it an overall sweet flavor. While sweet soups have their place, you don’t always want dinner that is reminiscent of liquid pumpkin pie. My vegan pumpkin soup is made from scratch without roasting the pumpkins. So, rather than the sweetness you get from making roasted pumpkin soup, you have a savory dinner instead.

The base of my pumpkin soup is made without cream. Instead, I use homemade coconut milk for a creamy texture and light coconut taste that compliments the seasonal vegetables. You’ll love the rich and complex flavor these provide when combined with the other herbs and spices in this autumnal soup! In addition, the fresh pumpkin also gives this coconut milk soup a beautiful orange hue. So, your soup not only tastes delicious, it also represents some of the beautiful fall colors we come to expect when the leaves change.

I can’t wait for you to try this delicious recipe on a cool fall day! I serve my homemade pumpkin soup warm for dinner with a crusty bread, fresh ears of corn on the cob, or even a simple salad. However, it’s also tasty as side dish. You can also reheat the leftovers for a quick lunch the next day.

Pumpkin soup is a healthy option for lunch or dinner. Nutritionally it’s rich in vitamins, minerals and antioxidants. It’s a also a low-calorie food that’s high in fiber. Therefore, it’s a great choice if you’re trying to make healthy food choices or are watching your weight.

As this coconut milk pumpkin soup is a savory meal, it has no added sugar. This also makes it a healthier alternative to recipes with added sweeteners. You’ll love the vibrant flavor you get using my choice of low calorie, vegan ingredients. I even include white beans for extra protein for a complete and balanced meal.

I use a real pumpkin to make my coconut milk vegan pumpkin soup recipe. I chop up the pumpkin, then allow it to simmer with the other ingredients. So, it’s really not hard to make. However, you can also use canned pumpkin puree if you prefer.

A fresh pumpkin will yield about 5 to 6 cups of pumpkin. Whereas a 15-ounce can of pumpkin puree has just under two cups. Therefore, to make this healthy pumpkin soup recipe you would need to use three cans of pumpkin. Alternately, you can also use one large can of pumpkin puree and one small can of pumpkin puree.

Make sure that you use pure pumpkin puree when making this fall soup. You don’t want to use pumpkin pie filling as it has extra spices that can affect how your coconut milk vegan pumpkin soup tastes.

If you like my savory coconut milk pumpkin soup, then also be sure to try this roasted pumpkin soup recipe for a sweet fall alternative.