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Vegan Pumpkin Soup Easy - Cozy, Creamy, and Quick

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pumpkin puree: 3 1/2 to 4 cups (about two 15-ounce cans) or an equal amount of roasted pumpkin/squash
  • Onion: 1 medium, diced
  • Garlic: 3–4 cloves, minced
  • Ginger: 1 tablespoon fresh, grated (or 1/2 teaspoon ground)
  • Vegetable broth: 4 cups (low-sodium preferred)
  • Coconut milk: 1 cup full-fat (or use light for a thinner soup)
  • Olive oil or coconut oil: 1–2 tablespoons
  • Spices: 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg
  • Maple syrup: 1–2 teaspoons (optional, for balance)
  • Acid: 1–2 teaspoons apple cider vinegar or lemon juice
  • Salt and black pepper: to taste
  • Optional garnishes: toasted pepitas, chili flakes, chopped parsley or cilantro, swirl of coconut milk

Method
 

  1. Sauté aromatics: Warm oil in a large pot over medium heat. Add onion with a pinch of salt and cook 5–6 minutes until soft. Stir in garlic and ginger; cook 1 minute until fragrant.
  2. Bloom the spices: Add cumin, cinnamon, and nutmeg. Stir for 30 seconds to toast the spices and deepen the flavor.
  3. Add pumpkin and broth: Stir in pumpkin puree and vegetable broth. Bring to a gentle simmer, then reduce heat and cook 10–15 minutes to let the flavors meld.
  4. Blend until silky: Use an immersion blender directly in the pot to blend until smooth. Or carefully transfer to a blender in batches, then return to the pot.
  5. Stir in coconut milk: Add coconut milk and mix until creamy. If too thick, add a splash of broth. If too thin, simmer a few more minutes to reduce.
  6. Season and balance: Add salt, pepper, maple syrup (if using), and apple cider vinegar or lemon juice. Taste and adjust until it’s rich, slightly sweet, and bright.
  7. Serve and garnish: Ladle into bowls. Top with a swirl of coconut milk, toasted pepitas, fresh herbs, and a pinch of chili flakes if you like heat.