A 6-ingredient vegan pumpkin soup made in your blender. You will absolutely love this recipe both for its ease as well as its overall deliciousness. I cannot wait for you to cook up this goodness in your kitchen.
This simple, 6-ingredient vegan pumpkin soup is creamy, warm and perfect for fall’s chillier weather. My kids call it “Halloween soup” and absolutely love this recipe. It has become a Halloween tradition in our home. My husband and I love it served alongside a hearty fall salad or chickpea flour pizza for a light and easy dinner.
To keep things easy, I quickly saute shallots and garlic on the stovetop. Once the shallots are fragrant and slightly translucent, I throw them in my high speed blender with the pumpkin puree and broth. Then, I let the blender do the rest! That is right, no pot needed. This means this recipe is ready fast, as in minutes.
My blender has a soup setting that takes 2-3 minutes. When it finishes, everything is not only perfectly creamy but it is steamy hot and ready to serve.
I recently was touting the ease and sheer greatness of making homemade pumpkin puree. It is beyond thick, creamy and loaded with authentic pumpkin flavor. Once you make DIY pumpkin puree you will never go back to store-bought.
This is one of those recipes where homemade pumpkin puree makes a huge flavor and texture difference. If you are going to make pumpkin soup, I highly recommend pumpkin puree made from scratch (pictured below). This can be done ahead of time and stored in a glass container in your refrigerator for up to one week or in your freezer for up to one month.
Pumpkin is clearly the star of this recipe and offers so many disease-fighting nutrients and overall health benefits. It is packed with antioxidants known as carotenoids that can protect cells from free radical damage. It also offers fiber, calcium, iron, magnesium, copper, folate, potassium and vitamins A, C, E and K. This soup recipe is a great way to get some pumpkin in your life in a luxuriously creamy way.
Want more pumpkin recipes in your life?
Try these vegan and gluten-free pumpkin recipes (both savory and sweet):
- Creamy Pumpkin Garlic Pasta
- Garlic Pumpkin Hummus
- Pumpkin Risotto
- No-Bake Mini Pumpkin Pies
- Pumpkin Pie Protein Shake
- Pumpkin Pie Vegan Overnight Oats
- Baked Pumpkin Oat Pancakes (created for The Washington Post by me)
This easy blender pumpkin soup recipe is vegan, dairy-free, soy-free, nut-free and gluten-free.
If you give this recipe a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your pumpkin soup!Print
A 6-ingredient pumpkin soup made in your blender. I recommend making the homemade pumpkin puree in advance and keep the actual soup recipe quick and easy. I know you all will absolutely love this recipe both for its ease as well as its overall deliciousness. I cannot wait for you to cook up this goodness in your kitchen.
- 2 large shallots, diced
- 1/2 tablespoon extra virgin olive oil
- 1/2 teaspoon salt (or more to taste) + black pepper to taste if desired
- 4 large cloves garlic, minced
- 3.5 cups homemade pumpkin puree
- 3.5 cups low sodium, vegetable broth
- Optional: 1/4 cup raw cashews or raw blanched and slivered almonds (to make it extra creamy)
- Garnish: coconut cream and/or roasted, salted pepitas
- In a small saucepan, saute the shallots with oil and salt over medium to low heat, stirring occasionally until fragrant and slightly translucent (about 3 minutes). Add the garlic and pepper if using and cook another minute or two until the garlic is fragrant. Once done add to your high speed blender along with the homemade pumpkin puree and vegetable broth. This fills my blender to just under the max fill line (just slightly over 7 cups). If you are adding the cashews or slivered almonds do so now.
- Turn your blender to the soup setting and allow the program to run until the soup is creamy and piping hot. Carefully remove the blender lid, taste and adjust seasonings if needed. Serve immediately and garnish with coconut cream and roasted, salted pepita seeds if desired. When I’m in a rush I use the roasted, salted pepitas from Whole Foods in the bulk section. They are delicious.
- Store leftovers in an airtight container in your refrigerator for up to one week.
Prep time does not include time for making the homemade pumpkin puree. I recommend making this in advance for an easy weeknight soup.
If your pumpkin yields a bit less pumpkin puree, use slightly less broth. I like a 1:1 ratio of pumpkin puree to broth. But, if you like a thicker soup you might like less broth.
My blender says the max fill line is at 7 cups, if you have a smaller blender you will want to adjust the recipe accordingly. This recipe makes just slightly more than 7 cups.
For plant-based protein, you could add 2 tablespoons of hemp seeds (if nut-free) or 1/4 cup of soaked slivered (not sliced) almonds in the blender. The slivered almonds will add even more creaminess to the soup. I t