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.