This easy, warming soup is perfect for the cooler time of year. This dairy free soup recipe comes together quickly thanks to some shortcuts, and it’s satisfying and delicious!
Why You’ll Love This Recipe
Hello pumpkin lovers! I adore anything with a pumpkin flavor, and it’s not just for the fall pumpkin season. No need for a fresh pumpkin in this recipe….if you’ve got a can of pumpkin puree and full-fat coconut milk, you’re already half way to eating this cozy creamy vegan pumpkin soup!
Here’s a few things to love about this recipe:
- This is a hearty soup, quick to put together, and one of my favorite savory recipes. (It’s also an easy recipe with hot, crusty bread like this alongside.)
- This is a dairy free pumpkin soup, thanks to canned coconut milk and some canned pumpkin puree.
- This is a great starter soup for something else, like a lunch of Superfood Salad or this fabulous Pan Roasted Pear Salad, or something more substantial, like this rotisserie Chicken Salad. We’re using simple ingredients, and the use of coconut milk gives it an extra creamy texture.
- Soup is the perfect meal to have when the weather is chilly when you need a warm bowl of soup (goodbye for now Summer Pasta!). Leftover pumpkin soup is very good the next day too.
- This simple recipe would also be nice before a dinner of Baked Pasta with Sausage.
Ingredients You’ll Need
For the full recipe, instructions and ingredient list, please scroll below to the recipe card.
- Pumpkin: Pumpkin puree is what we need, not pumpkin pie filling, and Libby’s brand is the best for the job, but any pure pumpkin puree will work fine
- Coconut Milk: Full fat coconut milk does this job instead of heavy cream
- Vegetable Broth: Flavorful veg broth instead of chicken broth in this creamy soup. You can also use vegetable stock for this recipe.
- Carrots, Onions, Garlic: Flavor, flavor and more flavor!
- Seasonings: Black pepper (freshly ground, or use white pepper) and also salt and red pepper flakes for flavor
For the full ingredient list and instructions, please scroll to the recipe card below.
- Cook the olive oil, onion, carrot and garlic in a large pot over medium-high heat until soft
- Add some vegetable broth, puree in a high speed blender, food processor or hand-held immersion blender until smooth, return to the pot. Use a little extra than called for in the recipe to make your desired consistency.
- Next, add the pumpkin, coconut milk and seasonings.
- Simmer on medium heat, garnish and serve!
- Make sure to buy unsweetened, solid pack pumpkin, not pumpkin pie filling, like Libby’s. The texture is like a pureed soup.
- You can sour cream if you’d like instead of plain yogurt.
- Use a plant-based plain yogurt to keep this recipe dairy-free, but regular is okay too.
- Next time you’re thinking of butternut squash soup, make this instead!
- This soup looks cute in coffee mugs, you can mix and match with whatever you have!
- Have this delicious pumpkin soup as part of a larger meal…start with a great salad, like this fantastic roasted pear salad, or this hearty & tasty broccoli salad, or this amazing kale salad.
- Serve it as a starter for an entree of these fantastic skillet meatballs, some pan-seared chicken thighs, or something comforting like this Sun Dried Tomato Chicken Pasta, this Fig Prosciutto Pizza, or go meatless with this fantastic Zucchini Potato Frittata.
- If you’re serving this soup to friends, don’t forget a simple dessert like Classic Upside Down Apple Cake , these thick, soft Lemon Shortbread Cookies or Crispy Snickerdoodles, or something super easy and nostalgic like these Rice Krispie treats dunked in chocolate.
- Try these Pumpkin Waffles with Pancake Mix recipe too, they’re so good!
Frequently Asked Questions
Sure! Use your creativity! Toasted pumpkin seeds come to mind instead of fresh parsley, as an example.
Yes! Substitute cashew milk (and garnish with a drizzle of cashew cream if you have it). You can also try unsweetened almond milk for this easy (and flexible) pumpkin soup recipe.
Use an airtight container and keep the soup refrigerated for 3-4 days.
- Non Dairy Hot Chocolate: Creamy and amazing, this recipe is a keeper!
- Amish Apple Fritter Recipe: A fun recipe to make at home!
- Pumpkin Spice Milkshake: OMG this one is sooooo good!
- Cherry Tomato Soup Recipe: This easy soup is a keeper!
- Rustic Tortellini Soup: Chunky vegetables and cheese tortellini….yum!
- Muffin Tin Caramel Apple Pies: These are so cute and delicious!
- Fresh Corn Chowder: Another hearty fall soup recipe...
- Fresh Figs, Three Ways: One of my most popular posts, some tasty ideas here!
- Roasted Nectarines in Caramel Sauce: Absolutely stunning and delicious!
- Authentic Pasta Fagioli Recipe: A bowl of comfort!
If you’ve made Dairy Free Pumpkin Soup or any recipe on Studio Delicious, leave a recipe rating and tell me all about it in the comments below!
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DAIRY FREE PUMPKIN SOUP
- 1 tablespoon olive oil
- 1 cup yellow onion chopped
- 1 cup carrots peeled and cut in ¼" slices
- 2 cloves garlic peeled and minced
- 2 14 ½ ounce cans vegetable broth 14 ½ ounce cans, divided
- 2 14 ½ ounce cans pumpkin puree Unsweetened, not pumpkin pie filling
- 1 14 ounce can coconut milk 14-ounce can (not coconut cream)
- ¼ teaspoon red pepper flakes
- 1 tablespoons sugar
- 1 ¼ teaspoons salt
- 6 tablespoons plain yogurt
- 2 tablespoons parsley, Italian flat leaf chopped, for garnish
- Heat the oil in a large soup pot (dutch oven) on medium high heat. Add the onion and carrot and cook until the mixture begins to soften, about 6 minutes. Stir frequently as you don't want the mixture to brown.
- Stir in the minced garlic and continue cooking and stirring for one minute. Add one can of the vegetable broth and continue cooking until vegetables are tender, about 10 minutes. Remove from heat and cool the mixture for about 10 minutes.
- Place the mixture in a blender and puree until completely smooth. Alternatively, you can use an immersion blender.
- Return the mixture to the dutch oven and add the pumpkin, coconut milk, the remaining vegetable broth, pepper flakes, sugar and salt and stir with a whisk until smooth and combined. Simmer on medium low heat for 10-12 minutes until the mixture is heated through. Divide into six bowls or cups and and garnish with a tablespoon of plain yogurt and a bit of chopped flat-leaf Italian parsley.
- This recipe makes about 8 cups. Perfect as a starter for 6 people to serve before a fall dinner or lunch.
- Make sure to buy unsweetened, solid pack pumpkin, NOT pumpkin pie filling.
- Use sour cream if you’d like instead of plain yogurt.
- Or, use a plant-based plain yogurt to keep this recipe dairy-free
- I use Libby’s brand pumpkin puree.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
This post was created in 2017 and updated with new instructions and text December, 2021. Here’s the original text:
Just when you thought you were safe from another of the thousands of pumpkin recipes out there right now, I offer you this wonderful recipe for Creamy Pumpkin Soup.
We all know the holidays can be a bit stressy. You need some easy and flavorful holiday recipe go-to’s. Stuff that doesn’t take too long to prepare, that everyone ooh’s and ahh’s over, like a warm bowl of creamy pumpkin soup.
The creaminess here comes from canned coconut milk–not coconut cream which is totally different and way too heavy – use that for a Pina Colada 🙂
It’s a great flavor combination and it’s non-dairy, too.
There are literally hundreds of recipes for pumpkin soup out there right now, but I love this one because it’s easy and full of warm, spicy fall flavors.
Plus, who on earth doesn’t love eating soup from a coffee mug?
Seriously, a warm cup of soup is really what you want to eat on a chilly day.
You can go several different directions with this, but here’s some suggestions: Big slices of hot, toasted garlic bread. A cold, crisp salad – something simple like greens and vinaigrette and maybe a sliced fresh fig.
This soup is easy to make ahead and can be stored in the fridge for 3-4 days in an airtight covered container.
When you re-heat the soup, be sure to use a medium low heat…no boiling or the mixture will separate.
And hey, you can and should get creative with your garnish, so experiment! Try some sliced jalapeno peppers if you like it spicy, or for a sweeter touch add a dusting of chopped candied pecans. Try these ideas yourself and see what you like.