Vegan Classic Pumpkin Soup

Total time55 min

Prep time15 min

Cook time40 min

Silky and warmly spiced, this soup builds a deep golden base from pure pumpkin puree simmered with sautéed onion, garlic, ginger, cinnamon, and nutmeg until every flavor melts together. A quick blitz with an immersion blender turns it completely smooth, and a touch of maple syrup rounds out the earthy pumpkin with just the right hint of sweetness. A pinch of cayenne adds a gentle warmth in the background if you want it, while salt and pepper bring everything into balance. Ladle it into bowls and finish with a scatter of pepitas and fresh chives for crunch and color against that deep orange base. It's cozy, comforting, and a genuinely great fit for a vegan table, whether you're serving it as a starter or making a full meal of it with crusty bread on the side.

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Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, diced
3 garlic cloves, minced
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp cayenne pepper (optional)
1 can (29 oz) pure pumpkin puree
3 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp maple syrup
salt and pepper, to taste

For serving

2 tbsp heavy cream, for swirling (optional)
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp pepitas (optional)
fresh chives or flat-leaf parsley, chopped (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic, ground ginger, cinnamon, nutmeg, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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