Creamy Pumpkin Soup
Oct 07, 2026
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This creamy pumpkin soup is fall in a bowl: velvety, lightly spiced, and ready in 30 minutes. Everything goes into the blender, then a quick simmer on the stove finishes it. It’s elegant enough for a first course and filling enough for a cozy lunch. It’s also naturally dairy-free and vegetarian, thanks to coconut cream.
Creamy Pumpkin Soup Brings Together Many Fall Flavor Favorites
Pumpkin season is here, and I don’t need any excuse to whip up this creamy pumpkin soup for the family. It’s not like you can’t have it throughout the year but there’s something about fall that gets me excited about a yummy bowl of orange goodness.
Related: How to Pick the Perfect Pumpkin
That bright orange color of a pumpkin lets you know that it’s high in beta carotene and vitamin C. You can also feel good about your choice because pumpkins are a great source of fiber. Fiber helps us feel satisfied so that makes this bowl of soup a great option for a light meal or snack in between meals. And let’s not forget that pumpkins are low in sodium and fat.
Why You’ll Love This Pumpkin Soup
- Ready in 30 minutes: 10 minutes of prep and 20 minutes on the stove.
- Blender-easy: No chopping, roasting, or sautéing.
- Dairy-free and vegetarian: Coconut cream makes it silky without any dairy.
- Great for little helpers: Kids can measure, dump, and press the blender button.
- Freezer-friendly: It’s easy to portion and save for busy nights.
Making this soup is pretty easy and if you make a large batch, you can store it in the fridge for later. I have recently started saving soup in large ice cube trays. Who knew they were good for anything else other than water? By saving the cubes, I can heat up a serving or two whenever I need to.
What Makes Pumpkin So Good for You?
That bright orange color comes from beta carotene, which your body turns into vitamin A. Pumpkin is also a good source of fiber, which helps you feel full and satisfied. That makes this soup a great light meal or a snack between meals. Each serving has about 4 grams of fiber.
Soup Ingredients
- 15 oz pumpkin puree (canned or homemade)
- 8 oz vegetable broth
- ½ cup coconut cream
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp garlic powder
- ½ tsp cumin
- 2 oz fresh basil, parsley, or other herb, for garnish
Related: Plant-Based Freezer Soups
This recipe calls for pumpkin puree. Be sure that you don’t pick up the one that is used for making pies. That one has added sugar. If you are up for it, you can also go ahead and make your own puree. I like to use coconut cream in this recipe. I just love how it blends with the pumpkin for a creamy kiss. If you are not a fan, feel free to swap that ingredient out with another plant-based milk if you aren’t having dairy.
How to Make Creamy Pumpkin Soup
Creamy Pumpkin Soup
Ingredients
- 15 oz Pumpkin Puree canned or homemade
- 8 oz Vegetable Broth
- 1/2 cup Coconut Cream
- 1 tsp Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp Garlic Powder
- 1/2 tsp Cumin
- 2 oz Basil, Parsley or Other Herb for garnish
Instructions
- Add all of the ingredients (except garnish) to the blender. Blend until smooth.
- Transfer your mix to a saucepan and heat up for 20 minutes.
- Garnish with your choice of additional coconut cream and/or fresh herbs like basil, parsley or cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looking for a way to get the kids involved? This soup is for you. My daughter loves to add all of the ingredients to the blender. Every moment is a learning experience. We get to talk about measurement and flavors while spending time together. Of course her favorite part is pressing the buttons and watching the ingredients whirl around.
