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The Best Creamy Plant-based Pumpkin Soup Recipe

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The Best Creamy Plant-based Pumpkin Soup Recipe

This pumpkin soup recipe is vegan, oil-free, and oh so delicious. It is a gently spiced dish that would be a great addition to your holiday dinner and is a quick easy recipe your whole family will love. 

Everyone needs a good pumpkin soup recipe that is nourishing and easy to make. This deliciously easy vegan recipe takes only 8 ingredients and less than 30 minutes to make.

This easy vegan soup is gluten-free, oil-free, dairy-free, and nut-free and sure to please everyone in your family.

It is deliciously thick and creamy and includes the savory flavors of pureed pumpkin, and sage and the sweet flavors of maple syrup make this dish a great dish to add to your fall recipe list. 

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Quick and Healthy Dish

Soups are a great way to get in more plant foods and this dish definitely is a great addition to a plant-based diet.

My boys definitely approved of this homemade vegan delight.

This vegan pumpkin soup recipe is a healthy way to enjoy a quick and easy dish.

Pumpkin has a mild flavor and this is one of the easiest vegan recipes you will enjoy.

This delicious and nutritious recipe is sure to be a hit at your next family dinner.

Get Creative

This is a drool worthy vegan soup.  And a delicious and creamy vegan dish that is soy-free and looking for a fun and healthy dinner for your next Halloween, you can add some fun and creative designs to the bowl.

Want to get creative, use coconut milk to add in some Halloween designs to the soup.

You can design:

Ghosts

Spiderwebs

Pumpkins or other fun Halloween designs.

It makes the perfect vegan lunch or dinner dish.

Perfect for the holidays, this vegan pumpkin soup is a quick and easy recipe your whole family will love.

Make a large batch in your slow cooker and freeze the leftovers for up to 6 months.

Vitamix Recipe

You can make this dish in a saucepan on the stove or if you have a high-speed blender like a Vitamix.

Just add all pureed pumpkin, broth, almond milk, ginger, sage, maple syrup, salt and pepper to the blender and blend on the soup option and blend it until the blender stops. Remove the lid and divide the pumpkin soup into separate bowls and enjoy!

You will have a quick and easy vegan meal in less than 10 minutes.

This vegan pumpkin soup is a great recipe for those looking for a low-fat vegan dish

It is a dish that will become and instant favorite in your house. Filled with pumpkin, dairy-free milk, and spices of the fall you can enjoy all season long.

Garnish with some raw pumpkin seeds and you have the perfect autumn dish.

This quick and easy vegan dish will remind you of harvests, autumn, and all the wonderful colors of the fall season.

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How to Make the Best Creamy Plant-based Pumpkin Soup

Let’s make this vegan pumpkin soup.  Here are the ingredients you will need:

  • 2 1/4 cups Pureed Pumpkin
  • 2 cups Vegetable Broth
  • 1/2 cup Unsweetened Almond Milk
  • 1 tsp Ground Ginger
  • 1 tsp Ground Sage
  • 1 1/2 tsps Maple Syrup
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 1/4 cup Canned Coconut Milk (optional)
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Instructions

  • In a large pot, heat coconut oil over medium heat. Stir in pumpkin, broth, almond milk, ginger, sage, maple syrup, salt and pepper.
  • Bring to a boil and let simmer for about 10 minutes. Divide the pumpkin soup into separate bowls and enjoy!

Equipment Needed

Medium Sauce Pan or High Speed Blender like this Vitamix Venturist V1200

Leftovers

Refrigerate in an airtight container for up to four days. Freeze up to 6 months in an air-tight container. If storing in mason jars, use wide-mouth jars and leave at least 1 inch of space at the top to allow the fluid to expand.

To Create Halloween Designs

Put the coconut milk into a squeeze bottle and draw your favorite Halloween design in each bowl of soup. Use a toothpick to create the design.

If you do not have a squeeze bottle you can place coconut milk in one end of a small plastic sandwich bag and make a very small cut in the corner. Gently squeeze the milk out of the bag to draw your spiderwebs.

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Serve it with a green salad and some homemade Pumpkin Vinaigrette Dressing. Dressing recipe below

Serve it with

Toppings:

Want some extra flavoring or garnish? Add in some toasted pumpkin seeds or cranberry seeds.

Salad

Try it with a green salad topped with our Cashew Ranch Dressing or our Pumpkin Vinaigrette Dressing you can get at the bottom of this page.

Sandwich

With our Ultimate Plant-based Sandwich.

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Try it with a vegan grilled cheese sandwich using our Best Vegan Cheese Sauce

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The Best Creamy Plant-based Pumpkin Soup Recipe

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This pumpkin soup recipe is vegan, oil-free, and oh so
delicious. It is a gently spiced dish that is perfect for the holidays, and is a quick and easy recipe your whole family will love.

Ingredients

  • 2 1/4 cups Pureed Pumpkin
  • 2 cups Vegetable Broth
  • 1/2 cup Unsweetened Almond Milk
  • 1 tsp Ground Ginger
  • 1 tsp Ground Sage
  • 1 1/2 tsps Maple Syrup
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 1/4 cup Canned Coconut Milk (optional)

Instructions

    1. In a large pot, heat coconut oil over medium heat. Stir in pumpkin, broth, almond milk, ginger, sage, maple syrup, salt and pepper.
    2. Bring to a boil and let simmer for about 10 minutes. Divide the pumpkin soup into separate bowls and enjoy!




Notes

Leftovers

Refrigerate in an airtight container for up to four days. Freeze up to 6 months in an air-tight container. If storing in mason jars, use wide-mouth jars and leave at least 1 inch of space at the top to allow the fluid to expand.



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Vegan Pumpkin Vinaigrette Dressing

Yield: 4-6 Servings
Prep Time: 5 minutes
Total Time: 5 minutes
This vegan pumpkin vinaigrette dressing is simple and easy to make and is oil-free, and a great addition to your autumn recipes.

Ingredients

  • ·         1/4 tsp Minced Garlic or garlic powder 
  •   1 Tablespoon onion powder
  •      1/3 C + 1 Tablespoon of Pure Pumpkin Puree
  •       1-2 Tablespoon pure maple syrup    )
  •  1 tsp Ground Cinnamon    
  • 1/2 tsp Ground Nutmeg  
  • 1/4 teaspoon Ground Ginger 
  •   Salt & Pepper to taste
  •   About 3 Tablespoons of Water     Cinnamon, garnish (optional

Instructions

    1. Combine all ingredients in the bowl of a food processor and blend
      until well combined.          
    2. If you want the dressing to be runnier, you can add in more
      water.            
    3. Adjust the seasonings to your desired taste.           
      Garnish with cinnamon or pumpkin pie spice (optional)



Notes

Leftovers

Refrigerate in an airtight container for up to a week. Shake well before serving.



Happy Cooking!

Try our other vegan comforting dishes

Simply The Best Vegan Pumpkin Mac and Cheese (Nut-Free)

Tortilla Bean Soup

Family Approved Plant-based Roasted Veggie Pasta

Amazing Vegan Mac and Cheese

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #cleanfoodmama on Instagram. Cheers, friends!

Have you joined our Free Clean Food Mama Community on Facebook?  We are an inclusive community of women sharing plant-based and vegan recipes, tips, and resources. We would love to have you join us. 

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Stephanie is the founder of Clean Food Mama, a blog about a health journey, weight loss and getting more plants into your diet. She discusses her health journey and empowering others to do the same. She shed 125 lbs by incorporating a whole foods plant based diet. Click here to learn more about plant based foods.

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