• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Heaven

  • Home
  • Recipes
  • Going Vegan
  • About
    • About Me
    • Impressum
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
  • ×
    • a grey plate with black bean pasta with bell pepper, lime wedges, and fresh cilantro on a wooden board
      Black Bean Pasta
    • yellow curry with bell pepper and carrots over brown rice in a grey bowl
      Yellow Curry
    • a blue and white bowl with millet porridge with a spoon with a pear and a cup of coffee in the background
      Millet Porridge
    • turmeric energy balls in a blue bowl with a glass of smoothie in the background
      Ginger Turmeric Energy Balls
    • a cast iron skillet with pasta with bell pepper on a white wooden board
      Vegan Pasta Rasta
    • Vegan Lentil Soup in two white and brown pots on a marble counter top with a spoon and bread on the side
      Vegan Lentil Soup
    • Vegan Parmesan cheese in a glass jar with a white spoon on a wooden board
      Vegan Parmesan Cheese
    • vegan dal with rice in a white bowl with a spoon on a marble countertop
      Red Lentil Dal
    • a pot with one pot pasta with leek and tofu on a marble countertop
      One Pot Pasta with Leek and Smoked Tofu
    • a cast iron pan with Tuscan pasta with sun-dried tomatoes and spinach on a white wooden board
      Vegan Tuscan Pasta
    • vegetable biryani in a white pan on a wooden board with parsley and mint in the background
      Vegetable Biryani
    • five vegan zucchini bread slices on a marble counter top with more zucchini bread on a wooden board in the background and chocolate chips on the side
      Vegan Zucchini Bread

    Vegan Pumpkin Soup

    Published: Sep 20, 2023 by Sina · This post may contain affiliate links · 6 Comments

    4.4K shares
    • Facebook
    Jump to Recipe Print Recipe
    Vegan Pumpkin Soup

    This vegan pumpkin soup with coconut milk is super thick, creamy, and rich. It’s cheap, quick, and very easy to prepare. It comes together in just 30 minutes! 

    two bowls of pumpkin soup on a marble countertop

    Jump to:
    • Why This Recipe Works
    • Ingredients & Substitutions 
    • How To Make This Recipe
    • Tips & Tricks 
    • Storing
    • Freezing 
    • A Few Words on Pumpkins
    • Serving Suggestions 
    • Version without Curry Paste 
    • Related Recipes
    • I Love To Hear From You! 
    • Vegan Pumpkin Soup

    Why This Recipe Works

    This soup is one of my favorite soups for fall days! It also makes a great addition to your holiday table. Serve it as a starter for a dinner party or as a comforting main meal on colder days.

    It’s super healthy while being pretty simple to make. The recipe couldn’t be much easier. The hardest part is cutting up the pumpkin. The rest of the recipe is super quick and easy!

    I chose to add potatoes because they make the soup creamy and filling. Besides, I added carrots because their slightly sweet taste goes perfectly with the sweet and earthy flavor of the pumpkin. Fresh ginger, garlic, and onion provide this soup with lots of flavor.

    I love to spice up my pumpkin soup with red curry paste. The lemongrass and the galangal give it a really nice taste! 

    The coconut milk makes it super creamy and adds a light coconut taste that goes perfectly with the red curry paste. 

    It’s a warm and comforting soup that just bursts with flavor! 

    You don’t need many ingredients for this recipe. It’s mostly fresh vegetables and a few staples you’ve most likely got at home anyways. 

    Ingredients & Substitutions 

    ingredients that go into this recipe on a marble countertop with labels
    • Pumpkin – butternut, sugar pumpkin, or red kuri squash.
    • Canned Coconut Milk – I used full-fat coconut milk.
    • Red Curry Paste – make sure to use a vegan brand.
    • Potatoes – I like buttery Yukon gold potatoes for soups. 
    • Vegetable Broth – mine is vegan, organic, and low sodium .

    How To Make This Recipe

    a collage of four step-by-step photos that show how to make this recipe

    1. Step: Finely chop the onion and the garlic.

    2. Step: Peel and cut the pumpkin, the potatoes, and the carrots into medium cubes. 

    3. Step: Heat some oil in a large pot and sauté the onion for about 3 minutes or until translucent. Add the the garlic and cook for another minute.

    4. Step: Then add the pumpkin, the potatoes, and the carrots. 

    a pot with cubed pumpkin, carrots, and potatoes with coconut milk and vegetable broth

    5. Step: Then add the vegetable broth and the coconut milk.

    pumpkin soup in a pot with a wooden spoon before blending

    6. Step: Bring to a boil and then reduce the heat and simmer for about 15 minutes until the vegetables are soft. 

    a pot with vegan pumpkin soup on a marble countertop with a wooden spoon

    7. Step: Use an immersion blender to puree the pumpkin soup or transfer it to a blender. Stir in the red curry paste, the lime juice, and season it with salt and pepper. 

    Tips & Tricks 

    • I used an immersion blender to puree the soup directly in the pot, which I think is the easiest way. 
    • If you want to make your soup spicier, you could add some red pepper flakes. 
    • Don’t leave out the fresh lime juice. It gives the soup even more flavor and freshness and it blends in really well. 
    • Make sure the red curry paste you use is vegan if you want the pumpkin soup to be 100 % plant-based. Some brands contain shrimp paste. 
    • The spiciness of the red curry paste depends on the brand you’re using. So adjust the amount of curry paste. 
    two bowls of vegan pumpkin soup on a marble countertop with a spoon on the side

    Storing

    Stored in an airtight container in the fridge, the pumpkin soup will last 4-5 days. 

    Freezing 

    You can freeze this vegan pumpkin soup for up to 3 months. Make sure to let it cool down completely before freezing it. 

    A Few Words on Pumpkins

    The Easiest Way To Cut a Pumpkin 

    Peeling and cutting a pumpkin can be a real pain. But there are some easy tricks! 

    Slice your pumpkin in half and place it cut side down on a microwave safe dish with a little water. Microwave the pumpkin until it’s easy to remove the skin and cut it into pieces.

    This will take about 5 minutes. Be careful as the pumpkin will be really hot. You could also bake your pumpkin in the oven for the same effect. 

    The Best Pumpkins For Soup

    My favorite kinds of pumpkins for soup are butternut, sugar pumpkin, and red kuri squash. 

    a hand dipping a spoon into a bowl of pumpkin soup

    Serving Suggestions 

    You could sprinkle the soup with: 

    • pumpkin seeds
    • homemade croutons
    • green onions 
    • chopped parsley
    • red pepper flakes 
    • chopped walnuts 

    You could also top it off with a bit of coconut cream or vegan cream.

    I especially like to do this if I serve the pumpkin soup for a festive occasion like Thanksgiving or Christmas. It makes it look super nice and colorful! 

    Version without Curry Paste 

    If you’re not a fan of curry paste, you could also leave it out and add an apple or two together with the vegetables.

    This adds some really nice flavor to the pumpkin soup. I also love to add some balsamic reduction and chopped walnuts in this case. 

    Related Recipes

    • a grey bowl with red lentil soup and a spoon on a wooden board
      Red Lentil Soup
    • Vegan Corn Chowder
      Vegan Corn Chowder with Potatoes
    • a white bowl with creamy vegetable soup on a wooden board with bread and fresh parsley on the side
      Creamy Vegetable Soup
    • a bowl of creamy tomato soup with a spoon and bread on the side
      Creamy Tomato Soup

    I Love To Hear From You! 

    I hope you like this vegan pumpkin soup as much as we do around here.

    If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    Vegan Pumpkin Soup in a white and brown bowl with a hand holding a spoon and a bunch of parsley in the background

    Vegan Pumpkin Soup

    This vegan pumpkin soup with coconut milk is super thick, creamy, and rich. Serve it as a starter for a dinner party or as a comforting main meal on colder days! It's cheap, quick, and very easy to prepare. 
    5 from 13 votes
    Print Pin Rate
    Course: Entrées, Soup
    Cuisine: American
    Prep Time: 15 minutes mins
    Cook Time: 15 minutes mins
    Servings: 6 Portionen
    Calories: 219kcal
    Author: Sina

    Ingredients

    For the vegan pumpkin soup:

    • 25 oz pumpkin (butternut, sugar pumpkin, or red kuri squash)
    • 1 onion, finely chopped
    • 1 clove of garlic, finely chopped or minced
    • 1/2 teaspoon finely chopped ginger
    • 1 can coconut milk
    • 2 medium-sized potatoes, cut into cubes
    • 2 large carrots, cut into cubes
    • 2 1/4 cups vegetable broth
    • juice of half a lime
    • 1 teaspoon red curry paste (more if your curry paste is not very spicy)
    • salt, to taste
    • black pepper, to taste

    To serve:

    • freshly chopped parsley
    • red pepper flakes
    • coconut cream

    Instructions

    • Finely chop the onion and the garlic. Peel and cut the pumpkin, the potatoes, and the carrots into medium cubes. 
    • Heat some oil in a large pot and sauté the onion for about 3 minutes or until translucent. Add the the garlic and the ginger and cook for another minute. Then add the pumpkin, the potatoes, and the carrots. 
    • Then add the vegetable broth and the coconut milk. Bring to a boil and then reduce the heat and simmer for about 15 minutes until the vegetables are soft. 
    • Use an immersion blender to puree the pumpkin soup or transfer it to a blender. 
    • Stir in the red curry paste, the lime juice and season with salt and pepper. 

    Notes

    • I used an immersion blender to puree the soup directly in the pot, which I think is the easiest way. 
    • If you want to make your pumpkin soup spicier, you could add some red pepper flakes. 
    • Don’t leave out the fresh lime juice. It gives the soup even more flavor and freshness and it blends in really well. 
    • Make sure the red curry paste you use is vegan if you want the pumpkin soup to be 100 % plant-based. Some brands of curry paste contain shrimp paste. 
    • My favorite kinds of pumpkins for soup are butternut, sugar pumpkin, and red kuri squash. 

    Nutrition

    Calories: 219kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 12g | Sodium: 384mg | Potassium: 927mg | Fiber: 3g | Sugar: 6g | Vitamin A: 13770IU | Vitamin C: 22.1mg | Calcium: 69mg | Iron: 5.5mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

    More Recipes

    • a white bowl with green bean salad with tomatoes and kidney beans on a wooden board
      Green Bean Salad
    • a grey bowl with spinach tomato pasta on a wooden board
      Spinach Tomato Pasta
    • a grey bowl with brown rice, lettuce, guacamole, and sofritas with a fork
      Sofritas
    • a lemon olive oil cake on a marble board with a bowl of strawberries in the background
      Lemon Olive Oil Cake

    Reader Interactions

    Comments

    1. Nel

      November 21, 2022 at 12:13 am

      What size can of coconut milk?

      Reply
      • Sina

        November 21, 2022 at 10:38 am

        Hi Nel,
        You need a 13.5 oz can of coconut milk.

        Reply
    2. Patrick Libuda

      February 17, 2022 at 7:31 pm

      5 stars
      Nice to have a recipe for a tasty soup :)

      Reply
    3. Miriam M Anderson

      January 23, 2022 at 1:23 am

      5 stars
      Easy to make and oh sooo good! I have lots of neck pumpkins for my garden and will be making this soup for the rest of the winter.

      Reply
    4. ray wilshier

      July 08, 2021 at 2:07 am

      5 stars
      great recipe, used butternut pumpkin and sweet potato

      Reply
    5. Gerda

      December 28, 2020 at 4:32 pm

      5 stars
      Made this, and it was so good, we kept eating and made a full meal. Very surprising flavour, we used vindaloo curry paste and lemon juice and they combined to perfection. Thanks for posting! Today: your pumpkin muffins. Your site is great!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Grilling

    • six grilled vegetable kabobs on a white plate on a marble countertop sprinkled with fresh herbs
      Vegetable Kabobs
    • Black Bean Patties (Vegan & Grillable)
      Vegan Black Bean Burgers (Grillable!)
    • Vegan Potato Salad with Pickles in a Bowl
      Vegan Potato Salad
    • a hand dipping a piece of bread into a bowl of vegan dip
      Creamy Vegan Dip with Dates
    • two tofu vegetables skewers with pineapple and red bell pepper on a plate with brown rice
      Tofu Vegetable Skewers
    • a stack of lentil burgers on a white plate with a bowl of salad in the background
      Lentil Burgers
    Sina Weber, Blogger

    About Sina

    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

    Learn more about me →

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Healthy Recipes

    • Greek Pasta Salad in a Bowl with a Salad Server
      Greek Pasta Salad with Easy Greek Vinaigrette
    • a white bowl with quinoa black bean salad on a marble countertop with limes in the background
      Quinoa Black Bean Salad
    • a grey bowl with brown rice, lettuce, guacamole, and sofritas with a fork
      Sofritas
    • Chickpea Salad in a white bowl with a wooden spoon and two lemons in the background
      Vegan Chickpea Salad
    • Vegan Pad Thai on a white plate with limes in the background and a hand picking up some noodles with chop sticks
      Vegan Pad Thai
    • Easy Vegan Chickpea Curry with Potatoes
      Easy Vegan Chickpea Curry

    Footer

    Impressum/Legal Notice
    Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter

    Affiliate Disclaimer:

    Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. I only recommend products that I personally love and use regularly.

    Copyright © 2025 by Vegan Heaven · Privacy Policy