Vegan Pumpkin Soup Without Cream

5 from 6 votes

Vegan Pumpkin Soup Without Cream

This easy and delicious vegan pumpkin soup without cream is made with seven simple ingredients (plus salt and pepper) and is ready to eat in less than 15 minutes. It's a perfect soup to serve at Thanksgiving or an easy weeknight meal with a side salad.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 162kcal

Author: Alison Corey

Ingredients

2 cups pumpkin puree or 15 oz can
11/4 cup vegetable broth
1 cup reduced fat coconut milk
1 small yellow onion
1 tablespoon garlic minced
1 teaspoon thyme
½ tsp salt
¼ teaspoon pepper
4 tablespoon pumpkin seeds

Instructions

Chop onion and mince garlic. Sauté in medium saucepan with ¼ cup of vegetable stock.
Add pumpkin puree, 1 cup of vegetable broth, coconut milk, thyme, salt and pepper. Stir to combine ingredients. Heat on medium heat for 5 minutes or until heated through.
Transfer soup to blender. Puree until all ingredients are combined.
Pour into 4 bowls. Sprinkle with pumpkin seeds and black pepper.

Video

Notes

Tips for Making Pumpkin Soup Without Cream

Use whole-fat coconut milk for a creamier texture or light coconut milk for fewer calories.
Sub an additional cup of coconut milk in place of the vegetable broth for a creamier soup.
If using a blender to puree your soup, make sure it isn't filled all the way to the top! The soup will expand when blended, and if the blender is too full, you'll end up blowing the top off and creating an epic mess!
If you'd like to make this recipe for a larger group, double it to serve 8. Use a large pot to combine the ingredients, and blend the soup in at least two batches.
Store in an airtight container in the refrigerator for up to 4 days.

Nutrition