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Overhead view of pumpkin soup garnished with a swirl of cream and pumpkin seeds.

Vegan Pumpkin Soup

  • Author: Lexi
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Diet: Vegan


This creamy vegan pumpkin soup pairs pumpkin with other fall flavors like maple, nutmeg, and cinnamon. It makes for a delicious appetizer for Thanksgiving or a weeknight fall dinner. It's also easy to make in under an hour!


Units Scale
  • 4 tablespoons olive oil
  • 1 yellow onion, diced (about 1 1/2 cups)
  • 1 tablespoon fresh ginger, finely minced
  • 1 tablespoon garlic, finely minced
  • 2 cups diced and peeled yellow potatoes
  • 1 cup thinly sliced celery
  • 6 cups vegetable broth
  • 2 15 oz cans of pumpkin puree
  • 3 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cayenne
  • 1/2 cup (5.3 oz container) plain nondairy yogurt
  • 1 tablespoon fresh thyme, finely chopped


  1. Heat olive oil in large pot over medium heat. Add onions and sauté for 5 minutes. Add in ginger and garlic and continue cooking for 2-3 minutes. Add in potatoes and celery and cook for 5-7 minutes, until potatoes start to soften.
  2. Stir in salt, cinnamon, nutmeg, and cayenne until vegetables are well coated.
  3. Pour in broth, pumpkin puree, maple syrup, and apple cider vinegar, stir well and bring to a boil.
  4. Reduce heat to a simmer, cover, and cook for 25 minutes.
  5. Carefully transfer soup to a heat safe blender, add in yogurt and purée until smooth. Return soup to the pot and stir in the fresh thyme.

  6. Serve with yogurt swirl, pumpkin seeds and fresh thyme.


Immersion blender vs. regular blender: A regular blender will result in the smoothest, creamiest soup. That said, an immersion blender tends to be an easier option – It saves you from creating an extra dirty dish to wash, and you don't have to transfer the soup to another container to blend. If using a regular blender, just make sure to be careful and let the soup cool a bit, as the steam from hot soup can create pressure in an airtight blender. 

Serving suggestions: Vegan yogurt, pepitas (pumpkin seeds) and fresh thyme are all great toppings for this soup. It's also great with croutons, or just some crusty bread for dipping. 

Storage: This vegan pumpkin soup is great to make ahead of time. Just store in an airtight container in the fridge and enjoy within a week.

Freezer storage: you can also freeze this soup for up to 6 months. When ready to enjoy, transfer to the fridge to defrost overnight, then heat gently on stovetop until warmed through.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 1 Bowl
  • Calories: 218
  • Sugar: 14.6 g
  • Sodium: 762.5 mg
  • Fat: 9.5 g
  • Carbohydrates: 30.4 g
  • Fiber: 5.2 g
  • Protein: 6.1 g

Keywords: vegan pumpkin soup