Photo taken by Tina Vanhove

It is that time of year for sure. Even though the 70 degree weather refuses to leave us here in NC (not complaining), pumpkin season is still in full swing and this hearty, fall-flavored soup will be a must-make this winter. Whether you’re using fresh or canned pumpkin, this is a great one to whip up in a big batch and freeze for another rainy (or snow?) day!


Vegan Pumpkin Soup


  • 1/2 medium onion chopped
  • 2 medium carrots chopped
  • 1 large celery stalk chopped (optional)
  • 1-2 cups veggie stock
  • 1/2 cup full fat coconut milk
  • 15 oz pumpkin puree
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • salt and pepper to taste


  1. Preheat a medium pan over medium heat with about 1/2 inch water. Once hot, add onions, carrots and celery. Water sauté until soft, about 5 minutes

  2. place all ingredients into high powdered blender and secure the lid. Turn machine on and slowly increase to high speed

  3. Blend for 3-4 minutes or until steam escapes from vented lid and soup is hot

Recipe Notes

You can add 1 tbsp tomato paste, juice from 1/2 lemon and hrbs to taste for more flavor (option)
time savor: use a frozen bag of mirepoix mix in place of the sautéed vegetables
garnish with pumpkin seeds, vegan sour cream and black pepper