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Vegan Pumpkin Soup


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 small pumpkin, peeled, seeded, and cubed (about 4 cups)
  • 2 carrots, peeled and chopped
  • 1 apple, peeled, cored, and chopped
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup coconut milk (optional, for added creaminess)
  • Fresh parsley or cilantro, for garnish


  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté for about 5 minutes, until the onion is translucent.
  2. Add the cubed pumpkin, chopped carrots, and apple to the pot. Stir well to combine with the onion and garlic.
  3. Pour in the vegetable broth and add the ground cumin, cinnamon, nutmeg, salt, and pepper. Stir to combine.
  4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the pumpkin and carrots are tender.
  5. Use an immersion blender or transfer the soup to a blender or food processor to puree until smooth. Be careful when blending hot liquids.
  6. If desired, stir in the coconut milk for added creaminess. Adjust the seasoning with salt and pepper to taste.
  7. Return the pot to the stove and heat the soup over low heat until warmed through.
  8. Serve the Vegan Pumpkin Soup hot, garnished with fresh parsley or cilantro.