Best Vegan Pumpkin Soup Recipe
Add Preferred SourceVegan Pumpkin Soup is one of those recipes that feels like a warm hug in a bowl. It’s simple to make, with roasted pumpkin and carrots creating a rich, velvety base, while saffron and a hint of orange zest add a touch of elegance. And the maple-glazed pecans on top take it to another level with their crunchy sweetness and deliciousness!
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This vegan pumpkin soup is my go-to when I want something that feels like pure comfort in a bowl. It’s perfect for Thanksgiving as a starter that even non-vegans can’t get enough of—it always disappears fast. It’s easy to prepare and freezes well, so you can batch cook and have it to hand whenever you get the craving.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Pumpkin Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This recipe is simple to follow, and you’ll love how it all comes together for a deliciously creamy soup.
Make the Crunchy Pecans
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a bowl, toss the chopped pecans with maple syrup, soft brown sugar, and salt. Spread them evenly on the tray and roast for 12–15 minutes, stirring occasionally. Once golden, let them cool completely for a perfectly crisp finish.
Roast the Vegetables
In a large bowl, combine the diced onion, cubed pumpkin, and sliced carrots with olive oil.
Transfer to a parchment-lined baking tray and roast for 25 minutes or until the vegetables are tender and slightly caramelized. This step enhances the natural sweetness of the veggies, adding depth to the soup.
Blend and Cook the Soup
Transfer the roasted vegetables to a large pot. Add the saffron threads (reserve some for garnish), vegetable stock, orange zest, salt, and white pepper. Bring everything to a boil, then reduce the heat, cover, and let it simmer for 10 minutes.
Use an immersion blender to process the mixture until smooth and creamy. If you’re using a countertop blender, work in batches and be careful with the hot liquid.
Garnish and Serve
Ladle the smooth soup into bowls. Top with the crunchy pecans, a drizzle of olive oil, and a pinch of reserved saffron threads for a beautiful presentation and added flavor.
Enjoy your delicious soup!
Recipe Notes and Expert Tips
I’ve gathered some handy tips to help you make the most of this plant based soup recipe:
- Roasting is Key: Roasting the pumpkin and carrots intensifies their flavor, giving your soup a naturally sweet and smoky depth.
- Choose the Right Pumpkin: Butternut squash or sugar pumpkin works best for a creamy texture and balanced sweetness.
- Saffron Alternative: No saffron on hand? Use a pinch of turmeric for a similar golden hue and mild flavor boost.
- Blending Tips: If you don’t have an immersion blender, a regular blender will work—just blend the soup in batches to avoid spills.
- Perfectly Crunchy Pecans: Let the pecans cool completely before using; this ensures they’re crunchy and delicious. Store any extras in an airtight container.
- Adjust the Consistency: If your soup is too thick, stir in a bit of extra vegetable stock or water until it’s just right for you.
- Double the Batch: This soup is freezer-friendly and great for meal prep. Make extra and save it for later!
- Make It Ahead: The flavors deepen when the soup sits. Make it a day ahead and reheat gently for an even more delicious bowl.
How to Store Leftover Vegan Pumpkin Soup
This soup is perfect for making ahead and storing! If you have leftovers, transfer the soup to an airtight container and refrigerate it for up to 4 days.
The flavors will deepen over time, making it even more delicious. When reheating, warm it gently on the stovetop or microwave, stirring occasionally to maintain its creamy texture.
If you’d like to freeze it, this recipe is very freezer-friendly. Portion the soup into freezer-safe containers or resealable bags, leaving some space for expansion.
Freeze for up to 3 months. To enjoy, thaw the soup overnight in the fridge and reheat on the stovetop or in the microwave. If the soup has thickened during freezing, add a splash of vegetable stock or water to restore its consistency.
What to Serve With Vegan Pumpkin Soup
This creamy soup is a versatile dish that pairs beautifully with a variety of sides. For a light and fresh option, serve it with a crisp green salad tossed with a zesty vinaigrette. A slice of warm, crusty bread or a few slices of toasted sourdough is ideal for dipping into the silky soup.
If you’re planning a heartier meal, pair the soup with vegan garlic bread, roasted seasonal vegetables, or a grain-based side dish like quinoa salad or couscous.
For a cozy lunch or dinner, add a side of vegan grilled cheese sandwiches or a platter of roasted chickpeas for some added crunch and protein. The combination possibilities are endless!
More Easy Vegan Soup Recipes for You to Try at Home
I love sharing plant based soup recipes that are simple, delicious, and perfect for any occasion, here are some of my favorites.
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely diced
- 1 pound pumpkin flesh cut into 2cm cubes
- 2 medium carrots thinly sliced
- 1 teaspoon saffron fronds
- 4 cups vegetable stock
- 2 teaspoon grated orange zest
- salt and white pepper
For the crunchy pecans:
- 2 ounces pecans chopped
- 1 tablespoon maple syrup
- ½ tablespoon soft brown sugar
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper. In a small bowl, mix the chopped pecans, maple syrup, soft brown sugar, and salt. Spread them out evenly on the tray and bake for 12–15 minutes, stirring occasionally to prevent burning. Let the pecans cool completely—they’ll crisp up as they cool.2 ounces pecans, 1 tablespoon maple syrup, ½ tablespoon soft brown sugar, ½ teaspoon salt
- In a large bowl, toss the diced onion, cubed pumpkin, and sliced carrots with olive oil. Spread them on a parchment-lined tray and roast for 25 minutes, or until tender and slightly caramelized.1 large onion, 1 pound pumpkin flesh, 2 medium carrots, 2 tablespoons olive oil
- Transfer the roasted vegetables to a large pot. Add the saffron threads (save a pinch for garnishing), vegetable stock, orange zest, and a bit of salt and white pepper. Bring the pot to a boil, reduce the heat, and let it simmer covered for 10 minutes to blend the flavors.4 cups vegetable stock, 2 teaspoon grated orange zest, salt and white pepper, 1 teaspoon saffron fronds
- Use an immersion blender to blend the soup until creamy and smooth. If you’re using a countertop blender, work in small batches to avoid spills.
- Once blended, ladle the soup into bowls and top with the crunchy pecans, a drizzle of olive oil, and a sprinkle of saffron threads for garnish. Serve warm and enjoy!
Notes
- Roasting is Key: Roasting the pumpkin and carrots intensifies their flavor, giving your soup a naturally sweet and smoky depth.
- Choose the Right Pumpkin: Butternut squash or sugar pumpkin works best for a creamy texture and balanced sweetness.
- Saffron Alternative: No saffron on hand? Use a pinch of turmeric for a similar golden hue and mild flavor boost.
- Blending Tips: If you don’t have an immersion blender, a regular blender will work—just blend the soup in batches to avoid spills.
- Perfectly Crunchy Pecans: Let the pecans cool completely before using; this ensures they’re crunchy and delicious. Store any extras in an airtight container.
- Adjust the Consistency: If your soup is too thick, stir in a bit of extra vegetable stock or water until it’s just right for you.
- Double the Batch: This soup is freezer-friendly and great for meal prep. Make extra and save it for later!
- Make It Ahead: The flavors deepen when the soup sits. Make it a day ahead and reheat gently for an even more delicious bowl.
