Go Back
Pumpkin Soup

Creamy Vegan Pumpkin Soup

With onion, ginger, spices, and sweet pumpkin, this pumpkin soup recipe is delicious! I love that it is vegan creamy without all that cow's milk. The pumpkin seeds on top add a lovely crunch.
Course Main Course
Cuisine vegan, vegetarian
Keyword pumpkin, soup, Vegan
Author Diana Herrington


  • 1 onion medium, finely chopped
  • 2 Tbsp coconut oil
  • 1-11/2 Tbsp fresh ginger peeled and minced
  • 2 tsp cumin ground
  • 1 tsp coriander ground
  • 1/4 tsp cardamom optional
  • 1 tsp Himalayan salt
  • 1 red pepper sliced
  • 3 cups greens (spinach, kale or swiss chard) chopped
  • 4 cups pumpkin chopped
  • water to steam the pumpkin
  • 1 cup unsweetened coconut milk (not low-fat) or almond milk
  • 1/4 cup roasted pumpkin seeds


  • Steam pumpkin and cook till soft. ( keep some for later in case soup gets too thick).
  • Then puree the pumpkin in a blender (use caution when blending hot liquids) or blend with a hand blender in the pot.
  • Cook onions in oil until softened, 3 to 5 minutes.
  • Add ginger and cook, stirring, 1 minute.
  • Add cumin, coriander, and (cardamom if using it) and cook, stirring, 1 minute.
  • Add the above to the pureed pumpkin.
  • Stir in red pepper and chopped greens.
  • Simmer, uncovered, stirring occasionally, 30 minutes or less.
  • Season soup with salt.
  • Soup can be thinned with additional water.
  • After serving in the bowls add coconut milk.
  • Sprinkle with toasted pumpkin seeds.
  • Now enjoy a bowl of pumpkin soup.


Find out more about the health benefits of the ingredients I use:  onion, coconut oil, gingersalt, pepper, pumpkin, and pumpkin seeds.