A cozy, quick, and dairy-free pumpkin soup blended with coconut milk and spices. Vegan, wholesome, and full of flavor.

Scale

2 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

3 cups pumpkin purée

3 cups low-sodium vegetable broth

1 cup full-fat coconut milk

1/4 tsp cinnamon

1/4 tsp nutmeg

Salt and pepper to taste

Optional: fresh thyme, chili flakes, roasted pumpkin seeds

Heat olive oil in a pot over medium heat.

Sauté onions until translucent, about 3–4 minutes.

Add garlic, cinnamon, and nutmeg, and cook until fragrant.

Stir in pumpkin purée, mixing well.

Pour in vegetable broth slowly, stirring to combine.

Add coconut milk and lower the heat.

Simmer uncovered for 15 minutes, stirring occasionally.

Use immersion blender to blend until smooth.

Season with salt and pepper to taste.

Garnish with optional toppings before serving.

Blend in tahini or ginger for extra depth.

Freeze in individual portions for easy reheat.

Keywords: pumpkin soup ideas, dairy-free pumpkin soup, creamy vegan soup