7-ingredient Creamy Pumpkin Soup made from scratch is the warming and satisfying homemade lunch you need.
In my opinion, there’s nothing more comforting than a piping hot bowl of creamy pumpkin soup on a chilly day. Homemade soup like this is so deeply flavorful and satisfying that it warms you right up. It’s like a hug in a bowl!
Next time you’re in the mood for a meal that gives you the warm and fuzzies, this is the soup for you. It’s only seven simple ingredients, but doesn’t skimp on flavor, texture or nutrition.
This special homemade pumpkin soup is:
- Warm
- Soothing
- Quick and Easy
- Plant-based
- Healthy
- Immune boosting
- Nut-free
- Gluten-free
- Dairy-free (using milk substitutes)
How To Make 7-Ingredient Pumpkin Soup
This warming fall soup comes together quickly. It uses a can of pumpkin puree, which means that you can pull together a whole pot of creamy soup in just 45 minutes, with only 15 minutes of hands-on cooking.
Plus, there’s no need to wrestle with a whole pumpkin, which can be so difficult to break down.
To make this soup, simply bring together softened onions and garlic, ginger pumpkin puree and vegetable stock in a large stock pot. Season the soup with salt and pepper..
Simmer the soup until it is deeply flavorful, then stir in a bit of plant-based milk for extra creaminess. Finally, you can add a bit of a flavor boost with ground cumin, if you like. Or stir in a dash of maple syrup to add a touch of sweetness that really highlights the natural sweetness of pumpkin.
Pumpkin Soup Ingredients Substitutions and Swaps
It’s easy to substitute ingredients in this recipe to match your tastes and dietary preferences.
In fact, this pumpkin soup recipe is already naturally gluten-free and vegan. To make the soup nut-free, use your favorite milk or milk alternative that doesn’t contain nuts
Health Benefits of Homemade Pumpkin Soup
The ingredients in this healthy soup recipe have many health-promoting properties.
Garlic and ginger both contain high levels of antioxidants. They’ve long been used for their medicinal properties that can help fight infections and detoxify the body.
Pumpkin, which is the star ingredient in this dish, is rich in vitamin A. It also contains potassium, fiber, and vitamin C. Try to purchase ingredients that are organic and Non-GMO.
More Creamy Plant-Based Soup Recipes
If you can’t escape the cold weather and need the comfort of a creamy homemade soup every day, try these other comforting recipes that are packed with nutrition:
- Curried Cauliflower Soup from Feasting at Home transforms everyone’s favorite low-carb vegetable into a velvety, lightly spiced vegan soup.
- Vegan Cream of Mushroom Soup from It Doesn’t Taste Like Chicken is a lighter, plant-based version of the classic mushroom soup recipe.
- Creamy Vegan Tomato Soup from A Couple Cooks is warm, comforting and tasty all year long.
7-Ingredient Creamy Pumpkin Soup
Ingredients
- 2 tbs extra virgin olive oil coconut oil or any oil you prefer can be used
- 1 medium onion finely chopped
- 3 cloves garlic finely chopped or grated
- 1 slice grated ginger ¼ teaspoon ground ginger substitute
- 1 can pumpkin puree or raw pumpkin about 2 cups
- ¾ teaspoon pink himalayan salt sea salt or other is fine
- ¼ teaspoon black pepper
- 2 cups vegetable broth or any broth water maybe substitute for less flavor
- 2 tablespoon coconut milk or almond milk milk and milk substitutes vary depending on diet restrictions
- ½ teaspoon ground organic turmeric optional
- 2 tablespoon maple syrup optional
Instructions
- If using raw pumpkin, wash, peel, and cube. Boil until soft then smash.
- Heat olive oil under medium heat in a pot.
- Saute the garlic and onions for about 20 seconds. Careful not to burn the garlic.
- Add the broth, pumpkin puree, rice milk or coconut milk, ginger, and maple syrup (optional)
- Gently stir in medium heat for 5 minutes.
- Add the salt, pepper, and turmeric.
- Cook under low heat for about 20 minutes. Stirring occasionally.
- Pour and serve while hot into a soup bowl.
- Enjoy!
Notes
Note:
After cooking, the leftovers may be stored in the refrigerated for 5 days and frozen safely at about 2 months.
Enjoy this quick and easy recipe! Remember to be creative in your cooking and add additional ingredients so that it soothes your taste buds.
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