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This easy vegan pumpkin soup from canned pumpkin is ready in under 30 minutes! A delicious and healthy dairy-free fall soup recipe.

Easy Pumpkin Soup from Canned Pumpkin

This vegan pumpkin soup from canned pumpkin is fast, easy, and comforting! Coconut milk makes it extra silky and delicious.

Course Soup
Cuisine American
Keyword curried pumpkin soup, pumpkin soup from canned pumpkin, vegan pumpkin soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Natasha Bull

Ingredients

  • 2 cups pumpkin purée
  • 1/2 small onion chopped finely
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 tablespoon curry powder (I used one with medium heat)
  • 1 (13.5 ounce) can light coconut milk
  • 1/2 tablespoon pure maple syrup (or use honey)
  • 1 tablespoon flour
  • Salt & pepper to taste

Instructions

  1. Sauté the onion in the oil in a large pot over medium-high heat until translucent (5-7 minutes) - it's ok if it lightly browns.

  2. Add the garlic and cook for 30 seconds.

  3. Stir in the pumpkin purée, vegetable broth, and curry powder. Increase the heat and bring it to a boil. 

  4. Once boiling, turn the heat down a bit and simmer the soup for 5 minutes.

  5. Stir in the coconut milk and maple syrup. Add the flour and about 1/2 cup of soup into a small bowl/mug/etc. and mix it until the flour has dissolved. Add the flour mixture to the soup and let it gently simmer for another 10 minutes or so. This will help thicken the soup a bit. 

  6. Season soup with salt & pepper as needed. 

Recipe Notes

  • You can use fresh pumpkin purée instead of canned if you have some on hand.
  • If you want to add more zing, add some fresh ginger to the soup at the same time as the garlic.