Should I Use Fresh or Canned Pumpkin Puree?

Given how few ingredients are required in this soup, I highly suggest using a whole pumpkin to make fresh pumpkin puree , which will really bring out the natural flavor of pumpkin. However, canned pumpkin will work just as well.

What Can I Substitute for Pumpkin?

If you would like to make a version of this soup without pumpkin, feel free to substitute the pumpkin puree with equal amounts of pureed sweet potatoes, butternut squash puree, or even carrot puree.

How Do I Store Pumpkin Soup?

Transfer any cooled leftover pumpkin soup to an airtight container and keep in the refrigerator for up to 5 days. Simply reheat the soup in the microwave or on the stovetop before eating.

Can I Freeze Pumpkin Soup?

Yes, you can definitely freeze any leftover soup! Simply let the soup cool completely before storing it in freezer-safe containers or freezer bags and freeze for up to 3 months. Thaw the soup overnight in the refrigerator and then reheat the soup in the microwave or on the stovetop before eating.

What If I Don't Have a High-Speed Blender?

If you don't own a regular blender, you can also use an immersion blender to process the ingredients directly in the pot.

Creamy Vegan Pumpkin Soup (Gluten-free)

Name: Creamy Vegan Pumpkin Soup (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cup pumpkin puree; 1 cup unsweetened almond milk; 2 cups water; 1 yellow onion (roughly 1 cup diced); 6 garlic cloves (roughly 2 tablespoons minced); 1/2 cup chopped spring onions; Salt and ground black pepper to taste; 1/4 cup toasted pumpkin seeds, for garnishing

Description

This super creamy pumpkin soup is deliciously flavorful and makes the perfect appetizer or light meal on colder days. Make a big pot with just 7 ingredients in only 45 minutes! You’ll definitely want to make this on repeat. Naturally gluten-free, dairy-free, and vegan too.

Ingredients

Units Scale

1 1/2 cup pumpkin puree
1 cup unsweetened almond milk
2 cups water
1 yellow onion (roughly 1 cup diced)
6 garlic cloves (roughly 2 tablespoons minced)
1/2 cup chopped spring onions
Salt and ground black pepper to taste
1/4 cup toasted pumpkin seeds, for garnishing

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Instructions

Bring Ingredients to Boil then Simmer: Combine pumpkin puree, almond milk, water, diced onions, minced garlic, and chopped spring onions in a large pot and bring to a boil, before lowering heat and allowing the ingredients to simmer for the next 30 minutes.
Transfer to Blender: Allow the ingredients to cool for a few minutes before transferring everything to your high-speed blender.
Process Until Smooth: Process the ingredients for 20 seconds until you get a thick, smooth and homogeneous soup, scraping down the sides of the blender as needed. Add salt and pepper to taste and blend for a few seconds more.
Heat Soup Before Serving: Pour soup back into the pot and then heat up before serving garnished with toasted pumpkin seeds.

Notes

Fresh or Canned Pumpkin Puree: I personally prefer using my recipe for homemade pumpkin puree (as it’s free of any additives or preservatives that the canned version tends to come with), however canned pumpkin will work just fine too.

Pumpkin Alternatives: If you would like to make this soup without pumpkin puree, feel free to use sweet potato puree, butternut squash puree, or even carrot puree in the same quantities.

Almond Milk: I use an unsweetened version of my homemade almond milk, but you can also use other non-dairy milks such as this 5-minute cashew milk or coconut milk.

Toasted Pumpkin Seeds: I love sprinkling a handful of toasted pumpkin seeds over the pumpkin soup before eating or serving because the crunchy pumpkin seeds give the soup a nice pop of color and contrast in texture.

Storing/Freezing: To store, place the cooled vegan pumpkin soup in an airtight container and store in the refrigerator for up to 5 days. Reheat the soup in a large pot before serving. To freeze, place the cooled pumpkin soup in freezer-safe containers or freezer bags and freeze for up to 2 months. Let the frozen soup thaw completely overnight before reheating and serving.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Appetizer
Method: Stovetop
Cuisine: American