Go Back
vegan pumpkin soup recipe with purple cabbage and rosemary, coconut milk swirls in white bowl with spoon

Easy Vegan Pumpkin Soup

Shana Thomas
This easy vegan pumpkin soup recipe is delicious, creamy and healthy. Use canned or roasted pumpkin for a fresh taste. Use fall spices for these easy pumpkin soup bowls and pair with apples, salad, or anything with ginger. Enjoy!
5 from 2 votes
Prep Time 5 mins
Cook Time 30 mins
Course Dinner,, Main Course
Cuisine American
Servings 6
Calories 300 kcal


  • 2 15 ounce cans of pumpkin puree
  • 1/2 cup to 2 tablespoons pure maple syrup 2 tablespoons
  • 1 cinnamon stick + 1/4 teaspoon ground cinnamon
  • 2 cups low-sodium veggie broth
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp smoked paprika
  • 1/4 tsp nutmeg
  • 1/2 tbsp cayenne omit if avoiding heat
  • 1/2 cup canned coconut milk omit if avoiding coconut
  • 4 tbsp vegan butter
  • sea salt & pepper to taste


  • Add 1/2 cup maple syrup and a cinnamon stick to a large pot, as the maple syrup starts to boil then reduce the heat to a simmer, simmer for 5-10 minutes or until the maple syrup thickens. It should thicken to a honey consistency.
  • Slowly stir the canned pumpkin puree into the thickened maple syrup. Add the veggie broth and all other spices to flavor soup.
  • Cook over medium heat until warmed through, about 10-15 minutes. Stir in one cup of coconut milk (if using). Continue to cook another 5 minutes. If the pumpkin soup seems too thick, add more broth or water to thin. Keep over low heat until ready to serve. Remove the cinnamon stick. Once cooled, make pumpkin soup bowls. Serve with toasted bread and vegan butter.


Optional add-ins
  • Pumpkin Seeds, for toppings
  • Coconut Milk
  • purple cabbage chopped, for topping
  • Rosemary
Keyword easy vegan dinner,, vegan soup,