This creamy pumpkin soup is simple, comforting and made with just a handful of everyday ingredients. It’s smooth, gently seasoned and perfect for a cosy lunch or dinner.
Why You’ll Love This Recipe
- Simple ingredients and mostly hands-off cooking.
- Silky smooth and creamy without any dairy.
- Gently spiced, cosy and comforting.
- Easy to make ahead and just as good reheated.
Ingredients & Substitutions
A few notes on the ingredients that make the biggest difference, plus easy swaps where they work.
Pumpkin
Use a sweet, flavourful pumpkin or winter squash. Peel it, remove the seeds and cut it into chunks before weighing.
Substitution: Butternut squash works beautifully too.
Vegan sour cream
Adds creaminess and a gentle tang that balances the sweetness of the pumpkin.
Substitution: For a richer, milder soup, use 100 ml vegan cooking cream instead.
Vegetable stock
Use a mild vegetable stock so it does not overpower the pumpkin.
Substitution: Low-sodium stock works well; simply adjust the salt to taste.
Vegan butter
Adds a little richness and helps soften the onion at the start.
Substitution: A neutral cooking oil can be used instead.
How to Make Creamy Pumpkin Soup
Follow these simple steps for the best result.
Soften the aromatics
Melt the vegan butter in a large pot and cook the onion until soft and translucent. Add the garlic and cook briefly until fragrant.
Simmer the pumpkin
Add the pumpkin and vegetable stock, bring to a boil, then reduce the heat and simmer until the pumpkin is completely tender.
Blend until silky smooth
Blend the soup with an immersion blender until completely smooth and creamy. If using a regular blender, work in small batches and vent the lid so steam can escape.
Finish and season
Stir in the vegan sour cream, salt, black pepper and nutmeg. Taste and adjust the seasoning, adding a little extra stock if you prefer a thinner soup.
Tips & Variations
- Cut the pumpkin into similar-sized chunks so it cooks evenly.
- Make sure the pumpkin is completely tender before blending for the smoothest texture.
- Add extra vegetable stock a little at a time if the soup is thicker than you like.
- Taste at the end and adjust the salt and spices — the exact amount can vary depending on your vegetable stock.
Richer version: replace the vegan sour cream with 100 ml vegan cooking cream for a milder, richer finish.
A little warmer: add a small pinch of chilli flakes or cayenne with the nutmeg for a gentle kick.
Extra cosy: add a pinch of ground cinnamon or ginger for a slightly warmer autumn flavour.
Serving & Storage
Serving Suggestions
Serve with crusty bread or toast for dipping. Finish with a small swirl of vegan sour cream, a few pumpkin seeds and freshly ground black pepper. For a fuller meal, pair it with a simple green salad.
Storage & Reheating
Let the soup cool, then store it in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave until steaming hot, adding a splash of vegetable stock if it has thickened.
The soup can also be frozen for up to 2–3 months. Thaw overnight in the refrigerator and blend or stir well after reheating if the texture has separated slightly.
Creamy Pumpkin Soup
Ingredients
Equipment
Method
- Melt the vegan butter in a large pot over medium heat. Add the onion and cook for 4–5 minutes, until softened and translucent.
- Add the garlic and cook for about 30 seconds, just until fragrant.
- Add the pumpkin and vegetable stock. Bring to a boil, then reduce the heat and simmer for about 20–25 minutes, or until the pumpkin is completely tender.
- Blend the soup until completely smooth and creamy using an immersion blender. If using a regular blender, work in small batches and vent the lid so steam can escape.
- Stir in the vegan sour cream, salt, black pepper and nutmeg. Blend or stir again until fully combined.
- Taste and adjust the seasoning if needed. Serve hot, with an extra spoonful of vegan sour cream if you like.
Notes
- Pumpkin yield: After peeling and deseeding, a medium 2.2 kg pumpkin should give you about 1.1–1.2 kg pumpkin flesh.
- For a richer, milder version: replace the vegan sour cream with 100 ml vegan cooking cream.
- Consistency: if you prefer a thinner soup, add a little extra vegetable stock after blending.
Frequently Asked Questions
Can I use butternut squash instead of pumpkin?
Yes. Butternut squash works very well and gives the soup a naturally sweet, creamy flavour.
Can I make this soup ahead of time?
Yes. This soup is a great make-ahead recipe and reheats very well. Store it in the refrigerator and gently reheat it when needed.
Is this pumpkin soup gluten-free?
The recipe can be gluten-free as long as your vegetable stock, vegan butter and other packaged ingredients are labelled gluten-free.