Go Back
Close-up of creamy pumpkin soup with vegan sour cream swirl and crusty bread

Creamy Pumpkin Soup

A simple, silky pumpkin soup with gentle spices and vegan sour cream.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients
  

  • 1.1–1.2 kg pumpkin peeled and deseeded (about 2.2 kg whole)
  • 30 g vegan butter
  • 1 medium onion
  • 2 garlic cloves
  • 800 ml vegetable stock
  • 1/2 tsp salt or more to taste
  • 1 pinch black pepper
  • 1 pinch ground nutmeg
  • 100 g vegan sour cream

Equipment

  • Large pot
  • Immersion blender or regular blender

Method
 

  1. Melt the vegan butter in a large pot over medium heat. Add the onion and cook for 4–5 minutes, until softened and translucent.
  2. Add the garlic and cook for about 30 seconds, just until fragrant.
  3. 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.
  4. 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.
  5. Stir in the vegan sour cream, salt, black pepper and nutmeg. Blend or stir again until fully combined.
  6. Taste and adjust the seasoning if needed. Serve hot, with an extra spoonful of vegan sour cream if you like.

Notes

  1. Pumpkin yield: After peeling and deseeding, a medium 2.2 kg pumpkin should give you about 1.1–1.2 kg pumpkin flesh.
  2. For a richer, milder version: replace the vegan sour cream with 100 ml vegan cooking cream.
  3. Consistency: if you prefer a thinner soup, add a little extra vegetable stock after blending.