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4.98 from 40 votes

Vegan Pumpkin Soup without Coconut Milk

This creamy, easy, and hearty Pumpkin Soup is all you need to satisfy your need for something savory and creamy this autumn.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Side Dish, Soups & Stews
Cuisine: Comfort Food, Middle Eastern-Inspired
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Keyword: autumn, fall, pumpkin, seaonal, tahini, winter
Season: Fall Recipes, Winter Recipes
Diet: Gluten-Free, Grain-Free, Nut-Free, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian
Method: Meal-Prep, No bake, One-Pot, Steamed or Boiled
Ingredient Group: Spices, Vegetable Recipes
Servings: 4 Servings
Calories: 171kcal
Author: Gustavo De Obaldia
Cost: $5

Equipment

  • Electric Steamer (affiliate link)
  • Food Processor (affiliate link)
  • Basket Steamer (affiliate link)

Ingredients

  • 24 oz pumpkin steamed
  • 1 onion steamed or sautéed onion
  • 1 cup almond milk any other plant milk works well
  • 5 tablespoons nutritional yeast
  • 3 tablespoons tahini
  • 3 leaves sage fresh
  • 1 teaspoon coarse sea salt
  • A pinch of nutmeg

Instructions

  • Peel the pumpkin and the onion cut them into big chunks.
  • Steam (or boil) them until tender. Shouldn’t take more than 10 minutes.
  • Place all your ingredients in a blender, and mix until it looks smooth.
  • Adjust. Taste for texture and adjust with warm water or plant milk as needed.