Vegan Pumpkin Soup without Coconut Milk

4.98 from 40 votes

This creamy, easy, and hearty Pumpkin Soup is all you need to satisfy your need for something savory and creamy this autumn.

Prep Time10

Cook Time10

Total Time20

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: Servings

Calories: 171kcal

Cost: $5

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.

Storage: Store any leftover soup in an airtight container in the fridge. It'll keep well for up to 4-5 days.
Freezing: This soup is freezer-friendly! Just make sure to let it cool completely before transferring it to a freezer-safe container. It should keep well for up to 3 months.
Reheating: When you're ready to dive back into this deliciousness, reheat the soup on the stovetop over low heat. You can also use a microwave, but be sure to stir it well to ensure even heating.
Refresh: If the soup thickens up in the fridge, feel free to add a splash of plant milk or water while reheating to bring it back to your desired consistency.