Easy Pumpkin Soup

This easy pumpkin soup with just 4 ingredients is naturally vegan, creamy, healthy, and ready in under 30 minutes.

This will probably be the easiest and simplest pumpkin soup recipe you’ll find!

It’s also the creamiest pumpkin soup and actually has no cream in it. This 4-ingredient pumpkin soup is naturally vegan.

This healthy and wholesome pumpkin soup is full of pumpkin flavor. And by that I mean that this soup doesn’t require much more than pumpkin itself.

You don’t need a list of ingredients, including dairy products like heavy cream, to make a really good, flavorful, and super creamy pumpkin soup. This recipe uses just 4 ingredients. These 4 ingredients guarantee pure pumpkin deliciousness and ensure that you get the pure pumpkin flavor.

This pumpkin soup is literally fall in a bowl! It is one of my go-to fall recipes. Made with Hokkaido pumpkin, which is in season for quite a long time and has a long shelf life, you can make this soup from fall through winter and actually all year round.

Eat it with your favorite store-bought or homemade bread along with a salad for a healthy meal, or serve as an entrée or side dish for Thanksgiving or the holidays. You can make it a day in advance, as it even tastes better the next day. It also freezes well, so you can have a warming and filling meal at any time.

Made in one pot and without pre-roasting the pumpkin in the oven, it’s super easy and quick to make. Instead of being pre-roasted in the oven, the pumpkin is sautéed in the pot.

This recipe is easily doubled to make more. You can then use two 2-pound pumpkins or one 4-pound pumpkin.

Easy Pumpkin Soup Recipe

• Just 4 ingredients
• Vegan
• Healthy
• Super quick and easy to make – ready in under 30 minutes

Easy Pumpkin Soup Ingredients

This easy pumpkin soup is made with just 4 ingredients: pumpkin, vegetable oil or butter, vegetable broth, and a touch of raw cane sugar. Salt and pepper to taste or spices of your choice are totally optional. You really don’t need the extras because it’s so good and flavorful with just the 4 ingredients!

I never use salt and pepper, because I always use organic high-quality bouillon cubes and water to make my vegetable broth, which I think adds the perfect seasoning. Bouillon is kind of my secret ingredient for this pumpkin soup, which I highly suggest using.

Sometimes I like to give the soup a twist and add spices. But for the most part I don’t because I prefer the full sweet and flavorful pumpkin taste. You can use e.g. curry powder or ground or fresh ginger to spice up your soup. If using fresh ginger, add the peeled and chopped fresh ginger along with the vegetable broth.

This pumpkin soup is made with Hokkaido pumpkin. Hokkaido pumpkin is not only very easy to work with because it is not so fibrous, it also has a lot of health benefits. Hokkaido pumpkin is a nutritious pumpkin variety with a low fat content that contains a good amount of vitamins A, B, C, and E, potassium, folic acid, magnesium, iron, and phosphorus.

You can use the skin of Hokkaido pumpkin, as it is edible. The skin actually is a very healthy part that you should be using and not discarding. It also makes it easier for you because you don’t have to peel it. Just be sure to wash it thoroughly.

This vegan pumpkin soup is healthy as a whole. It uses just the amount of fat to sauté the pumpkin and just a touch of raw cane sugar.

This recipe calls for a 2-pound Hokkaido pumpkin, which is small enough to be easily cut and seeded in a flash. I always buy organic pumpkin from the farmers market.

I sometimes like to add sweet potato to my pumpkin soup for taste. Feel free to add 1/2 pound sweet potato without adjusting anything else in the recipe. Just cut your sweet potato in cubes the same size as your pumpkin cubes and throw them in along with the pumpkin.

You could also add an onion to your soup. Chopp one small or medium onion and sauté in the vegetable oil or melted butter before adding the pumpkin.

You can also use sugar pie pumpkin, butternut squash, or any other edible pumpkin for this recipe.

If you make this recipe, I’d love to know how it turned out! Please let me know by giving it a star rating and leaving a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it! I’d love to see your easy pumpkin soup!

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5 from 1 vote

Easy Pumpkin Soup

By Christina

Yields: 3 servings

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

This easy pumpkin soup with just 4 ingredients is naturally vegan, creamy, healthy, and ready in under 30 minutes.

Ingredients

• 1 2-pound Hokkaido pumpkin, sugar pie pumpkin, or butternut squash
• 1 1/2 tablespoons (21 g) vegetable oil, vegan butter, or regular butter if non-vegan is desired
• 2 1/2 cups (600 ml) vegetable broth (see notes below!)
• 1 teaspoon (4 g) raw cane sugar
• Optional: salt and pepper, to taste
• Optional: spices, such as curry powder or ground or chopped fresh ginger (see notes below!)

Instructions

• Prepare the pumpkin: Wash the pumpkin thoroughly (especially if you want to use the skin). Remove the stems. You can use the skin, which is what I always do, or peel the pumpkin. Use a sharp knife to cut the pumpkin in half then scrape out the seeds using a spoon. Discard the seeds. Cut the pumpkin into 3/4-inch cubes.
• Make the soup: Heat the vegetable oil (or melt the butter) in a large pot over medium heat. Add the pumpkin and sauté for about 3 minutes. Pour in the vegetable broth and bring to a boil. Let boil covered with a lid over low heat until the pumpkin is tender, about 15 minutes. Remove from the heat. Add the sugar and use a hand blender to puree the soup. Season to taste with salt, pepper, and spices.
• Serve with a dollop of (vegan) crème fraîche and garnish with chopped fresh dill or roasted pumpkin seeds if you wish.

Notes

Storage & Freezing Instructions: This pumpkin soup keeps well covered in the refrigerator for up to 4 days. Reheat leftovers in a pot over medium-low heat. Leftovers also freeze well for up to 3 months.

Vegetable Broth: I always use organic high-quality bouillon cubes and water to make my vegetable broth, which I think adds the perfect seasoning. Bouillon is kind of my secret ingredient for this pumpkin soup, which I highly suggest using.

Fresh Ginger: If using fresh ginger, add the peeled and chopped fresh ginger along with the vegetable broth.

Instead of using a hand blender to puree the soup, you can also transfer the soup to a blender or food processor and puree it until smooth.

This recipe is easily doubled to make more. You can then use two 2-pound pumpkins or one 4-pound pumpkin.

Did You Make This Recipe?

I’d love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!