This vegan pumpkin soup with roasted carrots, onions and garlic is a fall-inspired comfort food dream. Easy to make and full of rich, savory flavors, it’s guaranteed to impress. Perfect for serving with a side of crusty bread!

Vegan pumpkin soup

As soon as soup season comes around, I find myself running to the kitchen to make pumpkin soup. It’s just the best! I would call it comfort in a bowl. Cozy up with it on a cold evening, and it will take your soup season experience to the next level.

Roasted vegetable soup with bread and coconut cream

This roasted pumpkin soup is so delicious, I eat it multiple times a week. And I’m sure you’ll want to as well! The addition of roasted vegetables makes it even more special. I suggest you gather up the simple ingredients and make is as soon as possible. It pretty much exemplifies how you can make the most perfect comfort food using just simple plant based ingredients.

Vegan pumpkin soup with roasted vegetables

What I love the most about this vegan pumpkin soup is the use of roasted vegetables. As well as pumpkin, we’re also adding red onions, a whole roasted garlic, and carrots. They caramelise perfectly in the oven and add so much richness and depth. I think it really is the key to making pumpkin soup taste gourmet.

Bowl of vegan pumpkin soup with bread

Roasting the vegetables is the most time-consuming part of the recipe. I would recommend setting aside around an hour. But it’s completely worth it, and this time is hands-off. Which means that you can go ahead and use it to cook a garnish like crispy tofu ‘croutons’, or do anything else! 

Aside from the roasted vegetables, you need just a handful of simple ingredients to make vegan pumpkin soup. The result is the most incredible plant based meal. It has a rich and autumnal flavor with a hint of sweetness from the pumpkin. Coconut milk helps to make the texture more creamy, while a hint of lemon juice adds a wonderful tangy undertone.

Bowl of roasted vegetable soup

How to make vegan pumpkin soup

Prepare the pumpkin

My tutorial on how to make pumpkin purée features detailed instructions on how to cut a pumpkin. But basically, all you have to do is start by cutting the pumpkin in half right next to the stem and scooping out the seeds. Next, cut each section in half once again, and peel using a vegetable peeler.

Now peel each segment using a knife or vegetable peeler, and cube it into bite-sized pieces. The pumpkin is ready to roast.

Roast the vegetables

Preheat the oven to 180 degrees C/350 degrees F and line a large baking tray with parchment paper.

Transfer the cubed pumpkin to the baking tray, followed by carrots and the red onion. Remove the very top off a garlic bulb, and spray it with cooking spray before wrapping in foil and placing next to the vegetables.

Roast the vegetables for an hour, until softened and caramelised.

Blend and serve the soup

Transfer the roasted vegetables to a blender or food processor. Once cool enough to handle, squeeze out the garlic from the garlic bulb, and also add coconut milk, turmeric, cumin, onion powder, lemon juice, salt, pepper and vegetable stock. Blend until very smooth.

Roasted vegetables in a blender

Now transfer to a saucepan over a medium heat and stir for a couple of minutes to warm up. Now serve and enjoy with some vegan dinner rolls!

How to store and freeze roasted pumpkin soup

Vegan pumpkin soup is perfect for batch cooking. To store in the fridge, transfer to an airtight container and eat within 4 days. Reheat either on the stove or the microwave.

To store in the freezer, transfer to a freezer-friendly container or bag. Freeze for up to 3 months. When ready to eat, allow the soup to thaw fully in the fridge, then reheat on the stove or in the microwave until fully warmed through.

Roasted vegetable soup with coconut cream and herbs

Serving suggestions for vegan pumpkin soup

  • My olive oil skillet bread makes a wonderful side dish for soup!
  • If you have leftover pumpkin, you can make pumpkin focaccia.
  • Stir in beans or lentils of your choice at the end of the cooking process.
  • You can also add rice, pasta or quinoa to bulk up the vegan pumpkin soup.
  • I love to serve vegan pumpkin soup with coconut cream, fresh herbs and chilli flakes.

Other delicious vegan soup recipes

Vegan pumpkin soup recipe

If you give this vegan pumpkin soup a go, be sure to tag me on Instagram and leave your feedback in the comments below together with a star rating – I love hearing from you!

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Vegan pumpkin soup

Get the Recipe: Vegan Pumpkin Soup

This vegan pumpkin soup with roasted carrots, onions and garlic is a fall-inspired comfort food dream. Easy to make and full of rich, savory flavors, it’s guaranteed to impress. Perfect for serving with a side of crusty bread!

Ingredients

  • 1 medium pumpkin, (around 4-6 lbs, or 5 cups cubed)
  • 2 medium carrots, peeled and chopped
  • 2 large red onions, cut into quarters
  • 1 bulb garlic
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup coconut milk
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 large lemon, juice of
  • 1/2 cup vegetable stock

Equipment

  • Conventional oven
  • Baking tray
  • Blender or food processor
  • Saucepan

Instructions 

  • Cut the pumpkin in half right next to the stem and scooping out the seeds. Next, cut each section in half once again, and peel using a vegetable peeler. Now peel each segment using a knife or vegetable peeler, and cube it into bite-sized pieces.
    1 medium pumpkin
  • Preheat the oven to 180 degrees C/350 degrees F and line a large baking tray with parchment paper.
  • Transfer the cubed pumpkin to the baking tray, followed by carrots and the red onion. Drizzle them with olive oil, also seasoning with 1/2 tsp salt and 1/2 tsp pepper. Remove the very top off a garlic bulb, and spray it with cooking spray before wrapping in foil and placing next to the vegetables.
    1 medium pumpkin, 2 medium carrots, 2 large red onions, 1 bulb garlic, 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper
  • Roast the vegetables for an hour, until softened and caramelised.
  • Transfer the roasted vegetables to a blender or food processor. Once cool enough to handle, squeeze out the garlic from the garlic bulb, and also add coconut milk, turmeric, cumin, onion powder, lemon juice, salt, pepper, and vegetable stock. Blend until very smooth.
    1 tsp salt, 1 tsp black pepper, 1 cup coconut milk, 1 tsp turmeric, 1 tsp cumin, 1 tsp onion powder, 1 large lemon, 1/2 cup vegetable stock
  • Transfer the soup to a saucepan over a medium heat and stir for a couple of minutes to warm up. Serve and enjoy!

Video

Notes

Instructions for storage and freezing
To store in the fridge, transfer to an airtight container and eat within 4 days. Reheat either on the stove or the microwave.
To store in the freezer, transfer to a freezer-friendly container or bag. Freeze for up to 3 months. When ready to eat, allow the soup to thaw fully in the fridge, then reheat on the stove or in the microwave until fully warmed through.
Calories: 312kcal, Carbohydrates: 36g, Protein: 6g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 735mg, Potassium: 1530mg, Fiber: 5g, Sugar: 14g, Vitamin A: 34118IU, Vitamin C: 52mg, Calcium: 122mg, Iron: 6mg