Vegan Creamy Pumpkin Soup {Gluten-Free}

Vegan Creamy Pumpkin Soup {Gluten-Free}

Simple and delicious vegan creamy pumpkin soup recipe served sprinkled with toasted almonds and fresh rosemary. Ready in under 30 mins. Gluten free too!

Vegan-Creamy-Pumpkin-Soup

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My obsession with pumpkin started in March when D and I were renting an apartment in Penang, Malaysia for over a month.

Pumpkin was never one of the vegetables I really liked so I never once indulged in a creamy pumpkin soup recipe. All that had to change.

You see pumpkins were ridiculously cheap in Malaysia – I’m talking $1 for an entire large pumpkin. It seemed like the perfect opportunity to give this veggie another chance.

And now I’m hooked. I was seriously missing out all these years.

Pumpkin is delicious and especially so when pureed and served in a large soup bowl (or when made into a pumpkin chili).

Vegan-Creamy-Pumpkin-Soup-Recipe

Really though, pumpkin soup is so creamy and comforting. I was happily slurping up bowls even though it was about 100 degrees outside every single day. Even that didn’t stop me.  Optimized-Vegan Quinoa Black Bean Pumpkin Soup

And when I wasn’t slurping away on this creamy pumpkin soup – I was feasting on this un-pureed vegan quinoa black bean pumpkin soup (another favorite).

And, as long as you cut the pumpkin into smallish cubes it cooks fairly fast. Just a few other few ingredients and you’ll be slurping up this vegan creamy pumpkin soup recipe in 30 minutes.

Rosemary and pumpkin are made to be together so don’t leave that out.

And coconut milk gives the soup an even creamier richer texture while still keeping it vegan.

Another winning soup recipe to add to my collection. Ready in 30 mins or less

I love how quickly this soup cooks and for those days when you simply do not have the time to stand over the stove for hours, a 30 minute recipe is exactly what you need.

PS – for more 30 minute recipes be sure to check out my 30 minute recipe collection, with tons of quick yet delicious cooking ideas. 

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Yields 3

Vegan Creamy Pumpkin Soup {Gluten-Free}

A creamy and vegan pumpkin soup recipe sprinkled with almonds and fresh rosemary. Simply delicious and healthy too.

5 minPrep Time

25 minCook Time

30 minTotal Time

Save Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1/2 pumpkin, peeled and cubed
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, diced
  • 4-5 cups vegetable broth
  • 1/2-1 cup coconut milk

Instructions

  1. Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin and garlic and continue to cook for a few more minutes.
  2. Add rosemary and vegetable broth. Bring to a boil, reduce heat to low and simmer until pumpkin is soft and cooked through. Add salt to taste.
  3. Puree soup in a blender (in batches) and return to the pot.
  4. Add coconut milk and simmer for another minute or two.
Recipe Type: Lunch
http://avocadopesto.com/2014/06/11/vegan-creamy-pumpkin-soup-gluten-free/

 

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Comments

    • Vicky says

      Thanks! Recently I’ve been adding coconut milk to a lot of recipe in place of heavy cream to still give the recipe a bit of a creamy taste but allow it to be dairy free or vegan. I love it : )

  1. says

    This looks great. I make a similar soup with squash and carrots, but now I’m thinking I will have to give this one a try. Yummy!!

  2. says

    Hi Vicky,
    Your Creamy Pumpkin Soup looks delicious. Your place at our table is very special and thanks so much for sharing your wonderful food with all of us at Full Plate Thursday. Hope you have a fantastic week and come back real soon!
    Miz Helen

  3. says

    I love this soup recipe and that it is vegan, which I am! I love how simple it is as well. I have never had pumpkin soup before, but am intrigued. It looks so easy and delish!

    • Vicky says

      So glad you have found a new vegan recipe to test out from my site! Hope you enjoy it : ) I never used to love pumpkin but now that it has grown on me I really love this soup.

    • Vicky says

      I think using canned pumpkin would work and I think 2 cans should work! Just make sure to add the broth slowly so that if it’s not enough canned pumpkin just add less broth.

    • Vicky says

      A small-medium sized pumpkin. Next time I make the soup I will make sure to measure in cups. I apologize for the confusion!

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